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Hawaiian Chicken Sheet Pan

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A vibrant and flavorful dish featuring tender chicken, fresh veggies, and a sweet soy glaze, perfect for a family meal.

Ingredients

Scale
  • 1 ½ lbs (700 g) boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 small red onion, cut into wedges
  • 1 ½ cups fresh pineapple chunks (or canned, drained)
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp paprika
  • ¼ tsp chili flakes (optional)
  • ⅓ cup low-sodium soy sauce
  • ¼ cup pineapple juice (from the can or fresh)
  • 3 tbsp honey (or brown sugar)
  • 2 tbsp rice vinegar (or apple cider vinegar)
  • 1 tbsp cornstarch + 2 tbsp water (optional for thickening)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Toss the diced chicken with olive oil, garlic, salt, black pepper, paprika, and chili flakes in a large bowl.
  3. Chop the bell peppers and red onion and add them to the chicken mixture.
  4. Whisk together the soy sauce, pineapple juice, honey, rice vinegar, and cornstarch slurry in a separate bowl.
  5. Line a large baking sheet with parchment paper and spread the chicken and vegetable mixture evenly across the pan.
  6. Drizzle half of the sauce over the chicken and veggies.
  7. Roast for about 20-25 minutes, stirring halfway through.
  8. Remove the pan from the oven and drizzle the remaining sauce on top.
  9. Allow to rest for about five minutes before serving.

Notes

Serve with jasmine or coconut rice and garnish with sesame seeds and lime wedges for an extra zing.

Nutrition

Keywords: Hawaiian chicken, sheet pan, easy dinner, tropical recipe, family meal

Find it online: http://ivoryapron.com/one-pan-hawaiian-chicken-30-minute-sheet-pan-dinner/