Description
This Hawaiian Sheet Pan Chicken combines juicy chicken, vibrant veggies, and sweet pineapple in a savory sauce. It’s a one-pan dinner packed with tropical flavors, perfect for busy weeknights or meal prep!
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cubed
- 1 red bell pepper, chopped
- 1 yellow/orange bell pepper, chopped
- 1 red onion, wedged
- 1 (20 oz) can pineapple chunks, drained (reserve juice)
- 1/4 cup soy sauce
- 3 tbsp brown sugar
- 2 tbsp pineapple juice (reserved)
- 1 tbsp cornstarch
- 1 tsp garlic powder
- 1/2 tsp ground ginger
- 1/4 tsp red pepper flakes (optional)
- 1 tbsp olive oil
Instructions
- Preheat oven to 400°F (200°C).
- Combine chicken, vegetables, and pineapple in a large bowl; toss with olive oil.
- In a separate bowl, whisk soy sauce, brown sugar, pineapple juice, cornstarch, garlic powder, ginger, and red pepper flakes.
- Pour sauce over chicken mixture; toss to coat.
- Spread evenly on a sheet pan.
- Bake for 30-35 minutes, stirring halfway.
- Serve hot over rice or quinoa.
Notes
- For extra crunch, broil for 2-3 minutes at the end.
- Leftovers keep for up to 3 days in the fridge or 3 months in the freezer.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Sheet Pan
- Cuisine: Hawaiian-Inspired