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
- 3 tbsp honey (or brown sugar)
- 2 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp cornstarch + 2 tbsp water (for thickening, optional)
Instructions
- Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
- On the pan, spread chicken, bell peppers, onion, and pineapple. Drizzle with olive oil, garlic, salt, pepper, paprika, and chili flakes. Toss to coat evenly.
- Roast for 20–25 minutes, flipping halfway, until the chicken is fully cooked (165°F / 74°C internal temp).
- While baking, whisk soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer for 3–4 minutes. If thicker sauce is desired, stir in the cornstarch slurry and cook until glossy.
- Once the chicken and veggies are done, drizzle the sauce over the top or serve it on the side for dipping. Garnish with sesame seeds or sliced green onions if desired.
Notes
For deeper flavor, marinate the chicken in the sauce for a few hours before baking. Feel free to substitute other veggies like broccoli or zucchini and adjust sweetness to taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
- Diet: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg
Keywords: Hawaiian chicken, sheet pan, easy dinner, tropical flavors, family meal