Hawaiian Chicken Sheet Pan: A Savory Sweet One-Pan Wonder
A tropical-inspired one-pan meal with tender chicken, roasted vegetables, and tangy pineapple glaze. A quick, bold-flavored dish perfect for busy weeknights or casual gatherings.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 4 servings 1x
- Category: quick
- Method: Roasting
- Cuisine: Hawaiian
- Diet: Halal-friendly
Ingredients
1 ½ lbs (700g) boneless skinless chicken breasts
1 red bell pepper (chopped)
1 yellow bell pepper (chopped)
1 small red onion (sliced into wedges)
1 ½ cups fresh or canned pineapple chunks
2 tbsp olive oil
2 cloves garlic (minced)
½ tsp salt
½ tsp black pepper
½ tsp paprika
¼ tsp chili flakes (optional)
â…“ cup low-sodium soy sauce
¼ cup pineapple juice
3 tbsp honey
2 tbsp rice vinegar
1 tbsp cornstarch + 2 tbsp water (optional, for glaze)
Instructions
Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
Arrange chicken pieces, bell peppers, onion, and pineapple chunks evenly on the pan.
In a bowl, combine olive oil, garlic, salt, pepper, paprika, and chili flakes (if using). Pour over the pan and toss to coat.
Bake 12 minutes, then flip chicken and vegetables. Roast for 13 more minutes until chicken reaches 165°F.
In a saucepan, whisk soy sauce, pineapple juice, honey, and rice vinegar. Simmer 2–3 minutes, then add cornstarch slurry to thicken glaze (if desired).
Drizzle sauce over the dish before serving.
Notes
Fresh pineapple adds brighter flavor; canned works well with minimal added sugar.
Substitute zucchini or mango for bell peppers if preferred.
Adjust chili flakes for spiciness.
Garnish with sesame seeds or sliced green onions before serving.
Nutrition
- Serving Size: 1 serving (¼ of pan)
- Calories: 350
- Sugar: 22g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 80mg
Find it online: https://yumandrun.com/hawaiian-chicken-sheet-pan/