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Hawaiian Chicken Sheet Pan

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A delightful one-pan meal featuring tender chicken, colorful bell peppers, and sweet pineapple, capturing the essence of Hawaiian cuisine.

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 (slurry, optional for thickening)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Line a large sheet pan with parchment paper or lightly grease it.
  3. Spread chicken, bell peppers, onion, and pineapple evenly on the pan.
  4. Drizzle with olive oil, garlic, salt, pepper, paprika, and chili flakes. Toss to coat evenly.
  5. Roast for 20–25 minutes, flipping halfway, until chicken is fully cooked (165°F / 74°C internal temperature).
  6. Whisk soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer for 3–4 minutes. If desired, stir in cornstarch slurry and cook until glossy.
  7. Drizzle sauce over top or serve on the side for dipping once chicken and veggies are done. Garnish with sesame seeds or sliced green onions if desired.

Notes

When preparing a gluten-free meal, avoid cross-contamination. Use dedicated gluten-free utensils and clean surfaces thoroughly.

Nutrition

Find it online: https://www.glutenfreez.com/hawaiian-chicken-sheet-pan/