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Hawaiian Chicken Sheet Pan

Hawaiian Chicken Sheet Pan
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Transport yourself to the tropics with this vibrant Hawaiian Chicken Sheet Pan recipe. Juicy, lean chicken breast, sweet, caramelized pineapple chunks, and colorful bell peppers create a perfect harmony of savory and tangy flavors. Designed for busy weeknights, this one-pan meal ensures maximum flavor with minimal effort, making for easy cleanup and a healthy, kid-friendly dinner that feels like a relaxing vacation on your dining table.

Ingredients

Scale

1 ½ lbs 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
2 tbsp olive oil
2 cloves garlic, minced
½ tsp salt
½ tsp black pepper
1/3 cup low-sodium soy sauce
1/4 cup pineapple juice
3 tbsp honey
2 tbsp rice vinegar

Instructions

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper
In a small bowl, whisk together the soy sauce, pineapple juice, honey, and rice vinegar to make the sauce
Place the chicken pieces, bell peppers, onion, and pineapple chunks on the sheet pan
Drizzle with olive oil and toss in the minced garlic, salt, and pepper until evenly coated
Spread the mixture into a single layer on the pan
Pour half of the prepared sauce over the mixture and toss to coat
Bake for 20-25 minutes, or until the chicken is cooked through and the pineapple and veggies are slightly caramelized
Remove from the oven, drizzle with the remaining sauce, and serve immediately over rice or quinoa if desired

Notes

You can replace chicken breasts with boneless thighs for a juicier texture. Coconut sugar or maple syrup makes a great substitute for honey. Add snap peas or broccoli to boost your veggie intake further. Store leftovers in an airtight container for up to 3 days.

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