Description
A delightful sheet pan meal featuring tender chicken, sweet pineapple, and colorful vegetables, perfect for family dinners or gatherings.
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 (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 (slurry, optional for thickening)
Instructions
- Preheat your oven to 400°F (200°C) and prepare a large sheet pan.
- Prepare the chicken and vegetables by cutting them into appropriate sizes.
- Season the mixture with olive oil, garlic, salt, pepper, paprika, and chili flakes.
- Bake in the preheated oven for 20-25 minutes, flipping halfway through for even cooking.
- Prepare the sauce in a small saucepan by combining soy sauce, pineapple juice, honey, and rice vinegar, and simmering for 3-4 minutes.
- Final touches by drizzling the sauce over the cooked mixture and garnishing if desired.
Notes
Use high-quality chicken for the best flavor. Feel free to customize your vegetables or add more fruit for a twist.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 65mg
Keywords: Hawaiian chicken, sheet pan meals, easy dinner, healthy recipe, family meals