Hawaiian Chicken Sheet Pan
This Hawaiian Chicken Sheet Pan recipe is a sweet and savory dinner that’s as easy to prepare as it is delicious. Juicy chicken, vibrant bell peppers, and tangy pineapple are roasted together in a flavorful marinade, making this a perfect one-pan meal for busy nights.
Ingredients
(Serves 4–6)
For the Chicken and Vegetables:
- 4 boneless, skinless chicken breasts or thighs
- 2 cups (300g) fresh pineapple chunks (or canned, drained)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium red onion, sliced
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 1 tablespoon sesame seeds (optional, for garnish)
- 2 tablespoons chopped green onions (optional, for garnish)
For the Hawaiian Sauce:
- ½ cup (120ml) pineapple juice (reserved from the can or fresh)
- ¼ cup (60ml) soy sauce (low sodium preferred)
- 3 tablespoons honey (or brown sugar)
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 1 teaspoon sesame oil (optional, for added flavor)
- 3 cloves garlic, minced
- 1 teaspoon grated ginger (optional, for a kick)
- 1 tablespoon cornstarch (for thickening)
- 2 tablespoons water (for cornstarch slurry)
Directions
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