Description

This easy Hawaiian Sheet Pan Chicken combines tender chicken, sweet pineapple, bell peppers, and onion in a delicious sweet and savory sauce. Everything cooks together on one pan for a quick and flavorful weeknight dinner with minimal cleanup.

Ingredients

2 lbs boneless skinless chicken breasts or thighs, cut into 1-inch pieces

1 red bell pepper, chopped

1 green bell pepper, chopped

1 small red onion, sliced

2 cups pineapple chunks (fresh or canned, drained)

2 tablespoons olive oil

Salt and black pepper to taste

1 teaspoon garlic powder

1 teaspoon ground ginger

For the Sauce

1/3 cup soy sauce

1/4 cup honey

1/4 cup pineapple juice

2 tablespoons ketchup

1 tablespoon rice vinegar

2 cloves garlic, minced

1 teaspoon cornstarch + 1 tablespoon water (optional, for thickening)

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Instructions

Preheat the oven to 425°F and line a large sheet pan with parchment paper or foil.
Add the chicken, bell peppers, onion, and pineapple to the prepared sheet pan. Drizzle with olive oil and season with salt, pepper, garlic powder, and ground ginger. Toss until everything is evenly coated, then spread into a single layer.
In a small bowl, whisk together the soy sauce, honey, pineapple juice, ketchup, rice vinegar, and minced garlic.
Pour about half of the sauce over the chicken and vegetables. Toss lightly on the pan to coat, reserving the remaining sauce for later.
Bake for 20 to 25 minutes, stirring once halfway through, until the chicken is cooked through and the vegetables are tender.
While the chicken is baking, pour the remaining sauce into a small saucepan. For a thicker glaze, stir in the cornstarch slurry and simmer for 2 to 3 minutes, or until slightly thickened.
Remove the sheet pan from the oven and drizzle the thickened sauce over the chicken, pineapple, and vegetables.
Serve warm over rice or noodles, if desired.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Oven Baked
Cuisine: American