Hawaiian Chicken Sheet Pan with Pineapple and Peppers
Chicken pieces roasted with pineapple, bell peppers, and red onion, finished with a thickened soy, honey, and pineapple sauce.
Equipment
- Sheet pan
- Saucepan
Ingredients
Main Ingredients
- 1.5 lb 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
- 1.5 cup pineapple chunks drained if canned
- 2 tbsp olive oil
- 2 garlic cloves minced
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ¼ tsp chili flakes optional
- ⅓ cup low sodium soy sauce for the sauce
- ¼ cup pineapple juice for the sauce
- 3 tbsp honey for the sauce
- 2 tbsp rice vinegar for the sauce
- 1 tbsp cornstarch mixed with 2 tbsp water
Instructions
Cooking
- Heat the oven to 400 degrees F (200 degrees C) and line a large rimmed baking sheet with parchment. Spread the chicken, peppers, onion, and pineapple on the pan.
- Drizzle with the olive oil and sprinkle with the garlic, salt, pepper, paprika, and chili flakes. Toss and spread in a single layer.
- Roast 20 to 25 minutes, stirring halfway, until the chicken reaches 165 degrees F (74 degrees C).
- Meanwhile, simmer the soy sauce, pineapple juice, honey, and rice vinegar in a saucepan. Stir in the cornstarch mixture and cook 1 to 2 minutes until thickened.
- Toss about two thirds of the sauce with the hot pan and serve over rice with the rest of the sauce and green onions.
Notes
Nutrition values are an estimate per serving without rice, based on 4 servings. Use pineapple canned in juice, not syrup. Use tamari for gluten free. Store leftovers in the refrigerator for up to 4 days.