Description
This Hawaiian Chicken Sheet Pan is the perfect combination of sweet and savory flavors, featuring tender chicken, roasted bell peppers, red onion, and juicy pineapple chunks. The rich, caramelized sauce made with soy, brown sugar, and pineapple juice adds a tropical twist to the dish, making it both satisfying and refreshing. The colorful ingredients make for a visually appealing presentation that will brighten up any dinner table.
Ingredients
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
1 large red bell pepper, cut into 1-inch pieces
1 large yellow or orange bell pepper, cut into 1-inch pieces
1 red onion, cut into wedges
1 (20 oz) can pineapple chunks, drained (reserve juice)
1/4 cup soy sauce
3 tablespoons brown sugar
2 tablespoons pineapple juice (from the can)
1 tablespoon cornstarch
1 teaspoon garlic powder
1/2 teaspoon ginger
1/4 teaspoon red pepper flakes (optional)
1 tablespoon olive oïl
Instructions
Preheat your oven to 400°F (200°C).
In a large bowl, combine the chicken cubes, bell peppers, onion wedges, and pineapple chunks.
In a small bowl, whisk together the soy sauce, brown sugar, pineapple juice, cornstarch, garlic powder, ginger, and red pepper flakes (if using).
Pour the sauce over the chicken and vegetable mixture. Toss to coat evenly.
Spread the coated chicken and vegetables in a single layer on a large, rimmed baking sheet.
Roast in the preheated oven for 30-35 minutes, stirring once halfway through, until the chicken is cooked through and the vegetables are tender and caramelized.
Serve hot and enjoy this sweet and savory sheet pan dinner!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 320