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Sheet-Pan Hawaiian Chicken

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A delicious sheet-pan version of sweet-and-salty Hawaiian chicken with colorful vegetables, perfect for a fast and easy weeknight meal.

Ingredients

  • 3 1/8 lbs boneless skinless chicken breasts, cut into 1–1½ inch pieces
  • 1/4 tsp chili flakes
  • 2 cloves garlic, minced
  • 1 1/2 cups fresh pineapple, cubed
  • 1 red bell pepper, sliced
  • 1 red onion, cut into small wedges
  • 1 yellow bell pepper, sliced
  • 3 tbsp honey
  • 1/3 cup low-sodium soy sauce
  • 1/2 tsp black pepper
  • 1 tbsp cornstarch
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 2 tbsp olive oil
  • 2 tbsp rice vinegar
  • 1/4 cup pineapple juice

Instructions

  1. Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper or oil it lightly.
  2. In a bowl, whisk together garlic, chili flakes, honey, soy sauce, black pepper, cornstarch, paprika, salt, olive oil, rice vinegar, and pineapple juice until smooth.
  3. Add the chicken to the bowl and toss to coat. Let it marinate for 5-15 minutes at room temperature or up to 1 hour in the fridge.
  4. Spread the chicken on the sheet pan in a single layer and arrange the pineapple, red and yellow bell pepper slices, and red onion around it.
  5. Bake for 25-30 minutes, rotating the pan halfway through, until the chicken is cooked and vegetables are tender.
  6. Let the chicken rest for 5 minutes before serving.

Notes

Use low-sodium soy sauce to control saltiness. For a gluten-free option, substitute tamari. If fresh pineapple isn’t available, use canned pineapple chunks and reduce added juice slightly. For extra heat, add more chili flakes or hot sauce.

Find it online: https://www.wholesomeeasy.com/sheet-pan-hawaiian-chicken/