Description

This Hawaiian Chicken Sheet Pan Meal features tender, seasoned chicken breasts roasted with bell peppers, pineapple, and onions, all drizzled with a tangy and sweet pineapple glaze. It’s a simple, one-pan dinner that brings the vibrant flavors of the tropics straight to your table!

Ingredients

Scale

For the Chicken and Vegetables:

4 boneless, skinless chicken breasts (or thighs, if preferred)
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 onion, sliced
1 cup pineapple chunks (fresh or canned, drained)
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika (optional, for added depth)

For the Pineapple Glaze:

1/4 cup pineapple juice (from the can or fresh)
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon honey or brown sugar
1 tablespoon rice vinegar (or apple cider vinegar)
1 teaspoon grated ginger (optional, for a kick)
1 tablespoon cornstarch mixed with 1 tablespoon water (to thicken, optional)

For Garnish:

Fresh cilantro or parsley, chopped (optional)

Instructions

1️⃣ Preheat the Oven:

Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil for easy cleanup.

2️⃣ Prepare the Chicken and Vegetables:

Place the chicken breasts in the center of the sheet pan. Arrange the sliced bell peppers, onions, and pineapple chunks around the chicken. Drizzle everything with olive oil and season with salt, pepper, garlic powder, onion powder, and smoked paprika. Toss the vegetables to coat evenly.

3️⃣ Make the Pineapple Glaze:

In a small saucepan, combine the pineapple juice, soy sauce, honey (or brown sugar), vinegar, and grated ginger. Bring the mixture to a simmer over medium heat. Let it simmer for 3-4 minutes to reduce slightly.
If you want a thicker glaze, mix the cornstarch with water to create a slurry, then add it to the saucepan. Stir until the glaze thickens to your desired consistency, then remove from heat.

4️⃣ Roast the Chicken and Vegetables:

Drizzle the pineapple glaze over the chicken breasts and vegetables, reserving some glaze for later. Place the sheet pan in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C). Toss the vegetables halfway through cooking to ensure even roasting.

5️⃣ Finish and Serve:

Once the chicken is cooked and the vegetables are tender, remove the pan from the oven. Drizzle any remaining glaze over the chicken and vegetables.
Garnish with freshly chopped cilantro or parsley for a burst of color and freshness.

6️⃣ Serve:

Serve the Hawaiian chicken and veggies over rice, quinoa, or on their own as a delicious and tropical meal.

Notes

Chicken Alternatives: You can use chicken thighs for a juicier option, or swap the chicken for shrimp or pork for a different twist on the dish.
Vegetarian Version: For a vegetarian meal, replace the chicken with tofu or tempeh, and ensure you have enough protein and veggies for a satisfying meal.
Make-Ahead Tip: You can prep the chicken and vegetables ahead of time and store them in the fridge until you’re ready to cook. Simply add the glaze right before roasting.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in the microwave or oven.

Prep Time: 10 min
Cook Time: 30 min