Hawaiian Chicken Sheet Pan

Sweet • Savory • One-Pan Dinner

Ingredients (Serves 4)

• 1½ lb (700 g) boneless chicken breast or thighs, cut into chunks

• 2 cups pineapple chunks (fresh or canned, drained)

• 1 red bell pepper, chunks

• 1 green bell pepper, chunks

• 1 red onion, wedges

• 2 tbsp olive oil

Sauce

• 1/3 cup pineapple juice

• 1/4 cup soy sauce (low sodium)

• 2 tbsp honey or brown sugar

• 2 cloves garlic, minced

• 1 tsp fresh grated ginger (or ½ tsp ground)

• 1 tbsp cornstarch (optional, for thicker glaze)

Instructions

1. Preheat oven to 200°C (400°F). Line a sheet pan with parchment.

2. Mix sauce: Whisk pineapple juice, soy sauce, honey, garlic, ginger, and cornstarch (if using).

3. Assemble: Add chicken, pineapple, peppers, and onion to the pan. Drizzle with olive oil and half the sauce; toss to coat.

4. Bake: Roast 20 minutes.

5. Glaze & finish: Remove pan, pour remaining sauce over everything, toss lightly, and bake 10–15 minutes more until chicken is cooked and sauce is glossy.

6. Serve: Rest 5 minutes. Garnish with green onions or sesame seeds.

Serving Ideas

• Over steamed rice, brown rice, or cauliflower rice

• With noodles or inside lettuce wraps

Tips & Variations

• Spicy: Add chili flakes or sriracha to the sauce.

• Extra caramelized: Broil 2–3 minutes at the end.

• WW/Lighter: Use chicken breast, low-sodium soy, and reduce honey to 1 tbsp.

• Veg add-ins: Broccoli or snap peas (add in last 10 minutes).