Name: Hawaiian Chicken Sheet Pan Delight
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
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 the 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, for a hint of heat); 1 tablespoon olive oil

Ingredients

Scale

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 the juice)

For the Sauce:

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, for a hint of heat)
1 tablespoon olive oil

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). Preparing your oven ensures an even, crispy finish to the chicken and vegetables, allowing the sauce to caramelize beautifully.

Step 2: Prepare the Chicken and Vegetables

In a large bowl, combine the cubed chicken, bell peppers, red onion, and pineapple chunks. These ingredients form the heart of the dish, offering a balance of savory, sweet, and tangy flavors. Cutting the vegetables into uniform pieces ensures they cook evenly alongside the chicken.

Step 3: Make the Sauce

In a separate small bowl, whisk together the soy sauce, brown sugar, pineapple juice, cornstarch, garlic powder, ginger, and red pepper flakes (if using). This sauce is the magic touch, transforming each ingredient into a harmonious flavor combination that’s both sweet and savory. The cornstarch acts as a thickening agent, giving the sauce a slightly glossy finish as it bakes.

Step 4: Combine the Chicken and Sauce

Pour the sauce over the chicken and vegetable mixture, and toss to coat everything evenly. Each piece should be covered with sauce to ensure that every bite is infused with rich flavors.

Step 5: Spread on Sheet Pan

Spread the entire mixture in a single layer on a large rimmed baking sheet. Arranging the ingredients in one layer allows for even cooking and helps each piece develop a slight caramelization from the heat.

Step 6: Bake

Roast the mixture in your preheated oven for 30-35 minutes, or until the chicken is fully cooked and the vegetables are tender. You’ll know it’s ready when the edges of the pineapple and vegetables start to caramelize, creating an irresistible aroma.

Notes

Vegetable Options: If you want to switch things up, zucchini, snap peas, or broccoli make great additions to this recipe. Each adds a unique texture and flavor, giving you endless options to customize.
Pineapple Alternatives: Fresh pineapple can be used instead of canned for a more vibrant, slightly tangy flavor. Just be sure to cut it into bite-sized chunks and reserve a bit of juice to use in the sauce.
Spice Level: For those who enjoy a spicier kick, consider adding more red pepper flakes or a dash of sriracha to the sauce.
Protein Variations: If chicken isn’t your favorite, this recipe works equally well with shrimp or pork. Shrimp will cook faster, so check for doneness around 20 minutes if you choose to make this substitution.

Author: Paula Susan
Prep Time: 15 minutes
Cook Time: 35 minutes