🍍 Hawaiian Chicken Sheet Pan
Ingredients:
-
1½ lbs boneless, skinless chicken breasts or thighs, cut into chunks
-
1 red bell pepper, sliced
-
1 green bell pepper, sliced
-
1 small red onion, sliced
-
1½ cups pineapple chunks (fresh or canned, drained if canned)
-
2 tbsp olive oil
-
Salt & pepper, to taste
For the Hawaiian glaze:
-
½ cup pineapple juice
-
¼ cup low-sodium soy sauce
-
¼ cup brown sugar
-
2 cloves garlic, minced
-
1 tbsp rice vinegar or apple cider vinegar
-
1 tsp cornstarch + 1 tbsp water (for thickening)
-
Optional: ½ tsp sriracha or red pepper flakes (for a kick)
🔪 Instructions:
-
Preheat oven to 400°F (200°C). Line a large sheet pan with parchment or foil for easy cleanup.
-
Prepare the glaze:
-
In a small saucepan, combine pineapple juice, soy sauce, brown sugar, garlic, and vinegar.
-
Bring to a simmer. Stir in cornstarch slurry and simmer for 1–2 minutes until thickened. Set aside.
-
-
Assemble the sheet pan:
-
Spread chicken, peppers, onion, and pineapple chunks on the pan.
-
Drizzle with olive oil, season with salt and pepper, and toss to coat.
-
Spoon about half of the glaze over everything and toss again.
-
-
Bake:
-
Roast for 20–25 minutes, tossing once halfway through, until chicken is cooked through (internal temp 165°F) and veggies are tender.
-
-
Finish:
-
Brush or drizzle with remaining glaze just before serving.
-
Optional: Broil for 2–3 minutes to caramelize the top.
-
-
Serve hot over rice, quinoa, or cauliflower rice, topped with green onions or sesame seeds.
🔄 Variations:
-
Swap chicken for shrimp (add in the last 10 minutes).
-
Use mango chunks or teriyaki sauce for a twist.
-
Add snap peas or zucchini for extra veggies.
Let me know if you’d like a low-carb, grill version, or make-ahead tip!