Description

A colorful and flavor-packed one-pan dinner combining tender chicken, sweet pineapple, and vibrant bell peppers in a tangy-sweet marinade. This Hawaiian Chicken Sheet Pan meal is perfect for busy weeknights and brings tropical flair to your dinner table.

Ingredients

1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes

2 cups fresh pineapple chunks (or canned, drained)

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 orange bell pepper, chopped

1 medium red onion, chopped

2 tablespoons olive oil

1/4 cup low-sodium soy sauce

3 tablespoons honey

2 tablespoons rice vinegar

2 garlic cloves, minced

1 teaspoon grated fresh ginger (or 1/2 tsp ground ginger)

1 tablespoon cornstarch mixed with 1 tablespoon water (optional)

Fresh cilantro or parsley for garnish

Salt and pepper to taste

Instructions

Preheat oven to 400°F (200°C) and prepare a large baking sheet.
In a bowl, mix soy sauce, honey, rice vinegar, garlic, and ginger. Add cornstarch slurry if using.
Marinate chicken in half the sauce for 15-60 minutes.
Chop vegetables and pineapple, toss with olive oil, salt, and pepper.
Spread chicken and veggies on the baking sheet and drizzle remaining sauce.
Bake for 25-30 minutes, stirring halfway through.
Garnish with cilantro or parsley and serve.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dinner