Hawaiian Pineapple Chicken Dinner
A vibrant, all-in-one sheet pan meal that marries the sweetness of pineapple with the savoriness of tender chicken and crisp vegetables, all tied together with a bold teriyaki-style glaze. Perfect for a hassle-free dinner and quick cleanup.
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Servings: 6
Ingredients
- 1 small red onion sliced into chunky wedges
- 2 tablespoons olive oil
- ¼ teaspoon crushed red pepper flakes optional
- ½ teaspoon ground paprika
- 1½ cups chopped pineapple fresh or canned and drained
- ½ teaspoon fine sea salt
- 1 red bell pepper diced
- ½ teaspoon ground black pepper
- 1 yellow bell pepper diced
- 2 cloves garlic finely minced
- 1½ pounds approx. 700 grams boneless, skinless chicken breast, cubed into 1-inch pieces
For the Glaze:
- ¼ cup pineapple juice from canned fruit or freshly pressed
- 2 tablespoons rice vinegar or apple cider vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water optional for thickening
- ⅓ cup low-sodium soy sauce
- 3 tablespoons honey or packed brown sugar
Instructions
- Preheat your oven to 400°F (200°C). Prepare a large baking tray by lining it with parchment paper or lightly greasing the surface.
- Evenly arrange the chicken pieces, bell peppers, red onion wedges, and pineapple chunks across the baking tray.
- Drizzle the olive oil over the ingredients, then scatter the minced garlic, salt, black pepper, paprika, and chili flakes. Use a spatula or clean hands to gently toss until everything is uniformly coated.
- Place the tray in the preheated oven and roast for 20 to 25 minutes, turning the contents halfway through, until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- Meanwhile, combine the soy sauce, pineapple juice, honey, and vinegar in a small saucepan over medium heat. Whisk continuously and allow the mixture to simmer for 3 to 4 minutes.
- If a thicker glaze is preferred, stir in the cornstarch slurry and cook for an additional minute or two until the sauce becomes glossy and slightly thickened.
- Once the sheet pan ingredients are fully cooked, remove from the oven. Drizzle the warm sauce over the chicken and vegetables, or serve it on the side as a dipping option.
- For a finishing touch, garnish with thinly sliced green onions or a sprinkle of toasted sesame seeds, if desired.
Notes
To save time, pre-chopped vegetables and canned pineapple can be used. Adjust spice level by increasing or omitting the red pepper flakes. Best served over steamed rice or with a side of noodles for a heartier meal.