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Hawaiian Pineapple Chicken Dinner

A quick and easy one-pan meal featuring tender chicken, colorful peppers, and juicy pineapple, all drizzled in a delightful sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Hawaiian, Tropical
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 small red onion (sliced into chunky wedges)
  • 1.5 pounds boneless, skinless chicken breast, cubed into 1-inch pieces
  • 1 red bell pepper (diced)
  • 1 yellow bell pepper (diced)
  • 1.5 cups chopped pineapple (fresh or canned and drained) Fresh pineapple recommended for extra flavor
  • 2 cloves garlic (finely minced) Toasting enhances flavor
Sauce Ingredients
  • 0.25 cup pineapple juice From canned fruit or freshly pressed
  • 2 tablespoons rice vinegar or apple cider vinegar
  • 3 tablespoons honey or packed brown sugar
  • 0.33 cup low-sodium soy sauce
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water Optional for thickening
Seasoning
  • 2 tablespoons olive oil
  • 0.25 teaspoon crushed red pepper flakes Optional for spice
  • 0.5 teaspoon ground paprika
  • 0.5 teaspoon fine sea salt
  • 0.5 teaspoon ground black pepper

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Prepare a large baking tray by lining it with parchment paper or lightly greasing the surface.
  2. Evenly arrange the chicken pieces, bell peppers, red onion wedges, and pineapple chunks across the baking tray.
  3. Drizzle the olive oil over the ingredients, then scatter the minced garlic, salt, black pepper, paprika, and chili flakes. Toss until everything is uniformly coated.
Cooking
  1. Place the tray in the preheated oven and roast for 20 to 25 minutes, turning the contents halfway through. Cook until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
  2. Meanwhile, combine the soy sauce, pineapple juice, honey, and vinegar in a small saucepan over medium heat. Whisk continually and allow the mixture to simmer for 3 to 4 minutes.
  3. 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.
  4. Once the sheet pan ingredients are fully cooked, remove them from the oven. Drizzle the warm sauce over the chicken and vegetables, or serve it on the side as a dipping option.

Notes

Serve over fluffy rice or with crunchy slaw on the side. Use fresh pineapple for added flavor. Leftovers can be stored in an airtight container in the fridge for 3-4 days or frozen for up to 3 months.