Hawaiian Chicken Sheet Pan

1 ½ lbs (700 g) boneless, skinless chicken breasts or thighs (cut into bite-sized chunks)

2 cups fresh pineapple chunks (canned works too, drained)

2 red bell peppers, sliced

1 yellow bell pepper, sliced

1 medium red onion, cut into wedges

2 tbsp olive oil

1 tsp salt

½ tsp black pepper

½ tsp smoked paprika (optional, for depth)

For the Hawaiian sauce:

½ cup pineapple juice (from fresh or canned)

¼ cup low-sodium soy sauce

3 tbsp honey (or brown sugar)

2 tbsp ketchup

1 tbsp rice vinegar (or apple cider vinegar)

2 cloves garlic, minced

1 tsp fresh ginger, grated (or ½ tsp ground ginger)

1 tbsp cornstarch + 2 tbsp water (slurry, optional for thickening)

For garnish:

Fresh cilantro or green onions, chopped

Sesame seeds

Instructions:

Prepare the sauce:

In a small saucepan, whisk pineapple juice, soy sauce, honey, ketchup, vinegar, garlic, and ginger.

Bring to a gentle simmer over medium heat.

If you like it thicker, stir in the cornstarch slurry and cook until the sauce coats the back of a spoon. Remove from heat.

Marinate the chicken (optional but recommended):

Toss chicken pieces in 3–4 tbsp of the sauce.

Cover and refrigerate for 20–30 minutes while you prep veggies.

Assemble sheet pan:

Preheat oven to 400°F (200°C).

On a large baking sheet, spread chicken, pineapple, peppers, and onion.

Drizzle with olive oil, season with salt, pepper, and paprika.

Toss to coat evenly, then spread into a single layer.

Bake:

Roast for 20–25 minutes, stirring halfway, until chicken is cooked through (165°F / 74°C internal temp) and veggies are tender with caramelized edges.

Glaze:

Once baked, drizzle the remaining Hawaiian sauce over the chicken and veggies. Toss lightly to coat.

Serve:

Garnish with fresh cilantro/green onions and sesame seeds.

Serve over steamed rice, coconut rice, or even with warm tortillas for a tropical wrap.