Ingredients
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
1 large red bell pepper, cut into 1-inch pieces
1 large yellow or orange bell pepper, cut into 1-inch pieces
1 red onion, cut into wedges
1 (20 oz) can pineapple chunks, drained (reserve juice)
🌈 Tip: Use fresh pineapple if desired, but canned works perfectly and gives you the juice needed for the sauce.
🥣 For the Hawaiian-Inspired Sauce:
¼ cup soy sauce
3 tablespoons brown sugar
2 tablespoons pineapple juice (from the can)
1 tablespoon cornstarch
1 teaspoon garlic powder
½ teaspoon ground ginger
¼ teaspoon red pepper flakes (optional, for a mild kick)
1 tablespoon olive oil
📝 Don’t skip the cornstarch! It thickens the sauce slightly during baking to coat the chicken and veggies in a glossy, sticky glaze.
Instructions
1. Preheat the Oven
Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
2. Prep Chicken and Vegetables
In a large bowl, combine:
Cubed chicken
Bell pepper pieces
Onion wedges
Pineapple chunks
Toss gently to mix.
3. Whisk the Sauce
In a small mixing bowl, whisk together:
Soy sauce
Brown sugar
Pineapple juice
Cornstarch
Garlic powder
Ginger
Red pepper flakes (optional)
Olive oil
4. Coat and Combine
Pour the sauce over the chicken and vegetables. Toss everything to coat evenly, ensuring each piece gets covered in that sweet-savory goodness.
5. Spread on Baking Sheet
Spread the coated mixture into a single layer on your prepared sheet pan. Don’t overcrowd—space helps everything roast evenly.
6. Bake
Roast in the preheated oven for 30–35 minutes, or until:
The chicken is cooked through (internal temp: 165°F)
The vegetables are tender
The edges start to caramelize and brown slightly
🍍 Optional tip: Broil for the last 2–3 minutes to add extra caramelized flavor!
7. Serve and Enjoy!
Let the pan rest for 5 minutes, then serve over fluffy white rice, brown rice, or quinoa for a complete meal.
Notes
⏱️ Recipe Snapshot
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 45–50 minutes
Servings: 4–6
Skill Level: Easy
Dish Type: Sheet pan dinner