Hawaiian Chicken Sheet Pan

Servings

4–6 servings

Ingredients

• 1½ lbs boneless, skinless chicken breast, cubed

• 2 cups fresh pineapple chunks

• 1 red bell pepper, chopped

• 1 green bell pepper, chopped

• 1 red onion, sliced

• 2 tablespoons olive oil

• ¼ cup low-sodium soy sauce or coconut aminos

• 2 tablespoons honey or brown sugar

• 2 tablespoons ketchup

• 2 cloves garlic, minced

• 1 teaspoon fresh grated ginger (or ½ tsp ground)

• Salt & black pepper to taste

• Optional garnish: green onions, sesame seeds

Instructions

1. Preheat oven to 400°F (200°C) and line a sheet pan with parchment.

2. Whisk sauce: soy sauce, honey, ketchup, garlic, ginger, and olive oil.

3. Assemble: add chicken, pineapple, peppers, and onion to the pan.

4. Pour sauce over everything and toss to coat evenly.

5. Bake for 25–30 minutes, stirring halfway, until chicken is cooked through.

6. Broil (optional) 2–3 minutes for caramelized edges.

❓ Q & A

Q1: Can I use chicken thighs instead?
Yes! Thighs stay extra juicy and work perfectly.

Q2: Is this Weight Watchers friendly?
Yes — reduce honey to 1 tablespoon or use sugar-free ketchup to lower points.

Q3: Can I make it in the air fryer?
Yes. Cook at 380°F for 12–15 minutes, shaking halfway.

Q4: Can I use canned pineapple?
Yes, just drain well to avoid excess liquid.

Q5: What should I serve with it?
Serve over brown rice, cauliflower rice, or quinoa.

Q6: Can I meal prep this?
Absolutely. Keeps 3–4 days refrigerated.

⭐ Tips

• Add broccoli or snap peas for extra veggies

• Use pineapple juice + cornstarch for a thicker glaze

• Great for busy weeknights