Description
A colorful and flavorful sheet pan dinner featuring juicy roasted chicken, sweet pineapple, and vibrant vegetables coated in a savory Hawaiian-style glaze.
Ingredients
4 boneless, skinless chicken breasts (about 680 g / 1.5 lb)
2 cups pineapple chunks (330 g / 11.6 oz)
1 red bell pepper, chopped (150 g / 5.3 oz)
1 yellow bell pepper, chopped (150 g / 5.3 oz)
1 medium red onion, sliced (150 g / 5.3 oz)
1 cup broccoli florets (90 g / 3.2 oz)
2 tablespoons olive oil (30 ml)
1 teaspoon garlic powder (3 g)
1 teaspoon onion powder (3 g)
1 teaspoon paprika (3 g)
1/2 teaspoon black pepper (1 g)
1/2 teaspoon salt (3 g)
For the sauce:
1/3 cup soy sauce (80 ml)
1/4 cup honey (85 g / 3 oz)
2 tablespoons ketchup (30 g)
1 tablespoon brown sugar (12 g)
1 tablespoon cornstarch (8 g)
2 tablespoons water (30 ml)
2 cloves garlic, minced (6 g)
1 teaspoon fresh ginger, grated (5 g)
Instructions
Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper.
In a bowl, combine pineapple, bell peppers, onion, and broccoli. Toss with 1 tablespoon olive oil and a pinch of salt and pepper.
Spread vegetables evenly on the sheet pan.
Rub chicken breasts with the remaining olive oil and season with garlic powder, onion powder, paprika, salt, and pepper.
Place the chicken on the sheet pan among the vegetables.
Bake for 18–22 minutes until the chicken reaches 165°F (74°C).
In a saucepan, combine soy sauce, honey, ketchup, brown sugar, garlic, and ginger.
Mix cornstarch with water and add to the saucepan. Cook until the sauce thickens.
Remove the sheet pan from the oven and brush the sauce over the chicken and vegetables.
Return to the oven for 3–5 minutes to allow the glaze to caramelize before serving.
Notes
You can substitute chicken breasts with boneless chicken thighs for a juicier texture. Fresh pineapple gives the best caramelized flavor, but canned pineapple works well when drained properly. Serve the dish with steamed rice or quinoa for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes