Marry Me Sheet Pan Chicken (Printable Version)

Juicy chicken with pineapple and peppers baked on one pan for vibrant, sweet-savory flavor.

# What You'll Need:

→ Chicken

01 - 4 boneless skinless chicken breasts (about 1.5 lbs)
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon black pepper

→ Vegetables & Fruit

05 - 2 cups fresh pineapple chunks (or well-drained canned pineapple)
06 - 1 large red bell pepper, cut into 1-inch pieces
07 - 1 large yellow bell pepper, cut into 1-inch pieces
08 - 1 small red onion, cut into wedges

→ Hawaiian Sauce

09 - ⅓ cup low-sodium soy sauce (or gluten-free tamari)
10 - ¼ cup honey
11 - 3 tablespoons rice vinegar
12 - 2 cloves garlic, minced
13 - 1 tablespoon fresh ginger, grated
14 - 1 tablespoon tomato paste
15 - 1 tablespoon cornstarch
16 - 2 tablespoons water
17 - ½ teaspoon crushed red pepper flakes (optional)

→ Garnish (optional)

18 - 2 tablespoons chopped fresh cilantro
19 - 2 tablespoons toasted sesame seeds
20 - Sliced green onions

# Directions:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it.
02 - Pat chicken breasts dry. Rub with olive oil, salt, and pepper. Arrange in the center of the sheet pan.
03 - Scatter pineapple chunks, bell peppers, and red onion around the chicken on the pan.
04 - In a small bowl, whisk together soy sauce, honey, rice vinegar, garlic, ginger, tomato paste, and red pepper flakes (if using).
05 - In a separate small bowl, mix cornstarch with water until smooth. Stir into the sauce mixture.
06 - Drizzle half of the sauce over the chicken and vegetables. Reserve the rest for serving.
07 - Bake for 20 minutes. Remove from oven, brush chicken with more sauce, and toss vegetables gently.
08 - Return to oven and bake another 8–10 minutes, or until chicken is cooked through (internal temperature 165°F) and vegetables are tender.
09 - Let rest 5 minutes. Slice chicken and serve with roasted pineapple and vegetables. Drizzle with remaining sauce and garnish with cilantro, sesame seeds, and green onions if desired.

# Expert Advice:

01 -
  • Everything happens on one pan so cleanup is practically non existent
  • The sauce strikes that perfect balance between sweet pineapple and savory soy that makes everyone go back for seconds
  • It comes together in under an hour but tastes like you spent all day planning it
02 -
  • Crowding the pan will steam the vegetables instead of roasting them so use your largest baking sheet
  • The sauce thickens quickly once it hits the hot pan so drizzle rather than pour
  • Letting the chicken rest before slicing keeps all those juices inside where they belong
03 -
  • Marinate the chicken in half the sauce for 30 minutes before baking for deeper flavor penetration
  • Toast your sesame seeds in a dry pan for 2 minutes before sprinkling them on top
  • Cut all your vegetables to the same size so they finish cooking at the same time

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