Marry Me Sheet Pan Chicken (Printable)

Tender chicken with pineapple, bell peppers, and a tangy sauce baked on a single pan.

# What You 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

# How To Cook:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it.
02 - Pat chicken breasts dry with paper towels. Rub with olive oil, salt, and pepper. Arrange in the center of the sheet pan.
03 - Scatter pineapple chunks, bell peppers, and red onion wedges 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 until well combined.
06 - Drizzle half of the sauce over the chicken and vegetables. Reserve the remaining sauce for serving.
07 - Bake for 20 minutes until chicken begins to brown and vegetables start to soften.
08 - Remove from oven, brush chicken with remaining pan juices, and toss vegetables gently. Return to oven and bake another 8–10 minutes until chicken reaches internal temperature of 165°F and vegetables are tender.
09 - Let chicken rest for 5 minutes. Slice chicken and serve with roasted pineapple and vegetables. Drizzle with reserved sauce and garnish with cilantro, sesame seeds, and green onions if desired.

# Expert Tips:

01 -
  • The sauce hits that perfect sweet and tangy balance that makes everyone ask for seconds
  • Cleanup is literally one pan which means more time for actual conversation at dinner
  • It travels beautifully for potlucks and reheats like a dream for tomorrow's lunch
02 -
  • Crowding the pan will steam everything instead of roasting so use two pans if needed
  • The sauce burns easily so when you add that second coat watch closely during the last few minutes
  • Letting it rest before slicing keeps all those juices inside where they belong
03 -
  • Pound thicker ends of chicken breasts to even thickness so everything finishes cooking at the same time
  • Marinate the chicken in half the sauce for 30 minutes before baking if you have the time
  • Use chicken thighs if you prefer juicier meat just add 5 minutes to the cooking time

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