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Hawaiian Chicken Sheet Pan

Enjoy a delightful and vibrant dish that brings a taste of the tropics right to your kitchen with this Hawaiian Chicken Sheet Pan recipe, featuring colorful veggies and sweet pineapple.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Hawaiian, Tropical
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 each red bell pepper, chopped
  • 1 each yellow bell pepper, chopped
  • 1 small red onion, cut into wedges
  • 1.5 cups fresh pineapple chunks (or canned, drained) Fresh pineapple preferred.
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp paprika
  • 0.25 tsp chili flakes (optional) Add if you like heat.
Sauce Ingredients
  • ⅓ cup low-sodium soy sauce
  • ¼ cup pineapple juice (from the can or fresh)
  • 3 tbsp honey (or brown sugar)
  • 2 tbsp rice vinegar (or apple cider vinegar)
  • 1 tbsp cornstarch Optional for sauce thickening.
  • 2 tbsp water For slurry.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper or grease it with cooking oil.
  2. Spread the chicken pieces evenly on the pan and add the chopped bell peppers, red onion wedges, and pineapple chunks.
  3. Drizzle 2 tbsp of olive oil over the ingredients. Sprinkle with minced garlic, salt, black pepper, paprika, and optional chili flakes. Toss to coat evenly.
Baking
  1. Roast in the oven for 20-25 minutes, flipping halfway to ensure even cooking. Chicken should reach an internal temperature of 165°F (74°C).
Sauce Preparation
  1. In a saucepan, whisk together soy sauce, pineapple juice, honey, and vinegar. Heat over medium heat and let it simmer for 3-4 minutes.
  2. If thicker sauce is desired, add cornstarch slurry and cook until glossy.
Finishing Touches
  1. Drizzle the prepared sauce over the roasted chicken and veggies. Garnish with sesame seeds or sliced green onions if desired.

Notes

For added flavor, marinate chicken in the sauce for 30 minutes before cooking. Use fresh ingredients for best results. Store leftovers in an airtight container for 3-4 days in the fridge, or freeze for 2-3 months.