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Hawaiian Chicken Sheet Pan

A delicious Hawaiian Chicken Sheet Pan recipe combining savory chicken, sweet pineapple, and colorful veggies, all cooked in one easy pan.

Ingredients

Scale
  • 1 ½ lbs (700 g) boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 small red onion, cut into wedges
  • 1 ½ cups fresh pineapple chunks (or canned, drained)
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp paprika
  • ¼ tsp chili flakes (optional)
  • 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 + 2 tbsp water (slurry, optional for thickening)

Instructions

  1. Prep the oven & pan: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
  2. Assemble ingredients: On the pan, spread the chicken, bell peppers, onion, and pineapple evenly.
  3. Drizzle with seasonings: Drizzle olive oil, garlic, salt, pepper, paprika, and chili flakes over the ingredients. Toss everything to coat evenly.
  4. Bake: Roast in the oven for about 20–25 minutes. At the halfway mark, flip the ingredients to ensure even cooking. The chicken should reach an internal temperature of 165°F (74°C).
  5. Make the sauce: While the chicken and veggies bake, whisk together soy sauce, pineapple juice, honey, and vinegar in a saucepan. Let it simmer for about 3–4 minutes. If you prefer a thicker sauce, stir in the cornstarch slurry and cook until it becomes glossy.
  6. Finish: Once your chicken and veggies are cooked, drizzle the sauce over the top or serve it on the side for dipping. Garnish with sesame seeds or sliced green onions if desired.

Notes

For added flavor, marinate the chicken in the sauce for at least 30 minutes before cooking. You can swap in your favorite vegetables. For a gluten-free option, use tamari instead of soy sauce.

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