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Hawaiian Chicken Sheet Pan

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A vibrant and flavorful Hawaiian Chicken Sheet Pan recipe that’s easy to prepare, perfect for busy weekdays or leisurely weekends.

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 the 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. Drizzle with olive oil, garlic, salt, pepper, paprika, and chili flakes. Toss to coat evenly.
  3. Bake: Roast for 20–25 minutes, flipping halfway, until the chicken is fully cooked to an internal temp of 165°F (74°C).
  4. Make the sauce: While baking, whisk together the soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer for 3–4 minutes. If you like it thicker, stir in the cornstarch slurry and cook until glossy.
  5. Finish: Once the chicken and veggies are done, drizzle the sauce over top (or serve on the side for dipping). Garnish with sesame seeds or sliced green onions if desired.

Notes

Store leftovers in an airtight container in the fridge for up to three days. Reheat before serving.

Nutrition

Find it online: https://voxrecipes.com/hawaiian-chicken-sheet-pan-4/