Hawaiian Chicken Sheet Pan
This bright and sticky Hawaiian Chicken Sheet Pan meal combines sweet pineapple, tender chicken, and roasted peppers for a family-friendly weeknight dinner ready in about 30 minutes.
Ingredients
Main Ingredients
- 1.5 lbs 1 ½ lbs boneless skinless chicken breasts, cut into 1-inch pieces Use fresh or thawed breasts for best texture.
- 1 medium 1 red bell pepper, chopped
- 1 medium 1 yellow bell pepper, chopped
- 1 small 1 small red onion, cut into wedges
- 1.5 cups 1 ½ cups fresh pineapple chunks (or canned, drained) Fresh pineapple delivers a brighter flavor.
- 2 tbsp 2 tbsp olive oil
- 2 cloves 2 cloves garlic, minced
- 0.5 tsp ½ tsp salt Use low-sodium soy sauce for less salt overall.
- 0.5 tsp ½ tsp black pepper
- 0.5 tsp ½ tsp paprika
- 0.25 tsp ¼ tsp chili flakes (optional) Add for spice.
Sauce Ingredients
- ⅓ cup ⅓ cup low-sodium soy sauce Can substitute with tamari or coconut aminos.
- ¼ cup ¼ cup pineapple juice (from the can or fresh)
- 3 tbsp 3 tbsp honey (or brown sugar) Brown sugar offers a deeper flavor.
- 2 tbsp 2 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp 1 tbsp cornstarch + 2 tbsp water (slurry, optional for thickening)
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease the pan.
- Spread the cut chicken, chopped bell peppers, red onion, and pineapple in a single layer on the sheet pan. Drizzle with olive oil and sprinkle with garlic, salt, pepper, paprika, and chili flakes. Toss gently to coat.
Cooking
- Bake for 20–25 minutes, flipping contents halfway through until chicken reaches an internal temperature of 165°F (74°C) and the peppers are softened.
- In a small saucepan, whisk soy sauce, pineapple juice, honey (or brown sugar), and rice vinegar. Simmer on medium heat for 3–4 minutes. For a thicker glaze, stir in cornstarch slurry and simmer until glossy.
- Once cooked, drizzle the sauce over the chicken and veggies or serve it on the side. Garnish with sesame seeds or green onions if desired.
Notes
Store leftovers in airtight containers in the fridge for up to 3–4 days. For meal prep, this dish can be frozen for up to 3 months.