Description
Hawaiian Chicken Sheet Pan is a sweet and savory oven-baked dinner made with tender chicken, colorful bell peppers, juicy pineapple, and a sticky homemade glaze. Everything roasts together on one pan for an easy, flavor-packed meal with minimal cleanup.
Ingredients
- 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)
- For the Sauce:
- ⅓ cup low-sodium soy sauce
- ¼ cup pineapple juice
- 3 tbsp honey or brown sugar
- 2 tbsp rice vinegar or apple cider vinegar
- 1 tbsp cornstarch + 2 tbsp water (optional slurry for thickening)
Instructions
- Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
- In a bowl, toss chicken pieces with olive oil, garlic, salt, pepper, paprika, and chili flakes.
- Spread chicken, bell peppers, onion, and pineapple evenly on the sheet pan.
- In a small bowl, whisk soy sauce, pineapple juice, honey, and vinegar.
- Pour half the sauce over the chicken and vegetables. Toss lightly to coat.
- Bake for 20–25 minutes, until chicken is cooked through.
- If thickening sauce, simmer remaining sauce in a saucepan and stir in cornstarch slurry until thickened.
- Drizzle thickened sauce over baked chicken before serving.
Notes
- Serve over steamed rice or quinoa.
- Add broccoli or snap peas for extra vegetables.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sheet Pan
- Cuisine: Hawaiian-Inspired