Hawaiian Chicken Sheet Pan
This Hawaiian Chicken Sheet Pan recipe combines juicy chicken with colorful bell peppers, sweet pineapple, and a flavorful sauce for a simple, one-pan dish that's perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 ½ lbs 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)
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 + 2 tbsp water (slurry, optional for thickening)
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it.
- On the sheet pan, spread the chicken, chopped bell peppers, onion wedges, and pineapple chunks. Drizzle with olive oil and add minced garlic, salt, pepper, paprika, and chili flakes. Toss to coat everything evenly.
Cooking
- Roast the mixture for 20–25 minutes, flipping halfway through, until the chicken is fully cooked (165°F / 74°C internal temperature).
- While the chicken and veggies bake, whisk together soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer for 3–4 minutes. If you prefer a thicker sauce, stir in the cornstarch slurry and cook until glossy.
Finishing Touch
- Once the chicken and veggies are done, drizzle the sauce over the top or serve it on the side for dipping. You can garnish with sesame seeds or sliced green onions if desired.
Notes
Leftover Hawaiian Chicken Sheet Pan can be stored in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or in a skillet on the stove until warmed through. If you plan to store it longer, consider freezing it for up to 3 months. Just make sure to store the sauce separately to maintain the best flavor and texture.