Go Back

Hawaiian Chicken Sheet Pan

A delightful blend of tender chicken, colorful veggies, and sweet pineapple, all roasted on one pan for easy cleanup and a tropical flavor experience.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Hawaiian, Tropical
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 piece red bell pepper, chopped
  • 1 piece yellow bell pepper, chopped
  • 1 small red onion, cut into wedges
  • 1.5 cups fresh pineapple chunks (or canned, drained)
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp paprika
  • 0.25 tsp chili flakes (optional)
Sauce
  • 0.33 cup low-sodium soy sauce
  • 0.25 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)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it.
  2. 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.
Cooking
  1. Roast for 20–25 minutes, flipping halfway, until the chicken is fully cooked (165°F / 74°C internal temp).
  2. While baking, whisk together soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer for 3–4 minutes. For a thicker sauce, stir in the cornstarch slurry and cook until glossy.
  3. Once the chicken and veggies are done, drizzle the sauce over the top (or serve on the side for dipping). Garnish with sesame seeds or sliced green onions if desired.

Notes

For extra flavor, marinate the chicken in the sauce for at least 30 minutes before baking. Consider swapping veggies or adjusting sweetness levels based on preference.