Description
This Hawaiian Chicken Sheet Pan is the ultimate easy weeknight dinner. Juicy chicken breast, sweet pineapple chunks, colorful bell peppers, and red onion roast together on one pan, then get finished with a delicious sweet-and-savory pineapple soy glaze. It’s a family-friendly meal that’s perfect for busy nights, meal prep, and anyone who loves tropical flavors with minimal cleanup.
Ingredients
Scale
For the Sheet Pan
- 1½ lbs (700g) 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
- 1½ cups pineapple chunks (fresh 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 mixed with 2 tbsp water (optional)
Optional Garnishes
- Sesame seeds
- Sliced green onions
- Fresh cilantro
Instructions
- Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
- Arrange ingredients on the sheet pan. Add chicken, bell peppers, red onion, and pineapple chunks.
- Season and toss. Drizzle with olive oil and sprinkle with garlic, salt, pepper, paprika, and chili flakes. Toss until evenly coated.
- Bake for 20–25 minutes, stirring halfway through, until the chicken reaches an internal temperature of 165°F (74°C).
- Prepare the sauce. While the chicken bakes, whisk together soy sauce, pineapple juice, honey, and vinegar in a small saucepan.
- Bring to a gentle simmer and cook for 3–4 minutes. For a thicker glaze, stir in the cornstarch slurry and cook until glossy.
- Finish the dish. Remove the sheet pan from the oven and drizzle the sauce over the chicken and vegetables, or serve on the side.
- Garnish with sesame seeds, green onions, or cilantro and serve immediately.
Notes
- Fresh or canned pineapple both work well.
- Avoid overcrowding the pan for better caramelization.
- Chicken thighs can be substituted for chicken breasts.
- For extra heat, add additional chili flakes or a drizzle of sriracha.
- Serve over rice, coconut rice, quinoa, or noodles.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sheet Pan / Oven-Baked
- Cuisine: Hawaiian-Inspired, American
Nutrition
- Serving Size: 1 Serving
- Calories: 345 kcal
- Sugar: 16 g
- Sodium: 760 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 37 g
- Cholesterol: 95 mg