Hawaiian Chicken Sheet Pan
A delicious and colorful dish that brings the tropical flavors of Hawaii right to your table, featuring tender chicken, fresh vegetables, and juicy pineapple baked on a single pan.
Ingredients
Main Ingredients
- 1.5 lbs 1 ½ lbs (700 g) boneless skinless chicken breasts, cut into 1-inch pieces
- 1 1 red bell pepper (chopped)
- 1 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)
- 2 tbsp 2 tbsp olive oil
- 2 cloves 2 cloves garlic (minced)
- 0.5 tsp ½ tsp salt
- 0.5 tsp ½ tsp black pepper
- 0.5 tsp ½ tsp paprika
- 0.25 tsp ¼ tsp chili flakes (optional) Optional for extra heat
Sauce Ingredients
- ⅓ cup ⅓ cup low-sodium soy sauce
- ¼ cup ¼ cup pineapple juice (from the can or fresh)
- 3 tbsp 3 tbsp honey (or brown sugar)
- 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 it.
- Spread the chicken, bell peppers, onion, and pineapple on the pan.
- Drizzle with olive oil, garlic, salt, pepper, paprika, and optional chili flakes. Toss to coat evenly.
Baking
- Roast for 20–25 minutes, flipping halfway, until the chicken is fully cooked (165°F / 74°C internal temp).
Sauce Preparation
- While baking, whisk 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.
Serving
- Once chicken and veggies are done, drizzle sauce over the top or serve it on the side for dipping.
- Garnish with sesame seeds or sliced green onions if desired.
Notes
Ensure that the chicken pieces are cut evenly for even cooking. Feel free to add or substitute any veggies you have on hand, like broccoli or zucchini. Marinating the chicken in the sauce for a few hours can enhance the flavors even more.