Description
This Hawaiian Chicken Sheet Pan is a sweet and savory one-pan dinner that combines juicy chicken, pineapple chunks, and colorful bell peppers. Roasted to perfection in the oven with a tangy-sweet glaze, it’s perfect for busy weeknights and packed with tropical flavor.
Ingredients
(Serves 4–6)
-
1.5 lbs boneless skinless chicken breasts or thighs, cut into chunks
-
2 cups pineapple chunks (fresh or canned, drained)
-
1 red bell pepper, sliced
-
1 yellow bell pepper, sliced
-
1 red onion, sliced
-
2 tbsp olive oil
-
Salt and pepper to taste
For the Hawaiian Glaze:
-
⅓ cup pineapple juice
-
¼ cup soy sauce (low sodium)
-
2 tbsp honey or brown sugar
-
1 tbsp rice vinegar
-
2 tsp garlic, minced
-
1 tsp grated fresh ginger (or ½ tsp ground ginger)
-
1 tbsp cornstarch + 2 tbsp water (slurry, optional for thickening)
Instructions
-
Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
-
In a bowl, whisk together all glaze ingredients. If thickening, simmer separately with cornstarch slurry until glossy.
-
Toss chicken, peppers, onion, and pineapple with olive oil, salt, pepper, and half the glaze.
-
Spread evenly on sheet pan.
-
Bake for 25–30 minutes, flipping halfway, until chicken is cooked through.
-
Brush with reserved glaze before serving, or drizzle thickened sauce over top.
Notes
-
Vegetarian variation: Substitute tofu or chickpeas.
-
Add carbs: Serve over jasmine rice or quinoa.
-
Crispy tip: Broil for 2–3 minutes at the end for caramelized edges.
-
-
Storage: Refrigerate leftovers up to 4 days. Freezes well up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Category: Main Course
- Method: Sheet Pan / Oven-Baked
- Cuisine: Hawaiian-Inspired / Fusion
Nutrition
- Calories: 360 kcal
- Sugar: 14g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg