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Hawaiian Chicken Sheet Pan

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A vibrant and flavorful sheet pan meal featuring chicken, peppers, and fresh pineapple, embodying the spirit of Hawaiian cuisine.

Ingredients

Scale
  • 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
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp paprika
  • ¼ tsp chili flakes (optional)
  • ⅓ cup low-sodium soy sauce
  • ¼ cup pineapple juice
  • 3 tbsp honey or brown sugar
  • 2 tbsp rice vinegar
  • 1 tbsp cornstarch
  • 2 tbsp water (for slurry, optional)

Instructions

  1. Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it.
  2. Spread chicken, bell peppers, onion, and pineapple on the pan.
  3. Drizzle with olive oil, garlic, salt, pepper, paprika, and chili flakes, and toss to coat evenly.
  4. Bake for 20–25 minutes, flipping halfway, until chicken is cooked through (165°F / 74°C internal temp).
  5. Whisk together soy sauce, pineapple juice, honey, and vinegar in a saucepan and simmer for 3–4 minutes. Optionally, add cornstarch slurry to thicken.
  6. Drizzle sauce over the top or serve on the side for dipping. Garnish with sesame seeds or sliced green onions if desired.

Equipment

Notes

Consider marinating the chicken overnight for extra flavor. Use fresh pineapple for the best taste.

Nutrition

Find it online: https://www.glutenfreez.com/hawaiian-chicken-sheet-pan-2/