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Hawaiian Chicken Sheet Pan

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A vibrant and flavorful Hawaiian Chicken Sheet Pan recipe filled with juicy chicken, colorful bell peppers, and luscious pineapple. Easy to prepare, perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 1 ½ lbs (700 g) 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 (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)
  • â…“ 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 + 2 tbsp water (optional for thickening)

Instructions

  1. Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper.
  2. Spread out the cubed chicken, chopped bell peppers, onion wedges, and pineapple chunks on the prepared pan.
  3. Drizzle the olive oil over everything, then sprinkle with minced garlic, salt, pepper, paprika, and optional chili flakes. Toss to coat evenly.
  4. Roast for 20–25 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165°F (74°C).
  5. Whisk together the soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer for 3–4 minutes, adding cornstarch slurry if desired.
  6. Drizzle the sauce over the chicken and vegetables or serve on the side. Garnish with sesame seeds or sliced green onions if desired.

Notes

For vibrant vegetables, add them to the sheet pan during the last 10 minutes of cooking. You can use chicken thighs for a juicier cut, but adjust cooking time accordingly.

Nutrition

Find it online: https://cookingwithmayaa.com/hawaiian-chicken-sheet-pan-recipe/

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