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Easy Hawaiian Chicken Sheet Pan Dinner

Close-up of glossy, saucy chicken pieces mixed with pineapple and bell peppers, resembling hawaiian chicken sheet pan ingredients.
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Make this sweet, savory, and tropical Hawaiian Chicken Sheet Pan meal for a quick dinner with minimal cleanup. Juicy chicken, pineapple, and peppers roast together on one pan.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 large red bell pepper, cut into 1-inch pieces
  • 1 large green bell pepper, cut into 1-inch pieces
  • 1 medium red onion, cut into wedges
  • 1 (20 oz) can pineapple chunks, drained (reserve 2 tablespoons juice)
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup brown sugar, packed
  • 2 tablespoons ketchup
  • 1 tablespoon rice vinegar
  • 1 teaspoon ground ginger
  • 2 cloves garlic, minced
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 2 tablespoons vegetable oil
  • Cooked rice, for serving (optional)
  • Green onions, sliced, for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
  2. In a small bowl, whisk together the soy sauce, brown sugar, ketchup, rice vinegar, ginger, and minced garlic. This is your base sauce.
  3. In a separate small bowl, whisk the cornstarch with the reserved 2 tablespoons of pineapple juice and 2 tablespoons of water until smooth. Set aside.
  4. In a large bowl, toss the cut chicken pieces with the vegetable oil.
  5. Place the chicken, red bell pepper, green bell pepper, and red onion onto the prepared sheet pan in a single layer. Do not add the pineapple yet.
  6. Brush half of the base sauce mixture evenly over the chicken and vegetables on the pan.
  7. Roast for 15 minutes.
  8. Remove the pan from the oven. Add the drained pineapple chunks to the pan and toss everything gently.
  9. Whisk the cornstarch slurry into the remaining base sauce. Pour this mixture over the chicken and vegetables on the pan.
  10. Return the pan to the oven and roast for another 10 to 15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the sauce has thickened into a sticky glaze.
  11. Remove from the oven. Garnish with sliced green onions. Serve immediately over rice, if desired.

Notes

  • For the best flavor and moisture, use chicken thighs instead of breasts.
  • If you are planning meals for the week, this recipe pairs well with simple meal planning strategies.
  • If you prefer a less sweet glaze, reduce the brown sugar by one tablespoon.

Nutrition

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