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Hawaiian Chicken Sheet Pan Recipe

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4 from 170 reviews

A vibrant and flavorful Hawaiian Chicken Sheet Pan recipe featuring tender chicken breasts roasted with colorful bell peppers, red onion, and sweet pineapple chunks. Tossed in a tangy, homemade pineapple-soy glaze, this one-pan meal is easy to prepare and perfect for a quick weeknight dinner.

Ingredients

Chicken and Vegetables

  • 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)

Sauce for Tossing & Drizzling

  • ⅓ cup low-sodium soy sauce
  • ¼ cup pineapple juice (from the can or fresh)
  • 3 tbsp honey or brown sugar
  • 2 tbsp rice vinegar or apple cider vinegar
  • 1 tbsp cornstarch + 2 tbsp water slurry (optional, for thickening)

Instructions

  1. Prep the oven & pan: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it to prevent sticking and make cleanup easy.
  2. Assemble ingredients: On the prepared pan, spread the chicken pieces, red and yellow bell peppers, red onion wedges, and pineapple chunks evenly. Drizzle with olive oil, then sprinkle the minced garlic, salt, black pepper, paprika, and optional chili flakes over everything. Toss gently to coat all ingredients evenly.
  3. Bake: Place the sheet pan in the oven and roast for 20 to 25 minutes, flipping the chicken and vegetables halfway through cooking. Bake until the chicken reaches an internal temperature of 165°F (74°C) and is fully cooked, while the veggies are tender and slightly caramelized.
  4. Make the sauce: While the chicken and veggies bake, whisk together the low-sodium soy sauce, pineapple juice, honey (or brown sugar), and vinegar in a small saucepan over medium heat. Bring to a simmer and cook for 3 to 4 minutes. If you prefer a thicker sauce, stir in the cornstarch slurry and continue cooking until the sauce becomes glossy and slightly thickened.
  5. Finish: Once the chicken and vegetables are done, drizzle the prepared sauce over the top or serve it on the side for dipping. Optionally, garnish with toasted sesame seeds or sliced green onions for extra flavor and color before serving.

Notes

  • Use fresh pineapple chunks for a naturally sweeter flavor, or canned pineapple if preferred.
  • Adjust chili flakes according to your heat preference or omit for a milder meal.
  • The cornstarch slurry is optional; without it, the sauce will be thinner but still delicious.
  • Ensure the chicken reaches an internal temperature of 165°F (74°C) to guarantee food safety.
  • For gluten-free, substitute soy sauce with tamari or a gluten-free soy sauce alternative.

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