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Hawaiian Chicken Sheet Pan

A delightful dish featuring tender chicken and colorful vegetables with a sweet and tangy sauce, perfect for busy weeknights or casual dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Hawaiian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs 1 ½ lbs boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 unit 1 red bell pepper, chopped
  • 1 unit 1 yellow bell pepper, chopped
  • 1 small 1 small red onion, cut into wedges
  • 1.5 cups 1 ½ cups fresh pineapple chunks (or canned, drained)
  • 2 tbsp 2 tbsp olive oil
  • 2 cloves 2 cloves garlic, minced
  • 0.5 tsp ½ tsp salt
  • 0.5 tsp ½ tsp black pepper
  • 0.5 tsp ½ tsp paprika
  • 0.25 tsp ¼ tsp chili flakes (optional) Optional for extra spice
Sauce
  • 0.33 cup ⅓ cup low-sodium soy sauce
  • 0.25 cup ¼ cup pineapple juice (from the can or fresh)
  • 3 tbsp 3 tbsp honey (or brown sugar)
  • 2 tbsp 2 tbsp rice vinegar (or apple cider vinegar)
  • 1 tbsp 1 tbsp cornstarch + 2 tbsp water (slurry, optional for thickening) Optional for a thicker sauce

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
  2. On the pan, spread the chicken, bell peppers, onion, and pineapple. Drizzle with olive oil, garlic, salt, pepper, paprika, and chili flakes. Toss everything to coat evenly.
Cooking
  1. Bake for 20–25 minutes, flipping halfway, until the chicken is fully cooked (165°F / 74°C internal temperature).
  2. While baking, whisk together soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer for 3–4 minutes. If you prefer a thicker sauce, stir in the cornstarch slurry and cook until it looks glossy.
  3. Once the chicken and veggies are done, drizzle the sauce over the top, or serve it on the side for dipping. Garnish with sesame seeds or sliced green onions if desired.

Notes

Store any leftovers in an airtight container in the fridge for up to three days. For longer storage, freeze the chicken and vegetables in a freezer-safe bag for up to three months. To reheat, simply thaw and warm in the oven or microwave. Use fresh vegetables for the best flavor and adjust spices according to your taste.