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Hawaiian Chicken Sheet Pan

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This Hawaiian Chicken Sheet Pan dinner is a colorful, sweet-and-savory meal that comes together on a single pan. Juicy chicken pieces are tossed with pineapple, bell peppers, and a tangy homemade sauce, then roasted until caramelized and flavorful. It’s a family-friendly meal that’s easy, quick, and full of tropical flair.

Ingredients

Scale

  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into chunks

  • 2 cups fresh pineapple chunks (or canned, drained)

  • 1 red bell pepper, chopped

  • 1 yellow bell pepper, chopped

  • 1 small red onion, chopped

  • 2 tablespoons olive oil

  • Salt and pepper to taste

For the sauce:

  • ⅓ cup soy sauce

  • ¼ cup pineapple juice (from canned pineapple or fresh)

  • 2 tablespoons honey

  • 2 tablespoons ketchup

  • 1 tablespoon rice vinegar or apple cider vinegar

  • 2 cloves garlic, minced

  • 1 teaspoon grated fresh ginger

  • 1 tablespoon cornstarch mixed with 1 tablespoon water (optional, for thickening)

Instructions

  1. Preheat oven to 400°F (200°C).

  2. In a small bowl, whisk together the sauce ingredients (except cornstarch slurry). Set aside.

  3. On a large sheet pan, spread out the chicken, pineapple, peppers, and onion.

  4. Drizzle with olive oil, season with salt and pepper, and toss everything to coat evenly.

  5. Pour the sauce over the chicken and vegetables, tossing lightly to distribute.

  6. Bake for 25–30 minutes, stirring halfway through, until the chicken is cooked and slightly caramelized.

  7. If you want a thicker sauce, pour the juices from the sheet pan into a small saucepan, add cornstarch slurry, and simmer for 2–3 minutes until thickened. Pour back over the chicken before serving.

  8. Serve over rice, cauliflower rice, or on its own!

Notes

  • Use chicken thighs for juicier results.

  • Add snap peas or broccoli for more veggies.

  • Want it spicy? Add a few chili flakes or a splash of sriracha to the sauce.

 

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