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Hawaiian Chicken Sheet Pan

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A flavorful Hawaiian Chicken Sheet Pan dish with tender chicken, colorful bell peppers, and fresh pineapple, perfect for quick weeknight dinners.

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)
  • ⅓ cup low-sodium soy sauce
  • ¼ cup pineapple juice
  • 3 tbsp honey (or brown sugar)
  • 2 tbsp rice vinegar
  • 1 tbsp cornstarch + 2 tbsp water (optional)

Instructions

  1. Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it.
  2. Spread the chicken pieces, bell peppers, onion, and pineapple onto the pan evenly.
  3. Drizzle the olive oil over the mixture, then add the garlic, salt, pepper, paprika, and chili flakes. Toss to coat everything evenly.
  4. Roast in the oven for 20–25 minutes, flipping halfway, until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
  5. Whisk together the soy sauce, pineapple juice, honey, and rice vinegar in a saucepan while the chicken is baking. Simmer for 3–4 minutes.
  6. If you prefer a thicker sauce, stir in the cornstarch slurry and cook until glossy.

Notes

For added texture, serve with rice, quinoa, or a light salad. Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.

Nutrition

Find it online: https://www.simplefamilydishes.com/tropical-chicken-sheet-pan-2/