Hawaiian Chicken Sheet Pan
This Hawaiian Chicken Sheet Pan delivers sweet, tangy flavors with juicy chicken, caramelized pineapple, and colorful bell peppers all roasted together on one pan. Perfect for busy summer dinners.
Equipment
- Large rimmed baking sheet
- Large mixing bowl
- Small saucepan
- Instant-read thermometer
Ingredients
- 1.5 pounds boneless skinless chicken breasts cut into 1½-inch cubes
- 1 red bell pepper cut into 1½-inch strips
- 1 yellow or orange bell pepper cut into 1½-inch strips
- 0.5 large red onion cut into strips
- 1.5 cups fresh pineapple chunks or canned, drained well
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 0.25 teaspoon chili flakes optional
- 0.33 cup low-sodium soy sauce
- 0.25 cup pineapple juice
- 3 tablespoons honey or brown sugar
- 2 tablespoons rice vinegar or apple cider vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water, optional
- fresh cilantro and sesame seeds for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or lightly grease with cooking spray.
- In a large bowl, combine cubed chicken, bell peppers, and red onion. Drizzle with olive oil, then add minced garlic, salt, black pepper, paprika, and chili flakes. Toss until evenly coated.
- Spread the chicken and vegetable mixture in a single layer on your prepared baking sheet. Keep the pineapple separate for now.
- Roast for 20 minutes, flipping halfway through for even browning.
- While roasting, whisk together soy sauce, pineapple juice, honey, and rice vinegar in a small saucepan. Simmer for 3-4 minutes until slightly thickened. For glossier glaze, stir in cornstarch slurry and cook another minute.
- After 20 minutes, remove pan from oven and scatter pineapple chunks over chicken and vegetables. Pour half the glaze over everything and toss gently.
- Return to oven for 5-8 more minutes until chicken reaches internal temperature of 165°F (74°C) and pineapple edges look golden.
- Drizzle remaining glaze over finished dish. Garnish with fresh cilantro and sesame seeds before serving.
Notes
- Don't overcrowd the pan or vegetables will steam instead of roast
- Use fresh pineapple for best caramelization, or drain canned pineapple very well
- Cut all ingredients into similar sizes for even cooking
- Serve over coconut rice, quinoa, or cauliflower rice for low-carb option