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Hawaiian Chicken Sheet Pan

A vibrant and flavorful dish featuring tender chicken, sweet pineapple, and colorful bell peppers, all roasted together on one sheet pan for easy cleanup and a taste of the tropics.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Hawaiian, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 each red bell pepper, chopped
  • 1 each yellow bell pepper, chopped
  • 1 small red onion, cut into wedges
  • 1.5 cups fresh pineapple chunks (or canned, drained)
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp paprika
  • 0.25 tsp chili flakes (optional) Add for extra heat
Sauce Ingredients
  • 0.33 cup low-sodium soy sauce
  • 0.25 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) Adjust for desired thickness

Method
 

Preparation
  1. Preheat oven to 400°F (200°C) and 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 to coat evenly.
Cooking
  1. Roast for 20–25 minutes, flipping halfway through, until chicken is fully cooked (165°F / 74°C internal temp).
  2. While the chicken is baking, whisk together soy sauce, pineapple juice, honey, and vinegar in a saucepan; simmer for 3–4 minutes.
  3. If you prefer a thicker sauce, stir in the cornstarch slurry and cook until glossy.
Finishing Touches
  1. 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

For a spicier version, increase chili flakes or add jalapeño. Feel free to swap in your favorite veggies or use tofu for a plant-based option. Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months. Reheat before serving.