Hawaiian Chicken Sheet Pan

A quick and delicious one-pan dish featuring juicy chicken, colorful veggies, and sweet pineapple, all drizzled with a luscious sauce that brings the vibrant flavors of the islands to your kitchen.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Hawaiian, Tropical

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

1 ½ lbs 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)

Sauce Ingredients

⅓ cup low-sodium soy sauce
¼ 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)

Method

Preparation

Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
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

Roast for 20–25 minutes, flipping halfway, until chicken is fully cooked (165°F / 74°C internal temp).
While baking, whisk soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer for 3–4 minutes.
If you like it thicker, stir in cornstarch slurry and cook until glossy.

Finishing Touches

Once chicken and veggies are done, drizzle sauce over top (or serve on the side for dipping). Garnish with sesame seeds or sliced green onions if desired.

Notes

Use fresh ingredients for the best flavor; fresh pineapple is a winner! Don't overcrowd the pan; space helps everything roast evenly and keeps those chicken pieces juicy. You can experiment with flavors by adding more chili flakes or a splash of sriracha.