Sheet Pan Hawaiian Chicken
Sheet Pan Hawaiian Chicken is a vibrant, easy-to-make dinner featuring juicy chicken breasts roasted with colorful bell peppers, red onions, and sweet pineapple in a tangy and slightly sweet sauce made from soy sauce, brown sugar, fresh ginger, garlic, and pineapple juice. This all-in-one sheet pan meal combines tropical flavors and minimal cleanup, perfect for a busy weeknight.
Ingredients
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 1 large red bell pepper cut into 1-inch strips
- 1 large yellow or orange bell pepper cut into 1-inch strips
- 1 red onion cut into wedges or strips
- 1 cup fresh or canned pineapple chunks
- ¼ cup low-sodium soy sauce
- 3 tablespoons brown sugar packed
- 1 tablespoon cornstarch
- 2 tablespoons pineapple juice reserve from canned pineapple or fresh
- 1 teaspoon fresh grated ginger
- 2 cloves garlic minced
- ¼ teaspoon red pepper flakes optional, for a mild kick
- 1 tablespoon olive oil
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a large sheet pan with foil or parchment paper.
- In a large bowl, combine chicken, bell peppers, onion, and pineapple chunks.
- In a small bowl, whisk together soy sauce, brown sugar, pineapple juice, cornstarch, ginger, garlic, red pepper flakes (if using), and olive oil to make the sauce.
- Pour half the sauce over the chicken and vegetables, tossing well to coat evenly. Reserve the other half for later.
- Spread the chicken and vegetable mixture in a single layer on the prepared sheet pan. Season with salt and pepper.
- Bake for 20 minutes, then remove from oven and add the pineapple chunks on top. Return to oven and bake for another 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.
- While baking, heat the reserved sauce in the microwave or on the stove until slightly thickened.
- When chicken is done, drizzle the thickened sauce over the chicken and veggies. Optional: garnish with fresh cilantro or parsley. Serve over rice or enjoy as is.
Notes
- You can marinate the chicken and vegetables in the sauce for up to 24 hours to boost flavor.
- Substitute cornstarch with arrowroot powder if desired.
- Adjust red pepper flakes for preferred spice level or omit for mild taste.
- Fresh pineapple caramelizes nicely when baked; canned pineapple works well too for convenience.
- Leftovers keep well refrigerated for up to 3 days.
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