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The Ultimate Easy Sheet Pan Hawaiian Chicken with Pineapple & Peppers

A close-up of glazed hawaiian chicken sheet pan pieces mixed with caramelized pineapple chunks and colorful bell peppers.
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Make a sweet and savory Hawaiian chicken dinner with minimal cleanup. This recipe uses one sheet pan for juicy chicken, colorful peppers, and caramelized pineapple, perfect for busy weeknights.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 large red bell pepper, cut into 1-inch pieces
  • 1 large green bell pepper, cut into 1-inch pieces
  • 1 medium red onion, cut into 1-inch wedges
  • 1 cup fresh or canned pineapple chunks, drained if canned
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup packed brown sugar
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (for thickening glaze)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
  2. In a small bowl, whisk together the soy sauce, brown sugar, honey, rice vinegar, minced garlic, ground ginger, salt, and pepper to create the glaze. Set aside half of this mixture for basting later.
  3. In a large bowl, combine the cubed chicken, red and green bell peppers, red onion wedges, and pineapple chunks.
  4. Pour the first half of the glaze mixture over the chicken and vegetables. Toss everything gently until the chicken and vegetables are evenly coated.
  5. Spread the coated chicken and vegetables in a single layer on the prepared sheet pan. Do not overcrowd the pan; use two pans if necessary for proper roasting.
  6. Bake for 15 minutes.
  7. While the chicken bakes, return the reserved half of the glaze to the small bowl. Whisk in the cornstarch and water slurry until smooth.
  8. After 15 minutes of baking, remove the sheet pan from the oven. Brush the chicken and vegetables with the reserved glaze mixture.
  9. Return the sheet pan to the oven and bake for another 10 to 15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the vegetables are tender-crisp.
  10. Serve this easy one pan meal immediately over rice or enjoy it as is for a quick chicken dinner.

Notes

  • For a healthier option, substitute the brown sugar with an equal amount of pure maple syrup.
  • If you prefer smaller pieces, you can use chicken thighs instead of breasts; adjust the cooking time slightly if the pieces are much thicker.
  • This recipe is fantastic for meal prep; store leftovers in an airtight container for up to three days.

Nutrition

Find it online: https://cookingbyjade.com/hawaiian-chicken-sheet-pan-recipe/