Hawaiian Chicken Sheet Pan
Sweet pineapple, juicy chicken, and colorful bell peppers roasted together for a simple, one-pan dinner bursting with tropical flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 ½ pounds boneless, skinless chicken thighs or breasts, cut into chunks
- 2 cups pineapple chunks (fresh or drained if canned)
- 2 bell peppers (red and yellow), sliced into strips
- 1 medium red onion, sliced
- 3 tablespoons low-sodium soy sauce or tamari
- 2 tablespoons pineapple juice (from the can or fresh)
- 2 tablespoons brown sugar or honey
- 1 tablespoon rice vinegar or apple cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon olive oil
- ½ teaspoon red pepper flakes (optional for heat)
- Salt and black pepper, to taste
- 2 green onions, sliced (for garnish)
- 1 tablespoon sesame seeds (for garnish)
Instructions
- Preheat oven to 400°F and line a rimmed sheet pan with parchment paper.
- Whisk together soy sauce, pineapple juice, brown sugar, vinegar, garlic, ginger, and olive oil to make the sauce.
- Place chicken, pineapple, peppers, and onion on the sheet pan and pour the sauce over everything. Toss to coat evenly.
- Spread the ingredients in a single layer for even roasting.
- Bake for 20 minutes, stir, then bake another 10–15 minutes until chicken reaches 165°F and edges caramelize.
- Garnish with green onions and sesame seeds before serving.
Notes
- Use chicken thighs for juicier texture or chicken breast for leaner protein.
- Add red pepper flakes or sriracha for a mild kick.
- Serve over jasmine, coconut, or cauliflower rice for variety.
- Store leftovers in an airtight container up to 4 days or freeze for up to 3 months.