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Hawaiian Chicken Sheet Pan plated with pineapple, bell peppers, and sesame seeds in bright natural kitchen light
Taha Ayad

Hawaiian Chicken Sheet Pan

Sweet pineapple, juicy chicken, and colorful bell peppers roasted together for a simple, one-pan dinner bursting with tropical flavor.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Preheat oven to 400°F and line a rimmed sheet pan with parchment paper.
  2. Whisk together soy sauce, pineapple juice, brown sugar, vinegar, garlic, ginger, and olive oil to make the sauce.
  3. Place chicken, pineapple, peppers, and onion on the sheet pan and pour the sauce over everything. Toss to coat evenly.
  4. Spread the ingredients in a single layer for even roasting.
  5. Bake for 20 minutes, stir, then bake another 10–15 minutes until chicken reaches 165°F and edges caramelize.
  6. Garnish with green onions and sesame seeds before serving.

Notes

  1. Use chicken thighs for juicier texture or chicken breast for leaner protein.
  2. Add red pepper flakes or sriracha for a mild kick.
  3. Serve over jasmine, coconut, or cauliflower rice for variety.
  4. Store leftovers in an airtight container up to 4 days or freeze for up to 3 months.
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