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Hawaiian chicken sheet pan with caramelized pineapple and colorful bell peppers on white serving platter

Hawaiian Chicken Sheet Pan

Juicy chicken pieces roasted with caramelized pineapple and colorful vegetables, all glazed with a sweet and tangy tropical sauce on one easy sheet pan.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 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
  • 1.5 cups fresh pineapple chunks or canned, drained
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 0.5 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon paprika
  • 0.25 teaspoon chili flakes optional
  • 0.33 cup low-sodium soy sauce
  • 0.25 cup pineapple juice
  • 3 tablespoons honey or brown sugar
  • 2 tablespoons rice vinegar or apple cider vinegar
  • 1 tablespoon cornstarch mixed with 2 tablespoons water for thickening, optional

Equipment

  • Large sheet pan
  • Parchment paper
  • Small saucepan
  • Whisk

Method
 

  1. Preheat your oven to 400°F and line a large sheet pan with parchment paper to prevent sticking and make cleanup easy.
  2. Spread the chicken pieces, bell peppers, onion wedges, and pineapple chunks in a single layer across the prepared pan, making sure pieces don't overlap. Drizzle with olive oil, then sprinkle the minced garlic, salt, pepper, paprika, and chili flakes over everything. Toss with your hands until evenly coated.
  3. Roast for 20 to 25 minutes, flipping everything after 10 to 12 minutes of cooking. The chicken should reach an internal temperature of 165°F measured in the thickest piece, and the edges should be nicely caramelized.
  4. Around the 10-minute mark of roasting, start your sauce. Whisk together soy sauce, pineapple juice, honey, and rice vinegar in a small saucepan over medium heat. Simmer for 3 to 4 minutes until slightly reduced and it coats the back of a spoon. For a thicker glaze, stir in the cornstarch slurry and cook for another minute until glossy.
  5. Once the chicken is fully cooked and vegetables are tender with golden edges, remove from the oven and drizzle the warm sauce over everything. Toss gently to coat, or serve sauce on the side.
  6. Garnish with sesame seeds or sliced green onions if desired, and serve immediately.

Notes

For maximum tenderness, you can use chicken thighs instead of breasts. Pat chicken dry before seasoning for better caramelization. Don't overcrowd the pan - use two pans if doubling the recipe. Let cool for 20 minutes before storing. Store leftovers in an airtight container for up to 4 days.