Description
This Hawaiian Chicken Sheet Pan recipe is the ultimate easy dinner! Juicy chicken, sweet pineapple, and colorful bell peppers are coated in a tangy, savory-sweet sauce and roasted to perfection—all on one pan. It’s an effortless, flavorful meal that’s perfect for busy weeknights. Serve it over rice, quinoa, or lettuce wraps for a delicious meal the whole family will love!
Ingredients
Scale
- 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 1/2 cups fresh pineapple chunks
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1/2 red onion, sliced
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
For the Hawaiian Sauce:
- 1/3 cup soy sauce (low sodium)
- 1/4 cup honey
- 2 tablespoons ketchup
- 1 tablespoon apple cider vinegar
- 2 teaspoons fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon cornstarch + 2 tablespoons water (to thicken)
Instructions
Step 1: Prep & Season
- Preheat oven to 400°F (200°C).
- Line a large sheet pan with parchment paper or lightly grease it.
- In a bowl, toss chicken, pineapple, bell peppers, and red onion with olive oil, garlic powder, smoked paprika, salt, and black pepper. Spread evenly on the sheet pan.
Step 2: Bake the Chicken & Veggies
- Roast for 15 minutes, stirring halfway through.
Step 3: Make the Hawaiian Sauce
- While the chicken is baking, whisk together soy sauce, honey, ketchup, apple cider vinegar, ginger, and garlic in a small saucepan.
- Bring to a gentle simmer over medium heat.
- In a small bowl, mix cornstarch with water and stir it into the sauce. Cook until thickened, about 1-2 minutes.
Step 4: Coat & Finish Baking
- Remove the sheet pan from the oven, drizzle the sauce over the chicken and veggies, and toss everything to coat.
- Return to the oven and bake for 5-7 more minutes, until the chicken is cooked through and caramelized.
Step 5: Serve & Enjoy!
- Garnish with green onions and sesame seeds, if desired.
- Serve over steamed rice, quinoa, or in lettuce wraps.
Notes
- Protein Swap: Use shrimp, tofu, or pork instead of chicken.
- Make It Spicy: Add sriracha or red pepper flakes to the sauce.
- Meal Prep: Store in an airtight container for up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 16g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 65mg