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The Ultimate 30-Minute Hawaiian Chicken Sheet Pan with Crispy Pineapple and Peppers

Close-up of glazed chicken pieces, pineapple chunks, red peppers, and red onion baking in a white dish for hawaiian chicken sheet pan.
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Make this easy Hawaiian chicken sheet pan dinner for a flavorful, minimal cleanup meal. Juicy chicken, sweet pineapple, and colorful vegetables roast together on one pan for a quick weeknight dinner.

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 (20 ounce) can pineapple chunks, drained (reserve juice)
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup pineapple juice (reserved from can)
  • 3 tablespoons honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon cornstarch
  • 2 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil

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 reserved pineapple juice, soy sauce, honey, rice vinegar, cornstarch, minced garlic, and ground ginger. This is your sweet and savory glaze. Set aside half of the glaze mixture for brushing later.
  3. In a large bowl, toss the cubed chicken, bell peppers, and red onion with the olive oil, salt, and pepper.
  4. Spread the seasoned chicken and vegetables in a single layer on the prepared sheet pan.
  5. Roast for 15 minutes.
  6. Remove the pan from the oven. Brush the chicken and vegetables with half of the reserved glaze mixture. Add the drained pineapple chunks to the pan, distributing them evenly.
  7. Return the pan to the oven and roast for another 10 to 12 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender-crisp.
  8. While the chicken finishes cooking, heat the remaining reserved glaze mixture in a small saucepan over medium heat until it thickens slightly, about 2 minutes. Do not boil.
  9. Remove the sheet pan from the oven. Drizzle the thickened sauce over the chicken and vegetables.
  10. Serve this quick chicken dinner immediately, perhaps over rice or quinoa, for an easy family dinner.

Notes

  • For extra flavor and color, add 1/2 cup of sliced carrots to the pan when you add the peppers and onions.
  • If you prefer a thicker glaze, use 1.5 tablespoons of cornstarch in the sauce mixture.
  • This recipe works well for meal prep; store leftovers in an airtight container for up to 3 days.

Nutrition

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