Description
Hawaiian Chicken Sheet Pan is a quick and easy one-pan dinner packed with tender chicken, sweet pineapple, colorful veggies, and a tangy Hawaiian sauce. Perfect for busy weeknights or casual family dinners.
Ingredients
Scale
For the Chicken and Vegetables:
- 4 boneless, skinless chicken breasts or thighs
- 2 cups (300g) fresh pineapple chunks (or canned, drained)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium red onion, sliced
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 1 tablespoon sesame seeds (optional, for garnish)
- 2 tablespoons chopped green onions (optional, for garnish)
For the Hawaiian Sauce:
- ½ cup (120ml) pineapple juice (reserved from the can or fresh)
- ¼ cup (60ml) soy sauce (low sodium preferred)
- 3 tablespoons honey (or brown sugar)
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 1 teaspoon sesame oil (optional, for added flavor)
- 3 cloves garlic, minced
- 1 teaspoon grated ginger (optional, for a kick)
- 1 tablespoon cornstarch (for thickening)
- 2 tablespoons water (for cornstarch slurry)
Instructions
- Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
- In a small saucepan, combine pineapple juice, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Heat over medium heat until it starts to simmer.
- Mix cornstarch with water to create a slurry. Stir it into the sauce and cook for 1–2 minutes until thickened. Remove from heat.
- Arrange chicken in the center of the sheet pan. Surround with pineapple chunks, bell peppers, and red onion. Drizzle olive oil over vegetables and toss to coat. Season with salt and black pepper.
- Brush half of the Hawaiian sauce over the chicken and drizzle the rest over the vegetables, tossing lightly.
- Roast for 25–30 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender. Broil for an extra 2–3 minutes for caramelization, if desired.
- Garnish with sesame seeds and green onions. Serve warm over rice, cauliflower rice, or noodles.
Notes
- For extra flavor, marinate the chicken in half of the sauce for 30 minutes before cooking.
- Substitute canned pineapple with fresh pineapple for a tangier taste.
- For a spicier kick, add red pepper flakes or sriracha to the sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Tropical-inspired, Hawaiian
Nutrition
- Serving Size: 1 portion (¼ of the recipe)
- Calories: ~380
- Sugar: 18g
- Sodium: 760mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg
Keywords: Hawaiian Chicken Sheet Pan, one-pan chicken recipe, pineapple chicken, easy sheet pan dinner