Easy Hawaiian Chicken Sheet Pan

Close-up of Hawaiian Chicken Sheet Pan showing crispy glazed chicken, caramelized pineapple, and red peppers garnished with herbs.

Easy Hawaiian Chicken Sheet Pan

This Easy Hawaiian Chicken Sheet Pan is a bright, sweet, and savory one pan dinner made with juicy chicken, caramelized pineapple, and colorful peppers. It is a family friendly weeknight recipe that delivers big tropical flavor with minimal cleanup.

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Course: Dinner, Main Course

Cuisine: American, Hawaiian-Inspired

Keyword: easy Hawaiian chicken recipe, family friendly dinner, Hawaiian chicken sheet pan, pineapple chicken dinner, sheet pan chicken recipe

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Calories: 390kcal

Equipment

1 Large rimmed sheet pan (18x13 inch) Allows ingredients to roast instead of steam.
1 Parchment paper Optional but helps with easy cleanup.
1 Large mixing bowl For tossing chicken and vegetables.
1 Small mixing bowl For whisking the sauce.

Ingredients

1 pound boneless, skinless chicken breasts Cut into bite sized pieces.
1 red bell pepper Cut into chunks.
1 yellow bell pepper Cut into chunks.
1 red onion Cut into chunks.
2 cups pineapple chunks Fresh or canned, drained.
2 tablespoons olive oil
salt and pepper To taste.
⅓ cup soy sauce
¼ cup honey
2 tablespoons ketchup
2 cloves garlic Minced.
1 teaspoon fresh ginger Grated.
1 tablespoon rice vinegar
½ teaspoon sesame oil
1 tablespoon cornstarch Mixed with 2 tablespoons water.
cooked rice
sesame seeds
sliced green onions
fresh cilantro

Instructions

Preheat the oven to 425°F and line a sheet pan with parchment paper.
In a small bowl, whisk together the soy sauce, honey, ketchup, garlic, ginger, rice vinegar, and sesame oil.
In a large bowl, add the chicken, red bell pepper, yellow bell pepper, red onion, and pineapple. Pour the sauce over the top, drizzle with olive oil, and season with salt and pepper. Toss to coat.
Spread everything out on the sheet pan in a single layer.
Bake for 20 to 25 minutes, stirring halfway through, until chicken is cooked and pineapple caramelized.
Let rest for 5 minutes, then serve over rice and garnish with sesame seeds, green onions, and cilantro.

Notes

Chicken thighs can be used instead of breasts for extra juiciness.
Reduce honey to 2 tablespoons for a lighter option.
Store leftovers in an airtight container for up to 4 days.
This recipe works well for meal prep and reheats beautifully.
Serve with cauliflower rice for a lower carb meal.

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