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Easy Hawaiian Chicken Sheet Pan Dinner with Pineapple

Close-up of glazed, browned chicken pieces mixed with pineapple chunks and red and green bell peppers from the hawaiian chicken sheet pan.
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Make weeknight dinners simple with this Hawaiian chicken sheet pan recipe. You get juicy chicken, sweet pineapple, and colorful peppers roasted together with a tangy glaze, all on one pan for minimal cleanup.

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 1/4 cup juice)
  • 1/4 cup low sodium soy sauce
  • 1/4 cup pineapple juice (reserved from can)
  • 1/4 cup packed brown sugar
  • 2 tablespoons ketchup
  • 1 tablespoon rice vinegar
  • 1 teaspoon ground ginger
  • 2 cloves garlic, minced
  • 1 teaspoon cornstarch
  • 1 tablespoon vegetable oil
  • Cooked rice or quinoa, for serving (optional)
  • Green onions, sliced, for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for the easiest cleanup.
  2. In a small bowl, whisk together the soy sauce, reserved pineapple juice, brown sugar, ketchup, rice vinegar, ginger, and minced garlic. This is your sweet and savory glaze.
  3. In a separate small bowl, whisk the cornstarch with 1 tablespoon of cold water until smooth to create a slurry. Add this slurry to the glaze mixture and whisk well. Set aside.
  4. In a large bowl, toss the cubed chicken, red bell pepper, green bell pepper, and red onion with the vegetable oil.
  5. Spread the chicken and vegetables in a single layer onto the prepared sheet pan.
  6. Roast for 15 minutes.
  7. Remove the pan from the oven. Gently toss the chicken and vegetables. Add the drained pineapple chunks to the pan and spread everything out again.
  8. Brush half of the prepared Hawaiian glaze over the chicken and vegetables.
  9. Return the sheet pan to the oven and roast for another 8 to 10 minutes, or until the chicken is cooked through (internal temperature reaches 165°F).
  10. Remove the pan from the oven. Brush the remaining glaze over the contents. Let it rest for 2 minutes.
  11. Serve the Hawaiian chicken sheet pan immediately over rice or quinoa, if desired. Garnish with sliced green onions.

Notes

  • For extra flavor, you can marinate the chicken pieces in half of the glaze mixture for 30 minutes before cooking.
  • If you prefer softer vegetables, add the peppers and onions 5 minutes before adding the chicken.
  • Line the pan with foil instead of parchment paper if you want to skip soaking the pan later.

Nutrition

Find it online: https://frostedfancies.com/hawaiian-chicken-sheet-pan-recipe-easy-dinner/