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Hawaiian Chicken Sheet Pan: Quick and Easy Weeknight Dinner

Close-up of glazed Hawaiian chicken pieces mixed with caramelized pineapple, red and green peppers, and onions.
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Make a flavorful Hawaiian Chicken Sheet Pan dinner with juicy chicken, sweet pineapple, and colorful peppers. This one-pan meal is ready fast, offering tropical taste with minimal cleanup for busy nights.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 cup fresh or canned pineapple chunks, drained if canned
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 green bell pepper, cut into 1-inch pieces
  • 1/2 red onion, cut into wedges
  • 1/4 cup soy sauce or tamari
  • 1/4 cup pineapple juice
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • 1 tablespoon vegetable oil
  • Optional: Sesame seeds for garnish

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 soy sauce, pineapple juice, brown sugar, rice vinegar, garlic powder, and ground ginger to create the glaze base.
  3. In a large bowl, toss the chicken pieces with the vegetable oil and half of the glaze base mixture.
  4. Arrange the seasoned chicken, pineapple chunks, bell peppers, and red onion wedges in a single layer on the prepared baking sheet. Do not overlap them.
  5. Bake for 15 minutes.
  6. While the chicken bakes, return the remaining half of the glaze base to the small bowl. Whisk in the cornstarch slurry. Pour this mixture into a small saucepan and heat over medium heat, stirring constantly until the sauce thickens slightly. This is your finishing glaze.
  7. Remove the sheet pan from the oven. Brush the thickened glaze over the chicken and vegetables.
  8. Return the sheet pan to the oven and bake for another 5 to 10 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the vegetables are tender-crisp.
  9. Remove from the oven. Garnish with sesame seeds if desired. Serve immediately over rice or enjoy as is.

Notes

  • For extra flavor, marinate the chicken in the full glaze base (before thickening) for 30 minutes before adding oil and baking.
  • If you prefer juicier chicken, use chicken thighs instead of breasts.
  • You can substitute other vegetables like zucchini or carrots, but adjust the cooking time as needed for denser vegetables.

Nutrition

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