Description

This vibrant and flavorful Hawaiian chicken sheet pan meal is a perfect balance of sweet and savory. Juicy chicken, caramelized pineapple, and colorful bell peppers are coated in a rich, tangy sauce, all roasted to perfection in one pan. Easy, delicious, and perfect for busy weeknights!

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 the Oven
Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.

Prepare the Sauce
In a small saucepan, combine the pineapple juice, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Heat over medium heat until the mixture begins to simmer.
In a small bowl, mix the cornstarch with water to create a slurry. Stir it into the sauce and cook for 1–2 minutes until the sauce thickens. Remove from heat and set aside.

Prep the Chicken and Vegetables
Arrange the chicken breasts or thighs in the center of the sheet pan.
Surround the chicken with the pineapple chunks, bell peppers, and red onion. Drizzle the olive oil over the vegetables and toss them to coat. Season everything with salt and pepper.

Add the Sauce
Brush half of the Hawaiian sauce over the chicken and drizzle the remainder over the vegetables. Toss the vegetables lightly to coat them evenly.

Bake
Roast in the preheated oven for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
For extra caramelization, broil the sheet pan for 2–3 minutes at the end of the cooking time.

Garnish and Serve
Sprinkle sesame seeds and chopped green onions over the chicken and vegetables for garnish.
Serve warm over steamed rice, cauliflower rice, or noodles.

Notes

For extra juiciness, marinate the chicken in the sauce for 30 minutes before baking.
Swap out bell peppers for zucchini or snap peas for a different twist.
If using canned pineapple, reserve the juice for the sauce and pat the chunks dry to prevent excess moisture.