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Close-up of Hawaiian Chicken Sheet Pan with Pineapple, bell peppers, red onion, and rice, garnished with parsley.

Hawaiian Chicken Sheet Pan with Pineapple

This colorful sheet pan meal combines juicy roasted chicken with sweet pineapple and tender vegetables in a sticky glaze. It is perfect for busy weeknights and highly shareable thanks to its vibrant, tropical presentation.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Hawaiian
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

For the sheet pan
  • 1.5 pounds Boneless skinless chicken breast cut into 1 inch pieces
  • 1 Red bell pepper chopped
  • 1 Yellow bell pepper chopped
  • 1 small Red onion cut into wedges
  • 1.5 cups Pineapple chunks drained well
  • 2 tablespoons Olive oil
  • 2 cloves Garlic minced
  • 0.5 teaspoon Salt
  • 0.5 teaspoon Black pepper
  • 0.5 teaspoon Paprika
  • 0.25 teaspoon Crushed red pepper flakes
For the sauce
  • 0.33 cup Low sodium soy sauce
  • 0.25 cup Pineapple juice
  • 3 tablespoons Honey
  • 2 tablespoons Apple cider vinegar
  • 1 tablespoon Cornstarch
  • 2 tablespoons Water

Equipment

  • Large Sheet Pan
  • Parchment paper
  • Small saucepan

Method
 

  1. Preheat the oven to 400 degrees Fahrenheit and line a large sheet pan with parchment paper.
  2. Spread the chicken pieces, bell peppers, onion, and pineapple evenly on the pan.
  3. Drizzle with olive oil and sprinkle with garlic, salt, pepper, paprika, and red pepper flakes. Toss well to coat evenly.
  4. Roast for 20 minutes, then flip the ingredients and continue roasting for 5 more minutes until the chicken reaches 165 degrees Fahrenheit and edges are lightly caramelized.
  5. While the chicken cooks, combine soy sauce, pineapple juice, honey, and apple cider vinegar in a small saucepan over medium heat.
  6. Stir together cornstarch and water, then add to the saucepan. Simmer for 2 to 3 minutes until the sauce thickens and becomes glossy.
  7. Remove the sheet pan from the oven and drizzle the sauce over the chicken and vegetables. Toss gently to coat.
  8. Return to the oven for 2 to 3 minutes to allow the sauce to cling to the ingredients.
  9. Serve hot directly from the pan or over rice if desired.
  10. Ensure chicken is cooked to an internal temperature of 165 degrees Fahrenheit for safe consumption.

Notes

For better caramelization, avoid overcrowding the pan and use two pans if needed so the ingredients roast instead of steam.