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Hawaiian Chicken Sheet Pan

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Hawaiian Chicken Sheet Pan is a vibrant, sweet-and-savory one-pan dinner with roasted chicken, pineapple, and vegetables glazed in a tangy tropical sauce. It’s fast, flavorful, and perfect for a low-fuss weeknight meal.

  • Author: Ella
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Hawaiian
  • Diet: Gluten Free

Ingredients

  • 1.5 lbs boneless, skinless chicken breasts or thighs, chopped
  • 2 cups fresh or canned pineapple chunks (drained if canned)
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 red onion, sliced
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • For the glaze:
  • 1/4 cup soy sauce
  • 1/4 cup pineapple juice
  • 2 tbsp honey or brown sugar
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger (optional)
  • 1 tsp cornstarch + 1 tbsp water (optional for thickening)

Instructions

  1. Preheat oven to 425°F and line a large sheet pan with parchment paper or foil.
  2. Season chopped chicken with salt and pepper.
  3. In a bowl, whisk soy sauce, pineapple juice, honey, garlic, and ginger to make the glaze.
  4. Toss chicken, pineapple, bell peppers, and onion with olive oil and half of the glaze. Spread in a single layer on the sheet pan.
  5. Roast for 20–25 minutes, flipping halfway, until chicken is cooked and vegetables are tender and caramelized.
  6. While roasting, simmer the remaining glaze. For a thicker sauce, add cornstarch slurry and cook until glossy.
  7. Drizzle remaining glaze over the roasted pan contents and garnish with chopped green onions or sesame seeds if desired.

Notes

  • Add veggies like snap peas, broccoli, or zucchini for variety.
  • Mix in sriracha or chili flakes for a spicy version.
  • Use bottled teriyaki sauce for a quicker glaze.
  • Serve over rice, quinoa, or noodles for a full meal.
  • Top with toasted cashews or macadamia nuts for crunch.

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