Hawaiian Chicken Sheet Pan is the ultimate balance of sweet and savory with minimal effort. Juicy chicken and caramelized vegetables roast alongside pineapple chunks, all coated in a sticky honey-soy garlic glaze that screams tropical comfort.
It’s a go-to for busy weeknights, easy cleanup, and wholesome eating. Serve it over jasmine rice or cauliflower rice for a complete meal that satisfies every time. Whether meal prepping or feeding the whole family, this sheet pan dinner brings big flavor with little fuss.
Ingredients:
- 1 ½ lbs boneless, skinless chicken breasts or thighs, cut into bite-sized chunks
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, chopped
- 1 ½ cups pineapple chunks (fresh or canned, drained)
- 2 tablespoons olive oil
- Salt and pepper, to taste
For the Hawaiian Sauce:
- 1/3 cup soy sauce
- 1/4 cup honey
- 1/4 cup pineapple juice (reserved from canned or fresh)
- 2 tablespoons ketchup
- 2 teaspoons minced garlic
- 1 teaspoon grated ginger
- 1 tablespoon cornstarch + 2 tablespoons water (slurry)
Directions:
- Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil.
- In a small saucepan over medium heat, whisk together soy sauce, honey, pineapple juice, ketchup, garlic, and ginger. Bring to a simmer.
- Stir in cornstarch slurry and cook 1–2 minutes until sauce thickens. Remove from heat.
- In a large bowl, toss chicken, bell peppers, onion, and pineapple with olive oil, salt, and pepper.
- Spread mixture in an even layer on the sheet pan. Drizzle half of the Hawaiian sauce over everything.
- Bake for 20–25 minutes or until chicken is cooked through and veggies are tender.
- Remove from oven and drizzle remaining sauce over the top. Toss to coat.
- Garnish with green onions or sesame seeds if desired. Serve over rice.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 410 kcal | Servings: 4 servings
