Description
Hawaiian Chicken Sheet Pan brings tropical flavor to your table with juicy chicken, sweet pineapple, and colorful veggies—all tossed in a tangy-sweet sauce and roasted to caramelized perfection. It’s a 30-minute dinner dream with minimal prep and cleanup.
Ingredients
For the Chicken and Vegetables
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1½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
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2 cups fresh pineapple chunks (about 1 small pineapple)
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1 red bell pepper, cut into 1-inch pieces
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1 green bell pepper, cut into 1-inch pieces
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1 medium red onion, cut into wedges
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2 tablespoons olive oil
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Salt and pepper, to taste
For the Hawaiian Sauce
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⅓ cup low-sodium soy sauce
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¼ cup pineapple juice (from the fresh pineapple or canned)
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3 tablespoons brown sugar
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2 tablespoons ketchup
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2 cloves garlic, minced
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1 tablespoon fresh ginger, grated
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1 tablespoon rice vinegar
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1 teaspoon sesame oil
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2 teaspoons cornstarch (for thickening)
Optional Garnishes
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Sliced green onions
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Sesame seeds
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Chopped fresh cilantro
Instructions
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Preheat oven to 425°F (220°C) and line a large rimmed baking sheet with parchment or foil.
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Make the sauce: Whisk together soy sauce, pineapple juice, brown sugar, ketchup, garlic, ginger, rice vinegar, and sesame oil. Reserve 3 tablespoons for later. Add cornstarch to the remaining sauce and mix until smooth.
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Marinate the chicken: Toss chicken in half of the cornstarch-thickened sauce. Let sit 15 minutes (or up to 4 hours chilled).
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Prepare the vegetables: In a bowl, combine pineapple, bell peppers, and onion. Toss with olive oil, salt, and pepper.
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Assemble sheet pan: Spread marinated chicken on one half of the pan, veggies and pineapple on the other. Drizzle remaining thickened sauce over everything.
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Bake: Roast for 15 minutes. Stir gently and roast another 10–12 minutes, or until chicken reaches 165°F and veggies are tender.
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Finish: Drizzle reserved (non-thickened) sauce over hot sheet pan. Garnish with green onions, sesame seeds, and cilantro. Serve over rice if desired.
Notes
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Canned pineapple (in juice, not syrup) works as a substitute—just pat dry to prevent excess moisture.
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To make spicy: add sriracha or red pepper flakes to the sauce.
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Try it with shrimp or tofu for a fun variation.
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Leftovers make excellent meal prep and reheat well.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner Ideas
- Method: Sheet Pan / Oven-Roasted
- Cuisine: Hawaiian-Inspired
Nutrition
- Serving Size: 1¼ cups
- Calories: 430
- Sugar: 18g
- Sodium: 790mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 145mg
Keywords: Hawaiian chicken, sheet pan dinner, pineapple chicken, tropical chicken dinner, one-pan meal