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Hawaiian Chicken Sheet Pan Dinner with Pineapple and Peppers

Close-up of sticky, glazed chicken pieces mixed with pineapple chunks and bell peppers, part of a hawaiian chicken sheet pan.
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Create a flavorful Hawaiian chicken sheet pan meal that comes together quickly. This recipe delivers juicy chicken, sweet pineapple, and colorful vegetables with minimal cleanup, making it perfect for easy weeknight dinners.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 large red bell pepper, cut into 1-inch pieces
  • 1 large green bell pepper, cut into 1-inch pieces
  • 1 cup fresh or canned (drained) pineapple chunks
  • 1/4 cup low-sodium soy sauce or tamari (for Gluten Free)
  • 1/4 cup brown sugar or maple syrup
  • 2 tablespoons ketchup
  • 1 tablespoon rice vinegar
  • 1 teaspoon ground ginger
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • 1 tablespoon vegetable oil
  • Green onions, sliced, for garnish
  • Cooked rice or quinoa, for serving (optional)

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
  2. In a small bowl, whisk together the soy sauce, brown sugar, ketchup, rice vinegar, ginger, garlic powder, and red pepper flakes to create the glaze.
  3. In a separate small bowl, whisk the cornstarch and cold water to create a slurry. Set aside.
  4. In a large bowl, toss the chicken pieces with the vegetable oil. Spread the chicken in a single layer on the prepared sheet pan.
  5. Roast the chicken for 10 minutes.
  6. While the chicken roasts, toss the bell peppers and pineapple chunks together in the bowl you used for the chicken.
  7. After 10 minutes, remove the pan from the oven. Push the chicken to one side of the pan. Add the peppers and pineapple to the other side.
  8. Brush half of the prepared glaze over the chicken pieces.
  9. Return the pan to the oven and roast for another 8 to 10 minutes, or until the chicken is cooked through (internal temperature of 165 degrees F).
  10. While the pan is in the oven for the second time, pour the remaining glaze into a small saucepan. Bring to a simmer over medium heat. Whisk in the cornstarch slurry and cook for 1 minute until the sauce thickens slightly. Remove from heat.
  11. Remove the sheet pan from the oven. Drizzle the thickened sauce over the chicken, peppers, and pineapple. Toss gently on the pan to coat everything.
  12. Garnish with sliced green onions. Serve immediately over rice or quinoa, if desired.

Notes

  • For a healthier option, use chicken breast and reduce the brown sugar by one tablespoon.
  • This recipe works well for simple meal prep; store components separately if you plan to reheat later.
  • If you prefer a tangier flavor, add one teaspoon of Dijon mustard to the glaze mixture.

Nutrition

Find it online: https://www.unfoldrecipes.com/hawaiian-chicken-sheet-pan-recipe/