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The Ultimate 30-Minute Hawaiian Chicken Sheet Pan Dinner with Crispy Pineapple

Close-up of glazed, crispy chicken pieces mixed with pineapple chunks and bell peppers, reminiscent of Hawaiian chicken sheet pan style.
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Make dinner simple and satisfying with this Hawaiian Chicken Sheet Pan. You get juicy chicken, sweet pineapple, and colorful peppers roasted together with a savory glaze, all on one pan for minimal cleanup. This is a quick chicken recipe perfect for busy weeknights.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 large red bell pepper, cut into 1-inch pieces
  • 1 large green bell pepper, cut into 1-inch pieces
  • 1 medium red onion, cut into wedges
  • 1 (20 ounce) can pineapple chunks, drained (reserve 1/4 cup juice)
  • 1/4 cup low sodium soy sauce
  • 1/4 cup honey
  • 2 tablespoons reserved pineapple juice
  • 1 tablespoon rice vinegar
  • 1 teaspoon ground ginger
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • Optional garnish: sliced green onions, sesame seeds

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
  2. In a small bowl, whisk together the soy sauce, honey, reserved pineapple juice, rice vinegar, ginger, minced garlic, salt, and pepper. This is your Hawaiian glaze.
  3. In a large bowl, toss the cubed chicken, bell peppers, and onion wedges with the olive oil.
  4. Pour half of the Hawaiian glaze over the chicken and vegetables. Toss well to coat everything evenly.
  5. Spread the coated chicken and vegetables in a single layer on the prepared sheet pan.
  6. Roast for 15 minutes.
  7. While the chicken roasts, prepare the thickening slurry: In the small bowl with the remaining glaze, whisk in the cornstarch and cold water until smooth.
  8. Remove the sheet pan from the oven. Push the chicken and vegetables to one side of the pan. Add the drained pineapple chunks to the empty space on the pan.
  9. Brush the reserved glaze mixture over the chicken and vegetables. Do not coat the pineapple chunks heavily yet.
  10. Return the sheet pan to the oven and roast for another 10 to 15 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender-crisp. The glaze should look slightly sticky.
  11. Remove from the oven. If desired, toss the pineapple chunks with any remaining glaze on the pan.
  12. Garnish with sliced green onions and sesame seeds before serving. Serve this easy weeknight meal over rice or quinoa.

Notes

  • For crispier pineapple, place the pineapple chunks on the pan during the last 5 minutes of cooking only.
  • If you prefer thicker sauce, increase the cornstarch to 1.5 tablespoons.
  • You can substitute chicken thighs for breasts if you prefer a richer flavor.

Nutrition

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