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Hawaiian Chicken Sheet Pan: The Ultimate Easy Weeknight Dinner

Hawaiian Chicken Sheet Pan: The Ultimate Easy Weeknight Dinner

This vibrant one-pan meal features tender chicken breast, sweet roasted pineapple, and crisp bell peppers tossed in a homemade tangy glaze. It is the ultimate solution for a busy weeknight when you want tropical flavors without the massive cleanup.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Course: Main Course
Cuisine: American-Hawaiian
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 ½ lbs boneless skinless chicken breasts 1-inch pieces
  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped
  • 1 small red onion wedges
  • 1 ½ cups fresh pineapple chunks or canned
  • 2 tbsp olive oil for drizzling
  • 2 cloves garlic minced
  • ½ tsp salt for seasoning
  • ½ tsp black pepper for seasoning
  • ½ tsp paprika for color
  • ¼ tsp chili flakes optional
Sauce
  • ⅓ cup low-sodium soy sauce base
  • ¼ cup pineapple juice fresh
  • 3 tbsp honey or sugar
  • 2 tbsp rice vinegar for tang
  • 1 tbsp cornstarch for slurry
  • 2 tbsp water for slurry

Equipment

  • Large Sheet Pan
  • Parchment Paper
  • Small Saucepan
  • whisk
  • Mixing bowl

Method
 

  1. Preheat your oven to 400°F (200°C) and prepare a large sheet pan with parchment paper or a light coating of oil.
  2. Arrange the chicken pieces, bell peppers, red onion wedges, and pineapple chunks in a single layer across the prepared pan.
  3. Drizzle the olive oil over the ingredients and sprinkle with minced garlic, salt, pepper, paprika, and chili flakes.
  4. Toss the ingredients directly on the pan until every piece of chicken and vegetable is evenly coated in oil and spices.
  5. Roast in the oven for 20 to 25 minutes, making sure to flip the chicken and vegetables halfway through for even browning.
  6. While the pan roasts, whisk together the soy sauce, pineapple juice, honey, and vinegar in a small saucepan over medium heat.
  7. Simmer the sauce for 4 minutes, then stir in the cornstarch slurry if you prefer a thicker, glossier glaze.
  8. Remove the pan from the oven once the chicken reaches an internal temperature of 165°F (74°C).
  9. Drizzle the warm glaze over the roasted chicken and vegetables before serving hot.

Notes

For the best texture, ensure your chicken pieces are uniform in size so they cook evenly without drying out. If using canned pineapple, pat the chunks dry with a paper towel before adding them to the sheet pan to prevent excess moisture from steaming the vegetables. Leftovers store beautifully in an airtight container for up to three days and make a fantastic cold lunch over greens or reheated over steamed rice.