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Sticky Hawaiian Chicken Sheet Pan For Busy Weeknights With Pineapple And Peppers

Sticky Hawaiian Chicken Sheet Pan for Busy Weeknights

Sticky Hawaiian Chicken Sheet Pan for Busy Weeknights brings juicy chicken, caramelized pineapple, colorful peppers, and a glossy homemade sauce together in 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner, Lunch
Cuisine: American, Hawaiian-Inspired
Calories: 352
Ingredients Equipment Method Notes

Ingredients
  

Sheet Pan
  • 1 1/2 pounds boneless, skinless chicken breasts 1-inch pieces
  • 1 large red bell pepper 1-inch pieces
  • 1 large yellow bell pepper 1-inch pieces
  • 1 medium red onion thick wedges
  • 2 cups pineapple chunks drained
  • 1 tablespoon olive oil for roasting
  • 3/4 teaspoon kosher salt for seasoning
  • 1/4 teaspoon black pepper freshly ground
Pineapple Sauce
  • 1/2 cup pineapple juice reserved
  • 1/4 cup low-sodium soy sauce sauce base
  • 2 tablespoons honey for sweetness
  • 1 tablespoon ketchup for body
  • 1 tablespoon rice vinegar for tang
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 1 tablespoon cornstarch for thickening
Garnish
  • 2 green onions thinly sliced

Equipment

  • Rimmed Sheet Pan
  • Parchment Paper
  • Large Mixing Bowl
  • Small Saucepan
  • whisk
  • Instant-Read Thermometer

Method
 

  1. Heat the oven to 425°F. Line a large rimmed sheet pan with parchment paper.
  2. Whisk the pineapple juice, soy sauce, honey, ketchup, rice vinegar, garlic, ginger, and cornstarch in a small saucepan until smooth.
  3. Pat the chicken dry. Toss it with the bell peppers, red onion, olive oil, salt, and black pepper.
  4. Spread the chicken and vegetables across the prepared pan in a single layer, leaving space between the pieces.
  5. Roast for 12 minutes.
  6. While the chicken roasts, bring the sauce to a gentle boil over medium heat. Whisk for 3 to 4 minutes, until glossy and thick enough to coat a spoon.
  7. Add the pineapple chunks to the sheet pan. Pour half the sauce over everything and toss gently.
  8. Roast for 8 minutes more, until the chicken reaches 165°F and the vegetables are tender around the edges.
  9. Spoon the remaining sauce over the chicken and garnish with green onions before serving.

Notes

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in a skillet or a 375°F oven to protect the chicken’s texture. Boneless chicken thighs may replace the breasts, though they may need a few extra minutes to reach 165°F.