Print

Hawaiian Chicken Sheet Pan

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A sweet and savory sheet pan dinner featuring juicy chicken, caramelized pineapple, and colorful vegetables roasted together in a flavorful tropical-inspired sauce.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4–5 servings
  • Category: Main Course
  • Method: Sheet Pan
  • Cuisine: Hawaiian-Inspired
  • Diet: Halal

Ingredients

  • 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into chunks
  • 2 cups fresh pineapple chunks
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 small red onion, sliced
  • 2 tablespoons olive oil
  • 1/3 cup soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon chopped fresh cilantro (optional)

Instructions

  1. Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper.
  2. In a bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, grated ginger, salt, and black pepper.
  3. Arrange chicken, pineapple, bell peppers, and red onion on the sheet pan.
  4. Drizzle olive oil over everything and toss gently to coat.
  5. Pour the sauce evenly over the mixture and spread into a single layer.
  6. Bake for 25–30 minutes, stirring halfway through, until the chicken reaches an internal temperature of 165°F (74°C) and edges are slightly caramelized.
  7. Garnish with chopped cilantro if desired and serve warm.

Notes

  • Drain canned pineapple well if using instead of fresh.
  • Chicken thighs provide extra juiciness, but breasts work well too.
  • Add broccoli or snap peas for additional vegetables.
  • Stir in red pepper flakes or sriracha for added heat.
  • Serve over rice, quinoa, or coconut rice for a complete meal.

Nutrition

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