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Hawaiian Chicken Sheet Pan

A freshly baked Hawaiian Chicken Sheet Pan with caramelized pineapple, bell peppers, and juicy chicken coated in a glossy sauce, garnished with green onions.
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This Hawaiian Chicken Sheet Pan is an easy, one-pan meal packed with juicy chicken, colorful bell peppers, sweet pineapple, and a tangy homemade sauce. With minimal prep and easy cleanup, it’s the perfect weeknight dinner or meal prep option!

Ingredients

Scale

For the Chicken & Vegetables:

  • 2 lbs boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 cup pineapple chunks (fresh or canned, drained)
  • ½ red onion, sliced
  • 1 zucchini, sliced (optional)
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper

For the Hawaiian Sauce:

  • ½ cup pineapple juice (from canned pineapple or fresh)
  • ¼ cup soy sauce (or coconut aminos for gluten-free)
  • 2 tablespoons honey
  • 1 tablespoon ketchup
  • 1 tablespoon rice vinegar
  • 2 teaspoons cornstarch (mixed with 2 tablespoons water for thickening)
  • 2 cloves garlic, minced
  • ½ teaspoon ginger, grated
  • ½ teaspoon red pepper flakes (optional)

Instructions

  1. Preheat Oven: Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it with cooking spray.
  2. Prepare the Sauce: In a small saucepan over medium heat, whisk together pineapple juice, soy sauce, honey, ketchup, rice vinegar, garlic, ginger, and red pepper flakes. Bring to a gentle simmer, then add the cornstarch slurry, stirring until thickened (about 2 minutes). Remove from heat and set aside.
  3. Coat the Chicken & Vegetables: In a large mixing bowl, combine chicken, bell peppers, onion, zucchini, and pineapple chunks. Drizzle with olive oil, salt, and black pepper, then toss to coat. Pour half of the Hawaiian sauce over the mixture and toss again.
  4. Arrange on the Sheet Pan: Spread the chicken and vegetables evenly on the prepared sheet pan, ensuring they are in a single layer for even roasting.
  5. Bake Until Golden: Bake for 20-25 minutes, tossing halfway through. The chicken is done when it reaches an internal temperature of 165°F (74°C), and the vegetables are slightly caramelized.
  6. Serve & Enjoy: Drizzle the remaining Hawaiian sauce over the chicken and vegetables before serving. Garnish with chopped green onions and sesame seeds, then serve over steamed rice, quinoa, or fresh greens.

Notes

  • For extra caramelization, broil the chicken and vegetables for the last 2-3 minutes of baking.
  • Use chicken thighs instead of breasts for a juicier texture.
  • Make it spicier by increasing the red pepper flakes or adding sriracha.
  • Try different veggies like broccoli, snap peas, or carrots for variety.
  • For a gluten-free version, use coconut aminos instead of soy sauce.

    Note: Nutritional values are estimates and may vary based on ingredient brands and portion sizes.

Nutrition

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