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Easy Hawaiian Chicken Sheet Pan Dinner with Pineapple and Peppers

Close-up of glazed hawaiian chicken sheet pan pieces mixed with pineapple and bell peppers on a white plate.
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Make this sweet and savory Hawaiian chicken sheet pan dinner for a flavorful meal with minimal cleanup. Juicy chicken, pineapple, and colorful vegetables roast together on one pan.

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 1-inch wedges
  • 1 cup fresh or canned pineapple chunks, drained if canned
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • For the Glaze:
  • 1/2 cup low-sodium soy sauce
  • 1/3 cup pineapple juice
  • 1/4 cup honey
  • 2 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)

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, pineapple juice, honey, minced garlic, and ground ginger for the glaze. Set aside half of the glaze mixture to use as a finishing sauce later.
  3. In a large bowl, combine the cubed chicken, bell peppers, onion, and pineapple chunks. Drizzle with olive oil and season lightly with salt and pepper. Toss to coat evenly.
  4. Spread the chicken and vegetable mixture in a single layer onto the prepared sheet pan.
  5. Place the sheet pan in the preheated oven and roast for 15 minutes.
  6. While the chicken roasts, return the reserved half of the glaze mixture to the small bowl. Whisk in the cornstarch slurry. Heat this mixture gently in a small saucepan over medium heat, stirring constantly until it thickens slightly, about 1-2 minutes. This is your finishing sauce.
  7. After 15 minutes of roasting, remove the sheet pan from the oven. Brush half of the thickened finishing sauce over the chicken and vegetables.
  8. Return the sheet pan to the oven and roast for another 8 to 12 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
  9. Remove the pan from the oven. Drizzle the remaining thickened finishing sauce over the hot chicken and vegetables.
  10. Serve your Hawaiian chicken sheet pan immediately over rice or enjoy as is.

Notes

  • For extra color, substitute half of the bell peppers with yellow or orange peppers.
  • If you prefer thicker chicken pieces, cut them into 1.5-inch cubes and add 5 minutes to the initial roasting time.
  • This recipe is excellent for meal prep; store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://cravybite.link/hawaiian-chicken-sheet-pan-recipe-easy-dinner/