Description

This Hawaiian Chicken Sheet Pan is a quick, family-friendly dinner bursting with sweet and tangy flavors. Juicy chicken, bell peppers, onions, and pineapple roast together in a sticky Hawaiian-inspired sauce, all on one pan for easy prep and cleanup. Serve it over rice for a complete meal!

Ingredients

1 1/2 lbs boneless, skinless chicken breasts or thighs, cut into chunks
2 cups pineapple chunks (fresh or canned, drained if using canned)
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 small red onion, sliced
2 tbsp olive oil
Salt and pepper, to taste

For the Hawaiian Sauce:

1/3 cup soy sauce
1/4 cup ketchup
1/4 cup pineapple juice (from the can or fresh)
2 tbsp brown sugar
1 tbsp rice vinegar or apple cider vinegar
2 cloves garlic, minced
1 tsp grated fresh ginger (or 1/2 tsp ground ginger)
1 tsp cornstarch + 1 tbsp water (for thickening, optional)

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Instructions

Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
Make the sauce:
In a bowl, whisk together soy sauce, ketchup, pineapple juice, brown sugar, vinegar, garlic, and ginger. If you want the sauce thicker, whisk in the cornstarch slurry.
Toss the ingredients:
In a large bowl, combine chicken, pineapple, peppers, and onion. Drizzle with olive oil, season with salt and pepper, and toss to coat. Pour about half of the sauce over everything and toss again.
Bake:
Spread the mixture evenly on the sheet pan. Bake for 20–25 minutes, stirring halfway, or until chicken is fully cooked (internal temp 165°F) and veggies are tender.
Finish and serve:
Drizzle the remaining sauce over the cooked ingredients or serve it on the side. Garnish with green onions or sesame seeds if desired. Serve over rice or cauliflower rice.

Notes

Want more heat? Add a squirt of sriracha or red pepper flakes to the sauce.
Use pre-cut frozen stir-fry vegetables to save even more time.
This dish stores and reheats well—great for meal prep!