Here’s a vibrant and easy Hawaiian Chicken Sheet Pan recipe – sweet, savory, and packed with tropical flavor. Everything roasts together on one pan for minimal cleanup!
🍍 Hawaiian Chicken Sheet Pan
Ingredients
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1.5 lbs boneless, skinless chicken thighs or breasts, cut into chunks
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1 red bell pepper, chopped
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1 yellow bell pepper, chopped
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1 red onion, sliced
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1½ cups pineapple chunks (fresh or canned, drained if using canned)
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2 tbsp olive oil
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Salt & pepper, to taste
For the Hawaiian-style marinade/sauce:
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¼ cup soy sauce
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¼ cup pineapple juice (from the can or fresh)
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2 tbsp brown sugar or honey
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2 tbsp ketchup
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1 tbsp rice vinegar (or apple cider vinegar)
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2 cloves garlic, minced
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1 tsp fresh ginger, grated (or ½ tsp ground ginger)
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½ tsp red pepper flakes (optional, for a little kick)
Instructions
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Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
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Make the sauce: In a small bowl, whisk together all the marinade/sauce ingredients. Set aside.
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Prep the chicken and veggies: In a large bowl, toss the chicken pieces with half of the sauce. Let it marinate for 10–15 minutes if you have time (optional, but more flavor).
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On the sheet pan, spread out the marinated chicken, bell peppers, onion, and pineapple chunks. Drizzle with olive oil, and season lightly with salt and pepper. Toss everything to coat.
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Roast in the preheated oven for about 20–25 minutes, stirring halfway through, until chicken is cooked through (internal temp 165°F) and vegetables are tender with a bit of char.
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Optional: In a small saucepan, simmer the remaining half of the sauce for 3–5 minutes until slightly thickened, and drizzle over the sheet pan when it comes out of the oven for extra flavor.
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Garnish with chopped green onions or sesame seeds if desired.
🍚 Serve With:
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Steamed rice (white, jasmine, or brown)
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Cauliflower rice (for a low-carb option)
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Over noodles or a bed of greens for a lighter meal