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–+ servings
Hawaiian Chicken Sheet Pan dinner with colorful vegetables and pineapple.

Hawaiian Chicken Sheet Pan

A vibrant and delicious meal that combines tender chicken with fresh vegetables and pineapple, perfect for weeknight family dinners or meal prep.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Hawaiian, Tropical
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 each red bell pepper, chopped
  • 1 each yellow bell pepper, chopped
  • 1 small red onion, cut into wedges
  • 1.5 cups fresh pineapple chunks (or canned, drained) Fresh pineapple is preferred.
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp paprika
  • 0.25 tsp chili flakes (optional) Omit for a milder version.
Sauce ingredients
  • 0.33 cup low-sodium soy sauce
  • 0.25 cup pineapple juice (fresh or canned)
  • 3 tbsp honey (or brown sugar)
  • 2 tbsp rice vinegar (or apple cider vinegar)
  • 1 tbsp cornstarch + 2 tbsp water (optional for thickening)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it.
  2. Spread the chicken pieces, red and yellow bell peppers, red onion, and pineapple chunks evenly on the pan.
  3. Drizzle with olive oil, add minced garlic, salt, black pepper, paprika, and chili flakes. Toss everything to ensure an even coating.
Cooking
  1. Roast in the oven for 20–25 minutes, flipping halfway through, until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
  2. While the chicken and veggies are roasting, whisk together the soy sauce, pineapple juice, honey, and vinegar in a saucepan.
  3. Simmer for 3–4 minutes. If desired, stir in the cornstarch slurry and cook until the sauce thickens and becomes glossy.

Nutrition

Serving: 1Calories: 450kcalCarbohydrates: 35gProtein: 30gFat: 15gSaturated Fat: 2gSodium: 600mgFiber: 3gSugar: 15g

Notes

Leftovers can be kept in the refrigerator for up to three days. To freeze, transfer the cooled dish to an airtight container, where it can last for up to three months. For best results, cut your chicken into uniform pieces and marinate the chicken in the sauce for an hour before cooking to enhance flavor.

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