Name: Hawaiian Chicken Sheet Pan Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Hawaiian
Ingredients: 1 ½ lbs (700 g) boneless skinless chicken breasts, cut into 1-inch pieces; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 1 small red onion, cut into wedges; 1 ½ cups fresh pineapple chunks (or canned, drained); 2 tbsp olive oil; 2 cloves garlic, minced; ½ tsp salt; ½ tsp black pepper; ½ tsp paprika; ¼ tsp chili flakes (optional); ⅓ cup low-sodium soy sauce; ¼ cup pineapple juice (from the can or fresh); 3 tbsp honey (or brown sugar); 2 tbsp rice vinegar (or apple cider vinegar); 1 tbsp cornstarch + 2 tbsp water (slurry, optional for thickening)

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Introduction

This Hawaiian Chicken Sheet Pan recipe is a vibrant and easy meal perfect for busy weeknights. Juicy chicken, colorful bell peppers, and sweet pineapple combine for a deliciously balanced dish with minimal cleanup.

The dish is served in a white bowl with grilled chicken pieces that have a golden-brown, slightly charred texture. Among the chicken are bright yellow pineapple chunks with caramelized edges, thin slices of red bell pepper, and slivers of purple onion. The grilled items are scattered over a bed of fluffy white rice, which takes up about half of the bowl. Fresh green herbs are sprinkled on top, adding a fresh touch of color throughout. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ lbs (700 g) boneless skinless chicken breasts, cut into 1-inch pieces
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 small red onion, cut into wedges
1 ½ cups fresh pineapple chunks (or canned, drained)
2 tbsp olive oil
2 cloves garlic, minced
½ tsp salt
½ tsp black pepper
½ tsp paprika
¼ tsp chili flakes (optional)

Sauce (for tossing & drizzling):

⅓ cup low-sodium soy sauce
¼ cup pineapple juice (from the can or fresh)
3 tbsp honey (or brown sugar)
2 tbsp rice vinegar (or apple cider vinegar)
1 tbsp cornstarch + 2 tbsp water (slurry, optional for thickening)

Instructions

Step 1: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it to prevent sticking.
Step 2: On the prepared pan, spread out the chicken pieces, chopped red and yellow bell peppers, red onion wedges, and pineapple chunks evenly.
Step 3: Drizzle olive oil over the ingredients, then sprinkle the minced garlic, salt, black pepper, paprika, and optional chili flakes. Toss everything gently to coat well.
Step 4: Roast in the oven for 20–25 minutes, flipping the chicken and vegetables halfway through, until the chicken reaches an internal temperature of 165°F (74°C) and is fully cooked.
Step 5: While the sheet pan cooks, combine soy sauce, pineapple juice, honey, and vinegar in a small saucepan. Whisk and bring to a simmer over medium heat for 3–4 minutes.
Step 6: If you prefer a thicker sauce, stir in the cornstarch slurry and cook until the sauce becomes glossy and slightly thickened.
Step 7: When the chicken and veggies are done, drizzle the sauce over the top or serve it on the side for dipping. Garnish with sesame seeds or sliced green onions if you like.

Tips & Variations

Use fresh pineapple for brighter flavor, but canned pineapple chunks work well too—just be sure to drain them well.
For extra heat, increase the chili flakes or add a splash of sriracha to the sauce.
Serve this dish over steamed rice or quinoa to make it a complete meal.
Swap chicken breasts for thighs if you prefer juicier meat.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet over medium heat until warmed through. If the sauce thickens after refrigeration, add a splash of water when reheating to loosen it.

How to Serve

The image shows a close-up of a dish with three main layers mixed together: golden brown chicken pieces with a shiny glaze spread across the pan, chunks of bright yellow pineapple adding a juicy texture, and a mix of colorful red and green bell peppers and purple onion slices that bring a fresh, crisp look. Small green onion rings are sprinkled throughout, adding a pop of green and a delicate texture. The dish is served in a white pan with a shiny, slightly oily coating, all resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen pineapple for this recipe?

Yes, frozen pineapple works well. Thaw it first and drain any excess liquid to avoid adding too much moisture to the dish.

Is this dish spicy?

The recipe is mildly spiced with paprika and optional chili flakes. You can adjust the heat level by adding more chili flakes or a dash of hot sauce according to your taste.