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Hawaiian Chicken Sheet Pan

A quick and easy sheet pan dinner featuring tender chicken, sweet pineapple, and colorful bell peppers tossed in a tangy Hawaiian-style marinade and roasted to perfection.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts, cut into 1” cubes
  • 1 red bell pepper, cut into 1” pieces
  • 1 orange bell pepper (or yellow), cut into 1″ pieces
  • 1 small red onion, cut into 1” pieces
  • 1 cup fresh pineapple chunks
  • ⅓ cup low-sodium soy sauce
  • ¼ cup ketchup
  • ¼ cup honey
  • 2 tbsp pineapple juice
  • 2 tbsp rice vinegar
  • 2 cloves garlic, minced
  • 1 tbsp fresh grated ginger
  • ¼ tsp red pepper flakes (optional)
  • 1 tbsp arrowroot powder (or cornstarch)

Instructions

  1. Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper.
  2. In a large bowl, whisk together soy sauce, ketchup, honey, pineapple juice, rice vinegar, garlic, ginger, red pepper flakes, and arrowroot powder.
  3. Add chicken, bell peppers, and red onion to the bowl; toss to coat evenly in the marinade.
  4. Spread the mixture in a single layer on the prepared sheet pan.
  5. Bake for 10 minutes, then remove from oven and scatter pineapple chunks over the top.
  6. Return to oven and bake for an additional 15 minutes, or until chicken registers 165°F (74°C).
  7. Switch oven to broil and broil for 3–4 minutes until edges begin to caramelize and brown.
  8. Remove from oven and let rest 2 minutes before serving.

Notes

  • Serve over steamed white rice or coconut rice to soak up extra sauce.
  • Top with chopped green onions, cilantro, toasted sesame seeds, or shredded coconut for added flavor and texture.
  • For extra heat, sprinkle more red pepper flakes or drizzle with sriracha.
  • Leftovers keep well in an airtight container for up to 3 days—reheat on a sheet pan at 350°F until warmed through.

Nutrition

Keywords: Hawaiian chicken, sheet pan dinner, pineapple chicken, one-pan meal, easy weeknight recipe