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.
- Author: sarra
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 6 servings 1x
- Category: Main Course
- Method: Sheet Pan / Baking
- Cuisine: American (Hawaiian-inspired)
- Diet: Halal
- 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)
- Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper.
- In a large bowl, whisk together soy sauce, ketchup, honey, pineapple juice, rice vinegar, garlic, ginger, red pepper flakes, and arrowroot powder.
- Add chicken, bell peppers, and red onion to the bowl; toss to coat evenly in the marinade.
- Spread the mixture in a single layer on the prepared sheet pan.
- Bake for 10 minutes, then remove from oven and scatter pineapple chunks over the top.
- Return to oven and bake for an additional 15 minutes, or until chicken registers 165°F (74°C).
- Switch oven to broil and broil for 3–4 minutes until edges begin to caramelize and brown.
- 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
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 320 kcal
- Sugar: 17 g
- Sodium: 600 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 75 mg
Keywords: Hawaiian chicken, sheet pan dinner, pineapple chicken, one-pan meal, easy weeknight recipe