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Hawaiian Chicken Sheet Pan

A vibrant and easy weeknight meal featuring tender chicken, sweet pineapple, and crisp peppers tossed in a sticky, savory Hawaiian glaze and baked on a single sheet pan.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 Servings
Course: Dinner, Meal Prep
Cuisine: American, Asian Fusion, Hawaiian-Inspired
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Sheet Pan Ingredients
  • 1.5 lb boneless skinless chicken breasts cut into 1-inch pieces
  • 3 cups fresh pineapple cut into chunks (or drained canned)
  • 2 red bell peppers cut into 1-inch squares
Hawaiian Glaze
  • 0.5 cup pineapple juice
  • 0.33 cup low-sodium soy sauce or tamari
  • 0.25 cup brown sugar packed
  • 1 tbsp rice vinegar
  • 3 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 1 tbsp cornstarch
Garnish
  • 2 green onions sliced
  • 1 tbsp toasted sesame seeds

Equipment

  • Large rimmed baking sheet
  • Small saucepan or microwave-safe bowl
  • Large mixing bowl
  • Whisk

Method
 

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. In a small saucepan, whisk together all glaze ingredients: pineapple juice, soy sauce, brown sugar, vinegar, garlic, ginger, and cornstarch.
  3. Simmer glaze over medium heat for 3-5 minutes until thickened and glossy. (Alternatively microwave in 1-minute bursts).
  4. In a large bowl, combine chicken pieces, pineapple chunks, and bell peppers. Pour thickened glaze over top and toss to coat evenly.
  5. Spread mixture in a single layer on the prepared baking sheet. Do not overcrowd.
  6. Bake for 18-22 minutes, tossing halfway through, until chicken is cooked and sauce is caramelized. Broil for last 2 mins for extra char if desired.
  7. Garnish generously with green onions and sesame seeds. Serve hot over rice.

Notes

For best caramelization, use fresh pineapple and ensure pan is not overcrowded. Drain canned pineapple very well if using.