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30-Minute Hawaiian Chicken Sheet Pan Dinner with Pineapple and Peppers

Close-up of glazed chicken pieces mixed with pineapple, red peppers, and onions from the Hawaiian chicken sheet pan.
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Make this easy Hawaiian Chicken Sheet Pan dinner for a quick, flavorful weeknight meal. Juicy chicken, sweet pineapple, and colorful peppers roast together for minimal cleanup.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1 large red bell pepper, cut into 1-inch pieces
  • 1 large green bell pepper, cut into 1-inch pieces
  • 1 medium red onion, cut into wedges
  • 1 cup fresh or canned pineapple chunks, drained if canned
  • 1/4 cup soy sauce (or tamari for gluten-free)
  • 1/4 cup packed brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon ketchup
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)
  • 1 tablespoon vegetable oil
  • Optional garnish: Sesame seeds and sliced green onions

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
  2. In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, ketchup, ginger, and garlic to create the glaze base.
  3. In a separate medium bowl, toss the chicken pieces with the vegetable oil.
  4. Place the cut chicken, bell peppers, and red onion onto the prepared sheet pan, spreading them into a single layer.
  5. Pour about two-thirds of the glaze mixture over the chicken and vegetables on the pan. Toss everything gently on the pan to coat evenly.
  6. Roast for 15 minutes.
  7. While the chicken roasts, whisk the cornstarch slurry into the remaining one-third of the glaze mixture in the small bowl. Heat this mixture briefly in a small saucepan over medium heat until it thickens slightly, stirring constantly. This is your finishing sauce.
  8. Remove the sheet pan from the oven. Add the pineapple chunks to the pan and toss lightly with the chicken and vegetables.
  9. Return the pan to the oven and roast for another 8 to 10 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
  10. Remove the pan from the oven. Drizzle the thickened finishing sauce over the entire sheet pan meal.
  11. Garnish with sesame seeds and green onions, if using. Serve immediately over rice or enjoy as is.

Notes

  • For extra juicy chicken, use chicken thighs instead of breasts.
  • If you prefer a thicker glaze, you can brush the reserved sauce over the chicken halfway through the cooking time instead of drizzling it on at the end.
  • This recipe works well with other sturdy vegetables like broccoli florets or zucchini, added at the beginning of the cooking time.

Nutrition

Find it online: https://delishsymphony.com/hawaiian-chicken-sheet-pan/