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Hawaiian Chicken Sheet Pan

An effortless, flavor-packed sheet pan dinner featuring juicy chicken chunks, fresh pineapple, and bell peppers, all coated in a sticky, sweet, and savory homemade glaze.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Hawaiian-Inspired
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Sheet Pan Ingredients
  • 1.5 lbs boneless, skinless chicken breasts or thighs cut into 1-inch cubes
  • 2 cups fresh pineapple chunks
  • 1 large red bell pepper chopped
  • 1 medium red onion chopped
  • 1 tbsp olive oil
Sticky Glaze
  • 0.5 cup low-sodium soy sauce
  • 0.33 cup pineapple juice
  • 0.25 cup light brown sugar packed
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 1 tbsp rice vinegar
  • 1 tbsp cornstarch
  • 1 tbsp cold water
Garnish
  • 2 green onions sliced
  • 1 tbsp sesame seeds

Equipment

  • Large rimmed baking sheet
  • Small Saucepan
  • Whisk
  • Large mixing bowl

Method
 

  1. Preheat oven to 400°F (200°C). Lightly grease a large rimmed baking sheet or line with foil/parchment paper.
  2. Make the glaze: In a small saucepan, whisk soy sauce, pineapple juice, brown sugar, garlic, ginger, and rice vinegar over medium heat. Whisk cornstarch and cold water in a small bowl, then stir into the saucepan. Simmer 1-2 minutes until thick. Remove from heat.
  3. In a large bowl, toss the cubed chicken with half of the thickened glaze. Spread evenly onto one side of the prepared baking sheet.
  4. In the same bowl, toss the pineapple, red bell pepper, and red onion with olive oil. Spread onto the other side of the baking sheet.
  5. Roast for 15-20 minutes. Remove pan, toss ingredients, and pour the remaining glaze over everything. Roast an additional 5-10 minutes until chicken is cooked through (165°F).
  6. Optional: Broil for 2-3 minutes at the end to get caramelized, charred edges. Watch closely to prevent burning.
  7. Garnish with sliced green onions and sesame seeds. Serve hot over rice or quinoa.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Excellent for meal prep.