Description
Sweet, savory, and colorful Sheet Pan Hawaiian Chicken made with juicy chicken, caramelized pineapple, bell peppers, and a sticky tangy sauce. Everything roasts together on one pan for an easy, flavorful dinner with minimal cleanup.
Ingredients
Scale
- 1½ lb chicken thighs or breasts, cut into 1½-inch pieces
- 2 cups fresh pineapple chunks
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 medium red onion, chopped
- ¼ cup soy sauce
- 3 tbsp honey or brown sugar
- 2 tbsp rice vinegar
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp sesame oil
- 2 tbsp olive oil
- 1 tbsp cornstarch
- ½ tsp salt
- ½ tsp black pepper
- 2 green onions, sliced (garnish)
- 1 tbsp sesame seeds (optional)
Instructions
- Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it.
- Whisk soy sauce, honey or brown sugar, rice vinegar, garlic, ginger, sesame oil, olive oil, cornstarch, salt, and black pepper in a large bowl.
- Add chicken pieces and toss until fully coated. Marinate for 10–15 minutes.
- Spread pineapple, bell peppers, and red onion evenly on the sheet pan.
- Nestle the marinated chicken among the vegetables and drizzle remaining sauce over everything.
- Roast for 25–30 minutes, flipping chicken halfway, until caramelized and cooked through.
- Broil for 2–3 minutes if desired for extra browning.
- Rest 5 minutes, then garnish with green onions and sesame seeds before serving.
Notes
- Chicken thighs stay juicier, but breasts work well.
- Serve over white rice, jasmine rice, or coconut rice.
- Add chili flakes or sriracha for heat.
- Store leftovers in the fridge up to 4 days or freeze up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Hawaiian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 18 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 135 mg