Description
Hawaiian Chicken Sheet Pan is a colorful, sweet-and-savory one-pan meal featuring juicy chicken, vibrant vegetables, and pineapple tossed in a tangy glaze. It’s easy, flavorful, and perfect for weeknight dinners.
Ingredients
- 1.5 lbs boneless skinless chicken thighs or breasts, cut into chunks
- 2 cups pineapple chunks (fresh or canned, drained)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 2 tbsp olive oil
- Salt to taste
- Black pepper to taste
For the Hawaiian glaze:
- 1/4 cup soy sauce
- 2 tbsp honey or brown sugar
- 1/4 cup pineapple juice
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp cornstarch + 2 tbsp water (optional, to thicken)
Instructions
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Toss chicken, bell peppers, onion, and pineapple with olive oil, salt, and pepper. Spread evenly on the baking sheet.
- In a small saucepan, combine soy sauce, honey, pineapple juice, rice vinegar, garlic, and ginger. Simmer for a few minutes.
- Optional: Stir in cornstarch mixed with water and cook until the glaze thickens.
- Pour half the glaze over the sheet pan ingredients. Reserve the rest for serving.
- Bake for 25–30 minutes, stirring halfway through, until chicken is cooked and vegetables are tender.
- Drizzle with remaining glaze before serving. Garnish with green onions or sesame seeds if desired.
Notes
- Drain canned pineapple to prevent excess moisture.
- Prep vegetables and glaze ahead for a quicker meal.
- Chicken thighs are juicier, but breasts work well too.
- Grill option: Thread ingredients onto skewers and grill.
- Serve with rice or noodles for a more filling meal.
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 18g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg
