Name: Hawaiian Chicken Sheet Pan Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Hawaiian
Ingredients: 1 ½ lbs (700 g) boneless skinless chicken breasts, cut into 1-inch pieces; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 1 small red onion, cut into wedges; 1 ½ cups fresh pineapple chunks (or canned, drained); 2 tbsp olive oil; 2 cloves garlic, minced; ½ tsp salt; ½ tsp black pepper; ½ tsp paprika; ¼ tsp chili flakes (optional); ⅓ cup low-sodium soy sauce; ¼ cup pineapple juice (from the can or fresh); 3 tbsp honey (or brown sugar); 2 tbsp rice vinegar (or apple cider vinegar); 1 tbsp cornstarch + 2 tbsp water (slurry, optional for thickening)

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Introduction

This Hawaiian Chicken Sheet Pan recipe brings together juicy chicken, sweet pineapple, and vibrant bell peppers for a quick and flavorful meal. Perfect for busy weeknights, it combines simple ingredients with a tangy homemade sauce that will delight your taste buds.

The dish is served in a white bowl placed on a white marbled surface. It has two main layers: on the left side, there is a fluffy layer of white rice topped with small green herb pieces, taking about one-third of the bowl. On the right side, the larger portion features grilled chicken chunks with a golden brown and slightly charred texture mixed with bright yellow pineapple cubes, thick slices of red and green bell peppers, and large pieces of cooked purple onion. The ingredients are evenly mixed, and fresh chopped herbs are sprinkled on top, adding a vibrant green contrast to the warm colors below. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ lbs (700 g) boneless skinless chicken breasts, cut into 1-inch pieces
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 small red onion, cut into wedges
1 ½ cups fresh pineapple chunks (or canned, drained)
2 tbsp olive oil
2 cloves garlic, minced
½ tsp salt
½ tsp black pepper
½ tsp paprika
¼ tsp chili flakes (optional)

Sauce (for tossing & drizzling):

⅓ cup low-sodium soy sauce
¼ cup pineapple juice (from the can or fresh)
3 tbsp honey (or brown sugar)
2 tbsp rice vinegar (or apple cider vinegar)
1 tbsp cornstarch + 2 tbsp water (slurry, optional for thickening)

Instructions

Step 1: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it to prevent sticking.
Step 2: On the prepared pan, spread out the chicken pieces, chopped red and yellow bell peppers, onion wedges, and pineapple chunks evenly.
Step 3: Drizzle olive oil over the ingredients, then sprinkle minced garlic, salt, black pepper, paprika, and chili flakes (if using). Toss everything gently to coat evenly.
Step 4: Roast in the oven for 20 to 25 minutes, flipping the ingredients halfway through. Bake until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Step 5: While the chicken and veggies roast, prepare the sauce. In a small saucepan, whisk together soy sauce, pineapple juice, honey, and rice vinegar.
Step 6: Bring the sauce to a simmer over medium heat and cook for 3 to 4 minutes. If a thicker sauce is desired, stir in the cornstarch slurry and cook until the sauce becomes glossy and thickened.
Step 7: Once the chicken and vegetables are done, drizzle the sauce on top or serve it on the side for dipping. Garnish with sesame seeds or sliced green onions for an extra touch if you like.

Tips & Variations

For a smoky flavor, add a pinch of smoked paprika instead of regular paprika.
Try substituting chicken thighs for a juicier result.
If fresh pineapple isn’t available, canned pineapple chunks work well—just make sure they are drained.
Adjust the spice level by increasing or omitting chili flakes according to your preference.
Add sliced green onions or toasted sesame seeds as a garnish to enhance both flavor and appearance.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a microwave or in a skillet over medium heat until heated through. The sauce may thicken when chilled; add a splash of water while reheating if needed.

How to Serve

The image shows a close-up of a bowl with two main parts: on one side, there is white rice topped with small green herb pieces, and on the other side, there is cooked chicken cut into chunks, with a golden brown grilled texture and slight charring. Mixed well with the chicken are pieces of bright yellow pineapple, red and green bell pepper strips, and chunks of purple onion, all roasted with a shiny glaze and a sprinkle of green herbs for freshness. The bowl is white with a simple design, and the background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen pineapple for this recipe?

Yes, frozen pineapple can be used. Just thaw it first and drain any excess liquid to avoid making the dish too watery.

Is it necessary to use cornstarch in the sauce?

No, the cornstarch slurry is optional. It helps thicken the sauce for a glaze-like finish but you can skip it if you prefer a thinner sauce.