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Easy Sheet Pan Hawaiian Chicken with Pineapple and Vegetables

Close-up of sticky, glazed hawaiian chicken sheet pan pieces mixed with pineapple, red onion, and bell peppers.
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Make this quick and flavorful Hawaiian Chicken Sheet Pan dinner tonight. Juicy chicken, sweet pineapple, and colorful peppers roast together for a tropical taste with minimal cleanup.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
  • 1 cup fresh or canned pineapple chunks, drained if canned
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 small red onion, chopped
  • 1/4 cup soy sauce or tamari
  • 1/4 cup pineapple juice
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon cornstarch (for thickening glaze)
  • 1 tablespoon water (for cornstarch slurry)
  • Optional: Sesame seeds and sliced green onions for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. In a small bowl, whisk together the soy sauce, pineapple juice, brown sugar, rice vinegar, garlic powder, ginger, salt, and pepper to create the sauce.
  3. Place the cubed chicken, pineapple chunks, bell peppers, and red onion onto the prepared sheet pan.
  4. Pour about two-thirds of the sauce mixture over the chicken and vegetables. Toss everything directly on the pan until evenly coated.
  5. Spread the chicken and vegetables into a single layer on the sheet pan.
  6. Bake for 15 minutes.
  7. While baking, whisk the cornstarch and water together in a small bowl to create a slurry.
  8. Remove the pan from the oven. Drizzle the remaining one-third of the sauce over the ingredients. Brush the cornstarch slurry over the chicken and vegetables.
  9. Return the pan to the oven and bake for another 10-15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the sauce has thickened slightly into a glaze.
  10. Remove from the oven. Garnish with sesame seeds and green onions, if using. Serve immediately over rice or enjoy as is.

Notes

  • For a thicker glaze, mix the cornstarch slurry into the remaining sauce before adding it to the pan during the last step.
  • If you are interested in structured eating, this recipe works well when paired with a good meal planning system.
  • This recipe is great for busy nights; it is much faster than using meal delivery companies.
  • If you prefer darker meat, use chicken thighs instead of breasts.

Nutrition

Find it online: https://kitchenuser.net/hawaiian-chicken-sheet-pan-recipe-easy-dinner/