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Hawaiian Chicken Sheet Pan

Hawaiian Chicken Sheet Pan

Enjoy the vibrant Hawaiian Chicken Sheet Pan, a colorful dish featuring juicy chicken, sweet pineapple, and fresh vegetables—all in just 30 minutes!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Hawaiian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless, Skinless Chicken Breasts or Thighs Perfect base for soaking up the Hawaiian glaze
For the Pineapple
  • 1 cup Pineapple Chunks Fresh preferred; canned is okay if drained
For the Vegetables
  • 1 medium Red Bell Pepper Adds color and sweetness
  • 1 medium Yellow Bell Pepper A crunchy addition
  • 1 medium Red Onion Provides savory depth
For the Glaze
  • 1/2 cup Pineapple Juice Intensifies tropical flavors
  • 1/4 cup Low Sodium Soy Sauce Balances sweetness with umami
  • 2 tablespoons Honey or Brown Sugar Adjust to match your preference
  • 2 tablespoons Rice Vinegar Offers a tangy note
  • 2 cloves Minced Garlic Enhances flavor depth
  • 1 tablespoon Fresh Ginger Infuses a spicy-sweet kick
  • 1 tablespoon Cornstarch + Water For optional thickening
For Roasting
  • 2 tablespoons Olive Oil Essential for roasting
  • to taste Salt and Pepper Key seasonings

Equipment

  • Oven
  • Large Sheet Pan
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare a large sheet pan by lining it with parchment paper.
  2. In a mixing bowl, whisk together the glaze ingredients: pineapple juice, soy sauce, honey, rice vinegar, minced garlic, and grated fresh ginger.
  3. Combine the chicken, red and yellow bell peppers, red onion, and pineapple chunks in a large bowl. Drizzle with olive oil, season with salt and pepper, and toss with half the glaze.
  4. Spread the mixture evenly on the prepared sheet pan in a single layer for proper roasting.
  5. Bake for 25-30 minutes, flipping halfway through, until chicken reaches 165°F (74°C) and veggies look tender.
  6. Remove from oven and brush reserved glaze over the cooked chicken and vegetables.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 30gProtein: 30gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 600mgPotassium: 750mgFiber: 3gSugar: 10gVitamin A: 1000IUVitamin C: 80mgCalcium: 30mgIron: 1mg

Notes

For vegetarian options, substitute chicken with firm tofu or chickpeas. Store leftovers in an airtight container for up to 4 days in the fridge or freeze for 2 months.

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