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Hawaiian Chicken Sheet Pan

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  • Author: Chef Emma
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: One Pot/One Pan
  • Cuisine: Hawaiian-Inspired
  • Diet: Gluten Free

Description

This Hawaiian Chicken Sheet Pan meal is packed with juicy chicken, sweet pineapple, and colorful bell peppers tossed in a tangy homemade sauce. It’s an easy, no-fuss dinner that’s perfect for busy weeknights and loaded with tropical flavor. Serve it over rice or enjoy as-is for a low-carb meal!

Ingredients

For the Chicken & Veggies:

  • 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces

  • 1 red bell pepper, chopped

  • 1 green bell pepper, chopped

  • 1 yellow bell pepper, chopped

  • 1 red onion, chopped

  • 1 1/2 cups pineapple chunks (fresh or canned, drained if using canned)

  • 1 tablespoon olive oil

  • Salt and pepper, to taste

For the Hawaiian Sauce:

 

  • 1/2 cup pineapple juice

  • 1/4 cup low-sodium soy sauce

  • 2 tablespoons honey

  • 2 tablespoons rice vinegar (or apple cider vinegar)

  • 2 teaspoons cornstarch

  • 2 cloves garlic, minced

  • 1 teaspoon grated fresh ginger (or 1/2 tsp ground ginger)

  • Optional: pinch of red pepper flakes for heat

Instructions

  • Preheat Oven:
    Preheat your oven to 400°F and line a large baking sheet with parchment paper or foil for easy cleanup.

  • Prepare Sauce:
    In a small saucepan, whisk together all sauce ingredients. Bring to a simmer over medium heat, whisking constantly until thickened (about 3–5 minutes). Set aside.

  • Assemble Sheet Pan:
    Place chicken, bell peppers, onion, and pineapple on the prepared baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.

  • Add Sauce:
    Pour about ¾ of the sauce over the chicken and veggies. Toss again to coat everything evenly.

  • Bake:
    Bake for 20–25 minutes, flipping halfway through, until the chicken is fully cooked and veggies are tender.

 

  • Finish and Serve:
    Drizzle with remaining sauce before serving. Garnish with green onions or sesame seeds if you like. Serve over rice, quinoa, or cauliflower rice.

Notes

  • For extra char, broil the sheet pan for the last 2–3 minutes.

  • Swap chicken for shrimp or tofu for a different protein.

 

  • Leftovers make a great meal prep option—store in the fridge for up to 4 days.

Find it online: https://healthyhomeeats.com/hawaiian-chicken-sheet-pan/