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Hawaiian Chicken Sheet Pan with juicy chicken breast, caramelized pineapple chunks, and colorful bell peppers on a parchment-lined baking sheet

Hawaiian Chicken Sheet Pan

Juicy chicken breast roasted with sweet pineapple, colorful bell peppers, and red onion, finished with a bold honey soy pineapple glaze. An easy one-pan dinner ready in 40 minutes with minimal cleanup.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Hawaiian
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts cut into 1-inch pieces, patted dry
  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped
  • 1 small red onion cut into wedges
  • 1.5 cup pineapple chunks fresh or canned, drained and patted dry if canned
  • 2 tbsp olive oil
  • 2 garlic cloves minced
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp paprika
  • 0.25 tsp chili flakes optional
  • 0.33 cup low-sodium soy sauce
  • 0.25 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 mixed with 2 tablespoons water, optional for thickening

Equipment

  • Large sheet pan
  • Parchment paper
  • Small saucepan
  • Instant-read thermometer
  • Mixing bowl

Method
 

  1. Preheat the oven to 400 degrees F (200 degrees C). Line a large sheet pan with parchment paper or lightly grease it.
  2. Spread the chicken pieces, bell peppers, red onion wedges, and pineapple chunks in a single even layer across the pan. Drizzle with olive oil and sprinkle on the garlic, salt, pepper, paprika, and chili flakes. Toss to coat evenly. Do not overcrowd the pan.
  3. Roast for 20 to 25 minutes, flipping the chicken halfway through, until the chicken is golden and reaches an internal temperature of 165 degrees F.
  4. While the chicken roasts, whisk together the soy sauce, pineapple juice, honey, and vinegar in a small saucepan over medium heat. Simmer for 3 to 4 minutes until slightly reduced. For a thicker glaze, stir in the cornstarch slurry and cook for 1 more minute until glossy.
  5. Remove the pan from the oven. Drizzle the warm sauce over everything or serve it on the side. Garnish with sesame seeds or sliced green onions. Serve immediately over white rice, coconut rice, or cauliflower rice.

Notes

Pat pineapple chunks dry before roasting to prevent excess moisture. Spread all ingredients in a single layer for proper caramelization. Sauce can be made up to 3 days ahead and refrigerated. Leftovers keep for up to 4 days in an airtight container. Freeze cooked chicken and pineapple for up to 2 months.