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Hawaiian Chicken Sheet Pan Dinner: Juicy, Sweet, and Simple Weeknight Meal

Close-up of sticky, glazed hawaiian chicken sheet pan with pineapple chunks, red peppers, and onions.
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Make this easy Hawaiian chicken sheet pan dinner for a flavorful, minimal cleanup meal. You get juicy chicken, caramelized pineapple, and colorful vegetables all roasted together on one pan.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 large red bell pepper, cut into 1-inch pieces
  • 1 large yellow onion, cut into 1-inch wedges
  • 1 (20-ounce) can pineapple chunks, drained (reserve 1/4 cup juice)
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup honey
  • 2 tablespoons ketchup
  • 1 tablespoon rice vinegar
  • 1 teaspoon ground ginger
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • Optional: Cooked white rice, for serving

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
  2. In a small bowl, whisk together the reserved pineapple juice, soy sauce, honey, ketchup, rice vinegar, ginger, garlic, salt, and pepper. This is your sweet and savory glaze.
  3. In a large bowl, combine the cubed chicken, bell pepper pieces, and onion wedges.
  4. Pour about two-thirds of the glaze mixture over the chicken and vegetables. Toss everything gently until evenly coated.
  5. Spread the coated chicken and vegetables in a single layer on the prepared sheet pan. Do not overcrowd the pan.
  6. Roast for 15 minutes.
  7. While the chicken roasts, prepare the thickening slurry: In the small bowl used for the glaze, whisk the cornstarch and 1 tablespoon of water until smooth. Add this slurry to the remaining one-third of the glaze mixture and whisk well.
  8. After 15 minutes of roasting, remove the pan from the oven. Add the drained pineapple chunks to the pan and toss them lightly with the chicken and vegetables.
  9. Brush or drizzle the remaining glaze mixture over all the ingredients on the sheet pan.
  10. Return the sheet pan to the oven and roast for another 10 to 12 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the glaze has thickened slightly and caramelized.
  11. Serve your Hawaiian chicken sheet pan immediately over cooked white rice, if desired.

Notes

  • For extra color, add 1 cup of broccoli florets during the last 10 minutes of cooking.
  • If you prefer smaller pieces, you can cut the chicken breasts into bite-sized pieces before marinating.
  • Use a large sheet pan; crowding the pan causes the ingredients to steam instead of roast, preventing good caramelization.

Nutrition

Find it online: https://cookincorner.com/hawaiian-chicken-sheet-pan-recipe-easy-dinner/