Description
This Hawaiian Chicken Sheet Pan Recipe is a colorful and easy dinner bursting with tropical flavors. Juicy chicken, sweet pineapple, and vibrant bell peppers come together in a tangy sauce—all roasted to perfection on a single sheet pan.
Ingredients
Scale
- 1 1/2 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 cups fresh pineapple chunks
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger (optional)
- Chopped green onions and sesame seeds for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper or foil.
- In a large bowl, toss chicken pieces with olive oil, garlic powder, paprika, salt, and pepper. Spread evenly on the sheet pan.
- In another bowl, combine pineapple, bell peppers, and red onion. Drizzle with a little olive oil and toss to coat. Add to the sheet pan around the chicken.
- In a small bowl, whisk together soy sauce, honey, rice vinegar, and ginger. Pour over the chicken and vegetables.
- Roast in the oven for 25–30 minutes, or until chicken is cooked through and vegetables are tender. Stir once halfway through cooking for even browning.
- Remove from oven and garnish with chopped green onions and sesame seeds. Serve with rice if desired.
Notes
- Use canned pineapple chunks if fresh isn’t available—just drain well.
- Swap chicken for shrimp or tofu for a variation.
- Serve over steamed rice, cauliflower rice, or quinoa for a complete meal.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350
- Sugar: 16 g
- Sodium: 520 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 85 mg
Keywords: hawaiian chicken, sheet pan dinner, pineapple chicken, one-pan recipe, easy weeknight meal