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–+ servings
Sheet Pan Hawaiian Chicken

Sheet Pan Hawaiian Chicken: Easy, Flavor-Packed Family Dinner

Sheet Pan Hawaiian Chicken is an easy, flavorful dinner that combines chicken, pineapple, and vegetables for a tropical treat.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Hawaiian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Vegetables
  • 2 pounds chicken breasts, cut into bite-sized portions
  • 1 cup bell peppers (red & yellow), chopped Green bell peppers can be used for a sharper taste.
  • 1 medium yellow onion, sliced Swap for red onion if a bolder flavor is preferred.
  • 1 can canned pineapple chunks, drained Using fresh pineapple boosts flavor intensity.
  • 2 tablespoons olive oil Substitute with another vegetable oil if needed.
  • to taste black pepper
  • to taste salt Adjust to your taste preferences.
  • 1 teaspoon garlic powder Fresh garlic can be used if desired.
For the Glaze
  • 1 cup pineapple juice Reserve from canned pineapple or adjust if using fresh.
  • 1/2 cup sweet chili sauce A homemade version can replace store-bought.
  • 1/4 cup low-sodium soy sauce Use tamari for a gluten-free alternative.
  • 1 tablespoon honey Maple syrup works well as a vegan substitute.
  • 2 cloves minced garlic Omit if not a fan of garlic.
  • 1 teaspoon dried ginger Fresh ginger can elevate the flavor.
For Thickening the Glaze
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Equipment

  • large sheet pan
  • mixing bowl
  • Saucepan
  • Small Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425ºF (220ºC) and line a large sheet pan with parchment paper or foil.
  2. In a large mixing bowl, combine chicken, bell peppers, onion, and pineapple. Drizzle with olive oil, salt, pepper, and garlic powder. Toss until well coated.
  3. In a saucepan over medium heat, combine pineapple juice, sweet chili sauce, soy sauce, honey, minced garlic, and dried ginger. Bring to a gentle simmer.
  4. Whisk together cornstarch and water in a small bowl until smooth. Pour into simmering sauce and stir until it thickens, about 1-2 minutes.
  5. Spread chicken and vegetables evenly on the sheet pan. Brush half of the thickened glaze over the mixture.
  6. Bake for 25-30 minutes. At halfway, stir and brush remaining glaze over the top.
  7. Once done, let cool slightly and serve over rice or alongside a fresh salad.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 40gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 15gVitamin A: 500IUVitamin C: 100mgCalcium: 20mgIron: 2mg

Notes

Ensure chicken and vegetables are cut to similar sizes for even cooking. Feel free to customize with your favorite veggies or proteins.

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