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Easy Hawaiian Chicken Sheet Pan with Pineapple

Close-up of glazed chicken pieces, pineapple chunks, and bell peppers on a sheet pan for hawaiian chicken sheet pan.
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Make a quick, flavorful Hawaiian Chicken Sheet Pan dinner using chicken, pineapple, and bell peppers. This one-pan meal requires minimal cleanup and is ready fast for weeknights.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1 large red bell pepper, cut into 1-inch pieces
  • 1 large green bell pepper, cut into 1-inch pieces
  • 1 cup fresh or canned pineapple chunks, drained if canned
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup pineapple juice
  • 1/4 cup brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (for slurry)
  • Green onions, sliced, for garnish
  • Sesame seeds, for garnish

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 soy sauce, pineapple juice, brown sugar, rice vinegar, grated ginger, minced garlic, sesame oil, and red pepper flakes to create the glaze.
  3. Place the cut chicken pieces, bell peppers, and pineapple chunks onto the prepared sheet pan. Spread them into a single layer.
  4. Pour about two-thirds of the prepared glaze over the chicken and vegetables. Toss everything gently on the pan to coat evenly.
  5. Bake for 15 minutes.
  6. While the chicken bakes, whisk the cornstarch and cold water together to make a slurry. Pour the remaining one-third of the glaze into a small saucepan. Whisk in the cornstarch slurry and cook over medium heat until the sauce thickens slightly, about 1-2 minutes. Remove from heat.
  7. After 15 minutes of baking, remove the sheet pan from the oven. Brush the thickened glaze over the chicken and vegetables.
  8. Return the sheet pan to the oven and bake for another 5 to 10 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
  9. Remove from the oven. Garnish with sliced green onions and sesame seeds before serving. Serve immediately over rice if desired.

Notes

  • For juicier chicken, use chicken thighs instead of breasts.
  • If you are using canned pineapple, make sure to drain the juice well before adding it to the glaze mixture.
  • You can substitute red onion wedges for some of the bell peppers for added flavor.

Nutrition

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