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Easy Hawaiian chicken sheet pan features juicy chicken thighs, pineapple, bell peppers, and red onion, all baked together for a simple and delicious weeknight meal.

Sheet Pan Hawaiian Chicken

This Sheet Pan Hawaiian Chicken recipe delivers a vibrant, sweet, and savory dish with minimal cleanup. Juicy chicken, sweet pineapple, and colorful bell peppers are baked together in a delicious sauce for an easy and flavorful weeknight meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Hawaiian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 green bell pepper, cut into 1-inch pieces
  • 1 yellow bell pepper, cut into 1-inch pieces
  • 1/2 red onion, cut into wedges
  • 1/2 cup pineapple juice from the can
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup brown sugar
  • 2 tbsp ketchup
  • 1 tbsp cornstarch
  • 1 tsp rice vinegar
  • 1/2 tsp ground ginger
  • 2 tbsp chopped green onions, for garnish optional
  • 1 tbsp sesame seeds, for garnish optional
  • Cooked rice, for serving optional

Equipment

  • Large baking sheet
  • Parchment paper
  • Large bowl
  • Small bowl
  • Whisk
  • Measuring cups
  • Measuring spoons
  • Oven
  • Knife
  • Cutting board

Method
 

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. In a large bowl, toss the cubed chicken with olive oil, garlic powder, onion powder, salt, and pepper until evenly coated.
  3. In a small bowl, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, cornstarch, rice vinegar, and ground ginger.
  4. Spread the seasoned chicken evenly on the prepared baking sheet.
  5. Add the bell peppers, pineapple chunks, and red onion wedges to the sheet pan, distributing them around the chicken.
  6. Pour the sauce evenly over the chicken and vegetables.
  7. Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender, and the sauce has thickened and is bubbly. If the vegetables start to brown too quickly, loosely tent the sheet pan with foil.
  8. Remove from the oven and let it rest for a few minutes before serving.
  9. Garnish with chopped green onions and sesame seeds, if desired.
  10. Serve hot over rice, quinoa, or cauliflower rice.

Notes

For best results, marinate the chicken in the sauce for at least 30 minutes before baking to enhance the flavor. Don't overcrowd the pan, or the vegetables will steam instead of roast. Adjust cooking time as needed to ensure chicken reaches an internal temperature of 165°F (74°C). Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave, oven, or on the stovetop. Add a splash of water or pineapple juice when reheating to prevent drying out. For extra caramelization, broil for the last 1-2 minutes, watching carefully. To add some heat, include a pinch of red pepper flakes in the sauce.