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A colorful Tropical Hawaiian Chicken Sheet Pan with pineapple, bell peppers, and red onion fresh from the oven.

Sun Kissed Tropical Hawaiian Chicken Sheet Pan

This easy sheet pan dinner brings the vibrant flavors of the islands to your kitchen with minimal fuss. Tender glazed chicken, sweet caramelized pineapple, and roasted vegetables come together in a perfect harmony of sweet, savory, and tangy for a complete meal that tastes like a vacation on a weeknight.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American, Hawaiian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1 large red bell pepper, cut into 1-inch pieces
  • 1 medium red onion, cut into wedges
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup packed brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 2 tablespoons olive oil
  • 2 scallions, thinly sliced, for garnish
  • 1 teaspoon sesame seeds, for garnish
  • Salt and freshly ground black pepper, to taste

Equipment

  • Large rimmed baking sheet
  • Parchment Paper or Silicone Baking Mat
  • Medium bowl
  • Large bowl or zip-top bag
  • Whisk
  • Small saucepan
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Instant-read thermometer

Method
 

  1. In a medium bowl, whisk together the juice drained from the can of pineapple, soy sauce, brown sugar, rice vinegar, grated ginger, and minced garlic. This is your sauce.
  2. Place the cubed chicken in a separate large bowl or zip-top bag. Pour about half of the sauce over the chicken, tossing to coat. Reserve the remaining sauce for later. Let the chicken marinate for at least 20 minutes on the counter or up to 4 hours in the refrigerator.
  3. Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
  4. On the prepared baking sheet, toss the pineapple chunks, red bell pepper, and red onion with olive oil and a pinch of salt and pepper. Spread everything into a single, even layer, ensuring not to crowd the pan.
  5. Remove the chicken from the marinade, letting any excess drip off. Arrange the chicken in a single layer amongst the vegetables and pineapple on the sheet pan. Discard the used marinade.
  6. Roast for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the vegetables are tender-crisp and caramelized at the edges.
  7. While the chicken is roasting, pour the reserved sauce into a small saucepan. In a tiny bowl, whisk the cornstarch with 1 tablespoon of water to create a slurry. Bring the sauce to a simmer over medium heat, then whisk in the cornstarch slurry. Continue to cook, whisking constantly, for 1-2 minutes until the sauce has thickened into a glaze.
  8. Remove the sheet pan from the oven. Drizzle the thickened glaze all over the chicken, vegetables, and pineapple. Garnish with sliced scallions and sesame seeds, and serve immediately.

Notes

For best results, cut the chicken and vegetables into uniform sizes for even cooking. Do not crowd the pan, as this will steam the ingredients instead of roasting them. For a spicy kick, add a teaspoon of sriracha to the sauce. For extra texture, garnish with toasted macadamia nuts. This dish pairs perfectly with fluffy white rice, coconut rice, or quinoa.