Hawaiian Chicken Sheet Pan Dinner (Sweet, Savory & Weeknight-Ready)
This Hawaiian Chicken Sheet Pan Dinner combines sweet pineapple, tender chicken, and colorful bell peppers in a savory soy-garlic sauce — all roasted together in one pan for a bright, tropical-inspired meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
-
1.5–2 lbs boneless, skinless chicken thighs or breasts
-
2–3 bell peppers, sliced
-
1 red onion, sliced
-
1½ cups pineapple chunks
-
2 tbsp olive oil
-
¼ cup soy sauce
-
2 tbsp pineapple juice
-
1 tbsp brown sugar or honey
-
2 cloves garlic, minced
-
1 tsp fresh ginger, grated
-
1 tbsp rice vinegar
-
Optional: 1 tsp cornstarch + 2 tsp water (for sauce)
Instructions
-
In a bowl, whisk together soy sauce, pineapple juice, sugar, garlic, ginger, and vinegar.
-
Marinate chicken in half the sauce for 20–30 minutes (or up to 8 hours). Reserve remaining sauce.
-
Preheat oven to 425°F (220°C). Line a baking sheet with foil or parchment.
-
Toss pineapple, peppers, and onion with olive oil, salt, and pepper. Spread on sheet pan.
-
Place chicken on pan with vegetables. Roast 25–30 minutes until chicken reaches 165°F.
-
Optional: Broil 2–3 minutes for caramelized edges.
-
Heat reserved sauce in a saucepan. Add cornstarch slurry and simmer until thickened.
-
Drizzle sauce over finished chicken and veggies. Serve hot.
Notes
-
Use fresh pineapple for best flavor.
-
Add chili flakes for heat or coconut rice on the side.
-
Store leftovers in fridge up to 4 days.