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Sheet Pan Hawaiian Chicken – Sweet, Savory, and Easy Cleanup

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A one-pan tropical-inspired dinner with juicy chicken, sweet pineapple, bell peppers, and a sticky Hawaiian glaze — easy, colorful, and full of flavor.

Ingredients

Scale

  • 1.5 lbs boneless chicken thighs or breasts, cut into chunks

  • 2 cups fresh or canned pineapple, drained and cubed

  • 1 red bell pepper, chopped

  • 1 yellow or orange bell pepper, chopped

  • 1 small red onion, chopped

  • 1 tbsp olive oil or sesame oil

  • Salt and pepper, to taste

For the Glaze:

  • 1/3 cup soy sauce

  • 1/4 cup pineapple juice

  • 2 tbsp honey or brown sugar

  • 2 garlic cloves, minced

  • 1 tsp fresh ginger, grated

  • 1 tbsp rice vinegar (optional)

  • 1 tbsp cornstarch + 2 tbsp water (for slurry)

Instructions

  1. Preheat oven to 425°F (220°C). Line a sheet pan with foil or parchment.

  2. In a bowl, whisk together all glaze ingredients. Mix cornstarch and water separately, then stir into glaze.

  3. In a large bowl, toss chicken, pineapple, peppers, and onion with glaze and oil.

  4. Spread mixture on sheet pan in a single layer.

  5. Bake for 25–30 minutes, flipping halfway. Broil for 2–3 minutes at the end for extra caramelization.

  6. Let rest 5 minutes before serving.

Notes

Serve over rice or noodles. Garnish with scallions or sesame seeds. Make ahead for meal prep or serve warm for weeknight dinners.

Find it online: https://dishloomz.com/sheet-pan-hawaiian-chicken-sweet-savory-and-easy-cleanup/