Sheet Pan Hawaiian Chicken with Pineapple and Peppers A Sweet and Savory One-Pan Dinner Bursting with Island Flavors
A vibrant, one-pan chicken dinner featuring sweet pineapple, colorful peppers, and a sticky-salty Hawaiian-inspired sauce, all roasted to perfection.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
Ingredients
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1½ lbs boneless skinless chicken thighs
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2 cups fresh pineapple chunks (or canned, drained)
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2 bell peppers (red, yellow, or orange), sliced
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1 red onion, sliced
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2 tbsp soy sauce (low sodium)
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1½ tbsp honey or brown sugar
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1 tbsp rice vinegar
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1 tbsp sesame oil
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2 garlic cloves, minced
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1 tbsp fresh grated ginger
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Optional: 1 tsp cornstarch + 1 tbsp water (for glaze)
Instructions
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Preheat oven to 425°F (220°C).
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Whisk soy sauce, honey, vinegar, sesame oil, garlic, and ginger in a bowl.
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Marinate chicken with half the sauce for 15–30 minutes.
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Slice peppers, onion, and pineapple.
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Spread all ingredients on a sheet pan. Drizzle remaining sauce on top.
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Roast for 25–30 minutes, flipping chicken and tossing veggies halfway.
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Optional: Simmer reserved sauce with cornstarch slurry to thicken, and brush over cooked chicken.
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Serve hot over rice or noodles. Garnish with green onions or sesame seeds.
Notes
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Use chicken breast for a leaner version.
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Add chili flakes or hot sauce for heat.
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Swap tofu for a vegetarian version.
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Great for meal prep — stores well up to 4 days.