Sheet Pan Hawaiian Chicken with Pineapple and Peppers – Sweet, Savory & Simple
A vibrant and flavorful one-pan meal with tender chicken, sweet pineapple, and colorful peppers roasted in a sticky-sweet Hawaiian-inspired glaze. Easy, family-friendly, and bursting with tropical flair.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4–6 1x
Ingredients
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1.5 lbs boneless, skinless chicken thighs (or breasts), cut into chunks
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2 cups pineapple chunks (fresh or canned, drained)
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2 bell peppers (red, yellow, or orange), chopped
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1 red onion, sliced
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⅓ cup low-sodium soy sauce
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⅓ cup pineapple juice
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2 tbsp honey or brown sugar
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2 garlic cloves, minced
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1 tbsp grated ginger
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1 tbsp rice vinegar or lime juice
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1 tsp cornstarch (optional, for thickening)
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Salt and black pepper, to taste
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Sesame seeds and green onions, for garnish
Instructions
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Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
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In a bowl, whisk together soy sauce, pineapple juice, honey, garlic, ginger, vinegar, and cornstarch (if using).
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Toss chicken with ⅔ of the sauce and marinate for 15–30 minutes.
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Spread chicken, pineapple, peppers, and onion evenly on the sheet pan.
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Roast for 20–25 minutes, flipping halfway. Brush with remaining sauce in last 5 minutes.
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Broil for 2–3 minutes for caramelization, if desired.
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Garnish with sesame seeds and green onions. Serve hot.
Notes
Use tamari or coconut aminos for gluten-free. Add red pepper flakes for heat. Serve with rice or lettuce wraps.