Print

Sheet Pan Hawaiian Chicken with Pineapple and Peppers – Sweet, Tangy & One-Pan Easy

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A colorful and flavorful sheet pan Hawaiian chicken recipe with juicy pineapple, bell peppers, and a sticky-sweet garlic soy glaze — all roasted to perfection in just one pan.

Ingredients

Scale

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

  • 2 cups fresh pineapple chunks (or canned, drained)

  • 2–3 bell peppers (red, yellow, or orange), sliced

  • 1 red onion, sliced (optional)

  • 2 tbsp olive oil

  • 2 tbsp low-sodium soy sauce

  • ¼ cup pineapple juice

  • 2 tbsp brown sugar or honey

  • 2 cloves garlic, minced

  • 1 tsp fresh grated ginger

  • 1 tbsp rice vinegar

  • Optional: 1 tsp cornstarch + 1 tbsp water (for glaze)

  • Optional: green onions, sesame seeds for garnish

Instructions

  • In a bowl, whisk together soy sauce, pineapple juice, brown sugar, garlic, ginger, and rice vinegar. Set aside half for glaze.

  • Marinate chicken in remaining sauce for at least 30 minutes.

  • Preheat oven to 425°F. Line a large sheet pan with parchment or foil.

  • Spread chicken, pineapple, peppers, and onion on the pan. Drizzle with olive oil.

  • Roast for 20–25 minutes, flipping halfway through.

  • Simmer reserved sauce in a small pot. Add cornstarch slurry if using and cook until thickened.

  • Drizzle glaze over cooked chicken and veggies. Garnish and serve.

Notes

  • Marinate chicken overnight for deeper flavor.

  • Broil for 2–3 minutes at the end for extra caramelization.

  • Serve with rice, noodles, or roasted veggies.

Find it online: https://dishloomz.com/sheet-pan-hawaiian-chicken-with-pineapple-and-peppers-sweet-tangy-one-pan-easy/