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Hawaiian Chicken Sheet Pan: Easy 30-Minute Tropical Dinner
Jessica

Hawaiian Chicken Sheet Pan

This Hawaiian Chicken Sheet Pan delivers sweet and savory tropical flavors in one pan. Ready in 30 minutes with pineapple, peppers, and juicy chicken.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Hawaiian
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs cut into 1-inch pieces
  • 1 red bell pepper cut into 1-inch chunks
  • 1 yellow bell pepper cut into 1-inch chunks
  • 1 cup fresh pineapple chunks or canned, drained
  • 1 small red onion cut into wedges
  • 3 tablespoons soy sauce low-sodium preferred
  • 2 tablespoons pineapple juice reserved from canned or fresh
  • 2 tablespoons brown sugar packed
  • 1 tablespoon rice vinegar
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 1 tablespoon cornstarch
  • 2 tablespoons olive oil
  • salt and black pepper to taste
  • sesame seeds and sliced green onions for garnish

Equipment

  • Large rimmed baking sheet
  • Aluminum foil or parchment paper
  • Small mixing bowl
  • Instant-read thermometer

Method
 

  1. Preheat oven to 425°F. Line a large rimmed baking sheet with aluminum foil or parchment paper.
  2. In a small bowl, whisk together soy sauce, pineapple juice, brown sugar, rice vinegar, minced garlic, grated ginger, and cornstarch until smooth.
  3. Place chicken pieces, bell peppers, red onion, and pineapple chunks on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper.
  4. Pour about two-thirds of the sauce over everything and toss gently to coat evenly. Spread into a single layer with space between pieces.
  5. Bake for 20 to 25 minutes, stirring once halfway through. Chicken should reach an internal temperature of 165°F.
  6. Garnish with sesame seeds and green onions before serving. Serve over rice if desired.

Notes

  • Cut all ingredients to similar sizes for even cooking
  • Do not overcrowd the pan or vegetables will steam instead of roast
  • Pat chicken dry before adding sauce for better browning
  • Reserve some sauce to drizzle over the finished dish