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Hawaiian Chicken Sheet Pan

This Hawaiian Chicken Sheet Pan recipe is the perfect easy weeknight dinner. Sweet and savory chicken, pineapple, and bell peppers are all roasted on one pan for a flavorful meal with minimal cleanup.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian-Inspired, Hawaiian
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts cut into 1-inch cubes
  • 1 large red bell pepper cut into 1-inch pieces
  • 1 large green bell pepper cut into 1-inch pieces
  • 1 large red onion cut into 1-inch wedges
  • 20 oz canned pineapple chunks in juice drained
  • 1/4 cup soy sauce or tamari for gluten-free
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 1/2 tsp red pepper flakes optional, for heat
  • 2 green onions sliced, for garnish
  • sesame seeds for garnish
  • cooked rice or quinoa for serving

Equipment

  • Large baking sheet
  • parchment paper
  • Small mixing bowl
  • whisk

Method
 

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. In a small bowl, whisk together all the sauce ingredients: soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes (if using).
  3. Place the chicken, bell peppers, red onion, and drained pineapple chunks on the prepared baking sheet. Pour the sauce over the top and toss everything together until evenly coated.
  4. Spread the chicken and vegetables in a single layer on the baking sheet. Make sure not to overcrowd the pan, as this will cause the ingredients to steam instead of roast. Use two pans if necessary.
  5. Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
  6. Remove from the oven and let it rest for a few minutes. Garnish with sliced green onions and sesame seeds. Serve warm over rice or quinoa.

Notes

For best results, cut all ingredients into uniform 1-inch pieces to ensure even cooking. This recipe can easily be doubled for meal prep - just use two baking sheets. Leftovers store well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
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