Sweet pineapple, juicy chicken, and colorful peppers roast together in a savory sauce that coats every bite of this Hawaiian Chicken Sheet Pan recipe. Everything roasts together until the chicken is tender and the pineapple caramelizes slightly, giving every bite a sweet-and-savory flavor.
Why You Need To Make This Hawaiian Sheet Pan Chicken
- Family-friendly flavors: The sweet pineapple and savory sauce balance each other well, making this a recipe both kids and adults enjoy eating.
- Hands off cooking: Once everything is on the sheet pan, the oven does the work while the chicken and vegetables roast together in the sauce.
- Great for leftovers: The chicken and vegetables reheat well, so lunch the next day is already taken care of.
I make a sheet pan dinner at least once a week. My Roasted Chicken Thighs and Vegetables are still one of my favorites because the chicken skin gets so crispy. When I want something quicker, I make this Hawaiian Chicken Sheet Pan recipe or my Sheet Pan Chicken Fajitas, since both get dinner on the table in under 45 minutes from start to finish.
Ingredients and Substitutions
- Chicken breast – Boneless skinless chicken breast works best here. Chicken thighs can also be used.
- Bell peppers – Any color bell peppers will work. No substitutions.
- Red onion – Sweet onion can be used instead.
- Pineapple – Fresh pineapple gives the best flavor, but canned pineapple chunks work too.
- Pineapple juice – Helps add sweetness and flavor to the sauce. Orange juice can be used instead.
- Cornstarch – Thickens the sauce slightly as it bakes. Arrowroot powder can be used instead.
- Soy sauce – Low-sodium soy sauce works well if you want less salt. Tamari can be used for a gluten-free option.
- Rice wine vinegar – Adds balance to the sweetness of the pineapple. Apple cider vinegar can be used instead.
- Brown sugar – Adds sweetness to the sauce. Honey can be used instead.
- Garlic – Fresh garlic gives the best flavor. Garlic powder can be used if needed.
- Ginger – Fresh ginger adds the best flavor. ¼ teaspoon ground ginger can be used instead.
- Black pepper – Adds a little heat and balances the sweetness. Red chili flakes can be used if you want more spice.
Mandy’s Top Tip
Cut the chicken into even-sized pieces so everything cooks at the same rate. This helps keep the chicken tender and prevents smaller pieces from drying out while the vegetables roast.
Tips for Success
Use fresh pineapple if possible – I prefer using fresh pineapple because the flavor is better and the pineapple holds its shape while roasting. If you use canned pineapple, add it during the last 10 minutes of cooking so it does not fall apart.
Do not skip the cornstarch – The cornstarch helps the sauce thicken slightly as it bakes so it coats the chicken and vegetables better.
Serve with instant rice – Serve this Hawaiian Chicken Sheet Pan with instant rice or minute rice for a quick meal without adding extra cooking time or more dishes to clean.
How to Make the Pineapple Chicken Sheet Pan
This Hawaiian Chicken Sheet Pan recipe is simple to make with just a few steps. The chicken, peppers, and onions are tossed in a sweet and savory sauce, then roasted until tender before adding the pineapple near the end of cooking. Serve everything over rice for an easy meal with plenty of flavor.
Mix the sauce.
Add sauce.
Arrange the chicken and veggies on pan.
Bake, add pineapple, and bake again.
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Sheet Pan Hawaiian Chicken Recipe
Ingredients
- 1 1/2 pounds boneless skinless chicken breast cut into 1-inch pieces
- 2 bell peppers cut into 1-inch pieces
- 1 medium red onion cut into 1-inch pieces
- 2 cups pineapple cut into 1-inch pieces
- 1/4 cup pineapple juice
- 1 1/2 tablespoons cornstarch
- 1/3 cup soy sauce
- 2 tablespoons rice wine vinegar
- 1 1/2 tablespoons brown sugar
- 2 cloves garlic minced
- 1 teaspoon fresh ginger minced
- 1/2 teaspoon ground black pepper
Instructions
- Preheat the oven to 400°F. Lightly grease a large sheet pan or line it with parchment paper.
- Add the pineapple juice and cornstarch to a small bowl and whisk until smooth. Add the soy sauce, rice wine vinegar, brown sugar, garlic, ginger, and black pepper, then whisk until combined.
- Add the chicken, bell peppers, and red onion to the sheet pan. Pour the sauce over the top and toss until everything is coated evenly. Spread into an even layer.
- Bake for 15 minutes. Remove the pan from the oven and add the pineapple. Toss gently to combine.
- Return the pan to the oven and bake for another 10 to 15 minutes, or until the chicken is fully cooked and the vegetables are tender.
Notes
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze: Store cooled chicken and vegetables in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheat: Warm leftovers in the microwave or in a skillet over medium heat until heated through.
- Fresh pineapple holds its shape better while baking, but canned pineapple can be used.
Nutriton
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.