Hawaiian Chicken Sheet Pan
Juicy chicken, bell peppers, onion, and pineapple roasted on a sheet pan with a sweet and savory soy-honey sauce.
Ingredients
Chicken and Vegetables
- 1 ½ lbs boneless skinless chicken breasts cut into 1-inch pieces
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1 small red onion cut into wedges
- 1 ½ cups fresh pineapple chunks or canned, drained
- 2 tbsp olive oil
- 2 cloves garlic minced
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ¼ tsp chili flakes optional
Sauce
- ⅓ cup low-sodium soy sauce
- ¼ cup pineapple juice from the can or fresh
- 3 tbsp honey or brown sugar
- 2 tbsp rice vinegar or apple cider vinegar
- 1 tbsp cornstarch + 2 tbsp water (slurry, optional for thickening)
Instructions
Chicken and Vegetables
Preheat Oven and Prep Sheet:
Heat oven to 400°F (205°C). Cover a large baking sheet with parchment or apply a light coating of oil.Arrange Chicken and Veggies:
Arrange chicken, bell peppers, onion, and pineapple on the sheet. Drizzle with olive oil, garlic, salt, pepper, paprika, and chili flakes. Mix thoroughly to coat.Bake Until Chicken Cooked:
Bake for 20–25 minutes, turning the pieces over halfway, until chicken reaches an internal temperature of 165°F (75°C) / 74°C.
Sauce
Simmer Sauce with Slurry:
During baking, combine soy sauce, pineapple juice, honey, and vinegar in a small pot. Bring to a simmer and cook for 3–4 minutes. For a thicker sauce, whisk in the cornstarch slurry and continue until glossy.Pour Sauce and Garnish:
After chicken and vegetables are cooked, pour the sauce over them (or serve on the side). Sprinkle with sesame seeds or sliced green onions if desired.