Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Hawaiian Chicken Sheet Pan

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Kim Cooks Easy
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Roasting
  • Cuisine: Hawaiian, Asian-Inspired

Description

This easy one-pan meal is packed with juicy chicken, sweet pineapple, and colorful bell peppers, all roasted to perfection in a tangy Hawaiian-inspired sauce. Perfect for busy weeknights!


Ingredients

Units Scale
  • 2 boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 1/2 cups pineapple chunks (fresh or canned, drained)
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1/2 red onion, sliced
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • For the Hawaiian Sauce:
  • 1/4 cup soy sauce (or coconut aminos for a gluten-free option)
  • 2 tablespoons honey (or brown sugar)
  • 1 tablespoon ketchup
  • 1 tablespoon rice vinegar (or apple cider vinegar)
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon cornstarch (mixed with 1 tablespoon water)

Instructions

  • Preheat Oven: Set your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  • Prepare Ingredients: In a bowl, toss the chicken, pineapple, bell peppers, and red onion with olive oil, salt, pepper, and garlic powder. Spread evenly on the baking sheet.
  • Make the Sauce: In a small saucepan over medium heat, whisk together soy sauce, honey, ketchup, vinegar, and ginger. Bring to a simmer, then stir in the cornstarch slurry. Cook for 1-2 minutes until thickened.
  • Roast: Bake for 20-25 minutes, flipping halfway through, until the chicken is cooked through and vegetables are tender.
  • Toss with Sauce: Drizzle the Hawaiian sauce over the baked chicken and veggies. Toss to coat evenly.
  • Serve: Garnish with green onions or sesame seeds and serve over rice or quinoa.

Notes

  • Swap chicken for shrimp or tofu for a different protein option.
  • Add more spice with a pinch of red pepper flakes or sriracha.
  • Leftovers can be stored in an airtight container for up to 3 days.

Nutrition

  • Calories: 320
  • Sugar: 18g
  • Sodium: 750mg
  • Fat: 9g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 7.5g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 4g
  • Protein: 28g
  • Cholesterol: 65mg