Hawaiian Chicken Sheet Pan Dinner
This Hawaiian Chicken Sheet Pan Dinner is the perfect weeknight meal, combining juicy chicken, sweet caramelized pineapple, and vibrant bell peppers all coated in a sticky, tangy-sweet sauce. Everything roasts together on a single pan for minimal cleanup and maximum flavor.
Equipment
- Large rimmed baking sheet - 18x13 inch (45x33 cm)
- Parchment paper or aluminum foil
- Large mixing bowl
- Small mixing bowl or glass measuring cup
- Whisk
- Sharp chef's knife
- Cutting board
- Garlic press or microplane grater
- Tongs or large spoon
- Instant-read meat thermometer - Optional but recommended
Ingredients
- 2 lbs boneless skinless chicken breasts - 900g, cut into 1-inch cubes
- 1 red bell pepper - cut into 1-inch pieces
- 1 orange or yellow bell pepper - cut into 1-inch pieces
- 1 red onion - cut into 1-inch chunks
- 2 cups fresh pineapple chunks - 330g
For the Hawaiian Sauce
- 3 tablespoons soy sauce - 45ml
- 3 tablespoons pineapple juice - 45ml (from the fresh pineapple or canned)
- 2 tablespoons ketchup - 30g
- 2 tablespoons brown sugar - 30g
- 1 tablespoon rice vinegar - 15ml
- 1 teaspoon sesame oil - 5ml
- 3 garlic cloves - minced
- 1 teaspoon fresh ginger - grated (or 1/2 teaspoon ground ginger)
- 1 tablespoon cornstarch - 8g
- 1/2 teaspoon red pepper flakes - optional, for heat
- Salt and black pepper - to taste
For Serving
- Cooked white rice or coconut rice
- 2 tablespoons sesame seeds - for garnish
- 2 green onions - thinly sliced, for garnish
- Fresh cilantro - optional
Instructions
- Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or aluminum foil.
- In a small bowl, whisk together soy sauce, pineapple juice, ketchup, brown sugar, rice vinegar, sesame oil, garlic, ginger, cornstarch, and red pepper flakes until smooth. Reserve 2-3 tablespoons for finishing.
- Cut chicken into 1-inch cubes, bell peppers into 1-inch pieces, and red onion into 1-inch chunks. Pat chicken dry with paper towels and season with salt and pepper.
- In a large bowl, toss chicken, bell peppers, and onion with two-thirds of the sauce until thoroughly coated. Spread in a single layer on the prepared baking sheet.
- Roast for 18-20 minutes until chicken is mostly cooked through and vegetables are beginning to caramelize. While roasting, toss pineapple chunks with remaining sauce.
- Remove pan from oven, scatter pineapple chunks across the pan, and return to roast for 8-10 more minutes until pineapple is caramelized and chicken reaches 165°F (74°C).
- Broil for 2-3 minutes for extra caramelization if desired. Drizzle with reserved sauce, garnish with sesame seeds, green onions, and cilantro. Serve immediately over rice.
Notes
- Pineapple: Fresh pineapple gives the best results with better texture and brighter flavor. Canned pineapple can be used but drain well and expect it to be softer.
- Chicken: Pat the chicken dry before coating to ensure proper caramelization and browning in the oven.
- Pan size: Use a large enough pan (18x13 inches) to avoid overcrowding. If needed, use two pans to ensure everything roasts rather than steams.
- Doneness: Chicken is safely cooked when it reaches an internal temperature of 165°F (74°C) at its thickest point.
- Marinating: For deeper flavor, marinate the chicken (without vegetables) in half the sauce for 1-4 hours before cooking. Don't exceed 4 hours or the texture may break down.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet with a splash of water or pineapple juice.
- Variations: Swap chicken for boneless thighs, shrimp, or firm tofu. Add broccoli or snap peas in the last 10 minutes for extra vegetables.
- Gluten-free: Use tamari or coconut aminos instead of soy sauce to make this recipe gluten-free.
- Spice level: Adjust heat by increasing red pepper flakes or adding sriracha to the sauce for a spicier version.
- Serving: Coconut rice is the classic pairing, but white rice, brown rice, or cauliflower rice all work beautifully.