Description
This Hawaiian Chicken Sheet Pan is a vibrant, easy dinner packed with sweet pineapple, juicy chicken, and roasted bell peppers, all coated in a sticky soy-garlic glaze. Perfect for busy weeknights with minimal cleanup.
Ingredients
1.5 pounds boneless, skinless chicken thighs or breasts
2 cups pineapple chunks (fresh or canned)
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1/3 cup soy sauce
2 tablespoons honey or brown sugar
1 tablespoon apple cider vinegar or rice vinegar
3 garlic cloves, minced
1 teaspoon grated ginger
1 tablespoon olive oil
1 tablespoon cornstarch (optional, for glaze)
Salt and pepper, to taste
Instructions
1. In a bowl, whisk together soy sauce, honey, vinegar, garlic, ginger, salt, and pepper. Add chicken and marinate for at least 20 minutes or overnight.
2. Preheat oven to 425°F (220°C).
3. Line a large baking sheet with parchment or foil.
4. Toss bell peppers and pineapple with olive oil and a pinch of salt.
5. Arrange marinated chicken, pineapple, and bell peppers on the baking sheet in an even layer.
6. Bake for 20-25 minutes, flipping chicken and stirring veggies halfway through.
7. Optional: Broil for 2-3 minutes for caramelized edges.
8. Optional glaze: Simmer remaining marinade with cornstarch until thickened. Drizzle over finished dish.
Notes
Fresh pineapple is best for caramelization, but canned works in a pinch—just avoid syrup-packed versions.
Don’t skip the broil at the end; it gives the chicken and pineapple irresistible charred edges.
You can make this recipe low-carb by swapping rice for cauliflower rice or serving in lettuce wraps.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sheet Pan Bake
- Cuisine: Hawaiian-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 390
- Sugar: 14g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 2.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 39g
- Cholesterol: 110mg
Keywords: pineapple chicken, sheet pan, weeknight dinner