Description
This Hawaiian Chicken Sheet Pan recipe offers a delicious and easy one-pan meal with tender chunks of chicken, vibrant bell peppers, onions, and sweet pineapple, all coated in a flavorful soy and brown sugar glaze. It’s perfect for a quick weeknight dinner that balances savory, sweet, and tangy flavors with minimal cleanup.
Ingredients
Scale
Protein
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
Vegetables & Fruit
- 1 large red bell pepper, cut into 1-inch pieces
- 1 large yellow or orange bell pepper, cut into 1-inch pieces
- 1 red onion, cut into wedges
- 1 (20 oz) can pineapple chunks, drained (reserve juice)
Sauce
- 1/4 cup soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons pineapple juice (from the can)
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes (optional)
Other
- 1 tablespoon olive oil
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to ensure it’s hot and ready to roast the chicken and vegetables evenly.
- Prepare the chicken and vegetables: In a large bowl, combine the cubed chicken breasts, red and yellow/orange bell peppers cut into 1-inch pieces, red onion wedges, and drained pineapple chunks. Toss these ingredients together gently to mix.
- Make the sauce: In a small bowl, whisk together soy sauce, brown sugar, pineapple juice (reserved from the can), cornstarch, garlic powder, ground ginger, and optional red pepper flakes until thoroughly combined to create a flavorful glaze.
- Combine chicken and sauce: Pour the prepared sauce over the chicken and vegetable mixture in the large bowl, and toss everything until the pieces are evenly coated with the sauce.
- Spread on sheet pan: Transfer the mixture onto a large rimmed baking sheet, spreading it out in a single layer to ensure even cooking and roasting.
- Bake: Place the sheet pan in the preheated oven and roast for 30-35 minutes, or until the chicken is fully cooked through (reaching an internal temperature of 165°F or 74°C) and the vegetables are tender, turning once halfway if desired for even browning.
Notes
- For extra crispiness, you can broil the dish for an additional 2-3 minutes at the end of cooking, watching carefully to prevent burning.
- Substitute chicken thighs for a juicier, more flavorful option if preferred.
- Serve over steamed rice or quinoa to make a complete meal.
- If you want less sugar, reduce the brown sugar to 2 tablespoons or use a sugar substitute.
- Marinate the chicken in the sauce for up to 30 minutes prior to cooking for deeper flavor penetration.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 350
- Sugar: 12g
- Sodium: 750mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 70mg
