A Tropical Sweet & Savory Dinner Ready in 30 Minutes
Why You’ll Love This Recipe
This vibrant Hawaiian Sheet Pan Chicken brings island flavors to your weeknight dinner with minimal cleanup! Juicy chicken glazed in a sticky-sweet pineapple sauce roasts alongside caramelized peppers and onions for a colorful, balanced meal.
Key Features:
✔ One-pan wonder – No piles of dishes!
✔ Meal-prep friendly – Great for lunches.
✔ Customizable – Swap veggies or protein.
✔ Kid-approved – The sweet glaze is a hit!
Ingredients
For the Chicken & Vegetables:
- 4 boneless, skinless chicken breasts or thighs
- 2 cups pineapple chunks (fresh or canned, drained)
- 1 red, green, and yellow bell pepper, sliced
- 1 red onion, sliced
- 1 tbsp olive oil
- Salt & black pepper, to taste
- Sesame seeds & green onions (garnish, optional)
For the Hawaiian Sauce:
- ½ cup pineapple juice (from can or fresh)
- ¼ cup low-sodium soy sauce
- 3 tbsp honey or brown sugar
- 1 tbsp rice vinegar
- 1 tsp sesame oil (optional)
- 3 garlic cloves, minced
- 1 tsp grated ginger (optional)
- 1 tbsp cornstarch + 2 tbsp water (slurry)
Step-by-Step Instructions
1. Prep & Preheat
- Preheat oven to 400°F (200°C).
- Line a large sheet pan with parchment paper or grease lightly.
2. Make the Hawaiian Sauce
- In a saucepan, combine pineapple juice, soy sauce, honey, vinegar, sesame oil, garlic, and ginger.
- Simmer over medium heat for 2 minutes.
- Whisk cornstarch slurry into the sauce and cook 1–2 minutes until thickened. Set aside.
3. Assemble the Sheet Pan
- Place chicken in the center of the pan.
- Surround with pineapple, peppers, and onion.
- Drizzle with olive oil, then season with salt & pepper.
- Brush half the sauce on the chicken and toss the rest with the veggies.
4. Roast & Finish
- Bake 25–30 minutes until chicken hits 165°F (74°C).
- Optional: Broil 2–3 minutes for extra caramelization.
- Garnish with sesame seeds & green onions.
5. Serve & Enjoy!
- Best with: Steamed rice, cauliflower rice, or noodles.
FAQs & Expert Tips
1. Can I use frozen pineapple?
✅ Yes, but thaw and pat dry first to avoid excess moisture.
2. How do I prevent soggy veggies?
- Don’t overcrowd the pan – use two pans if needed.
- Broil at the end for crisp edges.
3. Can I make it ahead?
- Sauce: Stores 3 days in the fridge.
- Leftovers: Keep covered for up to 3 days.
4. Is there a substitute for soy sauce?
- Use coconut aminos for a gluten-free option.
5. Can I add other veggies?
- Try zucchini, broccoli, or carrots (adjust roasting time).
Serving Suggestions
- Pair with: Coconut rice, grilled shrimp skewers, or a tropical salad.
- Drizzle extra sauce for more flavor!
Final Thoughts
This Hawaiian Sheet Pan Chicken is a 30-minute dinner miracle—tender, flavorful, and packed with colorful veggies. Perfect for busy nights when you crave something both healthy and indulgent!
🌺 Tag #HawaiianChickenDinner if you try it! 🌺
