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Hawaiian Chicken Sheet Pan

A comforting one-pan dinner featuring juicy chicken, caramelized pineapple, and colorful roasted vegetables, perfect for busy weeknights and festive gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Hawaiian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces Boneless skinless chicken thighs or breasts Thighs stay juicier; breasts are leaner.
  • 1 cup Pineapple chunks (fresh or canned, drained) For bright acidity and caramel sweetness.
  • 1 cup Red and green bell peppers, sliced Add color, crunch, and nutrients.
  • 1 medium Red onion, cut into wedges Roasts into sweet ribbons.
  • 2 tablespoons Olive oil For roasting and crisp edges.
  • 1/4 cup Soy sauce or tamari Use tamari for gluten-free option.
  • 2 tablespoons Brown sugar or honey Deepens caramelization.
  • 2 cloves Garlic, minced Adds aromatic depth.
  • 1 tablespoon Rice vinegar or apple cider vinegar Adds brightness.
  • 1 teaspoon Ground ginger or fresh grated ginger Tie the tropical flavors together.
  • 1 tablespoon Cornstarch slurry (optional) To thicken the glaze if needed.
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup.
  2. In a bowl, combine soy sauce, brown sugar or honey, minced garlic, grated ginger, and vinegar to whisk the glaze. Adjust for balance.
  3. Toss the chicken in half of the glaze and let it sit while prepping the vegetables.
Cooking
  1. Arrange chicken pieces on the sheet pan, spaced out. Scatter pineapple, bell peppers, and red onion around the chicken.
  2. Drizzle olive oil over the vegetables, season with salt and pepper, and spoon the remaining glaze over the chicken and pineapple.
  3. Roast for 20–25 minutes until chicken reaches 165°F (74°C) and vegetables are tender.
  4. Broil for 2–3 minutes for added char, watching closely.
  5. Let rest for 5 minutes before garnishing with chopped green onions, sesame seeds, or a squeeze of lime.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish reheats beautifully in the oven or skillet.