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Easy Hawaiian Chicken Sheet Pan Dinner with Pineapple and Peppers

Close-up of glazed chicken pieces mixed with caramelized pineapple chunks and bright red and green bell peppers from the hawaiian chicken sheet pan.
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Make a sweet and savory one-pan meal featuring juicy chicken, pineapple, and colorful peppers baked with a tangy glaze. This recipe offers quick weeknight cooking with minimal cleanup.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 large red bell pepper, cut into 1-inch pieces
  • 1 large green bell pepper, cut into 1-inch pieces
  • 1 (20 ounce) can pineapple chunks, drained (reserve juice)
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup reserved pineapple juice
  • 1/4 cup brown sugar, packed
  • 2 tablespoons rice vinegar
  • 1 tablespoon cornstarch
  • 1 teaspoon ground ginger
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 tablespoon olive oil
  • Cooked white rice or cauliflower rice, for serving
  • Green onions, sliced, for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
  2. In a small bowl, whisk together the soy sauce, reserved pineapple juice, brown sugar, rice vinegar, cornstarch, ground ginger, garlic powder, and red pepper flakes, if using. This is your Hawaiian glaze.
  3. In a large bowl, toss the cut chicken pieces with olive oil.
  4. Place the chicken pieces, red pepper pieces, green pepper pieces, and drained pineapple chunks onto the prepared baking sheet in a single layer. Do not overlap the ingredients too much.
  5. Drizzle about half of the Hawaiian glaze over the chicken and vegetables on the sheet pan. Toss gently right on the pan to coat everything evenly.
  6. Bake for 15 minutes.
  7. Remove the pan from the oven. Drizzle the remaining glaze over the chicken and vegetables. Gently toss again on the pan.
  8. Return the pan to the oven and bake for another 5 to 10 minutes, or until the chicken is cooked through and the edges of the pineapple and peppers are slightly caramelized. The internal temperature of the chicken should reach 165°F (74°C).
  9. Serve the Hawaiian chicken and vegetables immediately over cooked white rice or cauliflower rice. Garnish with sliced green onions.

Notes

  • For a Whole30 or Paleo version, substitute the soy sauce with coconut aminos and use a liquid sweetener like maple syrup instead of brown sugar.
  • If you prefer juicier chicken, use chicken thighs instead of breasts.
  • You can add other quick-cooking vegetables like broccoli florets or zucchini, adding them halfway through the first baking time.

Nutrition

Find it online: https://rosatasty.com/hawaiian-chicken-sheet-pan-recipe-easy/