Hawaiian Chicken Sheet Pan

Hawaiian Chicken Sheet Pan brings juicy chicken, caramelized pineapple, colorful peppers, and red onion together under a glossy sweet-savory glaze. Each bite has a little tang, gentle ginger warmth, and enough sweetness to complement the pineapple without overwhelming the dish.

The staggered roasting method keeps everything at its best. The chicken and vegetables get a head start, while the pineapple joins later so it stays bright and does not release too much moisture. A quick finish under the broiler creates browned edges and makes the glaze wonderfully sticky.

Serve this easy sheet pan chicken over steamed rice, coconut rice, quinoa, or noodles. It is colorful enough for company, yet simple enough for an ordinary weeknight. The sweet pineapple pieces have a habit of being chosen first, so adding a few extras would never be a terrible idea.

Recipe Yield: 4 servings

INGREDIENTS

1½ lb boneless, skinless chicken breasts, cut into 1-inch pieces
2 cups fresh pineapple chunks or 1 (20-oz) can pineapple chunks in juice, drained
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 small red onion, cut into 1-inch pieces
2 tbsp avocado oil
½ tsp kosher salt
¼ tsp black pepper
¼ cup pineapple juice, reserved from the can or bottled
3 tbsp low-sodium soy sauce
2 tbsp honey
2 tbsp ketchup
1 tbsp rice vinegar
1 tsp toasted sesame oil
3 garlic cloves, finely grated
1 tsp freshly grated ginger
2 tsp cornstarch
¼ tsp crushed red pepper flakes, optional
2 scallions, thinly sliced

INSTRUCTIONS

1. Heat the oven:
Preheat the oven to 425°F. Lightly grease an 18 x 13-inch rimmed sheet pan.

2. Prepare the glaze:
Whisk the pineapple juice, soy sauce, honey, ketchup, rice vinegar, sesame oil, garlic, ginger, cornstarch, and red pepper flakes in a small saucepan. Cook over medium heat for 2–3 minutes, whisking constantly, until glossy and lightly thickened. Transfer 3 tbsp glaze to a clean bowl for finishing.

3. Start the chicken and vegetables:
Pat the chicken dry. Add it to the sheet pan with the bell peppers and red onion. Drizzle with avocado oil, then season with salt and black pepper. Toss well and spread everything into a single layer. Roast for 8 minutes.

4. Add the pineapple and glaze:
Add the drained pineapple to the pan. Pour the glaze from the saucepan over everything, then toss carefully and return it to an even layer. Roast for 6–8 minutes, until the largest chicken pieces reach 160–162°F.

5. Caramelize and finish:
Broil for 1–2 minutes, watching constantly, until the chicken and pineapple develop browned edges and the chicken reaches 165°F. Toss with the reserved glaze, sprinkle with scallions, and rest for 2 minutes before serving.

Helpful Tips to Perfect This Recipe

• Use the full-size sheet pan: An 18 x 13-inch pan gives the chicken and vegetables enough room to roast. A crowded pan traps moisture and produces softer, paler ingredients.
• Dry the pineapple thoroughly: Pat fresh or canned pineapple lightly with a paper towel. Removing surface moisture helps it caramelize and prevents the Hawaiian chicken sheet pan from becoming watery.
• Check the largest chicken piece: Insert an instant-read thermometer sideways into one of the thickest pieces. Let the chicken approach doneness during roasting, then allow the brief broil to bring it safely to 165°F.
• Reheat gently: Warm leftovers in a covered skillet over medium-low heat with a small splash of water. This loosens the glaze without drying out the chicken.