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Hawaiian Chicken Sheet Pan Dinner

Close-up of glazed chicken pieces mixed with pineapple chunks and colorful bell peppers from the hawaiian chicken sheet pan.
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Make this easy Hawaiian chicken sheet pan dinner for a quick, flavorful meal with minimal cleanup. It features juicy chicken, sweet pineapple, and colorful peppers.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken 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 cup fresh or canned (drained) pineapple chunks
  • 1/2 cup low-sodium soy sauce or tamari
  • 1/4 cup packed brown sugar
  • 1/4 cup pineapple juice
  • 2 tablespoons rice vinegar
  • 1 tablespoon ketchup
  • 1 teaspoon ground ginger
  • 1 clove garlic, minced
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • 1 tablespoon vegetable oil
  • Cooked rice or quinoa, for serving (optional)
  • Green onions, sliced, for garnish (optional)

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, brown sugar, pineapple juice, rice vinegar, ketchup, ginger, and minced garlic. This is your sauce base.
  3. In a separate medium bowl, toss the chicken pieces with the vegetable oil.
  4. Place the chicken, red pepper, green pepper, and pineapple chunks onto the prepared baking sheet in a single layer. Do not overcrowd the pan.
  5. Pour half of the prepared sauce mixture over the chicken and vegetables, tossing gently to coat everything evenly.
  6. Bake for 15 minutes.
  7. While the chicken bakes, return the remaining half of the sauce to the small bowl. Whisk the cornstarch slurry into this reserved sauce.
  8. Remove the sheet pan from the oven. Brush the chicken and vegetables with the reserved sauce mixture.
  9. Return the pan to the oven and bake for another 8 to 10 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the edges are slightly caramelized.
  10. Serve immediately over rice or quinoa, garnished with sliced green onions if desired.

Notes

  • Use chicken breasts if preferred, but watch cooking time closely to prevent drying.
  • For a slightly spicier flavor, add 1/2 teaspoon of red pepper flakes to the sauce.
  • If you do not have parchment paper, line the pan with foil and spray lightly with cooking spray.

Nutrition

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