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Hawaiian Chicken Sheet Pan

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Hawaiian Chicken Sheet Pan is a sweet and savory one-pan dinner featuring juicy chicken roasted with colorful bell peppers, red onion, and pineapple, all coated in a flavorful tropical glaze.

Ingredients

  • 4 boneless, skinless chicken breasts or thighs
  • 1 1/2 cups pineapple chunks (fresh or canned, drained)
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 small red onion, sliced
  • 2 tablespoons olive oil
  • Salt to taste
  • Black pepper to taste
  • For the sauce:
  • 1/4 cup soy sauce
  • 2 tablespoons honey
  • 1 tablespoon ketchup
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon rice vinegar or lime juice
  • Optional garnish: sliced green onions or sesame seeds

Instructions

  1. Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper.
  2. Arrange chicken in the center of the pan and surround with pineapple, bell peppers, and red onion.
  3. Drizzle olive oil over everything and season with salt and black pepper.
  4. In a small bowl, whisk together soy sauce, honey, ketchup, garlic, ginger, and rice vinegar or lime juice.
  5. Pour sauce evenly over chicken and vegetables.
  6. Bake for 25–30 minutes until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.
  7. Optional: Broil for 2–3 minutes for slight caramelization.
  8. Let rest a few minutes, garnish as desired, and serve.

Notes

  • Add zucchini or snap peas for extra vegetables.
  • Include red pepper flakes or sriracha for added heat.
  • Thicken sauce with a cornstarch slurry before baking for a richer glaze.
  • Serve over rice or quinoa to absorb juices.
  • Store in refrigerator for up to 4 days.
  • Freeze for up to 2 months in freezer-safe containers.

Nutrition

Find it online: https://recipesbyliza.com/hawaiian-chicken-sheet-pan/