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hawaiian-chicken-sheet-pan-roasted-pineapple-glaze

Hawaiian Chicken Sheet Pan

Juicy chicken breast pieces roasted on a single sheet pan with sweet pineapple, colorful bell peppers, and a sticky homemade pineapple soy glaze. A colorful, easy one-pan dinner ready in 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Asian-Inspired, Hawaiian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts cut into 1-inch pieces
  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped
  • 1 small red onion cut into wedges
  • 1.5 cup pineapple chunks fresh or canned drained
  • 2 tbsp olive oil
  • 2 cloves garlic minced
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp paprika
  • 0.25 tsp chili flakes optional
  • 0.33 cup low-sodium soy sauce or tamari for gluten-free
  • 0.25 cup pineapple juice from can or fresh
  • 3 tbsp honey or brown sugar
  • 2 tbsp rice vinegar or apple cider vinegar
  • 1 tbsp cornstarch mixed with 2 tbsp water for optional slurry to thicken sauce

Equipment

  • Large sheet pan
  • Parchment paper
  • Small saucepan
  • Whisk
  • Instant read meat thermometer

Method
 

  1. Preheat oven to 400 degrees F (200 degrees C). Line a large sheet pan with parchment paper or lightly grease.
  2. Spread chicken pieces, bell peppers, red onion wedges, and pineapple chunks in a single even layer across the sheet pan. Do not overcrowd.
  3. Drizzle with olive oil. Add minced garlic, salt, black pepper, paprika, and chili flakes. Toss until everything is evenly coated.
  4. Roast for 20 to 25 minutes, flipping the chicken halfway through, until chicken reaches an internal temperature of 165 degrees F and pineapple is golden and slightly caramelized.
  5. While the pan roasts, whisk soy sauce, pineapple juice, honey, and vinegar in a small saucepan over medium heat. Simmer 3 to 4 minutes. For a thicker glaze, stir in the cornstarch slurry and cook 1 to 2 more minutes until glossy.
  6. Remove pan from oven. Drizzle sauce over chicken and vegetables or serve on the side. Garnish with sesame seeds or sliced green onions. Serve over rice.

Notes

Drain canned pineapple very well to prevent a watery sauce. Spread ingredients in a single layer and use two sheet pans if needed to avoid steaming. For deeper flavor, marinate chicken in half the sauce for 15 minutes to 4 hours before cooking. Chicken thighs can be substituted for breasts using the same cook time and temperature.