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Hawaiian Chicken Sheet Pan

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A tropical-inspired, one-pan dinner featuring juicy chicken, caramelized pineapple, and colorful bell peppers in a savory-sweet glaze—perfect for easy, low-cleanup weeknight meals.

Ingredients

  • 2 lb chicken breasts, cut into 1″ cubes
  • 1 red bell pepper, cut into chunks
  • 1 orange or yellow bell pepper, cut into chunks
  • 1 small red onion, chopped
  • 4 cups fresh pineapple chunks (or canned, well drained)
  • ⅓ cup low-sodium soy sauce
  • ¼ cup ketchup
  • ¼ cup honey (or brown sugar)
  • 2 Tbsp pineapple juice or rice vinegar
  • 2 Tbsp rice vinegar (if using honey, optional extra drizzle)
  • 2 cloves garlic, minced
  • 1 Tbsp fresh grated ginger (or 1 tsp ginger powder)
  • ¼ tsp red pepper flakes (optional, for heat)
  • 1 Tbsp arrowroot powder or cornstarch (to thicken glaze)

Instructions

  1. Preheat oven to 400 °F and line a baking sheet with parchment.
  2. In a large bowl, toss the chicken, peppers, and onion.
  3. Whisk together soy sauce, ketchup, honey, pineapple juice, vinegar, garlic, ginger, red pepper, and arrowroot until smooth.
  4. Pour marinade over chicken and veggies; toss to coat fully.
  5. Arrange everything in a single layer on the baking sheet.
  6. Bake for 10 minutes, then remove and add pineapple chunks; toss gently.
  7. Return to oven for another 15 minutes, until chicken reaches 165 °F and veggies caramelize.
  8. (Optional) Broil 3–4 minutes for extra browning.
  9. Let rest a few minutes, then serve over rice or quinoa.

Notes

  • Substitute tofu or tempeh for a vegan version.
  • Use tamari instead of soy sauce for a gluten-free option.
  • Frozen or canned pineapple can be used if well drained.
  • Meal prep by marinating chicken and veggies up to 4 hours ahead.
  • Reheat in a skillet for best texture; microwave if needed.

Nutrition

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