Hawaiian Chicken Sheet Pan Recipe
Looking for a delightful, tropical-inspired dinner that’s easy to prepare, packed with flavor, and comes together on a single sheet pan? This Hawaiian Chicken Sheet Pan recipe is just the ticket! Loaded with tender chunks of chicken, juicy pineapple, colorful bell peppers, and a sweet-and-savory sauce, this dish brings a taste of the islands to your dinner table without the need for complicated steps or endless dishes.
The Hawaiian Chicken Sheet Pan is ideal for busy weeknights, family gatherings, or even meal prepping. With a combination of fresh vegetables, lean protein, and a touch of pineapple sweetness, this recipe strikes the perfect balance between nutritious and delicious. Plus, the best part? Cleanup is minimal, thanks to the all-in-one sheet pan cooking method!
Ingredients
For the Hawaiian Chicken Marinade
- 1/2 cup soy sauce (low sodium works well)
- 1/3 cup pineapple juice (reserved from the pineapple chunks or fresh juice)
- 1/4 cup brown sugar or honey (to add sweetness)
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 2 teaspoons fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon cornstarch (for thickening the sauce)
For the Sheet Pan Ingredients
- 1 1/2 pounds chicken breast, cut into 1-inch cubes
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 small red onion, cut into chunks
- 1 cup fresh pineapple chunks (canned works, but fresh is ideal)
- Salt and pepper, to taste
- Chopped green onions and sesame seeds for garnish (optional)