Go Back
Hawaiian Chicken Sheet Pan

Hawaiian Chicken Sheet Pan

The ultimate weeknight dinner solution, offering a flavorful and fuss-free meal in one pan. This delicious recipe brings the taste of the tropics right to your kitchen, simplifying your cooking routine without sacrificing taste.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Hawaiian
Ingredients Equipment Method Notes

Ingredients
  

  • 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 large red onion cut into 1-inch wedges
  • 1 (20 ounce) can pineapple chunks drained (reserve 1/4 cup juice)
  • 1/4 cup reserved pineapple juice
  • 1/2 cup soy sauce (or tamari for gluten-free)
  • 1/4 cup packed brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic minced
  • 1 teaspoon sesame oil
  • 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • cooked rice for serving
  • toasted sesame seeds for garnish
  • chopped green onions for garnish

Equipment

  • Large Rimmed Baking Sheet
  • - Parchment Paper
  • Small Bowl
  • Tiny bowl
  • Large Bowl

Method
 

  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 reserved pineapple juice, soy sauce (or tamari), brown sugar, rice vinegar, grated ginger, minced garlic, sesame oil, and red pepper flakes (if using). In a separate tiny bowl, whisk the cornstarch with 2 tablespoons of water until smooth to create a slurry. Add this slurry to the glaze mixture and whisk until combined.
    1/4 cup reserved pineapple juice, 1/2 cup soy sauce, 1/4 cup packed brown sugar, 2 tablespoons rice vinegar, 1 tablespoon grated fresh ginger, 2 cloves garlic, 1 teaspoon sesame oil, 1/4 teaspoon red pepper flakes, 1 tablespoon cornstarch, 2 tablespoons water
  3. In a large bowl, combine the chicken pieces, red bell pepper, green bell pepper, red onion, and drained pineapple chunks.
    1.5 lbs boneless, skinless chicken thighs, 1 large red bell pepper, 1 large green bell pepper, 1 large red onion, 1 (20 ounce) can pineapple chunks
  4. Pour about half of the prepared Hawaiian glaze over the chicken and vegetables. Toss gently until everything is evenly coated.
  5. Spread the coated chicken and vegetables in a single layer on the prepared baking sheet. Ensure there is some space between the pieces for even roasting.
  6. Place the baking sheet in the preheated oven and roast for 15 minutes.
  7. Remove the baking sheet from the oven. Drizzle the remaining Hawaiian glaze over the chicken and vegetables, tossing gently to coat. Return the sheet pan to the oven and continue roasting for another 10-15 minutes, or until the chicken is cooked through and the vegetables are tender-crisp and slightly caramelized. The glaze should be thickened and glistening.
  8. Serve the Hawaiian Chicken Sheet Pan immediately over cooked rice. Garnish generously with toasted sesame seeds and chopped green onions.
    cooked rice, toasted sesame seeds, chopped green onions

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or microwave. Freeze for up to 2-3 months.
QR Code linking back to recipe