Sheet Pan Hawaiian Chicken Recipe
This sheet pan Hawaiian chicken is sweet, savory, and packed with juicy pineapple and colorful veggies. It’s a one-pan dinner that's quick, bold in flavor, and easy to clean up.
Equipment
- Large baking sheet or sheet pan
- Mixing bowl
- Measuring cups and spoons
- Whisk or spoon for mixing sauce
- Tongs or spatula for tossing ingredients
- Parchment paper or foil (optional, for easier cleanup)
Ingredients
- 1 ½ lbs chicken breasts cut into 1½ inch cubes
- 1 red bell pepper cut into strips (about 1½ inches long by ¾ inch wide)
- 1 orange or yellow bell pepper cut into strips (about 1½ inches long by ¾ inch wide)
- ½ large red onion cut into strips
- 1 cup diced pineapple fresh or canned
SAUCE:
- ⅓ cup low-sodium soy sauce
- ¼ cup brown sugar packed
- 2 Tablespoons Worcestershire sauce
- 2 Tablespoons pineapple juice from the can if using canned; freshly squeezed if using fresh
- 1 Tablespoon cornstarch
- 1 Tablespoon olive oil
- 1 teaspoon fresh ginger I use a fresh minced ginger paste from the store
- 1 teaspoon minced garlic about 2 cloves
- ¼ teaspoon crushed red pepper
Instructions
- Preheat your oven to 425°F (220°C) and line your sheet pan if desired.
- Whisk together all sauce ingredients in a bowl until smooth.
- Add diced chicken, peppers, onions, and pineapple to a large bowl or directly on the sheet pan.
- Pour the sauce over everything and toss to coat evenly.
- Spread everything into a single layer on the sheet pan.
- Bake for 20–25 minutes, stirring once halfway through.
- Optional: Broil for the last 2 minutes for caramelized edges.
- Serve hot over rice or as-is with your favorite tropical sides.