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–+ servings
Hawaiian Chicken Sheet Pan dinner with colorful vegetables and sweet sauce

Hawaiian Chicken Sheet Pan

A cozy and quick sheet pan dinner featuring caramelized pineapple and savory chicken, perfect for fall gatherings.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dinner, Main Course
Cuisine Asian, Hawaiian
Servings 4 servings
Calories 450 kcal

Ingredients
  

Main Ingredients

  • 4 pieces boneless, skinless chicken breasts (about 1.5–2 lbs)
  • 2 cups pineapple chunks (fresh or canned in juice) Drain canned pineapple well
  • 2 medium bell peppers, sliced Mix colors for a warm fall palette
  • 1 medium red onion, cut into wedges

Sauce Ingredients

  • 2 tbsp olive oil
  • 1/4 cup low-sodium soy sauce or tamari For gluten-free, use tamari
  • 3 tbsp brown sugar or coconut sugar
  • 2 tbsp rice vinegar or apple cider vinegar
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger (or 1/4 tsp ground)
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes (optional)
  • 1 tbsp cornstarch mixed with 2 tbsp water (for a glossy glaze)

Garnish

  • Toasted sesame seeds and chopped green onions For garnish

Instructions
 

Preparation

  • Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or a silicone mat.
  • In a bowl, whisk together soy sauce, brown sugar, rice vinegar, garlic, ginger, smoked paprika, and black pepper.
  • Place chicken breasts in a shallow dish and pour half the sauce over them. Let them sit for 10–20 minutes while you prepare the veggies.

Assembly

  • Quarter the marinated chicken if desired. Toss pineapple, bell peppers, and red onion with olive oil and the remaining sauce, then spread in an even layer on the sheet pan.
  • Nestle the chicken pieces among the fruit and veggies.

Cooking

  • Bake for 20–25 minutes, turning the veggies once halfway through. The chicken should reach a temperature of 165°F (74°C).
  • If a glossy glaze is desired, transfer the juices from the pan to a small saucepan, whisk in the cornstarch slurry, and simmer until thickened. Brush the glaze over the chicken and return to the oven for an additional 2–3 minutes.

Serving

  • Garnish with sesame seeds and green onions. Serve with rice or a leafy salad for a complete meal.

Notes

Cut vegetables into similar sizes for even roasting. Drain canned pineapple well and pat dry. For extra browning, finish under the broiler for 1–2 minutes—watch carefully. For a richer finish, brush with melted butter before serving.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 40gFat: 15gSaturated Fat: 2gSodium: 600mgFiber: 2gSugar: 10g
Keyword comfort food, Easy Cooking, fall recipes, Hawaiian Chicken, sheet pan dinner
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