Description

This Hawaiian Chicken Sheet Pan dinner is the perfect mix of sweet and savory. Juicy chicken, vibrant bell peppers, pineapple chunks, and a tangy homemade sauce all roast together on one pan for a quick and easy meal with tropical flair. Great for busy weeknights!

Ingredients

1 ½ lbs boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
2 cups fresh pineapple chunks (or canned, drained)
1 red bell pepper, chopped
1 green bell pepper, chopped
1 red onion, chopped
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste

For the Hawaiian Sauce:

½ cup pineapple juice
¼ cup low-sodium soy sauce
2 tablespoons brown sugar
1 tablespoon rice vinegar
1 tablespoon ketchup
1 tablespoon cornstarch
2 tablespoons water

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Instructions

Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil.
In a small saucepan, whisk together pineapple juice, soy sauce, brown sugar, rice vinegar, and ketchup. Heat over medium until simmering. In a separate bowl, mix cornstarch and water, then stir it into the sauce. Cook until thickened, about 2–3 minutes. Set aside.
On the sheet pan, toss chicken, bell peppers, pineapple, and red onion with olive oil, garlic powder, onion powder, salt, and pepper.
Drizzle half the sauce over the chicken and veggies. Toss to coat evenly.
Bake for 25–30 minutes, or until the chicken is cooked through and vegetables are tender, stirring once halfway.
Remove from the oven and drizzle with remaining sauce before serving.

Serve over rice or with noodles, if desired.

Notes

You can use chicken breast or thighs—whatever you prefer.
For extra flavor, marinate the chicken in the sauce for 30 minutes before baking.
Swap out veggies with zucchini or snap peas for variety.
Leftovers store well in the fridge for up to 3 days.