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Hawaiian Chicken Sheet Pan Dinner with Pineapple and Peppers

Close-up of glazed chicken pieces mixed with pineapple, red, and green peppers from the hawaiian chicken sheet pan recipe.
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Make this quick and easy Hawaiian Chicken Sheet Pan dinner for a flavorful, tropical meal with minimal cleanup. Juicy chicken, sweet pineapple, and colorful peppers roast together on one pan.

Ingredients

Scale
  • 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 cup fresh or canned pineapple chunks, drained if canned
  • 1/2 cup soy sauce (low sodium preferred)
  • 1/4 cup brown sugar, packed
  • 1/4 cup pineapple juice
  • 2 tablespoons ketchup
  • 1 tablespoon rice vinegar
  • 1 teaspoon ground ginger
  • 2 cloves garlic, minced
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • Optional: 1/4 cup sliced green onions for garnish

Instructions

  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 soy sauce, brown sugar, pineapple juice, ketchup, rice vinegar, ginger, and minced garlic. This is your Hawaiian glaze.
  3. Place the cut chicken thighs, bell peppers, and pineapple chunks onto the prepared sheet pan. Spread them into a single layer.
  4. Pour about two-thirds of the Hawaiian glaze over the chicken and vegetables. Toss everything gently on the pan until coated.
  5. Place the sheet pan in the preheated oven and roast for 15 minutes.
  6. While the chicken roasts, prepare the thickening slurry: In the small bowl used for the glaze, whisk the cornstarch and water together until smooth. Pour the remaining one-third of the glaze into this slurry and mix well.
  7. After 15 minutes of roasting, remove the sheet pan from the oven. Drizzle the thickened glaze mixture evenly over the chicken and vegetables. Gently toss everything on the pan again.
  8. Return the sheet pan to the oven and roast for another 10 to 15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the vegetables are tender-crisp.
  9. Remove from the oven. Garnish with sliced green onions, if using. Serve immediately over rice or enjoy as is.

Notes

  • For extra flavor, you can marinate the chicken pieces in half of the glaze for 30 minutes before adding the vegetables and roasting.
  • If you prefer a thicker glaze, use 1.5 tablespoons of cornstarch instead of 1 tablespoon.
  • This recipe works well with chicken breasts, but they may dry out faster; reduce the total cook time slightly if using breasts.

Nutrition

Find it online: https://kingscook.com/hawaiian-chicken-sheet-pan/