Sheet Pan Hawaiian Chicken (Printable)
Easy baked chicken with pineapple and colorful bell peppers on one pan for a flavorful meal.
# What You’ll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon black pepper
→ Vegetables & Fruit
05 - 2 cups fresh pineapple chunks (or well-drained canned pineapple)
06 - 1 large red bell pepper, cut into 1-inch pieces
07 - 1 large yellow bell pepper, cut into 1-inch pieces
08 - 1 small red onion, cut into wedges
→ Hawaiian Sauce
09 - ⅓ cup low-sodium soy sauce (or gluten-free tamari)
10 - ¼ cup honey
11 - 3 tablespoons rice vinegar
12 - 2 cloves garlic, minced
13 - 1 tablespoon fresh ginger, grated
14 - 1 tablespoon tomato paste
15 - 1 tablespoon cornstarch
16 - 2 tablespoons water
17 - ½ teaspoon crushed red pepper flakes (optional)
→ Garnish
18 - 2 tablespoons chopped fresh cilantro
19 - 2 tablespoons toasted sesame seeds
20 - Sliced green onions
# How To Make It:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it.
02 - Pat chicken breasts dry with paper towels. Rub with olive oil, salt, and pepper. Arrange in the center of the sheet pan.
03 - Scatter pineapple chunks, bell peppers, and red onion wedges around the chicken on the pan.
04 - In a small bowl, whisk together soy sauce, honey, rice vinegar, garlic, ginger, tomato paste, and red pepper flakes if using.
05 - In a separate small bowl, mix cornstarch with water until smooth. Stir into the sauce mixture until fully incorporated.
06 - Drizzle half of the sauce over the chicken and vegetables. Reserve the remaining sauce for serving.
07 - Bake for 20 minutes until chicken begins to brown and vegetables start to soften.
08 - Remove from oven, brush chicken with more sauce from the pan, and toss vegetables gently to coat.
09 - Return to oven and bake another 8-10 minutes, until chicken reaches internal temperature of 165°F and vegetables are tender.
10 - Let chicken rest for 5 minutes. Slice and serve with roasted pineapple and vegetables. Drizzle with remaining sauce and garnish with cilantro, sesame seeds, and green onions if desired.
# Expert Advice:
01 -
- The sauce hits that perfect balance between sweet and tangy that makes everyone go back for seconds
- Cleanup is literally just one pan, which means more time for actually eating together
02 -
- Crowding the pan steams the vegetables instead of roasting them, so use two pans if yours looks stuffed
- The sauce thickens quickly as it cools, so if you're reheating leftovers, add a splash of water
03 -
- Line your sheet pan with parchment paper instead of foil—the honey in the sauce can stick to foil and make a mess
- Let the chicken rest before slicing, otherwise all those juices run out onto the cutting board instead of staying in the meat