This Hawaiian Chicken Sheet Pan recipe is the ultimate solution for busy weeknights, offering a vibrant fusion of sweet and savory flavors with minimal effort. Juicy chicken, colorful bell peppers, and red onions are tossed in a lip-smacking tropical sauce and roasted alongside fresh pineapple until perfectly caramelized. It is a wholesome, family-friendly meal that brings a taste of the islands to your dinner table in just about 30 minutes.

What makes this dish a standout is the incredible convenience of cooking everything on a single tray, which means cleanup is a breeze. The high heat of the oven transforms the pineapple into sweet, golden bites while ensuring the chicken stays tender and the vegetables maintain a delicious roasted texture. Whether you serve it over a bed of fluffy white rice, nutritious brown rice, or even cauliflower rice for a low-carb option, this versatile sheet pan dinner is sure to become a new favorite in your weekly rotation.

Key Ingredients

• 2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
• 1 large red bell pepper, cut into chunks
• 1 large orange or yellow bell pepper, cut into chunks
• 1 medium red onion, cut into large pieces
• 2 cups fresh pineapple chunks
• 1/3 cup low-sodium soy sauce
• 1/4 cup ketchup
• 1/4 cup honey or brown sugar
• 2 tablespoons pineapple juice
• 2 tablespoons rice vinegar
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon cornstarch or arrowroot powder

Step-by-Step Instructions

1. Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
2. In a medium bowl or glass measuring cup, whisk together the soy sauce, ketchup, honey, pineapple juice, rice vinegar, minced garlic, grated ginger, and cornstarch until smooth.
3. Add the cubed chicken, bell peppers, and red onion to a large mixing bowl and pour the prepared marinade over them.
4. Toss all the ingredients thoroughly with a spatula or tongs to ensure the chicken and vegetables are evenly coated in the sauce.
5. Spread the mixture onto the prepared sheet pan in a single, even layer, making sure not to overcrowd the ingredients.
6. Bake in the preheated oven for 10-12 minutes, then remove the pan and carefully add the pineapple chunks, tossing them with the other ingredients.
7. Return the pan to the oven and continue baking for another 10-15 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
8. Optional: Place the sheet pan under the broiler for 1-2 minutes at the end of cooking to achieve slightly charred, caramelized edges on the chicken and pineapple.
9. Serve the Hawaiian chicken hot, ideally over a bed of white, brown, or coconut rice, and garnish with fresh cilantro or sesame seeds if desired.

This Hawaiian Chicken Sheet Pan dinner is the ultimate solution for busy weeknights, offering a vibrant and healthy meal with almost no effort. By roasting juicy chicken, sweet pineapple, and crisp bell peppers together on a single tray, you create a delightful harmony of tropical flavors that the whole family will love. The savory-sweet glaze caramelizes beautifully in the oven, ensuring every bite is packed with island-inspired zest while keeping your kitchen cleanup to an absolute minimum.

To round out this easy meal, serve the chicken and vegetables over a fluffy bed of jasmine rice, quinoa, or cauliflower rice to soak up all the delicious extra sauce. Garnish with a sprinkle of fresh cilantro, green onions, and toasted sesame seeds for a restaurant-quality finish right at home. Whether you are meal prepping for the week or looking for a fast, nutritious dinner, this one-pan wonder is sure to become a regular staple in your recipe rotation.