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Quick Hawaiian Chicken Sheet Pan Dinner

Close-up of glazed hawaiian chicken sheet pan pieces mixed with chunks of pineapple and bell peppers.
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Make this easy one-pan Hawaiian chicken dinner featuring juicy chicken, sweet pineapple, and colorful peppers with a tangy glaze. It is a fast, low-cleanup meal perfect for busy weeknights.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1 large red bell pepper, chopped
  • 1 large green bell pepper, chopped
  • 1 medium red onion, chopped
  • 1 cup fresh or canned pineapple chunks, drained if canned
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup pineapple juice
  • 1/4 cup brown sugar, packed
  • 2 tablespoons rice vinegar
  • 1 tablespoon cornstarch
  • 1 teaspoon ground ginger
  • 2 cloves garlic, minced
  • 1 tablespoon vegetable oil
  • Optional: Sesame seeds 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, pineapple juice, brown sugar, rice vinegar, cornstarch, ginger, and minced garlic. This is your glaze.
  3. In a large bowl, toss the cut chicken pieces with the vegetable oil.
  4. Arrange the chicken pieces, chopped bell peppers, red onion, and pineapple chunks in a single layer on the prepared sheet pan. Do not overcrowd the pan; use two pans if necessary.
  5. Pour about half of the prepared glaze mixture evenly over the chicken and vegetables on the sheet pan. Toss gently to coat everything.
  6. Bake for 15 minutes.
  7. Remove the pan from the oven. Drizzle the remaining glaze over the chicken and vegetables. Gently toss everything on the pan again.
  8. Return the pan to the oven and bake 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, sprinkle with sesame seeds if desired, and serve immediately over rice or enjoy as is.

Notes

  • For best flavor, marinate the chicken in the full glaze mixture for at least 30 minutes or up to 4 hours before assembling the sheet pan.
  • If you use canned pineapple, reserve some of the juice to substitute for some of the pineapple juice in the glaze if needed.
  • This recipe works well with chicken thighs for extra moisture.
  • Serve this **quick weeknight chicken** over coconut rice for an enhanced tropical flavor.

Nutrition

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