Description
Hawaiian Chicken Sheet Pan is a vibrant, one-pan dinner bursting with juicy chicken, caramelized pineapple, tender-crisp peppers, and a glossy sweet-savory soy ginger sauce. Bold tropical flavor with minimal cleanup.
Ingredients
Units
Scale
- 1 1/2 lbs chicken breasts, cut into 1 1/2-inch cubes
- 1 red bell pepper, cut into strips
- 1 orange or yellow bell pepper, cut into strips
- 1/2 large red onion, cut into strips
- 1 cup diced pineapple (fresh or canned)
- 1/3 cup low-sodium soy sauce
- 1/4 cup brown sugar, packed
- 2 tablespoons Worcestershire sauce
- 2 tablespoons pineapple juice
- 1 tablespoon cornstarch
- 1 tablespoon olive oil
- 1 teaspoon fresh minced ginger
- 1 teaspoon minced garlic
- 1/4 teaspoon crushed red pepper
Instructions
- Preheat oven to 425°F (220°C) and line a sheet pan with parchment paper
- In a medium bowl, whisk soy sauce, brown sugar, Worcestershire sauce, pineapple juice, cornstarch, olive oil, ginger, garlic, and crushed red pepper until smooth
- Add chicken, bell peppers, red onion, and pineapple to a large bowl or directly onto the sheet pan
- Pour sauce over ingredients and toss until evenly coated
- Spread into a single even layer on the sheet pan
- Bake for 20–25 minutes, stirring halfway through, until chicken is cooked through and sauce thickens
- Broil for 2 minutes for caramelized edges if desired
- Serve hot over rice or cauliflower rice
Notes
Do not overcrowd the pan to ensure proper roasting. Use tamari for gluten-free option. Swap chicken breasts for thighs for extra juiciness. Store leftovers in the refrigerator up to 4 days or freeze up to 2 months. Reheat gently and add a splash of pineapple juice if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 18g
- Sodium: 620mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 85mg
