Sheet Pan Hawaiian Chicken (Printable)
Sweet and tangy Hawaiian chicken baked with pineapple, bell peppers, and a flavorful sauce on one pan.
# What You 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:
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 sheet pan.
04 - In a small bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, grated 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 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 additional sauce 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 chicken and serve with roasted pineapple and vegetables. Drizzle with remaining sauce and garnish with cilantro, sesame seeds, and green onions if desired.
# Expert Tips:
01 -
- Everything cooks on one sheet pan, so cleanup is practically nonexistent
- The pineapple caramelizes in the oven creating natural sweetness you cant replicate any other way
02 -
- Dont skip resting the chicken, those juices need time to redistribute or youll end up with dry meat
- The sauce will burn if it touches the bare pan, so keep it on the chicken and vegetables only
03 -
- Cut all your vegetables to roughly the same size so they cook evenly
- If using chicken thighs, they may need an extra 5 minutes but stay incredibly juicy