Hawaiian Chicken Sheet Pan Recipe Loved by 1000s
This Hawaiian Chicken Sheet Pan is bursting with tropical flavor, loaded with juicy chicken, sweet pineapple, vibrant veggies, and a sticky homemade sauce. Perfect for a weeknight dinner the whole family will love.
Ingredients
Main Ingredients
- 2 lbs chicken breasts cut into 1-inch cubes
- 1 red bell pepper diced
- 1 orange or yellow bell pepper diced
- 1 small red onion diced
- 4 cups fresh pineapple diced
Sauce
- 1/3 cup reduced sodium soy sauce
- 1/4 cup ketchup
- 1/4 cup honey
- 2 tbsp pineapple juice
- 2 tbsp rice vinegar
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1/4 tsp red pepper flakes
- 1 tbsp arrowroot powder or sub cornstarch
Instructions
- Preheat oven to 400°F and line a large baking sheet with parchment paper.
- Dice chicken and vegetables into 1-inch pieces and add to a large mixing bowl.
- In a small bowl, whisk together all sauce ingredients including soy sauce, ketchup, honey, pineapple juice, vinegar, garlic, ginger, red pepper flakes, and arrowroot powder.
- Pour the sauce over the chicken and vegetables. Toss everything until evenly coated.
- Spread mixture in a single layer on the prepared sheet pan. Bake for 10 minutes.
- Remove from oven and top with pineapple chunks. Toss gently and return to oven for 15 more minutes.
- Optional: Broil for an additional 3 to 4 minutes for crispy edges. Serve hot over rice and drizzle with remaining sauce.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave. For a gluten-free version, use tamari instead of soy sauce. Add extra veggies like zucchini or snap peas for variety.