Sheet Pan Hawaiian Chicken (Printable)

Baked chicken with pineapple, bell peppers, and a tangy, sweet-savory sauce on a single pan.

# What You Need:

→ Chicken

01 - 4 boneless skinless chicken breasts (approximately 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 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

→ Garnish

18 - 2 tablespoons chopped fresh cilantro
19 - 2 tablespoons toasted sesame seeds
20 - Sliced green onions

# How To Make:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease with cooking spray.
02 - Pat chicken breasts thoroughly dry with paper towels. Rub evenly with olive oil, kosher salt, and black pepper. Arrange seasoned chicken in the center of the prepared sheet pan.
03 - Scatter pineapple chunks, red bell pepper pieces, yellow bell pepper pieces, 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 crushed red pepper flakes until fully combined.
05 - In a separate small bowl, mix cornstarch with water until completely smooth. Stir the cornstarch mixture into the sauce base until well incorporated.
06 - Drizzle half of the prepared sauce evenly 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 generously with additional reserved sauce. Gently toss vegetables to redistribute juices and ensure even cooking.
09 - Return to oven and bake 8 to 10 minutes longer until chicken reaches internal temperature of 165°F and vegetables are tender-crisp.
10 - Let chicken rest 5 minutes before slicing. Serve sliced chicken with roasted pineapple and vegetables. Drizzle with remaining sauce and garnish with cilantro, sesame seeds, and green onions if desired.

# Expert Tips:

01 -
  • The sauce strikes that perfect balance between sweet and savory that makes everyone reach for just one more piece
  • Everything cooks on one sheet pan which means minimal cleanup and maximum flavor
  • It looks impressive coming out of the oven but comes together in under 30 minutes of active time
02 -
  • Let the chicken rest for at least 5 minutes before slicing so the juices stay inside where they belong
  • The sauce will thicken considerably as it bakes so dont worry if it seems thin when you first pour it
  • Keep an eye on the pineapple pieces near the end of cooking since natural sugars can burn quickly
03 -
  • Marinate the chicken in half the sauce for 30 minutes before cooking for even deeper flavor penetration
  • Position your oven rack in the upper third to get those gorgeous caramelized edges on the pineapple

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