Hawaiian Chicken Pineapple Sheet Pan

This vibrant Hawaiian chicken with pineapple always brightens the table with its sweet tangy flavor and colorful vegetables. It is a favorite when I crave something easy yet festive. All it takes is a single sheet pan and you get juicy chicken, caramelized pineapple, and roasted peppers in a glossy island-style sauce.

I first made this for a summer birthday dinner and it has become my most requested weeknight meal. The caramelized pineapple bits and glossy sauce never leave leftovers.

Ingredients

• Chicken breasts or thighs: Good quality chicken stays juicy after roasting Pick the freshest you can find or use organic if possible
• Fresh pineapple or canned pineapple chunks: Adds tang and natural sweetness Fresh pineapple makes it extra special but canned works beautifully in a pinch
• Red bell pepper: Sweet and vibrant Pick peppers with glossy skin and no soft spots
• Green bell pepper: Provides mild earthiness and color variation
• Yellow bell pepper: Adds sunshine color and gentle sweetness
• Red onion: Brings a mellow bite and roasts up sweetly Use a firm onion with no sprouting
• Olive oil: Helps everything roast evenly and brings richness Use extra virgin for best flavor
• Salt and black pepper: Enhances the flavors Use freshly cracked pepper for brighter taste
• Sesame seeds: Optional but great for crunch and nuttiness Toast them lightly if you can for more flavor
• Chopped green onions: Brightens each bite with freshness Use the green parts for the best color in garnish
• Pineapple juice: The backbone of the sweet sauce Use juice from the can or fresh squeezed
• Soy sauce: Brings savory depth and balances the sweetness Go for low sodium if possible
• Honey or brown sugar: Either sweetener works well for gloss and caramelization
• Rice vinegar or apple cider vinegar: Adds acidity to balance sweetness
• Sesame oil: Optional but adds deep nutty aroma and Hawaiian flair
• Garlic: Freshly minced creates punchy savory flavor
• Grated ginger: Optional but makes the sauce sparkle with warmth
• Cornstarch: Needed to thicken the sauce look for it in the baking aisle
• Water: Just enough to make a smooth cornstarch slurry

Step by Step Instructions

Prep and Preheat:

Set your oven to 400 degrees Fahrenheit This ensures everything starts roasting at the right temperature and helps the vegetables caramelize. Line your largest sheet pan with parchment paper to prevent sticking or lightly grease with oil

Make the Hawaiian Sauce:

Measure pineapple juice soy sauce honey rice vinegar sesame oil garlic and ginger into a small saucepan Place over medium heat and stir well Once the mixture comes to a simmer create a slurry by combining cornstarch and water in a small bowl Then whisk the slurry into the pan and cook the sauce for one to two minutes until it is noticeably thickened and coats the spoon Remove from heat and set aside

Arrange the Chicken and Vegetables:

Lay your chicken pieces in the center of the prepared pan Scatter pineapple chunks and the sliced peppers and onion all around Drizzle olive oil across the vegetables and toss them with your hands to coat Season everything generously with salt and black pepper

Sauce and Toss:

Brush about half the warm Hawaiian sauce evenly over the chicken so it soaks up extra flavor Drizzle the rest over the vegetables and use tongs or a spoon to toss them so they are all nicely glazed

Roast and Broil:

Slide the sheet pan into the hot oven Roast for twenty five to thirty minutes until the chicken is cooked through at least 165 degrees Fahrenheit inside and the vegetables are golden and tender For a more caramelized finish switch your oven to broil for the last two or three minutes watching closely

Garnish and Serve:

Remove the pan and sprinkle everything with sesame seeds and green onions Serve right away with warm steamed rice fluffy cauliflower rice or even noodles

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The pineapple is hands down my favorite ingredient in this dish Every bite brings little bursts of sweet tart flavor plus a caramelized edge that tastes like tropical sunshine My mom used to add extra pineapple just for me so now I always sneak in a few extra chunks

Storage Tips

Store any leftovers in an airtight container in the fridge for up to three days For easiest reheating I recommend gently warming in a skillet with a splash of water or extra pineapple juice This keeps the chicken juicy and helps the sauce stay glossy You can also freeze individual portions for up to two months Just thaw overnight in the fridge before reheating

Ingredient Substitutions

You can swap the bell peppers for sliced zucchini or add snap peas for more crunch If you are out of pineapple juice try orange juice as a backup option For a gluten free meal use coconut aminos instead of soy sauce Both honey and brown sugar work equally well so use whichever you have on hand

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Serving Suggestions

This Hawaiian chicken tastes best served over a big pile of steamed jasmine rice For a lighter choice swap in cauliflower rice or serve with soba noodles on the side A crisp cabbage slaw with cilantro and lime makes a nice crunchy salad to balance the sweetness For a party set out the chicken and toppings taco style with small tortillas and fresh herbs

Cultural and Historical Notes

Hawaiian chicken dishes blend influences from native Hawaiian cooking with flavors brought by Asian settlers The classic sweet savory sauce with pineapple and soy is inspired by both local produce and Japanese style teriyaki This sheet pan version is an easy modern take on a traditional luau meal and can be enjoyed any time of year even if you are far from the islands

Recipe FAQs

→ Can I use canned pineapple instead of fresh?

Yes, both fresh and canned pineapple work well. Just drain canned pineapple before adding it to the sheet pan for best results.

→ Can chicken thighs be substituted for breasts?

Absolutely. Boneless, skinless chicken thighs bring extra juiciness and flavor, but either cut works beautifully.

→ What sides pair well with this dish?

Serve with steamed rice, cauliflower rice for a lighter option, or noodles to soak up the extra sauce.

→ Is it possible to prepare the sauce ahead of time?

Yes, the sauce can be made in advance and stored in the refrigerator for up to 3 days before using.

→ How do I know when the chicken is fully cooked?

Use a thermometer to check that the chicken has reached an internal temperature of 165°F (74°C) at the thickest part.

→ Can I add other vegetables?

Try adding snap peas, zucchini, or carrots for more variety and extra color.