Name: Hawaiian chicken sheet pan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Hawaiian / Asian-Inspired
Ingredients: 2 1/2 Tbsp soy sauce; 1/3 cup ketchup; 3 Tbsp pineapple juice concentrate (thawed if frozen solid); 2 Tbsp packed brown sugar (light or dark); 1 1/2 Tbsp rice vinegar; 2 1/2 tsp cornstarch; 2 tsp Worcestershire sauce; 2 tsp minced garlic (about 2 cloves); 2 tsp peeled and minced fresh ginger; 3/4 tsp freshly ground black pepper; 1 1/2 lbs boneless skinless chicken breasts, diced into 1-inch cubes; 1 medium green bell pepper, cored and diced into 1-inch pieces; 1 medium red bell pepper, cored and diced into 1-inch pieces; 1 small red onion, chopped into chunks; 2 cups fresh pineapple, cubed; 2 Tbsp chopped cilantro (optional, for garnish)

Description

This vibrant Hawaiian Chicken Sheet Pan recipe delivers bold, tropical flavor in a single pan. Juicy chicken breast, sweet pineapple, colorful bell peppers, and red onion roast to perfection while soaking in a sweet and tangy island-style sauce made with ketchup, soy, pineapple juice concentrate, and fresh aromatics. It’s easy, delicious, and perfect for weeknights with minimal cleanup.

Ingredients

Scale

Sauce

2 1/2 Tbsp soy sauce
1/3 cup ketchup
3 Tbsp pineapple juice concentrate (thawed if frozen solid)
2 Tbsp packed brown sugar (light or dark)
1 1/2 Tbsp rice vinegar
2 1/2 tsp cornstarch
2 tsp Worcestershire sauce
2 tsp minced garlic (about 2 cloves)
2 tsp peeled and minced fresh ginger
3/4 tsp freshly ground black pepper

Chicken Mixture

1 1/2 lbs boneless skinless chicken breasts, diced into 1-inch cubes
1 medium green bell pepper, cored and diced into 1-inch pieces
1 medium red bell pepper, cored and diced into 1-inch pieces
1 small red onion, chopped into chunks
2 cups fresh pineapple, cubed
2 Tbsp chopped cilantro (optional, for garnish)

Instructions

Prepare the Sauce
In a small bowl, whisk together soy sauce, ketchup, pineapple juice concentrate, brown sugar, rice vinegar, cornstarch, Worcestershire sauce, garlic, ginger, and black pepper until smooth and well combined.
Preheat and Prepare Pan
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil and lightly grease it to prevent sticking.
Combine Chicken and Vegetables
In a large bowl, toss together the diced chicken, bell peppers, red onion, and pineapple with the prepared sauce until everything is well coated.
Assemble and Roast
Spread the mixture evenly onto the prepared baking sheet in a single layer. Roast in the oven for 25–30 minutes, flipping halfway through, until the chicken is cooked through and vegetables are tender.
Broil for Caramelization
For extra flavor and color, broil on high for 2–3 minutes at the end. Watch closely to avoid burning due to the sugar content in the sauce.
Garnish and Serve
Sprinkle chopped cilantro over the top before serving. Enjoy with steamed rice, noodles, or a crisp side salad.

Notes

Fresh pineapple is preferred for optimal caramelization.
For extra heat, add a pinch of red pepper flakes to the sauce.
Be sure to dice ingredients uniformly to ensure even cooking.
Sauce can be made ahead and stored in the fridge for up to 2 days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Lunch
Method: Roasting
Cuisine: Hawaiian / Asian-Inspired

Nutrition

Serving Size: 1/4 of recipe
Calories: 390
Sugar: 19g
Sodium: 870mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Carbohydrates: 36g
Fiber: 3g
Protein: 38g
Cholesterol: 105mg

Keywords: hawaiian chicken, sheet pan chicken, pineapple chicken, baked chicken, one pan meal, chicken and vegetables, tropical chicken, sweet and sour chicken