Hawaiian Chicken Sheet Pan

 

This Hawaiian Chicken Sheet Pan recipe is a sweet and savory dinner that’s as easy to prepare as it is delicious. Juicy chicken, vibrant bell peppers, and tangy pineapple are roasted together in a flavorful marinade, making this a perfect one-pan meal for busy nights.

Ingredients

(Serves 4–6)

For the Chicken and Vegetables:

• 4 boneless, skinless chicken breasts or thighs
• 2 cups (300g) fresh pineapple chunks (or canned, drained)
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium red onion, sliced
• 1 tablespoon olive oil
• Salt and black pepper, to taste
• 1 tablespoon sesame seeds (optional, for garnish)
• 2 tablespoons chopped green onions (optional, for garnish)

For the Hawaiian Sauce:

• ½ cup (120ml) pineapple juice (reserved from the can or fresh)
• ¼ cup (60ml) soy sauce (low sodium preferred)
• 3 tablespoons honey (or brown sugar)
• 1 tablespoon rice vinegar (or apple cider vinegar)
• 1 teaspoon sesame oil (optional, for added flavor)
• 3 cloves garlic, minced
• 1 teaspoon grated ginger (optional, for a kick)
• 1 tablespoon cornstarch (for thickening)
• 2 tablespoons water (for cornstarch slurry)

Directions

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