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Sheet Pan Hawaiian Chicken

A colorful and vibrant dish featuring juicy chicken, crisp peppers, and sweet pineapple, perfect for busy weeknights or comforting family dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Hawaiian, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs chicken breasts Tender and juicy, perfect for soaking up all the wonderful flavors.
  • 1 piece red pepper Sweet and crunchy, adding vibrant color to your dish.
  • 1 piece orange/yellow pepper Another burst of sweetness and color, enhancing both appearance and taste.
  • 1 small red onion Aromatic and slightly sweet, providing depth to the overall flavor profile.
  • 1/3 cup reduced sodium soy sauce A savory element that brings all the ingredients together.
  • 1/4 cup ketchup Adds a hint of sweetness and a touch of acidity.
  • 1/4 cup honey Provides a beautiful caramelized sweetness.
  • 2 tbsp pineapple juice Contributes to that tropical flavor and balances the dish.
  • 2 tbsp rice vinegar Adds a hint of tanginess that brightens the overall taste.
  • 2 cloves garlic (minced) Aromatic and flavorful, enhancing the savory notes.
  • 1 tbsp fresh grated ginger Offers a warm, zesty kick that complements the sweetness.
  • 1/4 tsp red pepper flake A touch of heat to contrast with the sweetness.
  • 1 tbsp arrowroot powder Helps thicken the sauce for a luscious texture (substitutable with cornstarch).
  • 4 cups fresh pineapple (diced) Juicy and refreshing chunks that are the star of the dish.

Method
 

Preparation
  1. Preheat the oven to 400°F.
  2. Dice the chicken breasts and all vegetables into approximately one-inch cubes.
  3. In a glass measuring cup, whisk together the reduced sodium soy sauce, ketchup, honey, pineapple juice, rice vinegar, minced garlic, grated ginger, and red pepper flakes.
  4. Whisk in the arrowroot powder until fully dissolved.
  5. In a large mixing bowl, combine the diced chicken and vegetables, then pour the sauce mixture over the top and toss until fully coated.
Cooking
  1. Pour the coated chicken and vegetable mixture onto a lined baking sheet, spreading it out evenly.
  2. Bake for 10 minutes, then add the diced pineapple on top and toss together.
  3. Continue baking for another 15 minutes, and for a crispier finish, switch to broil for the last 3-4 minutes.
Serving
  1. Serve your Hawaiian chicken hot over a bed of fluffy rice, drizzled with some of the extra sauce.

Notes

Marinate the chicken in the sauce for added flavor. Feel free to add more vegetables for nutrition and color. Adjust red pepper flakes to your spice preference.