Sheet Pan Hawaiian Chicken (Printer-friendly)
Baked chicken with pineapple, bell peppers, and tangy sauce on a sheet pan for effortless flavor.
# What you'll need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 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 well-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 (optional)
→ Garnish
18 - 2 tablespoons chopped fresh cilantro
19 - 2 tablespoons toasted sesame seeds
20 - Sliced green onions
# Method:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it.
02 - Pat chicken breasts dry with paper towels. Rub with olive oil, salt, and pepper. Arrange in the center of the sheet pan.
03 - Scatter pineapple chunks, bell peppers, and red onion wedges around the chicken on the pan.
04 - In a small bowl, whisk together soy sauce, honey, rice vinegar, garlic, ginger, tomato paste, and red pepper flakes if using.
05 - In a separate small bowl, mix cornstarch with water until smooth. Stir into the sauce mixture until well combined.
06 - Drizzle half of the sauce over the chicken and vegetables. Reserve the 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 with pan juices and some reserved sauce. Toss vegetables gently to coat.
09 - Return to oven and bake another 8–10 minutes, or until chicken reaches internal temperature of 165°F and vegetables are tender.
10 - Let rest for 5 minutes. Slice chicken and serve with roasted pineapple and vegetables. Drizzle with remaining sauce and garnish with cilantro, sesame seeds, and green onions if desired.
# Expert Tips:
01 -
- Everything cooks on one pan so cleanup takes exactly three minutes tops
- The sauce creates this incredible sticky glaze that makes restaurant-quality Hawaiian chicken feel totally doable on a Tuesday
02 -
- Do not skip the cornstarch slurry—I tried once and ended up with watery sauce all over my sheet pan instead of a sticky glaze
- Room temperature chicken cooks more evenly so pull it out of the fridge about 20 minutes before you start prepping
03 -
- Crowd the vegetables slightly around the chicken instead of spreading them too far apart—they will steam and roast at the same time becoming tender instead of dried out
- Whisk the sauce vigorously right before pouring to redistribute any cornstarch that settled at the bottom