Hawaiian Chicken Sheet Pan Recipe
A vibrant, one‑pan meal featuring marinated chicken breasts roasted with fresh pineapple, bell peppers, and red onion, all glazed in a sweet‑savory honey‑soy sauce—perfect for an effortless, flavor‑packed weeknight dinner.
Ingredients
Chicken & Veggies
- 4 boneless skinless chicken breasts (6–8 oz each)
- 1 large red bell pepper sliced
- 1 large green bell pepper sliced
- 1 medium red onion cut into wedges
- 2 cups fresh pineapple chunks
- 2 Tbsp extra‑virgin olive oil
Kosher salt & freshly ground black pepper
- 2 Tbsp sesame seeds optional garnish
- 2 Tbsp chopped cilantro or green onions optional garnish
Marinade & Glaze
- ¼ cup low‑sodium soy sauce
- 2 Tbsp honey
- 1 Tbsp brown sugar
- 2 Tbsp rice vinegar or lime juice
- 1 Tbsp grated fresh ginger
- 2 garlic cloves minced
- 1 Tbsp toasted sesame oil
- ½ tsp red pepper flakes optional
Instructions
Prep & Marinate:
- In a bowl, whisk soy sauce, honey, brown sugar, rice vinegar, ginger, garlic, sesame oil, and red pepper flakes until smooth.
- Reserve ¼ cup of the mixture as glaze.
- Add chicken to remaining marinade; refrigerate for 30 minutes–4 hours.
Preheat & Prep Pan:
- Preheat oven to 425 °F (220 °C).
- Line a rimmed sheet pan with parchment or foil.
Season Veggies:
- Toss bell peppers, onion, and pineapple with olive oil, salt, and pepper.
- Spread evenly on sheet pan, leaving space in center.
Assemble & Bake:
- Remove chicken from marinade; place in center of pan.
- Bake 20–25 minutes, until chicken reaches 150 °F and veggies begin to caramelize.
Glaze & Broil:
- Brush reserved glaze over chicken and veggies.
- Switch oven to broil on high; broil 3–5 minutes until glaze is bubbly and golden.
Rest & Serve:
- Remove from oven; let chicken rest 5 minutes before slicing.
- Garnish with sesame seeds and cilantro or green onions.
Notes
- Even Cooking: Pound chicken to uniform thickness (~¾ inch).
- Avoid Sogginess: Pat pineapple dry before roasting.
- Make‑Ahead: Marinate and chop veggies up to 1 day ahead.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days; reheat at 350 °F for 10 minutes.
- Variations: Swap chicken thighs, add zucchini or broccoli, stir sriracha into glaze for heat, or sprinkle with toasted coconut.