Sheet Pan Hawaiian Chicken (Printer-friendly)
Baked chicken with pineapple and bell peppers, seasoned with a tangy Hawaiian-inspired sauce.
# 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 (optional)
18 - 2 tablespoons chopped fresh cilantro
19 - 2 tablespoons toasted sesame seeds
20 - Sliced green onions
# How To Make It:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it.
02 - Pat chicken breasts dry. Rub with olive oil, salt, and pepper. Arrange in the center of the sheet pan.
03 - Scatter pineapple chunks, bell peppers, and red onion 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.
06 - Drizzle half of the sauce over the chicken and vegetables. Reserve the rest for serving.
07 - Bake for 20 minutes. Remove from oven, brush chicken with more sauce, and toss vegetables gently.
08 - Return to oven and bake another 8–10 minutes, or until chicken is cooked through (internal temperature 165°F) and vegetables are tender.
09 - Let rest 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 is almost nonexistent
- The sauce hits that perfect balance of sweet and tangy that makes everyone reach for seconds
02 -
- Don't skip the cornstarch step or your sauce will be too thin to coat everything properly
- Crowding the pan steams the vegetables instead of roasting them, so use two pans if needed
03 -
- Cut all your vegetables into similar sizes so they finish cooking at the same time
- Let the sheet pan cool slightly before cleanup—the caramelized bits come off easier that way