This Hawaiian Chicken Sheet Pan Dinner brings together sweet and savory flavors with a tropical twist. Juicy chicken, fresh pineapple, and colorful veggies are tossed in a tangy-sweet sauce and roasted to perfection, all on one pan for easy cleanup. It’s a simple, delicious, and healthy meal that’s perfect for busy weeknights!
Ingredients
For the Marinade/Sauce:
- ½ cup soy sauce (low sodium)
- ⅓ cup pineapple juice
- ¼ cup honey or brown sugar
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 tablespoon olive oil
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon sriracha or red pepper flakes (optional, for a bit of heat)
For the Sheet Pan:
- 1½ lb (680g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 cups fresh pineapple chunks
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 green bell pepper, chopped
- 1 medium red onion, sliced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh cilantro or green onions, chopped, for garnish
- Cooked rice, for serving