Hawaiian Chicken Sheet Pan

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

Instructions

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