1. Make the Marinade/Sauce
- In a bowl, whisk together soy sauce, pineapple juice, honey or brown sugar, rice vinegar, olive oil, grated ginger, garlic, and sriracha or red pepper flakes if you want a bit of spice. Set aside half of this mixture for later, and use the remaining half to marinate the chicken.
2. Marinate the Chicken
- Place the chicken pieces in a large ziplock bag or shallow dish and pour half of the marinade over it. Let the chicken marinate for at least 15 minutes or up to 2 hours in the refrigerator for deeper flavor.
3. Prepare the Vegetables
- Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper for easier cleanup.
- In a large mixing bowl, toss the pineapple chunks, bell peppers, and red onion with 2 tablespoons of olive oil. Season with salt and pepper to taste, then spread the veggies evenly on the sheet pan.
4. Add the Chicken
- Drain the marinated chicken pieces and discard the used marinade. Add the chicken to the sheet pan, distributing it evenly among the vegetables. Make sure to leave some space between pieces so everything can roast nicely.
5. Bake the Sheet Pan
- Place the sheet pan in the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the vegetables are tender. If you prefer a bit of caramelization, you can broil the pan for an additional 2-3 minutes at the end of cooking.
6. Add the Reserved Sauce
- While the sheet pan is baking, warm the reserved half of the marinade in a small saucepan over medium heat, bringing it to a simmer for 2-3 minutes to slightly thicken it.
7. Serve and Garnish
- Once the sheet pan is done, drizzle the warm sauce over the chicken and vegetables for extra flavor. Garnish with chopped cilantro or green onions.
- Serve the Hawaiian chicken with a side of steamed rice to soak up the delicious sauce.
Why You’ll Love This Sheet Pan Dinner
This Hawaiian Chicken Sheet Pan Dinner is packed with a wonderful blend of sweet, savory, and slightly tangy flavors, thanks to the pineapple and soy sauce combination. With vibrant colors from the bell peppers and pineapple, it’s as visually pleasing as it is delicious. Plus, with just one pan, cleanup is a breeze, making this an ideal meal for any night of the week.