Sheet Pan Hawaiian Chicken

The name alone made me skeptical, but honestly one bite of those caramelized pineapple chunks and I understood everything. My sister-in-law brought this to a summer potluck when I was too exhausted to even think about cooking, and I ended up begging for the recipe before dessert was served. Now it is my absolute do not ask me what I am making, just show up hungry emergency meal that somehow feels fancy enough for company.

Last winter my neighbor smelled this baking through our shared wall and actually knocked on my door to ask what I was making. We ended up eating together at my tiny kitchen table, and she told me it reminded her of her honeymoon in Maui. Sometimes food really does connect people in the most unexpected ways.

Ingredients

• 4 boneless skinless chicken breasts: These stay juicy because the sauce protects them while they bake, and thicker breasts work better here than thin ones
• 1 tablespoon olive oil: Just enough to help the seasonings stick and promote even browning
• 1 teaspoon kosher salt: Enhances all the flavors without making it taste salty
• ½ teaspoon black pepper: Adds a gentle warmth that balances the sweet pineapple
• 2 cups fresh pineapple chunks: Fresh pineapple caramelize beautifully, though well drained canned works in a pinch
• 1 large red bell pepper: Creates gorgeous color contrast and adds a slight crunch
• 1 large yellow bell pepper: Brings sweetness and makes the dish look vibrant
• 1 small red onion: Cut into wedges so they hold their shape and get roasted edges
• ⅓ cup low sodium soy sauce: The umami base that makes everything taste deeper
• ¼ cup honey: Creates that beautiful glaze and balances the soy sauce
• 3 tablespoons rice vinegar: Cuts through the richness and adds brightness
• 2 cloves garlic: Minced fresh because jarred garlic is never quite right here
• 1 tablespoon fresh ginger: Grated fresh gives you those little spicy warm bursts
• 1 tablespoon tomato paste: The secret ingredient that gives the sauce body and depth
• 1 tablespoon cornstarch: Helps the sauce cling to everything
• 2 tablespoons water: Dissolves the cornstarch so it does not clump
• ½ teaspoon crushed red pepper flakes: Optional but nice if you want a gentle kick
• Fresh cilantro: Adds a bright fresh finish against the sweet glaze
• Toasted sesame seeds: These tiny crunches make each bite interesting
• Sliced green onions: Bring a mild onion flavor and pretty pop of green

Instructions

Get your oven ready:

Preheat to 425 degrees and line a large sheet pan with parchment paper for the easiest cleanup ever.

Season the chicken:

Pat the chicken really dry with paper towels, rub with olive oil, then sprinkle with salt and pepper and arrange in the center of your pan.

Add the colorful stuff:

Scatter pineapple chunks, both bell peppers, and red onion wedges all around the chicken so everything has room to roast.

Make the magic sauce:

Whisk together soy sauce, honey, rice vinegar, garlic, ginger, tomato paste, and red pepper flakes until smooth.

Thicken it up:

Mix cornstarch with water in a separate little bowl until completely dissolved, then stir it into your sauce.

Start the glaze:

Drizzle half the sauce over the chicken and vegetables, keeping the rest aside for later.

First bake:

Bake for 20 minutes until things start smelling amazing and the pineapple begins to caramelize.

Glaze again:

Pull the pan out, brush more sauce onto the chicken, and give the vegetables a gentle toss.

Finish cooking:

Bake another 8 to 10 minutes until chicken reaches 165 degrees and vegetables are tender.

Rest and serve:

Let everything sit for 5 minutes, then slice the chicken and serve with those gorgeous roasted vegetables, drizzling with reserved sauce and toppings.

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This recipe showed up at exactly the right moment during a particularly chaotic week when my son had three soccer games and I forgot to meal plan. Now it is the meal I make when I want to feed people something that feels special without actually trying hard.

Make Ahead Magic

You can cut all the vegetables and mix the sauce up to a day ahead, keeping everything in separate containers in the refrigerator. The sauce actually gets better after sitting for a few hours as the flavors meld together.

Perfect Pairings

Steamed jasmine rice soaks up that incredible sauce, though cauliflower rice works if you are watching carbs. A crisp Riesling or even a cold beer balances the sweet and salty flavors perfectly.

Leftover Love

This reheats beautifully for lunch the next day, though the pineapple gets a bit softer. The flavors actually deepen overnight, so do not be surprised if you like it even better the second time around.

• Store everything in one container so the chicken stays moist
• Reheat at 350 degrees until just warmed through
• The sauce thickens even more in the fridge, so add a splash of water when reheating

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I hope this becomes one of those recipes you turn to when life feels busy but you still want something that makes people happy around your table.

Recipe Questions & Answers

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs can be used for a juicier texture. Adjust baking time accordingly to ensure they are fully cooked.

→ Is it necessary to marinate the chicken beforehand?

Marinating the chicken in half of the sauce for 30 minutes enhances the flavor but is optional for a quicker preparation.

→ What can I serve this dish with?

Serve with steamed rice, cauliflower rice, or a fresh green salad to complete the meal.

→ Can I substitute soy sauce for a gluten-free option?

Yes, gluten-free tamari is a great alternative to soy sauce to maintain gluten-free status.

→ How do I know when the chicken is fully cooked?

Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.