Sheet Pan Hawaiian Chicken (Printable View)
Chicken baked with pineapple, bell peppers, and tangy sauce on a single pan for a delicious meal.
# What You 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
18 - 2 tablespoons chopped fresh cilantro
19 - 2 tablespoons toasted sesame seeds
20 - Sliced green onions
# How-To Steps:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease with cooking spray.
02 - Pat chicken breasts dry with paper towels. Rub evenly with olive oil, kosher salt, and black pepper. Arrange seasoned chicken in the center of the prepared sheet pan.
03 - Scatter pineapple chunks, red bell pepper pieces, yellow bell pepper pieces, and red onion wedges around the chicken on the sheet pan.
04 - In a small bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, grated ginger, tomato paste, and crushed red pepper flakes if using.
05 - In a separate small bowl, mix cornstarch with water until completely smooth. Stir the cornstarch mixture into the sauce base until well combined.
06 - Drizzle half of the sauce evenly over the chicken and vegetables. Reserve remaining sauce for serving.
07 - Bake for 20 minutes until chicken begins to cook through and vegetables start to soften.
08 - Remove from oven. Brush chicken with more sauce from the pan and toss vegetables gently. Return to oven and bake another 8 to 10 minutes until chicken reaches internal temperature of 165°F and vegetables are tender.
09 - Let chicken rest for 5 minutes. Slice chicken and serve with roasted pineapple and vegetables. Drizzle with remaining reserved sauce and garnish with cilantro, sesame seeds, and green onions if desired.
# Expert Advice:
01 -
- The sweet and savory sauce creates this incredible sticky glaze that makes everything taste restaurant quality
- Cleanup takes exactly three minutes because everything happens on one pan
- It feeds a crowd with almost zero active cooking time
02 -
- The sauce burns easily if you put all of it on at the start, so reserve half for that final glaze
- Crowding the pan leads to steamed instead of roasted vegetables, so use two pans if needed
- Fresh pineapple makes a huge difference but canned works if you drain it really well
03 -
- Chicken thighs stay juicier if you do not mind the extra few minutes of deboning
- Line your pan with parchment paper, not foil, because the honey in the sauce can stick to metal