Easy Hawaiian Chicken Sheet Pan Bake
This Hawaiian Chicken Sheet Pan Bake is a quick and easy meal featuring juicy chicken, sweet pineapple, and colorful vegetables in a tangy-sweet sauce. Baked on a single sheet pan, it's a hassle-free dinner perfect for busy weeknights and family meals. Serve over rice, quinoa, or cauliflower rice for a delicious and healthy tropical escape.
Equipment
- Large baking sheet
- Parchment paper
- Large bowl
- Medium bowl
- Whisk
- Measuring cups
- Measuring spoons
- Knife
- Cutting board
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 red onion, cut into wedges
- ½ cup reserved pineapple juice
- ¼ cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 teaspoon ground ginger
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes optional
- Chopped green onions for garnish, optional
- Sesame seeds for garnish, optional
Instructions
- Preheat your oven to 400°F (200°C).
- Line a large baking sheet with parchment paper.
- Chop the chicken into 1-inch cubes, and chop the bell peppers and red onion into similar-sized pieces.
- In a medium bowl, whisk together the reserved pineapple juice, soy sauce, brown sugar, cornstarch, rice vinegar (or apple cider vinegar), ground ginger, garlic powder, and red pepper flakes (if using).
- In a large bowl, combine the cubed chicken, bell peppers, red onion, pineapple chunks, and water chestnuts (if using).
- Pour the Hawaiian sauce over the chicken and veggie mixture. Toss everything together until well coated.
- Spread the mixture evenly on the prepared baking sheet in a single layer.
- Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. The internal temperature of the chicken should reach 165°F (74°C).
- For extra caramelization, broil for the last 2-3 minutes, watching carefully to prevent burning (optional).
- Let the Hawaiian Chicken Sheet Pan Bake rest for a few minutes before serving.
- Garnish with chopped green onions and sesame seeds if desired.
Notes
Don't overcrowd the pan to ensure proper roasting. Cut ingredients evenly for consistent cooking. Adjust sweetness by reducing brown sugar. Add other vegetables like zucchini or carrots. Prepare ingredients ahead of time and store separately for busy weeknights. Spice it up with more red pepper flakes or hot sauce. Serve over rice, quinoa, or cauliflower rice. Store leftovers in an airtight container in the refrigerator for up to 3 days.