Description
This easy Sheet Pan Hawaiian Chicken with pineapple, bell peppers, and a sweet-savory sauce is a flavorful tropical twist on dinner.
Ingredients
Scale
- 1 ½ pounds boneless, skinless chicken thighs, cut into chunks
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 green bell pepper, chopped
- 1 red onion, sliced
- 2 cups pineapple chunks (fresh or canned, drained)
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons chopped fresh cilantro (for garnish)
- Cooked rice, for serving
For the Hawaiian Sauce:
- 1/2 cup pineapple juice
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons ketchup
- 1 tablespoon rice vinegar
- 2 teaspoons cornstarch + 2 tablespoons water (slurry)
Instructions
- Preheat oven to 400°F (200°C).
- Toss chicken, peppers, onion, pineapple, olive oil, salt, pepper, and red pepper flakes on a sheet pan.
- Roast for 25–30 minutes, stirring halfway through.
- While roasting, mix sauce ingredients and simmer until thickened.
- Pour sauce over cooked chicken and vegetables.
- Garnish with cilantro and serve over rice.
Notes
- Use fresh or canned pineapple, but make sure to drain it.
- For extra heat, increase red pepper flakes.
- Sauce can be made in advance and stored for 3 days.
- Chicken breasts may be used instead of thighs, though they may cook slightly faster.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Hawaiian-inspired, American
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 20g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 115mg
Keywords: Hawaiian chicken, pineapple chicken, sheet pan recipe, sweet and sour chicken, tropical chicken dinner