Tropical Hawaiian Chicken Sheet Pan

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Издатель Jun 1, 2026

Tropical Hawaiian Chicken Sheet Pan

This easy sheet pan meal combines tender chicken, sweet pineapple, colorful peppers, and a rich Hawaiian-inspired glaze for a delicious sweet-and-savory dinner everyone will love.

Ingredients:

2 pounds chicken thighs or chicken breasts
2 cups pineapple chunks
1 red bell pepper, sliced
1 green bell pepper, sliced
1 orange bell pepper, sliced
1 small onion, thinly sliced
2 tablespoons olive oil
1/3 cup pineapple juice
1/4 cup soy sauce
1/4 cup brown sugar
2 tablespoons ketchup
2 garlic cloves, minced
1 teaspoon ground ginger
1/2 teaspoon black pepper
2 teaspoons cornstarch
2 tablespoons water
2 tablespoons chopped green onions

Instructions:

Preheat your oven to 400°F (200°C). Prepare a large sheet pan by lining it with foil or lightly coating it with cooking spray.
Arrange the chicken, pineapple chunks, sliced bell peppers, and onion evenly across the sheet pan.
In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, garlic, ginger, and black pepper until well blended.
Pour the sauce mixture over the chicken and vegetables. Drizzle everything with olive oil, then gently toss the vegetables to coat.
Bake for 25 to 30 minutes, or until the chicken reaches a safe internal temperature and is fully cooked.
Stir together the cornstarch and water in a small bowl to create a slurry. Brush the chicken with the juices from the pan, then carefully stir the slurry into the liquid surrounding the chicken and vegetables.
Return the pan to the oven and bake for an additional 5 to 7 minutes, allowing the sauce to thicken and develop a glossy finish.
Sprinkle with chopped green onions before serving.
Enjoy over steamed rice or noodles. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Servings: 6
Calories: Approximately 390 calories per serving