This Sheet Pan Hawaiian Chicken is a vibrant, flavorful, and easy weeknight dinner that brings tropical flair to your table. Juicy chunks of chicken are tossed in a sweet and tangy Hawaiian-style marinade, then roasted to perfection with colorful bell peppers, pineapple, and red onions. It’s a one-pan wonder that combines savory, sweet, and slightly spicy notes in every bite. Ideal for busy families or meal prep, this dish offers minimal cleanup with maximum flavor. Whether served over rice, noodles, or enjoyed as-is, it’s a crowd-pleasing, wholesome dinner that feels like a mini island vacation in your kitchen.

Ingredients:

• 3 large chicken breasts, cut into chunks
  
  

• 1 red bell pepper, chopped
  
  

• 1 green bell pepper, chopped
  
  

• 1 yellow bell pepper, chopped
  
  

• 1 red onion, chopped
  
  

• 1 (20 oz) can pineapple chunks, drained (reserve juice)
  
  

• 2 tablespoons olive oil
  
  

For the Sauce:

• 1/2 cup reserved pineapple juice
  
  

• 1/4 cup low-sodium soy sauce
  
  

• 1/3 cup brown sugar
  
  

• 2 tablespoons hoisin sauce
  
  

• 2 teaspoons cornstarch
  
  

• 1 teaspoon garlic powder
  
  

• 1/2 teaspoon ground ginger
  
  

• Salt and pepper, to taste
  
  

Directions:

1. Preheat oven to 400°F (200°C). Line a large baking sheet with foil or parchment paper and lightly grease it.
   
   

2. In a small bowl, whisk together pineapple juice, soy sauce, brown sugar, hoisin sauce, garlic powder, ground ginger, cornstarch, salt, and pepper.
   
   

3. Place the chicken chunks in a large bowl and pour half of the sauce over them. Let marinate for 10–15 minutes (optional for deeper flavor).
   
   

4. On the prepared sheet pan, spread chicken, bell peppers, onion, and pineapple chunks evenly. Drizzle with olive oil and toss to coat.
   
   

5. Bake for 25–30 minutes, tossing halfway through, until chicken is cooked through and vegetables are tender.
   
   

6. Meanwhile, heat the remaining sauce in a small saucepan over medium heat until thickened.
   
   

7. Once done, drizzle thickened sauce over the cooked sheet pan ingredients.
   
   

8. Serve hot over rice or as desired.
   
   

Nutritional Information (Approximate per serving – serves 6):

• Calories: 330
  
  

• Protein: 27g
  
  

• Fat: 10g
  
  

• Carbohydrates: 32g
  
  

• Sugar: 21g
  
  

• Fiber: 2g
  
  

• Sodium: 580mg