Here’s a simple, flavorful Sheet Pan Hawaiian Chicken—sweet, savory, and easy to bake in one tray.
🍍🍗 Sheet Pan Hawaiian Chicken
Ingredients
- 500g chicken breast or thighs (cubed)
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 bell pepper (sliced)
- 1 small onion (sliced)
- 2 tbsp soy sauce
- 1 tbsp honey (or brown sugar)
- 1 tbsp ketchup or chili sauce (optional but classic)
- 2 cloves garlic (minced)
- 1 tbsp olive oil
- ½ tsp black pepper
- ½ tsp salt
- Optional: chili flakes, sesame seeds
🔥 Method
1. Preheat
Set oven to 200°C
2. Make sauce
Mix:
- soy sauce
- honey
- ketchup/chili sauce
- garlic
- olive oil
- pepper + salt
3. Combine
- Toss chicken, pineapple, onion, and bell pepper with sauce
- Spread evenly on a sheet pan (single layer for roasting, not steaming)
4. Bake
- Roast for 20–25 minutes
- Flip halfway for even browning
- Chicken should be golden and cooked through
5. Finish
- Optional: sprinkle sesame seeds or chili flakes
- Serve hot
🔑 Tips
- Don’t overcrowd pan → helps caramelization
- Use chicken thighs for juicier results
- Drain pineapple well → avoids watery sauce
🍽️ Serving ideas
- With rice or noodles
- In wraps or lettuce cups
- Over quinoa for a high-protein bowl
If you want, I can turn this into a low-sugar version, a spicy BBQ Hawaiian chicken, or a meal prep bowl for the week.
