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–+ servings

Hawaiian Chicken Sheet Pan with Pineapple, Bell Peppers, and Brown Sugar Glaze

A quick one-pan Hawaiian chicken sheet pan dinner with juicy pineapple, crisp bell peppers, and a sweet-savory brown sugar glaze.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 1
Course: Main Course, Quick Meals
Cuisine: Hawaiian-Inspired American Fusion
Calories: 363
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 1/2 pounds boneless skinless chicken breasts, cut into 1 1/2-inch cubes about 680 g
  • 1 medium red bell pepper, sliced into strips
  • 1 medium orange or yellow bell pepper, sliced into strips
  • 1/2 large red onion, sliced into strips
  • 1 cup fresh pineapple chunks canned also works, drained
For the Sauce
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup packed brown sugar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons pineapple juice
  • 1 tablespoon cornstarch
  • 1 tablespoon olive oil California extra-virgin olive oil if available
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon minced garlic about 2 cloves
  • 1/4 teaspoon crushed red pepper flakes optional heat

Method
 

  1. Heat the oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper or foil for easy cleanup, if desired.
  2. In a medium bowl, whisk together the soy sauce, brown sugar, Worcestershire sauce, pineapple juice, cornstarch, olive oil, grated ginger, garlic, and crushed red pepper flakes until the sugar dissolves and the sauce is smooth.
  3. Add the chicken cubes, bell pepper strips, red onion strips, and pineapple chunks to a large bowl or directly onto the prepared baking sheet.
  4. Pour the sauce over the chicken and vegetables and toss with a spatula or your hands until everything is evenly coated.
  5. Arrange the mixture in a single even layer on the baking sheet, leaving a little space around the pieces so they roast rather than steam.
  6. Bake for 20 to 25 minutes, stirring once halfway through, until the chicken is cooked through and the pineapple is lightly caramelized at the edges.
  7. If you want a glazed finish, switch the oven to broil and cook for 60 to 90 seconds, keeping a close eye on the pan to prevent burning.
  8. Serve hot over steamed rice or as-is with your favorite tropical side dishes.

Nutrition

Calories: 363kcalCarbohydrates: 32gProtein: 42gFat: 8gSaturated Fat: 2gCholesterol: 109mgSodium: 980mgFiber: 2gSugar: 23g

Notes

Substitution: swap chicken breasts for boneless thighs and add 3 to 4 minutes to the bake time.
Make ahead: whisk the sauce and chop the vegetables up to 24 hours in advance; combine just before baking.
Storage: refrigerate leftovers in an airtight container for up to 3 days and reheat gently in the microwave or a skillet.
For a deeper char, broil for 60 to 90 seconds, but watch constantly because the sugar can burn quickly.
Canned pineapple works well; if using it, reduce the pineapple juice in the sauce to 1 tablespoon.
Serve with steamed jasmine rice, sliced California avocado, and a squeeze of lime for extra brightness.
Avoid overcrowding the pan so the chicken and peppers caramelize instead of steaming.

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