Hawaiian Chicken with Pineapple

Sweet juicy pineapple mingles with colorful peppers and tender chicken in this sheet pan Hawaiian Chicken. It is a breeze to pull together and makes a weeknight feel like a tropical escape. The sticky homemade sauce is so flavorful you might want to double it for drizzling over rice.

The first time I made this was for a quick back to school dinner and everyone was hooked right away. The leftovers never last long in my house so I often double the batch when friends come over.

Ingredients

• Boneless skinless chicken breasts or thighs: They soak up the Hawaiian sauce and stay juicy. Look for plump pieces with as little fat as possible for the best texture
• Fresh pineapple chunks or canned drained: This is the star that adds tropical sweetness. Use ripe fresh pineapple if available for juiciness but canned works great in a pinch
• Red green and yellow bell peppers sliced: The color is gorgeous and each adds a unique flavor. Choose firm shiny peppers for crunch
• Medium red onion sliced: Gives a little bite and sweetness once roasted. Pick onions that feel heavy with tight skin
• Olive oil: Helps everything roast evenly and enhances flavor. Use extra virgin for its fruity notes
• Salt and black pepper: Essential for waking up all the flavors. Freshly cracked black pepper adds a nice kick
• Sesame seeds for garnish optional: A nutty finishing touch and pretty too. Toast them briefly in a pan for more flavor
• Chopped green onions for garnish optional: They add freshness and color on top
• Pineapple juice reserved from the can or fresh: Forms the saucy base. I like to squeeze a little extra from the fresh pineapple if using
• Soy sauce low sodium preferred: Brings umami and balances the sweetness. Look for a naturally brewed variety
• Honey or brown sugar: Sweetens the sauce and helps it glaze over the chicken. Local honey gives a floral note
• Rice vinegar or apple cider vinegar: Adds tang and brightness. Either works but rice vinegar keeps it extra tropical
• Sesame oil optional: A little bit gives a rich toasted background flavor
• Garlic minced: Brings savoriness. Use fresh for best results
• Ginger grated optional: A zippy warmth. I love it with pineapple but leave it out if you are not a ginger fan
• Cornstarch: Thickens the sauce so it clings to everything
• Water for cornstarch slurry: Works with the cornstarch for a shiny sauce

Instructions

Prepare the Sauce:

Combine pineapple juice soy sauce honey rice vinegar sesame oil garlic and ginger in a small saucepan. Bring to a simmer on medium heat. Mix cornstarch and water in a separate bowl to create a slurry. Add this to the simmering sauce stirring constantly and cook until the sauce is glossy and thickened. Remove from heat and let it cool

Arrange the Sheet Pan:

Preheat the oven to four hundred degrees. Line your sheet pan with parchment paper or give it a light grease so nothing sticks. Lay out your chicken in the center. Surround it with pineapple chunks bell peppers and sliced onion. Drizzle olive oil over all the vegetables and toss gently so everything is lightly coated. Sprinkle with salt and pepper

Sauce the Chicken and Veggies:

Using a brush cover the chicken evenly with half the cooled Hawaiian sauce. Pour the rest over the vegetables and toss until coated

Roast Everything:

Place the pan in the oven and roast for twenty five to thirty minutes. Check that the chicken has reached one hundred sixty five degrees inside and the vegetables are getting caramelized at the tips. For even more caramelization place under the broiler for two to three final minutes but watch carefully

Garnish and Serve:

Take the pan out and immediately sprinkle sesame seeds and green onions over everything. Serve hot over steamed rice cauliflower rice or cooked noodles letting the sweet tangy juices soak in

Save it

The fresh pineapple is always my favorite part since it caramelizes just enough in the oven so every bite bursts with juicy sweetness. When my family sits down to this meal it feels like a mini celebration even on a regular weeknight

Storage Tips

Store leftovers in an airtight container in the fridge for up to four days. To keep everything tasting fresh reheat gently in the microwave or covered in a low oven. The sauce will thicken more after chilling so add a tablespoon of water before reheating if needed

Ingredient Substitutions

Boneless chicken thighs are especially forgiving and remain moist if you cannot find breasts. For a vegetarian twist swap the chicken for cubes of firm tofu and bake as directed. Canned pineapple in juice is a solid substitute for fresh and saves chopping time

Serving Suggestions

Serve this with a big bowl of jasmine or basmati rice to soak up all the sauce. I like adding a handful of fresh cilantro or a few lime wedges for brightness. For a low carb option simply spoon over cauliflower rice

Cultural Touch

While not traditional Hawaiian food this dish channels the flavors of sweet and savory chicken found at backyard gatherings in Hawaii. The use of pineapple and soy sauce in local fusion cooking inspired many home cooks like myself to come up with this winning combination

Save it

This recipe brings sunshine to your table any time of year. Enjoy the sweet and savory flavors with family or friends for a meal that feels special and effortless.

FAQ sur la recette

→ What kind of chicken is best for this dish?

Boneless, skinless chicken breasts or thighs both work well. Thighs offer extra juiciness, while breasts roast up tender.

→ Can I use canned pineapple instead of fresh?

Yes, both fresh and canned pineapple chunks work for this dish. If using canned, be sure to drain it well.

→ What can I substitute for honey in the sauce?

Brown sugar is a great alternative to honey and will provide a similar touch of sweetness to the sauce.

→ How do I know when the chicken is cooked through?

The chicken should reach an internal temperature of 165°F (74°C) and appear completely opaque inside.

→ Are there other vegetables I can add to the pan?

Feel free to include zucchini, snap peas, or carrots for more color and texture alongside the bell peppers and onion.

→ What can I serve this with?

This pairs well with steamed jasmine rice, brown rice, cauliflower rice, or even noodles for a heartier meal.