Sheet Pan Hawaiian Chicken

Sheet Pan Hawaiian Chicken

Servings: 5
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes



  • 2 1/2 Tbsp soy sauce
  • 1/3 cup ketchup
  • 3 Tbsp pineapple juice concentrate (thaw if totally solidified)
  • 2 Tbsp packed brown sugar (light or dark)
  • 1 1/2 Tbsp rice vinegar
  • 2 1/2 tsp cornstarch
  • 2 tsp worcestershire
  • 2 tsp minced garlic (2 cloves)
  • 2 tsp peeled and minced fresh ginger
  • 3/4 tsp freshly ground black pepper

Chicken mixture

  • 1 medium green bell pepper, cored and diced into 1-inch pieces
  • 1 medium red bell pepper, cored and diced into 1-inch pieces
  • 1 small red onion, chopped into chunks
  • 1 1/2 lbs boneless skinless chicken breasts, diced into 1-inch cubes
  • 2 cups fresh cubed pineapple*
  • 2 Tbsp chopped cilantro (optional)


  1. Preheat oven to 350 degrees F.

  2. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray.

  3. In a medium mixing bowl whisk together soy sauce, cornstarch, ketchup, pineapple juice concentrate, brown sugar, rice vinegar, cornstarch worcestershire, garlic, ginger, and pepper.

  4. Place red and green bell peppers, red onion and chicken on baking sheet then pour sauce over top and toss to evenly coat. 

  5. Cook in preheated oven 10 minutes, remove from oven and toss.

  6. Sprinkle in pineapple. Return to oven, continue to cook until chicken is cooked through, about 7 - 10 minutes longer.

  7. Remove from oven toss once more to coat with sauce. 

  8. Serve warm over coconut rice if desired.

Recipe Notes

  • *Stick with fresh pineapple in this recipe. Frozen or canned cannot be substituted. 
  • Recipe source: Cooking Classy