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Sheet Pan Hawaiian Pineapple Chicken

Sheet Pan Hawaiian Pineapple Chicken

A delicious and easy sheet pan recipe featuring tender chicken, sweet pineapple, and colourful bell peppers, all coated in a savoury-sweet Hawaiian glaze and roasted to perfection.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 600 g boneless skinless chicken thighs or breasts, cut into 2.5cm cubes
  • 400 g fresh pineapple cut into 2.5cm chunks (or tinned pineapple in juice, drained)
  • 1 large red bell pepper deseeded and cut into 2.5cm chunks
  • 1 large green bell pepper deseeded and cut into 2.5cm chunks
  • 1 red onion cut into wedges
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper to taste
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 60 ml soy sauce or tamari for gluten-free
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 tablespoon cornflour cornstarch
  • Fresh coriander chopped, for garnish
  • Optional: 1-2 spring onions sliced, for garnish

Method
 

  1. Preheat your oven to 200°C (180°C fan/Gas Mark 6). Line a large, sturdy baking tray with baking parchment to prevent sticking and make cleanup a breeze. Make sure your tray is large enough to spread everything in a single layer for even cooking and browning.
  2. In a medium bowl, whisk together the soy sauce, honey (or maple syrup), rice vinegar, sesame oil, minced garlic, grated ginger, and cornflour until smooth. This is your delicious Hawaiian glaze. It should look slightly thickened and glossy.
  3. In a large mixing bowl, combine the cubed chicken, pineapple chunks, red and green bell pepper chunks, and red onion wedges. Drizzle with the olive oil and season generously with salt and black pepper. Toss everything gently to ensure the chicken and vegetables are lightly coated with the oil and seasoning.
  4. Pour about half of the prepared Hawaiian glaze over the chicken and vegetable mixture. Toss again, making sure every piece is nicely coated. The vibrant colours of the vegetables and pineapple will really pop with the glaze.
  5. Spread the chicken and vegetable mixture evenly in a single layer onto the prepared baking tray. Ensure there's a little space between the pieces; overcrowding can steam the food instead of roasting it, preventing that lovely caramelisation. You might need two trays if your tray is smaller.
  6. Roast in the preheated oven for 15 minutes. After 15 minutes, carefully remove the tray from the oven. The chicken will be starting to turn opaque and the vegetables will soften slightly. Drizzle the remaining glaze over the chicken and vegetables. Give it a gentle stir on the tray to redistribute the glaze and ensure even cooking.
  7. Return the tray to the oven and continue to roast for another 10-15 minutes, or until the chicken is thoroughly cooked through, registering an internal temperature of 74°C, and the pineapple and vegetables are beautifully tender and slightly caramelised at the edges. You should see some delicious brown spots and smell the sweet and savoury aroma filling your kitchen.
  8. Once cooked, remove the tray from the oven. Garnish generously with fresh chopped coriander and sliced spring onions if using. Serve immediately and enjoy the delightful tropical flavours! The chicken should be glistening with the glaze, and the pineapple will be wonderfully soft and sweet.

Notes

Ensure the baking tray is large enough to spread ingredients in a single layer to avoid steaming and promote even caramelisation. If your tray is smaller, use two. The internal temperature of the chicken should reach 74°C (165°F) for safety.