Sweet and Savory Hawaiian Chicken Bake

This Sweet and Savory Hawaiian Chicken Bake brings together juicy chicken, colorful bell peppers, red onion, and sweet pineapple chunks in one delicious pan. I toss everything in a tropical-inspired sauce that’s a perfect balance of tangy, sweet, and savory. Roasted to perfection, this sheet pan meal is vibrant, easy, and absolutely satisfying.

Why You’ll Love This Recipe

I love how this recipe transforms simple ingredients into a meal full of flavor and color. It’s all done on one sheet pan, which means easy prep and minimal cleanup. The sauce is incredibly tasty, and the juicy pineapple adds just the right touch of sweetness to every bite. It’s perfect for busy weeknights or meal prep for the week ahead.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• Red bell pepper, chopped
• Green or orange bell pepper, chopped
• Red onion, chopped
• Fresh pineapple chunks

For the sauce:

• Low-sodium soy sauce
• Ketchup
• Honey
• Pineapple juice
• Rice vinegar
• Garlic, minced
• Fresh ginger, grated
• Red pepper flakes (optional)
• Cornstarch or arrowroot powder

Optional garnish:

• Chopped cilantro
• Toasted sesame seeds
• Lime wedges

Directions

1. I start by preheating my oven to 400°F (200°C) and lining a large baking sheet with parchment paper.

2. In a bowl, I whisk together soy sauce, ketchup, honey, pineapple juice, rice vinegar, garlic, ginger, red pepper flakes, and cornstarch until smooth.

3. In a large mixing bowl, I combine the chicken, bell peppers, and red onion. Then I pour the sauce over everything and toss it well to coat.

4. I spread the mixture evenly onto the baking sheet and bake for 10 minutes.

5. I remove it from the oven, add the pineapple chunks, toss everything again, and return it to the oven for another 15 minutes, or until the chicken is cooked through and the vegetables are tender.

6. For a caramelized finish, I like to broil it for 3–4 minutes at the end, keeping a close eye on it.

7. I serve it hot with optional garnishes like cilantro, sesame seeds, or lime wedges.

Servings and timing

This recipe serves 4 and takes about 35 minutes total—10 minutes for prep and 25 minutes to cook.

Variations

• I sometimes switch out the chicken for shrimp or tofu for a lighter or vegetarian option.

• To bulk up the veggies, I mix in zucchini, snap peas, or even broccoli.

• When I want a kick of spice, I add more red pepper flakes or a splash of sriracha to the sauce.

Storage/reheating

I keep leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the oven at 350°F for 10 minutes or microwave it in short intervals until hot. For longer storage, I freeze it for up to 2 months and thaw it overnight in the fridge before reheating.

FAQs

Can I use canned pineapple instead of fresh?

Yes, I often use canned pineapple chunks in a pinch—just make sure they’re well-drained before adding.

How do I make this gluten-free?

I use tamari or coconut aminos instead of soy sauce to keep it gluten-free.

What should I serve it with?

I love serving it with steamed white rice, brown rice, cauliflower rice, or even noodles.

Can I prep this the night before?

Definitely. I prep all the ingredients and even marinate the chicken in the sauce overnight to deepen the flavor.

What’s the best way to broil without burning it?

I broil for just 3–4 minutes at the end, watching closely and rotating the pan if needed for even caramelization.

Conclusion

This Sweet and Savory Hawaiian Chicken Bake is one of those go-to meals I can count on for flavor, simplicity, and minimal mess. It’s colorful, delicious, and incredibly satisfying, making it a regular on my dinner rotation. Whether I’m serving it for the family or meal prepping for the week, it always hits the spot.

Sweet and Savory Hawaiian Chicken Bake

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• Author: Mary
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Dinner, Main Course
• Method: Baking, Sheet Pan
• Cuisine: Hawaiian-Inspired, American
• Diet: Gluten Free

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Description

This Sweet and Savory Hawaiian Chicken Bake is a vibrant, one-pan meal featuring juicy chicken, bell peppers, red onion, and pineapple tossed in a tangy tropical sauce. It’s easy, healthy, and perfect for busy weeknights or meal prep. Hawaiian chicken recipe lovers will adore this flavorful sheet pan dinner packed with sweet and savory goodness.

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Ingredients

Ingredients:

• Chicken & Veggies:
• 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• 1 red bell pepper, chopped
• 1 green or orange bell pepper, chopped
• 1 red onion, chopped
• 1 cup fresh pineapple chunks (or well-drained canned)

Tropical Sauce:

• ¼ cup low-sodium soy sauce (or tamari for gluten-free)
• 3 tbsp ketchup
• 2 tbsp honey
• ¼ cup pineapple juice
• 1 tbsp rice vinegar
• 2 garlic cloves, minced
• 1 tsp fresh ginger, grated
• ¼ tsp red pepper flakes (optional)
• 1 tbsp cornstarch or arrowroot powder

Optional Garnish:

• Chopped cilantro
• Toasted sesame seeds
• Lime wedges

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Instructions

1. Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.

2. In a small bowl, whisk together soy sauce, ketchup, honey, pineapple juice, rice vinegar, garlic, ginger, red pepper flakes, and cornstarch until smooth.

3. In a large bowl, combine chicken, bell peppers, and red onion. Pour sauce over and toss to coat evenly.

4. Spread mixture on the baking sheet. Bake for 10 minutes.

5. Remove from oven, add pineapple chunks, toss again, and bake for an additional 15 minutes, or until chicken is cooked through and vegetables are tender.

6. Optional: Broil for 3–4 minutes for caramelization, watching closely.

7. Serve hot, garnished with cilantro, sesame seeds, and lime wedges if desired.

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Notes

• For a vegetarian version, substitute chicken with tofu.

• To make it spicier, add more red pepper flakes or a dash of sriracha to the sauce.

• Store leftovers in an airtight container for up to 4 days or freeze for up to 2 months.

• Reheat in a 350°F oven or microwave until heated through.

• Prep the night before for easy weeknight cooking—marinating the chicken overnight adds extra flavor.