Hawaiian Chicken Sheet Pan Meal is an easy dinner with bright colors, tons of flavor, and is great for busy weeknights and quick dinners!A One-Pan MealThis Hawaiian Chicken Sheet Pan Meal is a great spring and summer meal! Its not a heavy dinner, instead its light with bright flavors and so easy to make!If you like sweet and sour chicken, you will love this! Everything cooks on one baking sheet, making it a great choice for those nights where you want to make dinner (but dont want all those dishes that go with it!)Frequently Asked QuestionsDo I have to mix everything on the sheet pan? No. I just did that to save on using more dishes. If you prefer, you can mix the chicken and veggies in the bowl with the sauce then pour onto the sheet pan. Whatever is easiest for you. Can I make this Hawaiian Chicken in the Crock Pot instead? I think all of this could be done in the crock pot. You dont get that same roasted chicken flavor but it could work. Please know I have not tested this in the crock pot so I cant say with any kind of certainty how it will turn out since I havent personally tried it. I would consider at least maybe browning the chicken a little first before putting in the crock pot to give it some color. Add everything in and cook on low maybe 4-6 hours then add in cornstarch slurry and turn on high for an additional 30 minutes until thickened. Can I use more sauce? If you like a lot of sauce, double the ingredients for the sauce, use half of the prepared sauce for the sheet pan then heat the remaining on the stove top on medium-low heat, add the cornstarch slurry, and whisk until the desired consistency is reached. Transfer to a bowl for serving or drizzle it on individual servings. How do I store leftover Hawaiian Chicken? Store leftovers in an airtight container in the refrigerator for up to 3 days. I have not tried freezing this. Sometimes cooked pineapple doesnt freeze well. Ingredients Needed: (See Recipe Card Below For The Full Recipe)boneless skinless chicken breasts cut into bite-size pieces. I am sure this could be done with pork or maybe even shrimp, just not sure what the timing would be on it honestly.Cut the chicken into evenly sized pieces so it cooks quickly and evenly.red and green bell peppers if you dont like bell peppers, you can leave them out. Or if you prefer certain colors over others, then use what you like.pineapple chunks you can use fresh or canned.soy sauce I use light soy sauce because thats what I prefer, but you can use regular soy sauce. I try to control how much salt is going in and soy sauce can make things very salty very quickly. You can always season with more salt but you cant take it out once its already in there. honey this is going to give us that sticky texture and a touch of sweetness without making it overly sweet (think sweet and sour chicken.) garlic use fresh garlic if you have it but the jarred stuff will work in a pinch.ground ginger were not going heavy on the ginger here. Just to give it a little extra flavor. If you dont like ginger, leave it out. cornstarch and water these are used to thicken the sauce. How To Make Hawaiian Chicken Sheet Pan MealPreheat oven to 425F and line a large sheet pan with parchment paper or spray well with nonstick cooking spray.Spread the chicken pieces, bell peppers, and pineapple chunks evenly across the prepared sheet pan. Season the chicken lightly with salt and black pepper. In a small bowl whisk together the olive oil, soy sauce, honey, garlic, and ground ginger. In a smaller bowl, whisk together cornstarch and water until smooth and then mix it in with the soy sauce mixture.Pour the sauce over the chicken and vegetables and toss gently to coat. Spread everything into a single even layer on the sheet pan. Bake for 10 minutes.Remove the pan from the oven and toss everything gently. Return the pan to the oven and cook for 5 more minutes. In a small bowl mix the cornstarch and water to create a slurry. Drizzle it evenly over the sheet pan and toss gently to coat. Return the pan to the oven and cook for 5 more minutes, until the sauce thickens and the chicken is cooked through.Serve hot with Jasmine rice. Sprinkle with sliced green onions, or sesame seeds or drizzle lightly with hot sauce before serving if desired.Craving More Recipes?Ham Steak Sheet Pan MealSheet Pan Garlic Butter Chicken MealKielbasa Sheet Pan MealSheet Pan Beef and BroccoliHawaiian Chicken PrintHawaiian Chicken Sheet Pan MealThis Hawaiian Chicken Sheet Pan Meal is a quick and easy dinner with chicken, bell peppers, and pineapple baked in a simple sweet and savory glaze.Course Dinner, Main CourseCuisine AmericanPrep Time 10 minutes minutesCook Time 20 minutes minutesTotal Time 30 minutes minutesServings 4Calories 451kcalAuthor Brandie SkibinskiIngredients1 pounds boneless skinless chicken breasts, cut into 1-inch chunks teaspoon kosher salt teaspoon black pepper1 red bell pepper, diced1 green bell pepper, diced2 cups pineapple chunks (drained, can use fresh or canned)3 Tablespoons olive oil cup soy sauce (I use light soy sauce) cup honey3 cloves garlic, minced teaspoon ground ginger1 teaspoon cornstarch1 Tablespoon waterOptional Serving/Toppingscooked rice (for serving)green onions and/or sesame seeds (for topping)InstructionsPreheat oven to 425F and line a large sheet pan with parchment paper or spray well with nonstick cooking spray.Spread the 1 pounds boneless skinless chicken breasts, cut into 1-inch chunks pieces, 1 red bell pepper, diced, 1 green bell pepper, diced and 2 cups pineapple chunks evenly across the prepared sheet pan. Season the chicken lightly with teaspoon kosher salt and teaspoon black pepper. In a small bowl whisk together the 3 Tablespoons olive oil, cup soy sauce, cup honey, 3 cloves garlic, minced, and teaspoon ground ginger. In a smaller bowl, whisk together 1 teaspoon cornstarch and 1 Tablespoon water until smooth and then mix it in with the soy sauce mixture. Pour the sauce over the chicken and vegetables and toss gently to coat. Spread everything into a single even layer on the sheet pan. Bake for 10 minutes.Remove the pan from the oven and toss everything gently. Return the pan to the oven and cook for 5 more minutes. Optional: Serve with cooked rice and garnish with green onions and/or sesame seeds. NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.NutritionCalories: 451kcal | Carbohydrates: 41g | Protein: 39g | Fat: 15g | Sodium: 1303mg | Fiber: 3g | Sugar: 37g