Now that you have your ingredients ready, let’s dive into the steps for making this delightful Hawaiian Chicken Sheet Pan Dinner. It’s as easy as pie, and I promise you’ll feel like a culinary superstar!

Step 1: Marinate the Chicken
In a medium bowl or large zip-top bag, whisk together the soy sauce, pineapple juice, brown sugar, rice vinegar, minced garlic, grated ginger, olive oil, sesame oil, and black pepper. Place the cubed chicken into the marinade, ensuring it’s fully coated. Let it marinate for at least 30 minutes at room temperature, or for deeper flavor, cover and refrigerate for up to 4 hours.

Step 2: Prepare the Vegetables and Preheat Oven
While the chicken marinates, preheat your oven to 400°F (200°C). On a large, rimmed baking sheet, combine the bell pepper chunks and red onion wedges. Drizzle with 1 tablespoon of olive oil and season with a pinch of salt and pepper. Toss to coat evenly.

Step 3: Assemble the Sheet Pan
Remove the chicken from the marinade, letting the excess drip off. Reserve the marinade. Spread the chicken pieces and the drained pineapple chunks evenly amongst the vegetables on the baking sheet, ensuring everything is in a single layer for even roasting.

Step 4: Bake and Glaze
Place the sheet pan in the preheated oven and roast for 15 minutes.

Step 5: Create the Glaze
While the pan is in the oven, pour the reserved marinade into a small saucepan. Bring to a boil over medium-high heat, then reduce to a simmer and let it cook for 3-5 minutes, stirring occasionally, until it has thickened slightly. This step is crucial for food safety and for creating a glossy, sticky glaze.

Step 6: Final Bake
After the initial 15 minutes, remove the pan from the oven. Brush or spoon the thickened glaze generously over the chicken and pineapple. Return the pan to the oven and bake for another 10-15 minutes, or until the chicken is cooked through (165°F internal temperature) and the vegetables are tender-crisp with slightly charred edges.

Step 7: Garnish and Serve
Remove the pan from the oven. Let it rest for a couple of minutes. Garnish generously with sliced green onions, toasted sesame seeds, and fresh cilantro. Serve immediately over a bed of fluffy white rice or quinoa, spooning any of the delicious pan juices over the top.