Hawaiian Chicken Sheet Pan is a delicious and colorful dish that brings the tropical flavors of Hawaii right to your table. This easy-to-make recipe combines tender chicken, fresh vegetables, and juicy pineapple, all baked together on a single pan. If you’re looking for a quick and satisfying meal, this recipe won’t disappoint. Plus, it’s a great way to enjoy a balanced dinner without the hassle of multiple dishes. For more effortless recipes, you can check out this chicken and veggie sheet pan idea.
why make this recipe
Making Hawaiian Chicken Sheet Pan is a fantastic way to introduce new tastes to your dining routine. Not only is it convenient, but it’s also packed with proteins and vitamins from the fresh ingredients. Cooking everything on one pan also means less cleanup, making it a perfect choice for busy weeknights. The mix of chicken and pineapple creates a sweet and savory flavor that everyone will love. You may also find Chicken Apple Sausage Sheet Pan Dinner useful.
how to make Hawaiian Chicken Sheet Pan
Ingredients:
- 1 ½ lbs (700 g) boneless skinless chicken breasts, cut into 1-inch pieces
- 1 red bell pepper (chopped)
- 1 yellow bell pepper (chopped)
- 1 small red onion (cut into wedges)
- 1 ½ cups fresh pineapple chunks (or canned, drained)
- 2 tbsp olive oil
- 2 cloves garlic (minced)
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ¼ tsp chili flakes (optional)
Sauce (for tossing & drizzling):
- ⅓ cup low-sodium soy sauce
- ¼ cup pineapple juice (from the can or fresh)
- 3 tbsp honey (or brown sugar)
- 2 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp cornstarch + 2 tbsp water (slurry, optional for thickening)
Directions:
- Prep the oven & pan: Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
- Assemble ingredients: Spread the chicken, bell peppers, onion, and pineapple on the pan. Drizzle with olive oil, garlic, salt, pepper, paprika, and optional chili flakes. Toss to coat evenly.
- Bake: Roast for 20–25 minutes, flipping halfway, until the chicken is fully cooked (165°F / 74°C internal temp).
- Make the sauce: While baking, whisk soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer for 3–4 minutes. If you prefer a thicker sauce, stir in the cornstarch slurry and cook until glossy.
- Finish: Once chicken and veggies are done, drizzle sauce over the top or serve it on the side for dipping. Garnish with sesame seeds or sliced green onions if desired.
how to serve Hawaiian Chicken Sheet Pan
You can serve Hawaiian Chicken Sheet Pan hot, straight from the oven. It pairs well with rice or quinoa to soak up the delicious sauce. Fresh salad on the side can also enhance the meal while adding extra nutrients. If you’re looking for more easy sheet pan options, you might consider these BBQ chicken nachos for your next gathering.
how to store Hawaiian Chicken Sheet Pan
Leftovers can be stored in an airtight container in the refrigerator for up to four days. When you’re ready to enjoy them, simply reheat in the oven or microwave. For longer storage, you can freeze the chicken and veggies in a freezer-safe container for up to three months.
tips to make Hawaiian Chicken Sheet Pan
- Ensure that the chicken pieces are cut evenly to promote even cooking.
- Feel free to add or substitute any veggies you have on hand, like broccoli or zucchini.
- Marinating the chicken in the sauce for a few hours can enhance the flavors even more.
variation (if any)
You can customize this recipe by adding different types of meat, such as shrimp or pork, which can also work well with the flavors. If you want a vegetarian version, consider using tofu or tempeh instead of chicken.
FAQs
Can I use canned pineapple?
Yes, canned pineapple works great in this recipe. Just make sure to drain it well before using it.
What if I don’t have soy sauce?
You can replace soy sauce with tamari for a gluten-free option or coconut aminos for a different flavor profile.
How do I make this dish spicier?
If you want extra heat, add more chili flakes or a splash of hot sauce to the sauce. Adjust the spices to your taste!
Hawaiian Chicken Sheet Pan
Ingredients
Main Ingredients
- 1.5 lbs 1 ½ lbs (700 g) boneless skinless chicken breasts, cut into 1-inch pieces
- 1 1 red bell pepper (chopped)
- 1 1 yellow bell pepper (chopped)
- 1 small 1 small red onion (cut into wedges)
- 1.5 cups 1 ½ cups fresh pineapple chunks (or canned, drained)
- 2 tbsp 2 tbsp olive oil
- 2 cloves 2 cloves garlic (minced)
- 0.5 tsp ½ tsp salt
- 0.5 tsp ½ tsp black pepper
- 0.5 tsp ½ tsp paprika
- 0.25 tsp ¼ tsp chili flakes (optional) Optional for extra heat
Sauce Ingredients
- ⅓ cup ⅓ cup low-sodium soy sauce
- ¼ cup ¼ cup pineapple juice (from the can or fresh)
- 3 tbsp 3 tbsp honey (or brown sugar)
- 2 tbsp 2 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp 1 tbsp cornstarch + 2 tbsp water (slurry, optional for thickening)
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
- Spread the chicken, bell peppers, onion, and pineapple on the pan.
- Drizzle with olive oil, garlic, salt, pepper, paprika, and optional chili flakes. Toss to coat evenly.
Baking
- Roast for 20–25 minutes, flipping halfway, until the chicken is fully cooked (165°F / 74°C internal temp).
Sauce Preparation
- While baking, whisk soy sauce, pineapple juice, honey, and vinegar in a saucepan.
- Simmer for 3–4 minutes. If you prefer a thicker sauce, stir in the cornstarch slurry and cook until glossy.
Serving
- Once chicken and veggies are done, drizzle sauce over the top or serve it on the side for dipping.
- Garnish with sesame seeds or sliced green onions if desired.
