Hawaiian Chicken Sheet Pan

Why Make This Recipe

Hawaiian Chicken Sheet Pan is a delightful dish that brings the taste of the tropics to your dinner table. This recipe is simple to prepare and makes clean-up a breeze. The combination of juicy chicken, vibrant vegetables, and sweet pineapple creates a flavor explosion that is both satisfying and healthy. Plus, using a single sheet pan means you can enjoy more time with your loved ones and less time doing dishes.

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:

1. Prep the oven & pan: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.

   

   
   

2. Assemble ingredients: Spread the chicken, bell peppers, onion, and pineapple evenly on the pan. Drizzle with olive oil, garlic, salt, pepper, paprika, and chili flakes. Toss everything to coat evenly.

3. Bake: Roast in the oven for 20–25 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165°F (74°C).

4. Make the sauce: While the chicken and veggies are baking, whisk together the 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.

5. Finish: Once the chicken and veggies are done, drizzle the sauce over the top (or serve on the side for dipping). Garnish with sesame seeds or sliced green onions if desired.

How to Serve Hawaiian Chicken Sheet Pan

Serve the Hawaiian Chicken Sheet Pan hot, straight from the oven. This dish pairs well with rice or quinoa, soaking up all the delicious flavors. You can also serve it on its own for a lighter meal.

How to Store Hawaiian Chicken Sheet Pan

To store leftovers, allow the chicken and veggies to cool completely. Place them in an airtight container and store in the refrigerator for up to 3 days. You can reheat it in the oven or microwave before serving.

Tips to Make Hawaiian Chicken Sheet Pan

• For extra flavor, marinate the chicken in the sauce for 30 minutes before cooking.
• Use different vegetables like zucchini or broccoli for variety.
• If you love spice, add more chili flakes or some chopped jalapeños.

Variation

You can try using shrimp or tofu instead of chicken for a different twist. The cooking time may be slightly shorter for these options, so keep an eye on them to avoid overcooking.

FAQs

Can I use frozen chicken?
Yes, you can use frozen chicken, but make sure to thaw it completely before cooking for even results.

How do I know when the chicken is cooked?
The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C). You can use a meat thermometer to check.

Can this dish be made ahead of time?
Yes, you can prep all the ingredients a day in advance and store them in the refrigerator. Just bake them on the day you plan to serve.

Hawaiian Chicken Sheet Pan

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A delightful dish that combines juicy chicken, vibrant vegetables, and sweet pineapple for a flavor explosion that’s healthy and simple to prepare.

• Author: martha
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Baking
• Cuisine: Hawaiian
• Diet: Gluten-Free

Ingredients

Scale 1x2x3x

• 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)
• 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)

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Instructions

1. Prep the oven & pan: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
2. Assemble ingredients: Spread the chicken, bell peppers, onion, and pineapple evenly on the pan. Drizzle with olive oil, garlic, salt, pepper, paprika, and chili flakes. Toss everything to coat evenly.
3. Bake: Roast in the oven for 20–25 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165°F (74°C).
4. Make the sauce: While the chicken and veggies are baking, whisk together the 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.
5. Finish: Once the chicken and veggies are done, drizzle the sauce over the top (or serve on the side for dipping). Garnish with sesame seeds or sliced green onions if desired.

Notes

For extra flavor, marinate the chicken in the sauce for 30 minutes before cooking. Use different vegetables like zucchini or broccoli for variety.