Hawaiian Chicken Sheet Pan

Why make this recipe

Hawaiian Chicken Sheet Pan is a delicious and colorful dish that brings a taste of the tropics to your dinner table. It combines tender chicken pieces with vibrant bell peppers, sweet pineapple, and a flavorful sauce. This recipe is perfect for busy weeknights, as it requires minimal prep and cooks all in one pan, making cleanup a breeze. The unique fruity flavors paired with garlic and soy sauce create a delightful meal that your family will love.

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 the 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 on the pan. Drizzle with olive oil, garlic, salt, pepper, paprika, and optional chili flakes. Toss to coat everything evenly.
3. Bake: Roast for 20–25 minutes, flipping halfway, until chicken is fully cooked (165°F / 74°C internal temp).
4. Make the sauce: While baking, whisk soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer for 3–4 minutes. If you want a thicker sauce, stir in cornstarch slurry and cook until glossy.
5. Finish: Once the chicken and veggies are cooked, 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. It’s perfect on its own or served with steamed rice or quinoa to soak up the delicious sauce. You can also pair it with a fresh salad for a complete meal.

How to store Hawaiian Chicken Sheet Pan

To store leftovers, let the dish cool completely before transferring it to an airtight container. It can be kept in the refrigerator for 3-4 days. If you want to keep it longer, you can freeze it for up to 2 months. When ready to eat, reheat in the oven or microwave until warmed through.

Tips to make Hawaiian Chicken Sheet Pan

• Make sure to cut the chicken and veggies into uniform sizes for even cooking.
• You can adjust the sweetness of the sauce by adding more or less honey or brown sugar, depending on your taste.
• If you prefer a spicier dish, add more chili flakes or even a splash of hot sauce to the sauce.

Variation

Feel free to customize this recipe by adding other vegetables like zucchini or broccoli. You can also substitute the chicken for shrimp or tofu for a different protein option.

FAQs

Can I use frozen chicken in this recipe?
Yes, but make sure to thaw it completely before cooking for even cooking.

What side dishes go well with Hawaiian Chicken Sheet Pan?
Steamed rice, quinoa, or a simple green salad are great accompaniments to this dish.

How do I know when the chicken is fully cooked?
Use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F (74°C) to be safe to eat.

Hawaiian Chicken Sheet Pan

A delicious and colorful one-pan dish with tender chicken, vibrant bell peppers, and sweet pineapple, perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Hawaiian, Tropical

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1.5 lbs 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
• 1.5 cups fresh pineapple chunks (or canned, drained)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 0.5 tsp salt
• 0.5 tsp black pepper
• 0.5 tsp paprika
• 0.25 tsp chili flakes (optional)

Sauce Ingredients

• 0.33 cup low-sodium soy sauce
• 0.25 cup pineapple juice (from can or fresh)
• 3 tbsp honey (or brown sugar)
• 2 tbsp rice vinegar (or apple cider vinegar)
• 1 tbsp cornstarch + 2 tbsp water (optional for thickening)

Method

 

Preparation

1. Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
2. 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 everything evenly.

Cooking

1. Roast for 20–25 minutes, flipping halfway, until chicken is fully cooked (165°F / 74°C internal temp).
2. While baking, whisk soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer for 3–4 minutes. If you want a thicker sauce, stir in cornstarch slurry and cook until glossy.
3. Once the chicken and veggies are cooked, drizzle the sauce over the top or serve on the side for dipping.

Serving

1. Serve the Hawaiian Chicken Sheet Pan hot, straight from the oven. It’s perfect on its own or served with steamed rice or quinoa.

Notes

Let the dish cool completely before storing leftovers in an airtight container. It can be kept in the refrigerator for 3-4 days, or frozen for up to 2 months. Reheat in the oven or microwave until warmed through. Adjust sweetness of the sauce to preference.