Hawaiian Chicken Sheet Pan

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If you’re looking for a delicious and colorful meal that’s easy to prepare, the Hawaiian Chicken Sheet Pan is a fantastic choice. This dish combines tender chicken with vibrant vegetables and sweet pineapple, creating a delightful harmony of flavors. If you enjoy simple one-pan meals, you might also love our easy one-pan chicken and veggies recipe.

Why Make This Recipe

Making this Hawaiian Chicken Sheet Pan dish is not just about enjoying great food; it’s also about convenience. Cooking everything on a single sheet pan means less mess and easier cleanup. Plus, the combination of fresh ingredients and the tasty sauce brings a tropical flair that can transport your taste buds to a sunny destination. You may also find Baked Crunchy Hot Honey Chicken 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)

For the Sauce:

• 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) and line a large sheet pan with parchment paper or lightly grease it.

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

3. Bake: Roast for 20–25 minutes, flipping halfway, until the chicken is fully cooked (165°F / 74°C internal temperature).

4. Make the Sauce: While baking, whisk the soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer for 3–4 minutes. If you like it thicker, 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 it on the side for dipping). Garnish with sesame seeds or sliced green onions if desired.

How to Serve Hawaiian Chicken Sheet Pan

This dish is best served warm and can be enjoyed on its own or with some rice. The sweet and savory sauce pairs perfectly with the chicken and vegetables, bringing a burst of flavor to your meal. If you’re looking for more chicken recipes, check out these simple steps to achieve perfect honey garlic chicken thighs for another delightful dish.

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 up to 3 days. For longer storage, you can freeze it; just make sure to separate the sauce if you prefer it fresh when reheating.

Tips to Make Hawaiian Chicken Sheet Pan

• To enhance the flavors, marinate the chicken in the sauce for a few hours before cooking.
• Feel free to add other vegetables like zucchini or snap peas for added nutrition and color.
• If you want a spicier kick, you can increase the amount of chili flakes based on your preference.

Variation

You can easily make this dish your own by substituting chicken with shrimp or tofu for a different protein. Also, adding different types of fruit like mango or even spicy peppers can change the flavor profile significantly.

FAQs

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

2. Can I skip the honey for a healthier option?
Absolutely! You can omit the honey or substitute it with a healthier alternative like maple syrup or agave nectar.

3. How do I know when the chicken is cooked?
The chicken should reach an internal temperature of 165°F (74°C) to be safe to eat.

Conclusion

The Hawaiian Chicken Sheet Pan is a delightful meal that balances sweet and savory flavors effortlessly. If you’re interested in more variations of this holy grail of sheet pan meals, I recommend exploring a Hawaiian Chicken Sheet Pan Meal (Whole30 and Paleo), or checking out Sheet Pan Hawaiian Chicken – Cooking Classy for another version. For yet another delicious option, take a look at Sheet Pan Hawaiian Chicken | The Girl Who Ate Everything. Enjoy your cooking!

Hawaiian Chicken Sheet Pan

A colorful and delicious one-pan meal featuring tender chicken, vibrant vegetables, and sweet pineapple, perfect for a convenient weeknight dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Hawaiian

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1.5 lbs boneless skinless chicken breasts, cut into 1-inch pieces
• 1 each red bell pepper, chopped
• 1 each 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)

For the Sauce

• 0.33 cup low-sodium soy sauce
• 0.25 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)

Method

 

Preparation

1. Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it.
2. On the pan, spread the chicken, bell peppers, onion, and pineapple. Drizzle with olive oil, garlic, salt, pepper, paprika, and chili flakes. Toss everything to coat evenly.

Cooking

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

Notes

For enhanced flavors, marinate the chicken in the sauce for a few hours before cooking. Feel free to add other vegetables like zucchini or snap peas for added nutrition and color. Adjust chili flakes based on your spice preference.