Why make this recipe
Hawaiian Chicken Sheet Pan is a delightful dish that brings a taste of the tropics right to your table. It combines tender chicken, vibrant vegetables, and sweet pineapple, all roasted together for a simple yet flavorful meal. Not only is this recipe easy to prepare, but it also offers a healthy balance of protein and colorful veggies. Plus, the sheet pan method means less cleanup and more time to enjoy your meal!
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 your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
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.
Bake: Roast for 20–25 minutes, flipping halfway. Cook until the chicken is fully cooked (165°F / 74°C internal temperature).
Make the sauce: While baking, whisk together the soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer for 3–4 minutes. If you want a thicker sauce, stir in the cornstarch slurry and cook until glossy.
Finish: Once the chicken and veggies are cooked, 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
Serve this colorful dish right from the sheet pan for a casual meal with family or friends. You can also pair it with rice or noodles to soak up the delicious sauce. It makes for a great lunch option as well, so consider packing leftovers for a tasty meal on the go.
How to store Hawaiian Chicken Sheet Pan
Store any leftovers in an airtight container in the refrigerator. They can last for about 3 to 4 days. When rewarming, make sure to heat it thoroughly until it’s piping hot. You can also freeze portions for future meals. Just make sure to use a freezer-safe container, and it should be good for about 2 to 3 months.
Tips to make Hawaiian Chicken Sheet Pan
- Ensure all the ingredients are cut into similar sizes for even cooking.
- You can marinate the chicken in the sauce for extra flavor. Just remember to keep some sauce aside for drizzling after cooking.
- Feel free to add other vegetables like zucchini or snap peas for added color and nutrition.
Variation
For a vegetarian version, substitute the chicken with tofu or chickpeas. You can also use different fruits like mango or peaches, depending on what you have on hand.
FAQs
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but it will require a longer cooking time. Make sure it reaches an internal temperature of 165°F (74°C).
What if I don’t have pineapple?
You can use other fruits like peaches or even apples for a different flavor profile.
Can I make this dish ahead of time?
Yes, you can prep everything in advance and store it in the fridge. Just bake it fresh before serving for the best taste.
Hawaiian Chicken Sheet Pan
Ingredients
Method
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
- 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.
- Roast for 20–25 minutes, flipping halfway. Cook until the chicken is fully cooked (165°F / 74°C internal temperature).
- While baking, whisk together the soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer for 3–4 minutes. If you want a thicker sauce, stir in the cornstarch slurry and cook until glossy.
- Once the chicken and veggies are cooked, 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
Name: Yumi HwagByline: Founder & Recipe Developer, YumimealsBio : Yumi tests weeknight-friendly air fryer, slow cooker, and BBQ recipes in a small home kitchen. She focuses on simple steps, real-family testing, and clear food-safety guidance. Contact: [email protected]