why make this recipe
Hawaiian Chicken Sheet Pan is a delicious and easy dinner option that brings the flavors of the islands right to your table. It combines tender chicken with fresh vegetables and sweet pineapple, all baked together for a flavorful meal. This recipe is perfect for busy weeknights, as it requires minimal prep time and uses just one pan, making cleanup a breeze. Plus, it’s a healthy meal packed with protein and vitamins.
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: Spread the chicken pieces, bell peppers, onion, and pineapple on the pan. Drizzle with olive oil, minced garlic, salt, pepper, paprika, and optional chili flakes. Toss everything to coat evenly.
Bake: Roast the mixture in the oven for 20–25 minutes, flipping halfway through. Cook until the chicken reaches an internal temperature of 165°F (74°C).
Make the sauce: While the chicken and veggies bake, whisk together the soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer the mixture for 3–4 minutes. If you prefer a thicker sauce, stir in the cornstarch slurry and cook until it becomes glossy.
Finish: Once the chicken and vegetables are done, drizzle the sauce over the top. You can also serve the sauce on the side for dipping. Garnish with sesame seeds or sliced green onions if you want.
how to serve Hawaiian Chicken Sheet Pan
Serve Hawaiian Chicken Sheet Pan hot, right out of the oven. It pairs perfectly with steamed rice or quinoa to soak up the delicious sauce. You can also serve it with a side salad for a complete meal that’s full of flavor and nutrition.
how to store Hawaiian Chicken Sheet Pan
To store leftovers, let the chicken and veggies cool completely. Place them in an airtight container and refrigerate for up to 3 days. You can reheat in the microwave or in the oven until warmed through.
tips to make Hawaiian Chicken Sheet Pan
- Feel free to customize the vegetables. You can use broccoli, snap peas, or any other veggies you enjoy.
- Adjust the sweetness of the sauce by adding more or less honey or brown sugar to suit your taste.
- For extra flavor, marinate the chicken in the sauce for a couple of hours before cooking.
variation
You can make this recipe with shrimp instead of chicken for a seafood twist. Just keep in mind that shrimp cook faster, so you might want to reduce the baking time.
FAQs
Can I use frozen chicken?
Yes, but make sure to thaw it completely before cooking for even results.
Can I make this recipe in advance?
Yes! You can prep everything ahead of time and store it in the fridge. Just bake it when you’re ready to eat.
Is this recipe gluten-free?
You can make it gluten-free by using a suitable soy sauce alternative, such as tamari or coconut aminos.
Hawaiian Chicken Sheet Pan
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free Optional
Description
A delicious and easy Hawaiian Chicken Sheet Pan recipe featuring tender chicken, fresh vegetables, and sweet pineapple, all baked together for a flavorful meal.
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)
- ⅓ cup low-sodium soy sauce
- ¼ cup pineapple juice
- 3 tbsp honey (or brown sugar)
- 2 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp cornstarch + 2 tbsp water (slurry, optional for thickening)
Instructions
- Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it.
- Spread the chicken pieces, bell peppers, onion, and pineapple on the pan. Drizzle with olive oil, minced garlic, salt, pepper, paprika, and optional chili flakes. Toss to coat evenly.
- Roast in the oven for 20–25 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165°F (74°C).
- While baking, whisk together the soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer for 3–4 minutes. If a thicker sauce is desired, stir in the cornstarch slurry.
- Once cooked, drizzle the sauce over the chicken and veggies. Garnish with sesame seeds or sliced green onions if desired.
Notes
Customize the vegetables according to your preference, and adjust the sweetness of the sauce to suit your taste. Marinating the chicken for a couple of hours can enhance the flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 15g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg
Keywords: Hawaiian chicken, sheet pan meal, easy dinner, one pan recipe, healthy meal
