Why Make This Recipe
Hawaiian Chicken Sheet Pan is a delightful and easy dish that will transport your taste buds straight to the sunny beaches of Hawaii. This recipe combines tasty chicken with colorful bell peppers, sweet pineapple, and a delicious sauce that brings everything together. It’s a perfect meal for busy weeknights or for entertaining guests. Plus, using a sheet pan means less mess and easier cleanup!
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 to prevent sticking.
Assemble ingredients: On the sheet pan, spread out the chicken, chopped bell peppers, onion wedges, and pineapple chunks.
Season: Drizzle everything with olive oil, then add minced garlic, salt, black pepper, paprika, and chili flakes. Toss to coat all the ingredients evenly.
Bake: Place the pan in the oven. Roast for 20-25 minutes, flipping halfway through. Make sure the chicken is fully cooked, reaching 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. Let it simmer for 3-4 minutes. For a thicker sauce, add the cornstarch slurry and cook until glossy.
Finish: Once the chicken and veggies are done, drizzle the sauce over the top or serve it on the side for dipping. You can garnish with sesame seeds or sliced green onions if you like.
How to Serve Hawaiian Chicken Sheet Pan
Serve Hawaiian Chicken Sheet Pan hot, right from the oven. It pairs well with rice or noodles to soak up the flavorful sauce. You can also serve it with a side salad for a refreshing touch.
How to Store Hawaiian Chicken Sheet Pan
If you have leftovers, store them in an airtight container in the refrigerator. This dish will stay fresh for up to 3 days. Reheat in the oven or microwave before serving again.
Tips to Make Hawaiian Chicken Sheet Pan
- For extra flavor, marinate the chicken in the sauce for about 30 minutes before cooking.
- Feel free to add more veggies like zucchini or broccoli for a nutrient boost.
- Use fresh, ripe pineapples for the best sweetness and texture.
Variation
You can easily customize this recipe by using different proteins like shrimp or tofu in place of chicken. You can also swap the bell peppers for other colorful vegetables like snap peas or carrots.
FAQs
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken. Just ensure it is thawed completely before cooking for even results.
Can I double the recipe?
Absolutely! Just make sure your sheet pan has enough space. You may need to bake in batches if it’s too crowded.
What can I do with leftover sauce?
Leftover sauce can be stored in the refrigerator for up to a week. Use it as a marinade for other meats or as a dipping sauce for veggies.
Hawaiian Chicken Sheet Pan
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A delightful Hawaiian Chicken Sheet Pan dish with chicken, bell peppers, pineapple, and a savory sauce, perfect for busy weeknights or entertaining guests.
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:
- 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)
Instructions
- Prep the oven & pan: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it to prevent sticking.
- Assemble ingredients: On the sheet pan, spread out the chicken, chopped bell peppers, onion wedges, and pineapple chunks.
- Season: Drizzle everything with olive oil, then add minced garlic, salt, black pepper, paprika, and chili flakes. Toss to coat all the ingredients evenly.
- Bake: Place the pan in the oven. Roast for 20-25 minutes, flipping halfway through. Make sure the chicken is fully cooked, reaching 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. Let it simmer for 3-4 minutes. For a thicker sauce, add the cornstarch slurry and cook until glossy.
- Finish: Once the chicken and veggies are done, drizzle the sauce over the top or serve it on the side for dipping. You can garnish with sesame seeds or sliced green onions if you like.
Notes
For extra flavor, marinate the chicken in the sauce for about 30 minutes before cooking. Feel free to add more veggies like zucchini or broccoli for a nutrient boost. Use fresh, ripe pineapples for the best sweetness and texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 12g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg
Keywords: chicken, Hawaiian, sheet pan, easy recipe, weeknight meal, bake
