Hawaiian Chicken Sheet Pan Recipe

Why Make This Recipe

Hawaiian Chicken Sheet Pan is a delightful dish full of vibrant colors and flavors. It’s easy to make and perfect for busy weeknights or a fun family meal. With juicy chicken, fresh vegetables, and sweet pineapple, this recipe brings a taste of the tropics right to your kitchen. Plus, everything cooks together on one pan, making clean-up a breeze!

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 chili flakes. Toss everything together to coat evenly.
3. Bake: Roast for 20–25 minutes, flipping halfway through, until the chicken is fully cooked (internal temperature of 165°F / 74°C).
4. Make the sauce: While the chicken and veggies bake, whisk the soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer for 3–4 minutes. If you prefer a thicker sauce, 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

Serve your Hawaiian Chicken Sheet Pan warm. It is wonderful on its own or can be paired with rice or noodles. The sweet and savory sauce adds an extra kick that enhances the overall flavor. Enjoy this dish with family and friends as a delicious weeknight dinner.

How to Store Hawaiian Chicken Sheet Pan

Store any leftovers in an airtight container in the fridge. It will keep well for 3–4 days. You can reheat the chicken and vegetables in the oven or a microwave. If storing for a longer period, consider freezing it; the dish can last up to three months in the freezer. Just make sure to thaw it in the fridge before reheating.

Tips to Make Hawaiian Chicken Sheet Pan

• For extra flavor, marinate the chicken in the sauce for a few hours or overnight before baking.
• Feel free to add your favorite vegetables, like broccoli or snap peas, for more variety.
• Adjust the sweetness by using more or less honey according to your taste.

Variation

You can switch up the protein by using shrimp or tofu instead of chicken for a different taste. Adjust the cooking time accordingly as shrimp usually cooks faster than chicken.

FAQs

Can I use frozen chicken?
Yes, you can use frozen chicken, but you will need to increase the cooking time to ensure it is fully cooked.

Can I use other fruits?
Absolutely! Try using mango or peaches for a different tropical twist.

Is this recipe gluten-free?
To make this recipe gluten-free, use a gluten-free soy sauce alternative.

Hawaiian Chicken Sheet Pan

A delightful dish full of vibrant colors and flavors, this Hawaiian Chicken Sheet Pan is easy to make and perfect for busy weeknights or fun family meals, featuring juicy chicken, fresh vegetables, and sweet pineapple.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Dinner, Main Course

Cuisine Asian, Hawaiian

Servings 4 servings

Calories 400 kcal

Ingredients

  

For the Chicken and Vegetables

• 1.5 lbs boneless skinless chicken breasts, cut into 1-inch pieces
• 1 medium red bell pepper, chopped
• 1 medium 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 cups low-sodium soy sauce
• 0.25 cups 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

 

Preparation

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

Cooking

• Roast for 20-25 minutes, flipping halfway through, until the chicken is fully cooked (internal temperature of 165°F / 74°C).

Making the Sauce

• While the chicken and veggies bake, whisk the soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer for 3-4 minutes.
• If you prefer a thicker sauce, stir in the cornstarch slurry and cook until glossy.

Serving

• 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 extra flavor, marinate the chicken in the sauce for a few hours or overnight before baking. Feel free to add your favorite vegetables, like broccoli or snap peas, for more variety. Adjust the sweetness by using more or less honey according to your taste. You can switch up the protein by using shrimp or tofu instead of chicken for a different taste.

Keyword Easy Chicken Recipe, Hawaiian Chicken, Healthy Family Meal, Sheet Pan Dinner, Tropical Chicken