why make this recipe
Hawaiian Chicken Sheet Pan is a colorful and delicious meal that is easy to prepare. It combines tender chicken, sweet pineapple, and fresh vegetables all in one pan. This recipe is perfect for busy weeknights when you want a healthy and satisfying dinner without spending too much time in the kitchen. The flavors of the sweet and savory sauce add a tropical twist that everyone will love.
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 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 to coat evenly.
- Bake: Roast for 20–25 minutes, flipping halfway, until the chicken is fully cooked (165°F / 74°C internal temp).
- Make the sauce: While baking, whisk together 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.
- 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 the Hawaiian Chicken Sheet Pan hot, straight from the oven. It goes well with rice or noodles to soak up the delicious sauce. You can also serve it with a side salad for a complete meal.
how to store Hawaiian Chicken Sheet Pan
To store leftovers, place the chicken and vegetables in an airtight container. Keep it in the refrigerator for up to 3 days. If you want to freeze it, make sure to let it cool completely before transferring it to a freezer-safe container. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
tips to make Hawaiian Chicken Sheet Pan
- Use fresh pineapple for a brighter flavor, but canned works great too!
- Make sure to cut your vegetables into similar sizes for even cooking.
- Adjust the spice level by adding more or less chili flakes.
- Feel free to add other vegetables like zucchini or snap peas for more color and nutrition.
variation
For a different flavor, you can marinate the chicken in the sauce for a few hours before cooking. You can also substitute chicken thighs for a juicier result. If you want a vegetarian option, use tofu or tempeh instead of chicken.
FAQs
1. Can I use frozen chicken?
While you can use frozen chicken, it’s best to thaw it first for even cooking.
2. What can I do with leftovers?
Leftovers can be enjoyed cold in a salad, or reheated in the microwave or on the stove.
3. Can I make this dish in advance?
Yes, you can prep the ingredients ahead of time and store them in the fridge until you’re ready to bake. Just add the sauce just before serving for the best results.
Hawaiian Chicken Sheet Pan
Ingredients
Main ingredients
- 1.5 lbs 1 ½ lbs (700 g) boneless skinless chicken breasts, cut into 1-inch pieces
- 1 each 1 red bell pepper (chopped)
- 1 each 1 yellow bell pepper (chopped)
- 1 small 1 small red onion (cut into wedges)
- 1.5 cups 1 ½ cups fresh pineapple chunks (or canned, drained)
- 2 tbsp 2 tbsp olive oil
- 2 cloves 2 cloves garlic (minced)
- 0.5 tsp ½ tsp salt
- 0.5 tsp ½ tsp black pepper
- 0.5 tsp ½ tsp paprika
- 0.25 tsp ¼ tsp chili flakes (optional) Adjust spice level to taste
Sauce
- ⅓ cup ⅓ cup low-sodium soy sauce
- ¼ cup ¼ cup pineapple juice (from the can or fresh)
- 3 tbsp 3 tbsp honey (or brown sugar)
- 2 tbsp 2 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp 1 tbsp cornstarch + 2 tbsp water (slurry, optional for thickening)
Instructions
Preparation
- Preheat 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 to coat evenly.
Cooking
- Roast for 20–25 minutes, flipping halfway, until the chicken is fully cooked (165°F / 74°C internal temp).
- While baking, whisk together 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.
- 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.
