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Why Make This Recipe

Hawaiian Chicken Sheet Pan is a delicious and easy meal that brings tropical flavors right to your dinner table. This recipe is great for busy weeknights, as it all cooks in one pan, making cleanup a breeze. With juicy chicken pieces, colorful vegetables, and sweet pineapple, this dish is not only tasty but also nutritious. The balance of savory and sweet will delight your taste buds while bringing a bit of sunshine to your plate.

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 through, until the chicken is fully cooked (165°F / 74°C internal temperature).
Make the Sauce: While baking, whisk soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer for 3–4 minutes. If you prefer a thicker sauce, stir in cornstarch slurry and cook until glossy.
Finish: Once the chicken and veggies are done, drizzle the sauce over the top (or serve 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 hot, right from the oven. It’s great on its own or over a bed of rice or quinoa. You can also add a side salad for added freshness. For an authentic touch, consider serving it with some hot sauce or additional soy sauce on the side.

How to Store Hawaiian Chicken Sheet Pan

Store any leftovers in an airtight container in the refrigerator. They will stay fresh for about 3 to 4 days. You can also freeze it for up to 3 months. Just make sure to let it cool completely before transferring to a freezer-safe container.

Tips to Make Hawaiian Chicken Sheet Pan

Make sure to cut the chicken into uniform pieces for even cooking.
You can use other veggies like zucchini or broccoli if you prefer.
For added flavor, marinate the chicken in the sauce for at least an hour before cooking.
This recipe is easily adjustable. Feel free to add more spices or increase the amount of vegetables.

Variation

If you’re looking for a variation, try adding different fruits like mango or swapping out the chicken for shrimp or tofu. Each of these options can give a unique twist to this already flavorful dish.

FAQs

1. Can I use frozen chicken?
Yes, you can use frozen chicken, but it may take longer to cook. Ensure it reaches an internal temperature of 165°F (74°C) before serving.

2. How can I make this dish spicier?
You can add more chili flakes or even some sliced jalapeños for an extra kick.

3. Can this recipe be made in advance?
Absolutely! You can prepare all the ingredients the day before, store them in the fridge, and then bake them the next day for an easy meal.