introduction
I still remember the first time I tried Hawaiian Chicken Sheet Pan. The warm, sweet smell of pineapple mixed with smoky chicken filled my kitchen, wrapping me in a cozy embrace. It’s one of those dishes that brings back fond memories of family dinners and laid-back weekends. When I think about what really makes this recipe special, it’s how it combines vibrant colors and flavors in one easy meal. The juicy chicken, fresh bell peppers, and sweet pineapple come together to create a dish that not only looks great but tastes even better. It’s perfect for a quick weeknight dinner or a delightful gathering with friends.
why make this recipe
Hawaiian Chicken Sheet Pan is a fantastic choice for anyone looking for a simple yet delicious meal. It’s straightforward to prepare, making it ideal for busy days when you want something flavorful without spending hours in the kitchen. Plus, cooking everything on a single sheet pan means less cleanup, allowing you to enjoy your meal without the hassle. The combination of sweet and savory flavors from the pineapple and soy sauce makes each bite memorable. This recipe is also easily customizable, so you can add your favorite veggies or adjust the spice level to fit your taste.
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 chicken is fully cooked (165°F / 74°C internal temp).
- Make the sauce: While baking, whisk soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer for 3–4 minutes. If you like it thicker, stir in cornstarch slurry and cook until glossy.
- Finish: Once 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 hot right from the oven, paired with steamed rice or a light salad. The sweet and savory sauce is perfect for dipping or drizzling over everything on your plate. Feel free to add a sprinkle of sesame seeds or fresh herbs for added flavor and crunch.
how to store Hawaiian Chicken Sheet Pan
If you have leftovers, store them in an airtight container in the fridge. They will keep well for up to three days. You can reheat the dish in the oven or microwave until warmed through.
tips to make Hawaiian Chicken Sheet Pan
- Cut the chicken evenly to ensure even cooking.
- Experiment with different vegetables, such as broccoli, snap peas, or carrots.
- If you prefer a spicier kick, increase the chili flakes or add some sliced jalapeños.
variation
For a tropical twist, you can add mango slices or swap out the bell peppers for zucchini. You might also try using shrimp instead of chicken for a seafood version.
FAQs
Can I use frozen chicken?
Yes, you can use frozen chicken, but be sure to thaw it completely before cooking for even results.
Can I make this recipe ahead of time?
Yes, you can prep the chicken and vegetables a day in advance and store them in the fridge until you are ready to cook.
What if I don’t have pineapple juice?
If you don’t have pineapple juice, you can substitute it with orange juice for a nice flavor pairing.
Hawaiian Chicken Sheet Pan
Ingredients
Main ingredients
- 1.5 lbs 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
- 1.5 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)
Sauce ingredients
- 0.33 cup low-sodium soy sauce
- 0.25 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 (plus 2 tbsp water for slurry, optional for thickening)
Method
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 chicken is fully cooked (165°F / 74°C internal temp).
- While baking, whisk soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer for 3–4 minutes. If you like it thicker, stir in cornstarch slurry and cook until glossy.
Finishing Touches
- Once 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.