why make this recipe
Hawaiian Chicken Sheet Pan is a delightful dish that brings a taste of the islands right to your kitchen. This recipe is not only easy to prepare, but it also combines the savory flavors of chicken with the sweetness of pineapple and fresh vegetables. Perfect for busy weeknights, it requires minimal cleanup since everything is cooked on one pan. Enjoy the colorful presentation and the delicious taste that will please your family and friends.
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
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Prep the oven & pan: Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
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Assemble ingredients: On the pan, spread the chicken pieces, bell peppers, onion, and pineapple. Drizzle with olive oil, minced garlic, salt, pepper, paprika, and chili flakes. Toss everything to coat evenly.
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Bake: Roast in the oven for 20–25 minutes, flipping halfway through, until the chicken is fully cooked (internal temperature should reach 165°F or 74°C).
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Make the sauce: While the chicken and vegetables are baking, whisk together 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.
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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 Hawaiian Chicken Sheet Pan hot from the oven. It makes a wonderful meal on its own, but you can also pair it with steamed rice or quinoa for a hearty dinner. Consider adding a simple green salad on the side to balance the meal.
how to store Hawaiian Chicken Sheet Pan
To store leftovers, let the dish cool completely. Place it in an airtight container and refrigerate. It will stay fresh for up to 3 days. To reheat, simply microwave until warmed through or place it back in the oven for a few minutes.
tips to make Hawaiian Chicken Sheet Pan
- Cut chicken and vegetables into even sizes for uniform cooking.
- Feel free to adjust the amount of chili flakes based on your spice preference.
- Experiment with different vegetables like zucchini or broccoli for a twist.
variation
You can add cooked shrimp or swap chicken for tofu to make this recipe vegetarian. Feel free to use different fruits like mango or swap bell peppers with other colorful veggies like snap peas or carrots.
FAQs
1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but make sure to adjust the cooking time. Ensure the chicken is cooked through before serving.
2. Is there a substitute for soy sauce?
If you’re looking for a gluten-free option, you can use tamari or coconut aminos as a substitute for soy sauce.
3. Can I make this dish ahead of time?
You can prepare the ingredients and place them on the sheet pan a few hours ahead. Just store the uncooked pan covered in the fridge until you’re ready to bake.
Hawaiian Chicken Sheet Pan
Ingredients
Main ingredients
- 1.5 lbs 1 ½ lbs boneless skinless chicken breasts, cut into 1-inch pieces
- 1 medium 1 red bell pepper, chopped
- 1 medium 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 for spice preference
Sauce ingredients
- ⅓ cup ⅓ cup low-sodium soy sauce Substitute with tamari or coconut aminos for gluten-free
- 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 Plus 2 tbsp water for slurry
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
- On the pan, spread the chicken pieces, bell peppers, onion, and pineapple. Drizzle with olive oil, minced garlic, salt, pepper, paprika, and chili flakes. Toss everything to coat evenly.
Cooking
- Roast in the oven for 20–25 minutes, flipping halfway through, until the chicken is fully cooked (internal temperature should reach 165°F or 74°C).
- While the chicken and vegetables are baking, whisk together 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.