Hawaiian Chicken Sheet-Pan Dinner

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Hawaiian chicken sheet-pan dinner with colorful vegetables and pineapple.

Why Make This Recipe

Hawaiian Chicken Sheet Pan is a delightful dish that brings the taste of the islands right into your kitchen. It’s quick, easy to prepare, and packed with flavor. This recipe is perfect for busy weeknights or a fun family dinner, as everything cooks on one pan, making cleanup a breeze. The mix of tender chicken, colorful vegetables, and sweet pineapple offers a refreshing and satisfying meal that everyone will enjoy.

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):

  • â…“ 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 oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.

  2. Assemble ingredients: On the pan, spread chicken, bell peppers, onion, and pineapple. Drizzle with olive oil, garlic, salt, pepper, paprika, and chili flakes. Toss to coat evenly.

  3. Bake: Roast for 20–25 minutes, flipping halfway, until chicken is fully cooked (165°F / 74°C internal temp).

  4. 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.

  5. Finish: Once chicken and veggies are done, drizzle 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 Hawaiian Chicken Sheet Pan hot right from the oven. It pairs perfectly with rice or quinoa to soak up the delicious sauce. You can also enjoy it on its own as a light meal. For extra freshness, consider adding a side salad or some steamed vegetables.

How to Store Hawaiian Chicken Sheet Pan

To store leftovers, let the dish cool completely, then place it in an airtight container. It can be kept in the refrigerator for up to 3 days. If you want to save it longer, you can freeze it for up to 2 months. When ready to eat, thaw in the refrigerator overnight and reheat in the oven or microwave.

Tips to Make Hawaiian Chicken Sheet Pan

  • Cut chicken evenly: Ensure the chicken pieces are cut into bite-sized chunks for even cooking.
  • Fresh ingredients: Use fresh pineapple for the best flavor, but canned works well too if you’re short on time.
  • Add more veggies: Feel free to include other vegetables like zucchini or snap peas for added nutrition.

Variation (if any)

You can switch up the protein by using shrimp or tofu instead of chicken for a different twist. For a spicier kick, add some sliced jalapeños or increase the chili flakes in the mix.

FAQs

  • Can I prepare this dish in advance? Yes, you can chop the vegetables and chicken ahead of time and store them in the refrigerator until you’re ready to cook.

  • What can I substitute for soy sauce? You can use tamari for a gluten-free option or coconut aminos for a soy-free alternative.

  • How do I know when the chicken is cooked? The chicken should reach an internal temperature of 165°F (74°C). Use a meat thermometer to check for doneness. If you don’t have one, cut into the thickest piece to ensure it’s no longer pink inside.

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