why make this recipe
Hawaiian Chicken Sheet Pan is a fantastic dish that brings the flavors of the tropics right to your dinner table. It’s simple to prepare and uses one pan, making cleanup a breeze. This recipe combines tender chicken with colorful bell peppers, sweet pineapple, and a savory sauce, creating a meal that is both delicious and satisfying. Whether you’re feeding your family or hosting friends, this dish is sure to impress and brighten up any occasion.
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, until the chicken is fully cooked (with an internal temperature of 165°F / 74°C).
- Make the sauce: While baking, whisk soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer for 3–4 minutes. If you want a thicker sauce, 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 this delicious Hawaiian Chicken Sheet Pan hot from the oven. It pairs well with rice or noodles to soak up the tasty sauce. Add a sprinkle of sesame seeds or sliced green onions for extra flavor and color. This dish can also be enjoyed as a quick lunch the next day!
how to store Hawaiian Chicken Sheet Pan
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze it for up to 3 months. When ready to eat, simply reheat in the oven or microwave until hot.
tips to make Hawaiian Chicken Sheet Pan
- Cut the chicken and vegetables into even pieces for uniform cooking.
- For an extra burst of flavor, marinate the chicken in the sauce for an hour before baking.
- Use fresh pineapple for a sweeter taste, or go for canned pineapple for convenience.
- Adjust the spice level by adding more or less chili flakes to suit your taste.
variation
You can switch out the veggies to use what’s in season or what you have on hand. Broccoli, snap peas, or zucchini can all work well. You can also use shrimp instead of chicken for a different protein option.
FAQs
Can I use frozen chicken?
Yes, you can use frozen chicken, but be sure to thaw it completely before cutting and baking for even cooking.
What can I serve with this dish?
This dish goes well with rice, quinoa, or a simple green salad for a refreshing side.
How spicy is this recipe?
The recipe is mild but includes optional chili flakes for some heat. You can adjust the amount based on your preference.
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 unit 1 red bell pepper (chopped)
- 1 unit 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)
Sauce Ingredients
- 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 your 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 everything to coat evenly.
Cooking
- Roast for 20–25 minutes, flipping halfway, until the chicken is fully cooked (with an internal temperature of 165°F / 74°C).
- While baking, whisk soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer for 3–4 minutes. If you want a thicker sauce, stir in the cornstarch slurry and cook until glossy.
Finishing
- 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.