This vibrant, sweet-and-savory Hawaiian Chicken Sheet Pan recipe brings a taste of the tropics straight to your dinner table. Featuring juicy chicken, colorful vegetables, and sweet pineapple, all drenched in a flavorful Hawaiian-inspired sauce, this easy-to-make meal requires minimal effort while delivering maximum flavor. With everything cooked together on a single sheet pan, you’ll love how simple it is to clean up afterward. Whether you’re preparing dinner for a busy weeknight or meal prepping for the week, this recipe fits the bill perfectly.
Why You’ll Love This Recipe
- Convenient One-Pan Meal: Easy cleanup with minimal mess.
- Tropical Flavors: Juicy chicken paired with the sweetness of pineapple and colorful bell peppers creates a truly tropical dish.
- Sweet and Savory Sauce: The homemade sauce is a delightful balance of sweet and savory, making it a crowd-pleaser.
- Well-Balanced Meal: Packed with protein, veggies, and fruit, this dish offers a nutritious meal all in one.
- Quick and Easy: Ready in under an hour, this dish is perfect for busy nights when you need something delicious in a hurry.
- Kid-Friendly: With its mild flavor profile, this recipe is perfect for families and will please even the pickiest eaters.
- Versatile: Customize the ingredients and sauce to suit your taste, or make it a low-carb meal by serving it with cauliflower rice or lettuce wraps.
- Great for Meal Prep: This recipe holds up well for meal prepping, making it an ideal option to cook in advance for the week.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs
- Fresh or canned pineapple chunks (drained)
- Red, yellow, or green bell peppers, sliced
- Red onion, sliced
- Olive oil
- Salt and pepper, to taste
- Garlic, minced
- Soy sauce
- Pineapple juice (from the canned pineapple or fresh)
- Brown sugar or honey
- Rice vinegar
- Cornstarch (for thickening, optional)
- Green onions and sesame seeds for garnish (optional)
Directions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to make cleanup even easier.
- Prepare the Sauce: In a small bowl, whisk together the soy sauce, pineapple juice, brown sugar or honey, minced garlic, and rice vinegar. Set the sauce aside to let the flavors meld together.
- Toss the Ingredients: In a large mixing bowl, add the chicken, sliced bell peppers, red onion, and pineapple chunks. Drizzle the olive oil over the mixture and season with salt and pepper. Toss everything together to ensure the ingredients are evenly coated in the oil and seasonings.
- Assemble on the Sheet Pan: Spread the chicken, vegetables, and pineapple evenly on the prepared sheet pan. Drizzle half of the prepared sauce over the mixture and toss gently to coat everything with the sauce.
- Bake the Dish: Place the sheet pan in the preheated oven and bake for 25–30 minutes. Stir the mixture halfway through the cooking time to ensure even cooking. The chicken should be fully cooked and slightly caramelized, and the vegetables should be tender.
- Thicken the Sauce (Optional): While the chicken and vegetables bake, take the remaining sauce and simmer it in a small saucepan over medium heat. If you’d like a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of water to create a slurry. Add this to the simmering sauce and whisk until it thickens, about 2–3 minutes. Set the sauce aside.
- Finish and Serve: Once the sheet pan comes out of the oven, drizzle the thickened sauce over the chicken and veggies. Garnish with freshly chopped green onions and sesame seeds, if desired. Serve the dish over rice, cauliflower rice, or as is for a fresh, healthy meal.
Servings and Timing
This recipe makes 4 servings.
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
Variations
- Swap the Protein: If you prefer, you can replace the chicken with shrimp or tofu for a different twist on this dish.
- Extra Veggies: Add snap peas, zucchini, or broccoli for an extra dose of vegetables.
- Spicy Kick: Add a pinch of chili flakes or a splash of sriracha to the sauce for some heat.
- Tropical Flavor Boost: Serve the dish over coconut rice to bring out even more island-inspired flavors.
- Low-Carb Option: Make this dish low-carb by serving it with cauliflower rice or lettuce wraps instead of regular rice.
- Crunchy Topping: Add cashews, macadamia nuts, or chopped almonds on top for a crunchy contrast to the tender chicken and veggies.
Storage and Reheating
- Storing Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: To reheat, you can use the microwave or a skillet until heated through. For the best texture, reheat in the oven at 350°F (175°C) for about 10 minutes.
- Freezing: This dish also freezes well for up to 2 months. Simply thaw and reheat when you’re ready to serve.
Hawaiian Chicken Sheet Pan
This vibrant, sweet-and-savory Hawaiian Chicken Sheet Pan brings tropical flair to your dinner table with juicy chicken, bell peppers, pineapple, and a tangy homemade sauce, all roasted to perfection in just one pan. Perfect for busy weeknights or meal prep!
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts or thighs, cut into chunks
- 2 cups pineapple chunks (fresh or canned, drained)
- 2 bell peppers (red, yellow, or green), sliced
- 1 red onion, sliced
- 2 tbsp olive oil
- to taste salt and pepper
- 2 cloves garlic, minced
- 1/4 cup soy sauce
- 1/4 cup pineapple juice (reserved from can or fresh)
- 2 tbsp brown sugar or honey
- 2 tbsp rice vinegar
- 1 tbsp cornstarch (for thickening, optional)
- as needed green onions and sesame seeds for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a small bowl, whisk together soy sauce, pineapple juice, brown sugar, garlic, and rice vinegar. Set aside.
- In a large bowl, toss chicken, bell peppers, onion, and pineapple chunks with olive oil, salt, and pepper.
- Spread the mixture evenly on the sheet pan. Pour half of the sauce over everything and toss gently to coat.
- Bake for 25–30 minutes, stirring halfway through, until the chicken is cooked and the vegetables are tender.
- While it bakes, simmer the remaining sauce in a saucepan. If desired, whisk in a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) to thicken.
- Remove the sheet pan from the oven and drizzle with the thickened sauce. Garnish with chopped green onions and sesame seeds before serving.
Notes
For a low-carb version, serve with cauliflower rice or lettuce wraps.
Nutrition
Serving: 1peopleCalories: 400kcalCarbohydrates: 30gProtein: 32gFat: 14gSaturated Fat: 2gSodium: 650mgFiber: 3gSugar: 15g
Tried this recipe?Let us know how it was!
FAQs
- Can I use frozen pineapple? Yes, you can use frozen pineapple; just make sure to thaw it first before adding it to the pan so that it roasts evenly.
- What’s the best cut of chicken to use? Chicken thighs are recommended for juicier results, but chicken breasts will work too—just be careful not to overcook them.
- Can I prep this ahead of time? Absolutely! You can chop the ingredients ahead of time and store them in the fridge. When you’re ready, simply bake and serve fresh.
- Is this dish spicy? It’s naturally sweet and savory, but if you like a bit of heat, you can add chili flakes or sriracha.
- Can I cook rice in the pan with the chicken? No, it’s best to cook rice separately. The sheet pan should be reserved for the chicken, vegetables, and pineapple.
- What if I don’t have rice vinegar? You can substitute rice vinegar with apple cider vinegar or white wine vinegar.
- Can I double the recipe? Yes, you can easily double the recipe, just be sure to use two sheet pans to avoid overcrowding and ensure even cooking.
- How do I prevent the chicken from drying out? Cutting the chicken into even-sized chunks and not overcooking it will help keep it moist. Chicken thighs are also more forgiving than breasts.
- Is this dish gluten-free? Yes, you can use tamari or gluten-free soy sauce to make this dish gluten-free.
Conclusion
This Hawaiian Chicken Sheet Pan recipe is a simple and flavorful way to enjoy the taste of the islands without the hassle. The combination of juicy chicken, tangy pineapple, and sweet bell peppers, all roasted in a delicious, savory sauce, makes for a satisfying meal that’s perfect for any night of the week. Whether you serve it over rice or straight from the pan, this dish is sure to become a favorite in your household.
