Hawaiian Chicken Sheet Pan is my go-to recipe for a quick, hassle-free dinner that bursts with flavor. This dish combines juicy chicken, vibrant veggies, and sweet pineapple, making it perfect for busy weeknights or family gatherings. With its ease of preparation and delicious outcome, it’s no wonder that this has become a staple in my kitchen. Let’s dive into the recipe!

Why You’ll Love This Hawaiian Chicken Sheet Pan

This Hawaiian Chicken Sheet Pan recipe is not only easy to prepare, but it also offers numerous benefits that make it a favorite among families. First, it’s a Hawaiian Chicken One-Pan Meal, meaning fewer dishes to clean up afterward. Second, the combination of chicken and fresh veggies ensures a healthy dinner option that is both nutritious and satisfying. Third, the sweet and savory flavors from the pineapple and soy sauce create a delightful contrast that pleases the palate. Additionally, this sheet pan Hawaiian chicken recipe can be prepared in under 40 minutes, allowing you to enjoy a delicious meal without spending too much time in the kitchen. The recipe is also adaptable; you can include your favorite vegetables for added nutrition. Finally, it’s a family-friendly dish that even picky eaters will enjoy!

Ingredients for Hawaiian Chicken Sheet Pan

Gather these items:

• 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)
• ⅓ cup low-sodium soy sauce
• ¼ cup pineapple juice
• 3 tbsp honey (or brown sugar)
• 2 tbsp rice vinegar (or apple cider vinegar)
• 1 tbsp cornstarch + 2 tbsp water (optional)

How to Make Hawaiian Chicken Sheet Pan Step-by-Step

1. Step 1: Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper.
2. Step 2: Spread the chicken pieces, bell peppers, onion wedges, and pineapple chunks on the prepared sheet pan.
3. Step 3: Drizzle with olive oil and season with garlic, salt, pepper, paprika, and chili flakes; toss to coat.
4. Step 4: Roast in the oven for 20–25 minutes, flipping halfway through, until chicken reaches an internal temperature of 165°F (74°C).
5. Step 5: While baking, whisk together soy sauce, pineapple juice, honey, and rice vinegar in a saucepan and bring to a simmer for 3–4 minutes. Stir in cornstarch slurry if desired.
6. Step 6: Once cooked, drizzle the sauce over the chicken and veggies or serve on the side.
7. Step 7: Garnish with sesame seeds or sliced green onions before serving.

Pro Tips for the Perfect Hawaiian Chicken Sheet Pan

Keep these in mind:

• Make sure to cut the chicken into uniform pieces for even cooking.
• If you want a thicker sauce, add the cornstarch slurry while simmering.
• Always flip the chicken and veggies halfway through cooking for the best results.
• Experiment with different vegetables like snap peas or carrots for variety.

Best Ways to Serve Hawaiian Chicken Sheet Pan

Here are a few ideas to enhance your meal:

• Serve it over steamed rice or quinoa for a filling meal.
• Pair with a fresh salad for a balanced dinner.
• Use leftovers in wraps or sandwiches for a tasty lunch option.

How to Store and Reheat Hawaiian Chicken Sheet Pan

To store leftovers, place them in an airtight container and refrigerate for up to 3 days. When ready to reheat, simply pop it back in the oven or microwave until hot. This is perfect for meal prep, as you can enjoy this dish multiple times throughout the week!

Frequently Asked Questions About Hawaiian Chicken Sheet Pan

What’s the secret to perfect Hawaiian Chicken Sheet Pan?

The secret lies in marinating the chicken in the sauce for at least 30 minutes before cooking, which infuses it with flavor. Adjusting the seasoning to your taste also enhances the dish.

Can I make Hawaiian Chicken Sheet Pan ahead of time?

Yes, you can prepare the ingredients the night before and keep them in the fridge. Just assemble everything on the sheet pan and bake when you’re ready to eat.

How do I avoid common mistakes with Hawaiian Chicken Sheet Pan?

To prevent dry chicken, make sure not to overcook it. Use a meat thermometer to check for an internal temperature of 165°F (74°C). Also, don’t overcrowd the pan to allow for even roasting.

Variations of Hawaiian Chicken Sheet Pan You Can Try

For a twist on the classic recipe, consider these variations:

• Substitute chicken with shrimp for a seafood version.
• Add broccoli or snap peas for extra crunch and nutrition.
• Try different sauces like teriyaki for a distinct flavor.

For more delicious recipes, check out Spaghetti with Garlic and Oil or Mediterranean Chickpea Salad. If you’re interested in meal prep tips, visit The Joy of Vegetable Gardening.

Hawaiian Chicken Sheet Pan: 7 Reasons to Love This Dish

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A quick and easy Hawaiian Chicken Sheet Pan recipe filled with juicy chicken, vibrant veggies, and zesty pineapple goodness, perfect for a hassle-free dinner.

• Author: Robert
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Sheet Pan
• Cuisine: Hawaiian
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• 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)
• ⅓ cup low-sodium soy sauce
• ¼ cup pineapple juice
• 3 tbsp honey (or brown sugar)
• 2 tbsp rice vinegar (or apple cider vinegar)
• 1 tbsp cornstarch + 2 tbsp water (optional)

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Instructions

1. Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper.
2. Spread the chicken pieces, bell peppers, onion wedges, and pineapple chunks on the prepared sheet pan.
3. Drizzle with olive oil and season with garlic, salt, pepper, paprika, and chili flakes; toss to coat.
4. Roast in the oven for 20–25 minutes, flipping halfway through, until chicken reaches an internal temperature of 165°F (74°C).
5. While baking, whisk together soy sauce, pineapple juice, honey, and rice vinegar in a saucepan and bring to a simmer for 3–4 minutes. Stir in cornstarch slurry if desired.
6. Once cooked, drizzle the sauce over the chicken and veggies or serve on the side.
7. Garnish with sesame seeds or sliced green onions before serving.

Notes

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 14g
• Sodium: 850mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 37g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 75mg