Hawaiian Chicken Sheet Pan

Hawaiian Chicken Sheet Pan

There’s something undeniably heartwarming about the aromas wafting through the kitchen as you roast a colorful sheet pan full of tender chicken, sweet pineapple, and vibrant bell peppers. This Hawaiian Chicken Sheet Pan is not only a feast for the eyes but also a reminder of sunny days spent in paradise, enjoying the sweet and savory flavors of the islands. Whether you’re looking for an easy weeknight dinner or a crowd-pleasing dish for your next family gathering, this recipe hits all the right notes. The golden chicken pieces, juicy pineapple chunks, and crisp veggies come together in a wonderfully cozy one-pan meal.

This is one you’ll definitely want to pin for later!

Why You’ll Love This Recipe

• Quick and easy preparation — perfect for an effortless weeknight dinner.
• Family-friendly flavors that even the pickiest eaters will love.
• A one-pan meal means minimal clean-up – more time for cozy family moments!
• Packed with fresh ingredients, making it a healthy choice for any night.
• A delightful balance of sweet, savory, and a hint of spice for that Hawaiian twist.

Gather These Simple Ingredients

To create this delightful dish, you’ll need the following 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)

For the 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)

How to Make Hawaiian Chicken Sheet Pan

Let’s make it together!

1. Prep the Oven & Pan: Preheat your 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 out the chicken pieces, red bell pepper, yellow bell pepper, onion, and pineapple.

3. Drizzle with Seasonings: Drizzle everything with olive oil and sprinkle over the minced garlic, salt, black pepper, paprika, and chili flakes (if using). Toss everything gently to coat evenly.

4. Bake: Roast the pan in the preheated oven for 20–25 minutes, flipping halfway through, until the chicken is fully cooked (165°F / 74°C internal temperature).

5. Make the Sauce: While the chicken and veggies are baking, whisk together the soy sauce, pineapple juice, honey, and vinegar in a saucepan. Bring it to a gentle simmer and cook for about 3–4 minutes. If you prefer a thicker sauce, stir in the cornstarch slurry and cook until glossy.

6. Finish: Once the chicken and veggies are cooked, drizzle the homemade sauce over everything (or serve on the side for dipping). For a touch of extra flavor, garnish with sesame seeds or sliced green onions if desired.

Delicious Variations to Try

• Switch Up the Protein: Replace the chicken with turkey breast or shrimp for a different yet equally delicious twist.
• Add More Veggies: Streamline the nutrition by tossing in additional colorful veggies like zucchini, carrots, or snap peas for crunch and sweetness.
• Sweet & Spicy: Up the ante with a splash of sriracha in your sauce for a zesty kick that warms the heart.
• Bowl It Up: Serve over fluffy rice or quinoa for a more filling meal, soaking up all those incredible flavors.

Chef Emma’s Helpful Tips

• Make-Ahead: This dish can be prepped the night before. Chop your veggies and marinate the chicken in the sauce in the fridge overnight for even more robust flavors.
• Ingredient Swaps: Use different bell pepper colors or experiment with your favorite seasonal veggies to keep it fresh!
• Storage Suggestions: Store leftovers in an airtight container in the fridge for up to 3 days, making it a great option for meal prep!
• Slicing Tricks: When cutting the chicken, consider slicing against the grain for maximum tenderness.

What’s Inside – Nutrition Breakdown

• Serving Size: 1 serving
• Calories: 350
• Carbohydrates: 30g
• Sugars: 18g
• Fat: 10g
• Protein: 32g
• Sodium: 700mg

Frequently Asked Questions

Can I make this ahead?
Absolutely! You can marinate the chicken and prep the veggies the night before for an easy weeknight dinner.

Can I use different ingredients?
Feel free to swap out chicken for another protein or choose different vegetables based on your preferences!

How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days, perfect for reheating!

How long does it last?
When stored properly, leftovers can be enjoyed for 3 days in the fridge.

Wrapping It Up

This Hawaiian Chicken Sheet Pan embodies all the warmth and joy of comfort food while being easy to whip up any night of the week. With vibrant colors, tropical flavors, and a delightful sauce, it’s sure to become a favorite at your dining table. Save this Hawaiian Chicken Sheet Pan to your dinner ideas board so it’s ready when you need a cozy treat!