Name: Hawaiian Chicken Sheet Pan
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Hawaiian
Ingredients: 1.5 lbs boneless, skinless chicken breasts cut into 1-inch cubes; 1 large red bell pepper cut into 1-inch pieces; 1 large green bell pepper cut into 1-inch pieces; 1 large red onion cut into 1-inch wedges; 20 oz canned pineapple chunks in juice drained; 1/4 cup soy sauce or tamari for gluten-free; 2 tbsp honey; 1 tbsp rice vinegar; 1 tbsp sesame oil; 2 cloves garlic minced; 1 tsp fresh ginger grated; 1/2 tsp red pepper flakes optional, for heat; 2 green onions sliced, for garnish; sesame seeds for garnish; cooked rice or quinoa for serving

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Hawaiian Chicken Sheet Pan is a vibrant, one-pan wonder that embodies the tropical flavors of the islands. With tender chicken pieces, bright bell peppers, and sweet pineapple, this dish is a melody of textures and tastes that make it utterly irresistible. It’s not just a meal; it’s an experience that transports you straight to a sunny Hawaiian beach. The colorful ingredients tell a story of warmth and joy, which is perfect for gatherings around the dinner table or simply a weeknight meal.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Hawaiian Chicken Sheet Pan
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Hawaiian Chicken Sheet Pan

Having first discovered the magic of a sheet pan dinner during a particularly busy week, I’ve come to appreciate how effortlessly this dish comes together. In just about 35 minutes, you can create a flavorful feast that’s not only easy but also budget-friendly. Trust me—this is one of those recipes that will quickly become a go-to favorite in your home. Let’s dive into this easy-to-make Hawaiian Chicken Sheet Pan that’s sure to bring smiles to your family!

Why You’ll Love This Recipe

Simple & Quick: Just 10 minutes of prep and 35 minutes in the oven means dinner is done in no time!
Irresistible Flavor: The harmonization of sweet pineapple, tender chicken, and crisp vegetables creates a taste that’s a crowd-pleaser.
Eye-Catching Appeal: Serve this colorful dish and watch your friends and family gather around, drawn in by its vibrant hues.
Flexible Serving: Perfect for weeknight dinners, potlucks, or casual gatherings. You could even enjoy it as meal prep!
Diet-Friendly Options: Easily make this gluten-free with tamari and substitute veggies based on your preference.

Ingredients You’ll Need

1.5 lbs boneless, skinless chicken breasts: Cut into 1-inch cubes for even cooking; chicken thighs can be a flavorful alternative.
1 large red bell pepper: Adds sweetness and color; feel free to swap with orange or yellow bell peppers.
1 large green bell pepper: Provides a slight bitterness that balances the sweetness of the dish.
1 large red onion: Cut into wedges, it caramelizes beautifully while adding depth of flavor.
20 oz canned pineapple chunks in juice, drained: Gives that quintessential Hawaiian sweetness; fresh pineapple can be used for a more vibrant flavor.
1/4 cup soy sauce or tamari: This forms the base of the sauce; tamari is a great gluten-free alternative.
2 tbsp honey: Acts as a natural sweetener; maple syrup can serve as a vegan substitute.
1 tbsp rice vinegar: Offers a tangy counterpoint to the sweet ingredients.
1 tbsp sesame oil: Adds a nutty flavor; you can use olive oil if that’s what you have on hand.
2 cloves garlic, minced: Infuses the dish with beloved garlic aroma.
1 tsp fresh ginger, grated: Provides warmth and zest, enhancing the overall flavor profile.
1/2 tsp red pepper flakes (optional): For those who enjoy a little heat in their meal.
2 green onions, sliced: Perfect for garnishing, adding a fresh crunch.
Sesame seeds for garnish: Brings a delightful crunch and elevates presentation.
Cooked rice or quinoa for serving: A satisfying base that soaks up all those delicious juices.

How to Make Hawaiian Chicken Sheet Pan

Preheat the oven: Set your oven to 400°F (200°C). This high temperature helps achieve a beautiful roast on both the chicken and veggies.

Prepare the sauce: In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 2 minced garlic cloves, 1 teaspoon grated ginger, and 1/2 teaspoon red pepper flakes (if using). The combination of soy and honey creates a sweet-savory glaze that enhances all the ingredients.

Combine the ingredients: Place 1.5 lbs cubed chicken, 1 large red bell pepper (cut into 1-inch pieces), 1 large green bell pepper (cut into 1-inch pieces), 1 large red onion (cut into wedges), and the drained 20 oz canned pineapple chunks on the prepared baking sheet. Pour your delightful sauce over the top and toss everything together until evenly coated.

Spread it out: Arrange the chicken and vegetables in a single layer on the baking sheet. Avoid crowding the pan too much, as this will steam instead of roast your chicken and veggies. If you need more space, consider using two pans—it’s worth the effort for that perfect roast!

Bake away: Slide your sheet pan into the oven and bake for 20-25 minutes. You’re looking for the chicken to be cooked through (reaching an internal temperature of 165°F) and the vegetables to be tender with a slight caramelization.

Garnish and serve: Once baked, remove the pan and let it rest for a few minutes. This waiting time allows the flavors to settle in. Garnish with sliced green onions and sesame seeds, then serve warm over fluffy rice or quinoa to soak up all those delicious flavors.

Storing & Reheating

Leftover Hawaiian Chicken Sheet Pan can be easily stored in an airtight container in the fridge for up to 4 days. To freeze, let it cool completely before transferring to freezer-safe containers; it will last for about 3 months. When you’re ready to enjoy your leftovers, simply reheat in the oven at 350°F (175°C) for about 15-20 minutes until heated through. You may notice that the texture changes slightly, but a splash of soy sauce or a drizzle of fresh sesame oil can help refresh those flavors.

Chef’s Helpful Tips

Avoid overcrowding: Make sure you give each piece enough space on the baking sheet—it promotes even cooking!
Marinate for flavor: If you have time, marinate the chicken in the sauce for 30 minutes to an hour before baking for deeper flavors.
Check doneness: Use a meat thermometer to check that your chicken reaches 165°F for safe consumption.
Mix and match: Feel free to swap out vegetables based on what you have on hand or prefer; this recipe is wonderfully versatile!
Generous with garnishes: Don’t skip the sesame seeds and green onions—they add a delightful crunch and fresh flavor that brightens the dish.

Hawaiian Chicken Sheet Pan is a fantastic combination of convenience, flavor, and presentation that everyone will love. With just a few simple ingredients, you can create a mouthwatering meal that can easily be tailored to your tastes. Whether you’re making it for a family dinner or a casual gathering, it’s bound to impress. Embrace the flavors of the islands and let this dish become a staple in your kitchen.

Recipe FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs will add a bit more flavor and moisture to your dish, making for a deliciously tender result. Just remember to adjust the cooking time slightly if needed, as thighs may take a few minutes longer to cook.

What can I substitute for the soy sauce?

If you’re looking for a gluten-free option, tamari is the best substitute. You could also use coconut aminos for a low-sodium alternative that offers a similar flavor profile.

Can I add other vegetables?

Yes! This recipe is very versatile. You can add sliced carrots, broccoli, snap peas, or even zucchini—just ensure they’re cut to similar sizes for even cooking.

How do I adjust the spice level?

Simply add or reduce the red pepper flakes to your taste. If you want a milder version, you can skip them altogether. Conversely, feel free to throw in some sliced jalapeños for an extra kick!

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Hawaiian Chicken Sheet Pan

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Author: Anna
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Dishes
Method: Baking
Cuisine: Hawaiian

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Description

This Hawaiian Chicken Sheet Pan features tender chicken, vibrant veggies, and sweet pineapple, all drizzled with a savory sauce. It’s a quick, flavorful meal that the whole family will love!

Ingredients

Scale

1.5 lbs boneless, skinless chicken breasts cut into 1-inch cubes
1 large red bell pepper cut into 1-inch pieces
1 large green bell pepper cut into 1-inch pieces
1 large red onion cut into 1-inch wedges
20 oz canned pineapple chunks in juice drained
1/4 cup soy sauce or tamari for gluten-free
2 tbsp honey
1 tbsp rice vinegar
1 tbsp sesame oil
2 cloves garlic minced
1 tsp fresh ginger grated
1/2 tsp red pepper flakes optional, for heat
2 green onions sliced, for garnish
sesame seeds for garnish
cooked rice or quinoa for serving

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Instructions

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
In a small bowl, whisk together all the sauce ingredients: soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes (if using).
Place the chicken, bell peppers, red onion, and drained pineapple chunks on the prepared baking sheet. Pour the sauce over the top and toss everything together until evenly coated.
Spread the chicken and vegetables in a single layer on the baking sheet, ensuring not to overcrowd to prevent steaming. Use two pans if necessary.
Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
Remove from the oven and let it rest for a few minutes. Garnish with sliced green onions and sesame seeds. Serve warm over rice or quinoa.