Hawaiian Chicken Sheet Pan
When I think of cozy dinners, I picture vibrant colors, fragrant aromas, and the sound of laughter filling my kitchen. One dish that always brings back sweet memories of summer barbecues and family gatherings is my Hawaiian Chicken Sheet Pan. With its succulent chicken, juicy pineapple, and colorful bell peppers, this recipe transports me to the sunny shores of Hawaii, even if I’m just cooking in my tiny kitchen. It’s the kind of comforting meal that makes busy weeknights feel festive and special. If you’re looking for an easy weeknight dinner that’s bursting with flavor, this is the dish you’ll want to pin for later!
Why You’ll Love This Recipe
- Quick and easy cleanup! With everything cooked on one pan, you’ll save time on dishes.
- A feast for the senses! The combination of sweet pineapple and savory chicken is simply irresistible.
- Family-friendly flavors! Everyone will enjoy this vibrant and filling meal.
- Perfect for meal prep! Make a large batch for quick lunches throughout the week.
- Freezable leftovers! Save any extras for a cozy meal later on.
What You’ll Need
Gather These Simple 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
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 prepared pan, spread the chicken, bell peppers, onion, and pineapple chunks into an even layer. Drizzle with olive oil, then sprinkle with garlic, salt, pepper, paprika, and chili flakes. Toss everything together to coat evenly.
Bake: Roast in the preheated oven for 20–25 minutes, flipping the mixture halfway through, until the chicken is fully cooked (165°F / 74°C internal temperature).
Make the sauce: While your ingredients are baking, whisk together the soy sauce, pineapple juice, honey, and vinegar in a saucepan. Heat it over medium heat and let it simmer for 3–4 minutes. If you prefer a thicker sauce, stir in the cornstarch slurry and cook until it becomes glossy.
Finish: Once the chicken and veggies are done baking, drizzle the sauce over the top or serve it on the side for dipping. For an extra touch, garnish with sesame seeds or sliced green onions if desired.
Variations & Creative Twists
- Add a splash of coconut milk for a creamier, tropical twist.
- Swap in your favorite vegetables, like snap peas or zucchini, for a colorful medley.
- Toss in some cooked rice or quinoa before serving for a heartier meal.
- Substitute tofu for chicken to create a delicious vegetarian option!
Chef Emma’s Helpful Tips
- Make-ahead advice: You can marinate the chicken for a few hours (or overnight) in the sauce to deepen the flavor.
- Ingredient swaps: Pineapple can be swapped for mango or peaches for a fruity variation.
- Slicing tricks: For easier slicing, freeze the chicken breasts for 15-20 minutes before cutting. This firms them up for more precise pieces!
- Storage suggestions: Leftovers can be stored in an airtight container in the fridge for up to 3 days, or you can freeze them for a delightful meal later on.
Nutrition Information per Serving
- Serving Size: 1/4 of the recipe
- Calories: 310
- Carbohydrates: 26g
- Sugar: 11g
- Fat: 9g
- Protein: 32g
- Sodium: 740mg
Frequently Asked Questions
- Can I make this ahead? Yes! You can prepare the chicken and vegetables a day in advance and store them in the fridge until it’s time to bake.
- Can I use different ingredients? Absolutely! Feel free to swap the veggies and protein depending on what you have on hand.
- How do I store leftovers? Store any leftover Hawaiian Chicken Sheet Pan in an airtight container in the fridge for up to 3 days.
- How long does it last? When frozen, leftovers can last up to 3 months. Just thaw overnight in the fridge before reheating!
Wrapping It Up
This Hawaiian Chicken Sheet Pan is more than just a meal; it’s a celebration of vibrant flavors and the warmth of home-cooked goodness. Perfect for those busy days when you need something quick yet delicious, this recipe will always bring a little slice of tropical paradise into your week. Save this recipe to your Pinterest board so it’s ready when you need a cozy treat!
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Hawaiian Chicken Sheet Pan
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A delightful sheet pan dinner featuring succulent chicken, juicy pineapple, and colorful bell peppers, perfect for busy weeknights and family gatherings.
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)
- 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 (to thicken, optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
- Spread the chicken, bell peppers, onion, and pineapple chunks into an even layer on the prepared pan. Drizzle with olive oil, then sprinkle with garlic, salt, pepper, paprika, and chili flakes. Toss everything together to coat evenly.
- Roast in the preheated oven for 20–25 minutes, flipping the mixture halfway through, until the chicken is fully cooked (165°F / 74°C internal temperature).
- Whisk together the soy sauce, pineapple juice, honey, and vinegar in a saucepan while baking. Heat it over medium heat and let it simmer for 3–4 minutes. If you prefer a thicker sauce, stir in the cornstarch slurry and cook until it becomes glossy.
- Drizzle the sauce over the top once the chicken and veggies are done baking or serve it on the side for dipping. Garnish with sesame seeds or sliced green onions if desired.
Notes
You can marinate the chicken for a few hours or overnight in the sauce to deepen the flavor. Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 11g
- Sodium: 740mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 80mg
