Hawaiian Chicken Sheet Pan

why make this recipe

Hawaiian Chicken Sheet Pan is a fun and easy meal that brings the taste of the islands right to your kitchen. It is colorful, full of bright flavors, and great for busy weeknights. This recipe lets you cook everything on one pan, saving you time on cleanup. Plus, using fresh pineapple gives it a sweet and tangy taste everyone will love!

how to make Hawaiian Chicken Sheet Pan

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)
• 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)

Directions

1. 
   

   Prep the oven & pan: Preheat the 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, bell peppers, onion, and pineapple. Drizzle with olive oil, garlic, salt, pepper, paprika, and chili flakes. Toss everything to coat evenly.

   
   
3. 
   

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

   
   
4. 
   

   Make the sauce: While the chicken and veggies are baking, whisk together soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer for 3–4 minutes. If you like a thicker sauce, stir in the cornstarch slurry and cook until glossy.

   
   
5. 
   

   Finish: Once the chicken and veggies are done, drizzle the sauce over the top (or serve it on the side for dipping). Garnish with sesame seeds or sliced green onions if desired.

   
   

how to serve Hawaiian Chicken Sheet Pan

Serve the Hawaiian Chicken Sheet Pan hot, right from the oven. It goes well with a side of steamed rice or a fresh salad. You can also serve extra sauce on the side for those who want a little more flavor.

how to store Hawaiian Chicken Sheet Pan

To store leftovers, place the cooled chicken and veggies in an airtight container. Keep it in the refrigerator for up to 3 days. You can reheat it in the oven or microwave before serving again.

tips to make Hawaiian Chicken Sheet Pan

• Cut the chicken and veggies into similar sizes for even cooking.
• Use fresh pineapple for the best flavor, but canned works fine too.
• Feel free to add other vegetables like broccoli or snap peas for variety.
• If you like heat, increase the chili flakes or add a dash of hot sauce to the sauce.

variation

You can easily switch up this recipe by using different proteins like shrimp or tofu. You can also try different vegetables based on what you have at home.

FAQs

1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken. Just make sure to thaw it completely before cooking.

2. Can I make this recipe ahead of time?
Yes, you can prep the chicken and veggies and store them in the fridge for up to a day before baking.

3. What can I substitute for honey?
You can use brown sugar or maple syrup instead of honey for a similar sweetness in the sauce.

Hawaiian Chicken Sheet Pan

Print Recipe

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A fun and easy sheet pan meal featuring tender chicken, colorful vegetables, and sweet pineapple, perfect for busy weeknights.

• Total Time: 40 minutes
• Yield: 4 servings 1x

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 (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)

Instructions

1. Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
2. Spread out the chicken, bell peppers, onion, and pineapple on the pan. Drizzle with olive oil, garlic, salt, pepper, paprika, and chili flakes. Toss everything to coat evenly.
3. Roast in the oven for 20–25 minutes, flipping halfway through, until the chicken is fully cooked (165°F / 74°C internal temperature).
4. Whisk together soy sauce, pineapple juice, honey, and vinegar in a saucepan while the chicken and veggies are baking. Simmer for 3–4 minutes. If you like a thicker sauce, stir in the cornstarch slurry and cook until glossy.
5. Drizzle the sauce over the top once the chicken and veggies are done (or serve it on the side for dipping). Garnish with sesame seeds or sliced green onions if desired.

Notes

Cut the chicken and veggies into similar sizes for even cooking. Use fresh pineapple for the best flavor. Feel free to add other vegetables like broccoli or snap peas.

• Author: aymane-mouraigmail-com-2
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Hawaiian
• Diet: None

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 15g
• Sodium: 800mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 70mg

Keywords: Hawaiian chicken, sheet pan dinner, easy chicken recipe, quick weeknight meal