Ever tasted a dish that instantly transports you to a tropical paradise?
Imagine the vibrant colors and intoxicating scents wafting from your kitchen as you bake up a delicious Hawaiian Chicken Sheet Pan dinner. This dish isn’t just any meal; it’s a quick, one-pan wonder that combines juicy chicken, sweet pineapple, and colorful peppers in a sweet-savory glaze. Perfect for busy weeknights or impressing weekend guests, it’s bound to become a family favorite!
Why make this recipe
Who doesn’t love an easy cleanup after a big meal? With this Hawaiian Chicken Sheet Pan, you’ll have just one pan to wash after devouring a feast. But that’s not all! This dish is also affordable and totally family-friendly. Plus, let’s be real: who can resist the sweet and savory combo of honey and soy sauce? Bring on the flavor party!
Ingredients:
You don’t need fancy stuff — just these basics!
- 1 ½ lbs 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 for thickening)
Directions:
Let’s get cooking! Just follow these simple steps:
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
- On the pan, spread out the chicken, bell peppers, onion, and pineapple.
- Drizzle with olive oil, garlic, salt, pepper, paprika, and optional chili flakes. Toss to coat evenly.
- Roast for 20–25 minutes, flipping halfway until the chicken hits an internal temperature of 165°F (74°C).
- While it’s baking, in a saucepan, whisk together soy sauce, pineapple juice, honey, and vinegar. Simmer for 3–4 minutes. If you want it thicker, add the cornstarch slurry and cook until glossy.
- Once everything’s done, drizzle the sauce over your chicken and veggies or serve it on the side. Optionally garnish with sesame seeds or sliced green onions.
How to make Hawaiian Chicken Sheet Pan (Overview)
Making this dish is a breeze! Start by chopping and prepping your ingredients; you’ll have a colorful array of veggies in no time. Spread everything out on your sheet pan, season, and let your oven do the magic. Don’t forget to whisk up that tasty sauce while it’s baking—you’ll want every bite packed with flavor! Pro tip: Don’t skip toasting the garlic; it makes all the difference!
How to serve Hawaiian Chicken Sheet Pan
Serve your Hawaiian Chicken Sheet Pan with a side of fluffy rice or over quinoa for a nutty twist. Picture this: bright yellows and reds from the peppers, golden chicken, and juicy pineapple all drizzled in that lip-smacking sauce. The sweet aroma will fill your kitchen, making it hard to resist diving right in! Bonus points if you throw on some sesame seeds for a little crunch.
How to store Hawaiian Chicken Sheet Pan
In terms of storage, this dish can happily chill in the fridge for up to 4 days. Need to save it for later? Just pop it in the freezer, and it’ll be good for up to 3 months. When you’re ready to enjoy, simply reheat it in the oven or microwave until warmed through. Easy peasy!
Tips to make Hawaiian Chicken Sheet Pan
- Timing is everything: Start the sauce while the chicken is roasting to maximize flavors.
- Veggie swaps: Got some zucchini or snap peas lying around? Toss them in for added crunch!
- Don’t skimp on the pineapple: The sweetness from the pineapple balances out the savory notes beautifully.
- Make it spicy: If you like the heat, increase those chili flakes or add sriracha to your sauce.
Variation
Feeling adventurous? You can easily make a vegan version using tofu or chickpeas instead of chicken. Add a splash of lime juice for a tangy twist or switch the pineapple for mango if you’re looking to experiment with flavors!
FAQs
Can I use frozen chicken?
Absolutely! Just thaw it first or adjust your cooking time accordingly.
What can I substitute for honey?
Brown sugar works great! Use a 1:1 ratio for a similar sweetness.
Can I make this ahead of time?
Yes! You can prep your veggies and chicken in advance—just store them in the fridge until it’s baking time.
📌 Pin this recipe for your next cozy dinner night!
Hawaiian Chicken Sheet Pan Dinner
Ingredients
Method
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
- On the pan, spread out the chicken, bell peppers, onion, and pineapple.
- Drizzle with olive oil, garlic, salt, pepper, paprika, and optional chili flakes. Toss to coat evenly.
- Roast for 20–25 minutes, flipping halfway until the chicken hits an internal temperature of 165°F (74°C).
- While it’s baking, in a saucepan, whisk together soy sauce, pineapple juice, honey, and vinegar. Simmer for 3–4 minutes. If you want it thicker, add the cornstarch slurry and cook until glossy.
- Once everything’s done, drizzle the sauce over your chicken and veggies or serve it on the side. Optionally garnish with sesame seeds or sliced green onions.