Hawaiian Chicken Sheet Pan

Why You’ll Love This Recipe

This Hawaiian Chicken Sheet Pan is a flavorful, easy, and healthy one-pan meal that combines juicy chicken, sweet pineapple, and colorful bell peppers in a tangy, savory sauce. Perfect for busy weeknights, this recipe requires minimal prep and cleanup while delivering a delicious tropical-inspired dinner. Serve it over rice or quinoa for a complete meal!

Ingredients

• 1 ½ lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 cup pineapple chunks (fresh or canned, drained)
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• ½ red onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and black pepper to taste

For the Hawaiian Sauce:

• ½ cup pineapple juice
• ¼ cup soy sauce
• 2 tablespoons honey
• 1 tablespoon ketchup
• 1 teaspoon grated ginger
• 1 clove garlic, minced
• 1 teaspoon cornstarch (mixed with 1 tablespoon water)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Make the Sauce: In a small saucepan, whisk together pineapple juice, soy sauce, honey, ketchup, ginger, and garlic over medium heat. Once simmering, add the cornstarch slurry and stir until the sauce thickens. Remove from heat.
3. Season the Chicken & Vegetables: In a large bowl, toss chicken, pineapple, bell peppers, and red onion with olive oil, garlic powder, paprika, salt, and black pepper.
4. Bake: Spread the mixture evenly on the baking sheet and roast for 20-25 minutes, flipping halfway through, until the chicken is fully cooked and the vegetables are tender.
5. Toss with Sauce: Remove from the oven and drizzle the prepared Hawaiian sauce over the chicken and vegetables. Toss to coat evenly.
6. Serve: Garnish with sesame seeds and chopped green onions if desired. Serve over rice or quinoa.

Servings and Timing

• Servings: 4
• Preparation Time: 10 minutes
• Cooking Time: 25 minutes
• Total Time: 35 minutes

Variations

• Spicy Kick: Add red pepper flakes or sriracha for some heat.
• Vegetarian Option: Substitute chicken with tofu or chickpeas.
• Crunchy Topping: Sprinkle crushed macadamia nuts or cashews before serving.
• Different Protein: Try using shrimp or pork instead of chicken.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: Freeze cooked chicken and vegetables for up to 2 months. Thaw in the fridge before reheating.
• Reheating: Warm in the oven at 350°F (175°C) for 10 minutes or microwave for 1-2 minutes.

FAQs

1. Can I use canned pineapple?

Yes, just make sure to drain the juice before using the chunks.

2. What can I serve this with?

It pairs well with steamed rice, quinoa, or noodles.

3. Can I make this dish ahead of time?

Yes! Prep the ingredients and sauce in advance, then bake when ready.

4. How do I make this gluten-free?

Use gluten-free soy sauce or coconut aminos instead of regular soy sauce.

5. Can I use frozen chicken?

Yes, but thaw it completely before cooking for even results.

6. How do I make the sauce thicker?

If you want a thicker glaze, add a little extra cornstarch slurry while cooking.

7. Can I cook this on the stovetop instead?

Yes! Sauté the chicken and veggies in a large pan until cooked through, then toss with the sauce.

8. Can I add more vegetables?

Absolutely! Try adding zucchini, snap peas, or carrots.

9. How do I prevent the chicken from drying out?

Use chicken thighs instead of breasts for juicier results, and don’t overbake.

10. Can I grill this recipe instead?

Yes! Thread the chicken, pineapple, and veggies onto skewers and grill over medium-high heat, brushing with the sauce.

Conclusion

This Hawaiian Chicken Sheet Pan recipe is an easy, delicious, and healthy dinner option with minimal cleanup. The sweet and tangy sauce perfectly complements the tender chicken and roasted veggies, making it a family favorite. Try it tonight for a taste of the tropics!

Hawaiian Chicken Sheet Pan

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• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Dinner, One-Pan Meal
• Method: Oven-Baked
• Cuisine: Hawaiian, Asian-Inspired
• Diet: Gluten Free

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Description

• This Hawaiian Chicken Sheet Pan is a quick and healthy one-pan meal loaded with juicy chicken, sweet pineapple, and colorful bell peppers, all tossed in a tangy homemade sauce. It’s an easy and delicious weeknight dinner with minimal cleanup! Serve it over rice or quinoa for a complete tropical-inspired meal.

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Ingredients

For the Chicken and Vegetables:

• 1 ½ lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 cup pineapple chunks (fresh or canned, drained)
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• ½ red onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and black pepper to taste

For the Hawaiian Sauce:

• ½ cup pineapple juice
• ¼ cup soy sauce (or coconut aminos for a gluten-free option)
• 2 tablespoons honey
• 1 tablespoon ketchup
• 1 teaspoon grated ginger
• 1 clove garlic, minced
• 1 teaspoon cornstarch (mixed with 1 tablespoon water)

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Instructions

• 1. Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Make the Sauce: In a small saucepan over medium heat, whisk together pineapple juice, soy sauce, honey, ketchup, ginger, and garlic. Once simmering, add cornstarch slurry and stir until thickened. Remove from heat.
  3. Season the Chicken & Vegetables: In a large bowl, toss chicken, pineapple, bell peppers, and red onion with olive oil, garlic powder, paprika, salt, and black pepper.
  4. Bake: Spread everything evenly on the baking sheet and roast for 20-25 minutes, flipping halfway through, until the chicken is fully cooked and the vegetables are tender.
  5. Toss with Sauce: Remove from the oven and drizzle the prepared Hawaiian sauce over the chicken and vegetables. Toss to coat evenly.
  6. Serve: Garnish with sesame seeds and chopped green onions if desired. Serve over rice or quinoa.

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Notes

• For extra caramelization: Broil for 2-3 minutes at the end of baking.
• For a thicker sauce: Add extra cornstarch slurry and simmer for another minute.
• For a lower-sugar version: Reduce honey and use unsweetened pineapple juice.