Hawaiian Chicken Sheet Pan

Why Make This Recipe

Hawaiian Chicken Sheet Pan is a wonderful and easy recipe that brings a tropical touch to your dinner table. This dish combines juicy, tender chicken with colorful bell peppers, sweet pineapple, and a flavorful sauce. It’s a one-pan meal, which means less mess and easy cleanup, making it perfect for busy weeknights. The combination of flavors will transport you straight to the islands, and your family will love the vibrant taste. Not to mention, it’s healthy too, packed with protein and veggies!

How to Make Hawaiian Chicken Sheet Pan

Creating delicious Hawaiian Chicken Sheet Pan is simple and enjoyable. You can prepare all the ingredients in just a few minutes, and the baking process does most of the work. Here’s a breakdown of the steps, so you’ll know exactly how to make this delightful dish.

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:

Prep the Oven & Pan

First, you’ll want to prepare your oven and pan. Start by preheating your oven to 400°F (200°C). This temperature is perfect for roasting and will help your chicken cook evenly and become golden brown.

Next, line a large sheet pan with parchment paper or lightly grease it. Using parchment paper can help prevent sticking and makes cleanup a breeze.

Assemble Ingredients

Now, it’s time to assemble your ingredients. On the prepared pan, spread out the chicken pieces evenly. Then, add the chopped bell peppers, red onion, and fresh pineapple chunks. The colors of the bell peppers and pineapple will make your dish look as good as it tastes!

Drizzle the mixture with 2 tablespoons of olive oil. Then, add the minced garlic, salt, black pepper, paprika, and chili flakes (if you’re using them). Toss everything together using your hands or a spatula to ensure all the ingredients are coated evenly with the oil and seasonings.

Bake

Once everything is well mixed, place the pan in your preheated oven. Roast the chicken and veggies for about 20 to 25 minutes. Halfway through cooking, flip everything over to ensure even cooking. You’ll want to check that the chicken reaches an internal temperature of 165°F (74°C). This step is crucial for food safety!

Make the Sauce

While the chicken and veggies are baking, you can whip up the sauce. In a saucepan, combine the low-sodium soy sauce, pineapple juice, honey, and rice vinegar. Cook the mixture over medium heat and whisk it together until it is smooth.

Allow the sauce to simmer for about 3 to 4 minutes. Keep an eye on it, and if you’d like it to be thicker, stir in a cornstarch slurry made from 1 tablespoon of cornstarch mixed with 2 tablespoons of water. Continue cooking until the sauce is glossy.

Finish

When the chicken and vegetables are fully cooked and beautifully roasted, remove the pan from the oven. Drizzle the prepared sauce over the top or serve it on the side for dipping. For a decorative touch and extra flavor, you can also garnish your dish with sesame seeds or sliced green onions if desired.

How to Serve Hawaiian Chicken Sheet Pan

Serving Hawaiian Chicken Sheet Pan is as effortless as making it. This dish can be served directly on the sheet pan or plated individually. It pairs wonderfully with steamed rice or quinoa, allowing you to soak up the delicious sauce. You can also serve it alongside a fresh green salad for a complete meal. On a warm day, a side of coleslaw can enhance the tropical vibes.

If you have leftovers, store them in an airtight container in the fridge for a quick reheatable meal during the week. Just don’t be surprised if everyone goes back for seconds!

How to Store Hawaiian Chicken Sheet Pan

Storing leftover Hawaiian Chicken Sheet Pan is straightforward. Allow the leftovers to cool down to room temperature. Transfer them to an airtight container and place them in the refrigerator. The dish will stay fresh for about 3 to 4 days.

If you’d like to store it for a longer period, consider freezing it. Place the cooled dish in a freezer-safe container, and it can be stored for up to 3 months. When you’re ready to enjoy it again, simply thaw in the refrigerator overnight and reheat in the oven or microwave until warm.

Tips to Make Hawaiian Chicken Sheet Pan

1. Marinate for More Flavor: If you have extra time, consider marinating the chicken in the soy sauce mixture for at least 30 minutes before baking. This can enhance the flavor even further.

2. Don’t Overcrowd the Pan: Make sure to leave space between the chicken and veggies on the pan. This will allow everything to roast rather than steam, ensuring a better texture.

3. Fresh vs. Canned Pineapple: Fresh pineapple offers a bright, juicy flavor, but canned pineapple is perfectly acceptable for this recipe. Just be sure to drain it well if using canned.

4. Adjust the Spice Level: If you like heat, don’t hesitate to increase the amount of chili flakes or even add some sriracha or hot sauce to the sauce mixture.

5. Experiment with Vegetables: This recipe is flexible. Feel free to add other vegetables like carrots, broccoli, or snap peas for added texture and nutrition.

Variation

There are many ways to customize Hawaiian Chicken Sheet Pan to your tastes. If you want to make it vegetarian or vegan, substitute the chicken with extra firm tofu or tempeh, marinating it in the same sauce mix and then baking it.

You can also try varying the sauce. For a sweeter version, add more honey or substitute a different fruit juice, like mango or orange juice. If you enjoy citrus, a splash of lime or lemon juice can brighten the dish.

For a unique twist, consider adding nuts, such as cashews or peanuts, for extra crunch and flavor. These can be sprinkled on top just before serving.

FAQs

1. Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken, but it must be fully thawed before cooking for even cooking. Plan to defrost the chicken in the refrigerator overnight for best results.

2. Can I make this dish in advance?

Yes, you can prepare the chicken and vegetable mixture in advance. Just keep them separate from the sauce until you are ready to bake. This makes for an easy dinner after a busy day!

3. What if I don’t have soy sauce?

If you don’t have soy sauce, you can use tamari or coconut aminos as a gluten-free alternative. For a different flavor profile, consider using balsamic vinegar, but note that it will change the taste of the dish.

4. Can I add more spices or other flavors?

Absolutely! Don’t hesitate to experiment with spices. Adding ginger, sesame oil, or even tropical herbs like cilantro can create a delightful twist to the recipe.

5. How do I know when the chicken is fully cooked?

The best way to ensure chicken is fully cooked is by using a meat thermometer. Insert it into the thickest part of the chicken; it should read 165°F (74°C) for safe consumption. If you don’t have a thermometer, cut into the chicken to check that it’s no longer pink inside.

Hawaiian Chicken Sheet Pan

Print Recipe

A delightful one-pan meal combining juicy chicken, colorful bell peppers, and sweet pineapple for a tropical touch.

• Author: lila-monroe
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Hawaiian
• Diet: Gluten-Free

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 (optional for thickening)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Line a large sheet pan with parchment paper or lightly grease it.
3. Spread the chicken pieces evenly on the pan.
4. Add the chopped bell peppers, red onion, and fresh pineapple chunks.
5. Drizzle with 2 tablespoons of olive oil and add garlic, salt, black pepper, paprika, and chili flakes.
6. Toss everything together until well coated.
7. Bake for about 20 to 25 minutes, flipping halfway through.
8. Check that the chicken reaches an internal temperature of 165°F (74°C).
9. In a saucepan, combine soy sauce, pineapple juice, honey, and rice vinegar over medium heat.
10. Simmer the sauce for 3 to 4 minutes, adding cornstarch slurry if desired.
11. Remove the pan from the oven and drizzle sauce over the chicken and veggies.
12. Serve with rice or quinoa and enjoy!

Notes

For extra flavor, marinate the chicken beforehand and don’t overcrowd the pan while baking. Adjust spice levels to taste.

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 15g
• Sodium: 700mg
• Fat: 15g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 90mg

Keywords: Hawaiian chicken, sheet pan dinner, tropical recipe, healthy chicken recipe, easy weeknight dinner