Hawaiian Chicken Sheet Pan
Hawaiian Chicken Sheet Pan is a delightful dish that features tender chicken and colorful vegetables with a sweet and tangy sauce. People love it for its easy preparation and vibrant flavors. This recipe is perfect for busy weeknights or when you want to impress guests for a casual dinner.
Why Make This Recipe
This dish is worth trying for a few simple reasons. First, it is quick to prepare and cook, making dinner a breeze. Second, it brings the tropical flavors of Hawaii to your table. Lastly, cooking everything on one sheet pan means less cleanup, giving you more time to relax after the meal.
How to Make Hawaiian Chicken Sheet Pan
Gather your ingredients and prepare for a tasty meal. Here’s what you will need:
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 and 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)
Before starting, make sure to preheat your oven to get it ready for baking.
Directions
Prep the oven & pan: Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
Assemble ingredients: On the pan, spread the chicken, bell peppers, onion, and pineapple. Drizzle with olive oil, garlic, salt, pepper, paprika, and chili flakes. Toss everything to coat evenly.
Bake: Roast for 20–25 minutes, flipping halfway, until the chicken is fully cooked (165°F / 74°C internal temperature).
Make the sauce: While baking, whisk together soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer for 3–4 minutes. If you prefer a thicker sauce, stir in the cornstarch slurry and cook until it looks glossy.
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 this vibrant dish over rice or quinoa for a complete meal. You can also enjoy it with a fresh salad on the side. For a fun twist, serve it in lettuce wraps for a light and crunchy option.
How to Store Hawaiian Chicken Sheet Pan
Store any leftovers in an airtight container in the fridge for up to three days. If you want to keep it longer, freeze the chicken and vegetables in a freezer-safe bag for up to three months. To reheat, simply thaw and warm in the oven or microwave.
Tips to Make Hawaiian Chicken Sheet Pan
- Cut the chicken into even pieces for uniform cooking.
- Use fresh vegetables for the best flavor and texture.
- Adjust the spices according to your taste. If you like it spicy, add more chili flakes.
Variations
Feel free to mix and match the vegetables. Broccoli, snap peas, or carrots work great too. You can also substitute chicken with shrimp or firm tofu for a different protein option.
FAQs
Can I use frozen chicken for this recipe?
Yes, but ensure it is fully thawed before cooking for even results.
Can I make the sauce ahead of time?
Absolutely! You can prepare the sauce a day ahead and store it in the fridge until you’re ready to use it.
Is this dish gluten-free?
To make it gluten-free, use a gluten-free soy sauce alternative and check all other ingredient labels.
Hawaiian Chicken Sheet Pan
Ingredients
Method
- Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
- On the pan, spread the chicken, bell peppers, onion, and pineapple. Drizzle with olive oil, garlic, salt, pepper, paprika, and chili flakes. Toss everything to coat evenly.
- Bake for 20–25 minutes, flipping halfway, until the chicken is fully cooked (165°F / 74°C internal temperature).
- While baking, whisk together soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer for 3–4 minutes. If you prefer a thicker sauce, stir in the cornstarch slurry and cook until it looks glossy.
- 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.