why make this recipe
Hawaiian Chicken Sheet Pan is a delightful dish that brings the flavors of the tropics right to your dinner table. It’s colorful, flavorful, and super simple to prepare. Perfect for busy weeknights, this recipe allows you to enjoy a healthy meal with minimal cleanup. The combination of chicken, fresh vegetables, and juicy pineapple creates a sweet and savory experience that everyone will love. Plus, you can easily customize it by adding your favorite veggies or adjusting the sauce!
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
- Prep the oven & pan: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
- Assemble ingredients: On the pan, spread chicken, bell peppers, onion, and pineapple. Drizzle with olive oil, garlic, salt, pepper, paprika, and chili flakes. Toss everything to coat evenly.
- Bake: Roast in the oven for 20-25 minutes, flipping halfway through, until the chicken is fully cooked (165°F / 74°C internal temperature).
- Make the sauce: While the dish is 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 glossy.
- Finish: Once everything is cooked, drizzle the sauce over the chicken and veggies. You can also serve it on the side for dipping. Garnish with sesame seeds or sliced green onions if desired.
how to serve Hawaiian Chicken Sheet Pan
Hawaiian Chicken Sheet Pan can be served hot right out of the oven. It pairs well with a side of rice or quinoa to soak up the delicious sauce. You can also serve it with a simple green salad for a fresh touch. Enjoy it family-style right from the pan or plate it up for individual servings.
how to store Hawaiian Chicken Sheet Pan
After you’ve enjoyed your meal, you can store any leftovers in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. To reheat, simply place it in the microwave for a few minutes or warm it in the oven until heated through.
tips to make Hawaiian Chicken Sheet Pan
- Feel free to swap in different vegetables based on your preference or what you have on hand. Broccoli or snap peas could be great additions!
- If you want a bit more heat, add more chili flakes or serve with a spicy dipping sauce.
- Marinating the chicken in the sauce for a bit before baking can intensify the flavors.
variation
You can easily make this dish gluten-free by using tamari instead of soy sauce. For a vegan option, substitute chicken with firm tofu or chickpeas and use maple syrup in place of honey.
FAQs
1. Can I use frozen chicken for this recipe?
Yes, but make sure to thaw it completely before cooking for even results.
2. How can I make this dish a little healthier?
You can reduce the amount of honey or sugar in the sauce and load up on more vegetables.
3. Can I prepare this dish ahead of time?
Yes! You can chop the veggies and marinate the chicken a few hours in advance. Just assemble and bake when you’re ready to eat.
Hawaiian Chicken Sheet Pan
Ingredients
Main Ingredients
- 1.5 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
- 1.5 cups fresh pineapple chunks (or canned, drained)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 0.5 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp paprika
- 0.25 tsp chili flakes (optional)
Sauce Ingredients
- 0.33 cup low-sodium soy sauce
- 0.25 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
Preparation
- Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it.
- On the pan, spread chicken, bell peppers, onion, and pineapple. Drizzle with olive oil, garlic, salt, pepper, paprika, and chili flakes. Toss everything to coat evenly.
Cooking
- Roast in the oven for 20-25 minutes, flipping halfway through, until the chicken is fully cooked (165°F / 74°C internal temperature).
- While the dish is 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 glossy.
Serving
- Once everything is cooked, drizzle the sauce over the chicken and veggies. You can also serve it on the side for dipping. Garnish with sesame seeds or sliced green onions if desired.
