The bright flavors of Hawaiian Chicken Sheet Pan are sure to uplift any meal. This recipe combines tender chicken nestled among colorful bell peppers, sweet pineapple, and a savory soy-based sauce, perfect for quick weeknight dinners. The best part? Everything cooks on a single pan, making clean-up a breeze. If you’re looking for a simple dish that captures the essence of island cooking, you’ve found it. You may also find Hawaiian Chicken Sheet Pan useful.

Why cook this at home

This Hawaiian Chicken Sheet Pan meal is not only quick to prepare but also budget-friendly and an excellent way to pack in vegetables. It’s perfect for busy weeknights when you want a wholesome meal without spending hours in the kitchen. Plus, the international flavors can transport you to a tropical paradise without leaving your home.

Preparing Hawaiian Chicken Sheet Pan

• Preheat the oven and prepare your sheet pan.
• Assemble your chicken and veggies on the pan.
• Toss ingredients in flavorful seasonings.
• Bake until fully cooked, reaching a safe internal temperature of 165°F.
• Simmer the sauce ingredients on the stove for a delicious coating.

Key ingredients

• 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 (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)

Feel free to adjust any ingredient to suit your dietary preferences or what you have available.

How to prepare it

1. Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it.
2. On the pan, spread the chicken, red and yellow bell peppers, red onion, and pineapple.
3. Drizzle the olive oil on top, followed by the minced garlic, salt, pepper, paprika, and optional chili flakes. Toss everything to coat evenly.
4. Bake in the preheated oven for 20–25 minutes, flipping halfway through. Ensure the chicken has reached an internal temperature of 165°F.
5. While the chicken and veggies are baking, whisk together the soy sauce, pineapple juice, honey, and vinegar in a saucepan.
6. Simmer the mixture for 3–4 minutes. For a thicker sauce, stir in the cornstarch slurry and cook until glossy.

What to serve it with

Pair this dish with a refreshing side of rice or a crunchy green salad to balance the richness of the chicken and sauce. If you’re interested in exploring more creative chicken dishes, you might find this Parmesan Crusted Chicken Sheet Pan appealing as well.

How to store and freeze

Leftovers can be stored in an airtight container in the refrigerator, where they will remain fresh for about 3–4 days. For longer storage, freeze the dish in a sealed container for up to 2–3 months. When ready to eat, thaw overnight in the fridge and reheat in the oven or microwave until the chicken reaches 165°F.

Tips for success

• Make sure not to overcrowd the pan, as this can prevent the chicken from browning properly.
• If you want more heat, increase the chili flakes or add a pinch of your preferred hot sauce.
• Experiment with vegetables! Broccoli or snap peas could be great additions.

Variations

Feel free to swap out the pineapple for mango or use different types of bell peppers for varied flavors. You could also utilize a mix of dark and white meat for a richer taste. For a healthier twist, consider using cauliflower rice as a base.

Your questions answered

Can I use frozen chicken?

Yes, you can use frozen chicken, but be sure to thaw it completely before cooking for even cooking.

What if I don’t have soy sauce?

You can substitute soy sauce with coconut aminos for a gluten-free option or make your own with some broth and seasonings if you’re watching your sodium intake.

How long does this dish last in the fridge?

Stored properly in an airtight container, it should last for 3–4 days in the refrigerator.

You’ll relish creating this vibrant Hawaiian Chicken Sheet Pan recipe, and I hope you’ll add your personal twist to it. Don’t hesitate to share how it turns out! Your culinary adventures can inspire someone else to try something new, so let your creativity shine.

Hawaiian Chicken Sheet Pan

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Bright flavors of chicken, bell peppers, and pineapple, all cooked on a single pan for an easy dinner.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Hawaiian
• Diet: Gluten-Free

Ingredients

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• 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 (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)

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Instructions

1. Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it.
2. Spread the chicken, red and yellow bell peppers, red onion, and pineapple on the pan.
3. Drizzle the olive oil on top, followed by the minced garlic, salt, pepper, paprika, and optional chili flakes. Toss everything to coat evenly.
4. Bake in the preheated oven for 20–25 minutes, flipping halfway through. Ensure the chicken has reached an internal temperature of 165°F.
5. Whisk together the soy sauce, pineapple juice, honey, and vinegar in a saucepan while the chicken and veggies are baking.
6. Simmer the mixture for 3–4 minutes. For a thicker sauce, stir in the cornstarch slurry and cook until glossy.

Notes

Store leftovers in an airtight container in the refrigerator for 3–4 days or freeze for 2–3 months.

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 15g
• Sodium: 600mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 60mg