Chicken prepared with Hawaiian flavors offers a refreshing and satisfying meal that’s perfect for families or casual gatherings. The combination of tender chicken with sweet pineapple, vibrant bell peppers, and a savory sauce makes each bite delightful. Utilizing a sheet pan not only simplifies preparation but also makes cleanup a breeze, making it an ideal option for weeknight dinners. For more sheet pan meal ideas, check out this Parmesan Crusted Chicken Sheet Pan recipe.
Why cook this at home
Hawaiian Chicken Sheet Pan is an excellent choice for busy evenings. It’s quick to prepare and a family-friendly meal that delivers on taste without demanding hours in the kitchen. With its blend of sweet and savory elements, this dish appeals to a variety of palates, making it a wise addition to your rotation. You may also find Hawaiian Chicken Sheet Pan useful.
Steps at a glance
- Preheat the oven and prepare the pan.
- Cut the chicken and vegetables.
- Arrange everything on a sheet pan.
- Bake until the chicken reaches a safe internal temperature.
- Whisk together the sauce and let it simmer.
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)
- 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 (optional for thickening)
How to prepare it
- Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it.
- On the prepared pan, spread the chicken, bell peppers, onion, and pineapple.
- Drizzle with olive oil, garlic, salt, pepper, paprika, and chili flakes. Toss to coat evenly.
- Bake for 20–25 minutes, flipping halfway through, until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
- While the chicken and vegetables are baking, whisk soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer for about 3–4 minutes. If you desire a thicker sauce, stir in the cornstarch slurry and cook until glossy.
What to serve it with
This dish pairs wonderfully with steamed rice or a light salad. The sweetness of the pineapple complements the richness of the chicken, so consider a side dish that adds a crunchy texture, such as a cucumber salad or coleslaw. You might also enjoy serving it with quinoa for added nutrition.
How to store and freeze
Leftovers can be kept in the refrigerator for up to 3 days in an airtight container. For longer storage, consider freezing portions for up to 2 months. When you’re ready to enjoy, thaw in the refrigerator overnight and reheat in the oven at 350°F until warmed through, making sure it reaches at least 165°F for food safety. Remember, food shouldn’t be left at room temperature for more than 2 hours to avoid bacterial growth.
Tips for success
- Make sure to cut the chicken and vegetables into uniform sizes for even cooking.
- For added flavor, marinate the chicken in the sauce for an hour before cooking.
- Line the pan with foil for even easier cleanup and to prevent sticking.
- Adjust the amount of honey based on your sweetness preference; less honey can enhance the savory aspects of the dish.
Flavor swaps
Feel free to experiment with different vegetables such as zucchini or snap peas. You can also add fresh herbs like cilantro or basil for an aromatic touch. If you’d like to incorporate different proteins, try using beef or tofu as alternatives to chicken.
Helpful answers
Can I prepare this dish in advance?
Yes, you can prep the ingredients ahead of time and store them in the refrigerator until you’re ready to bake.
What if I don’t have fresh pineapple?
Canned pineapple works perfectly; just ensure it is well-drained before use.
How do I know if my chicken is cooked through?
Always use a meat thermometer to verify that the internal temperature has reached 165°F (74°C).
Can I use other types of chicken?
Boneless skinless chicken thighs can also be used for a juicier outcome.
What’s a good substitute for rice vinegar?
Apple cider vinegar works well as a substitute for rice vinegar in the sauce.
Trying out this Hawaiian Chicken Sheet Pan recipe could transform your weeknight dinners into something exciting and delicious. Each step allows for creativity, whether in flavors or presentation. Be sure to share your results, and enjoy making this dish your own.
PrintHawaiian Chicken Sheet Pan
A refreshing Hawaiian Chicken recipe featuring tender chicken, sweet pineapple, and vibrant bell peppers, all baked on a sheet pan for easy preparation and cleanup.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
- Diet: Paleo
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 (for 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
- Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it.
- Spread the chicken, bell peppers, onion, and pineapple on the prepared pan.
- Drizzle with olive oil, garlic, salt, pepper, paprika, and chili flakes. Toss to coat evenly.
- Bake for 20–25 minutes, flipping halfway through, until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
- While the chicken and vegetables are baking, whisk soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer for about 3–4 minutes. If you desire a thicker sauce, stir in the cornstarch slurry and cook until glossy.
Notes
Make sure to cut the chicken and vegetables into uniform sizes for even cooking. For added flavor, marinate the chicken in the sauce for an hour before cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg
