Name: Hawaiian Chicken Sheet Pan
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Hawaiian
Ingredients: 1.5 lbs boneless, skinless chicken breasts cut into 1-inch cubes; 1 large red bell pepper cut into 1-inch pieces; 1 large green bell pepper cut into 1-inch pieces; 1 large red onion cut into 1-inch wedges; 20 oz canned pineapple chunks in juice drained; 1/4 cup soy sauce or tamari for gluten-free; 2 tbsp honey; 1 tbsp rice vinegar; 1 tbsp sesame oil; 2 cloves garlic minced; 1 tsp fresh ginger grated; 1/2 tsp red pepper flakes optional, for heat; 2 green onions sliced, for garnish; sesame seeds for garnish; cooked rice or quinoa for serving

Jump to Recipe · Leave a Review

There’s something inherently comforting about one-pan meals, especially when they come bursting with flavors inspired by sunny Hawaiian Islands. The Hawaiian Chicken Sheet Pan dish is not just about convenience; it’s a hearty medley of chicken, vibrant vegetables, and tangy pineapple that all roast together, creating a symphony of taste and texture that is simply irresistible. You get juicy chicken, colorful peppers, sweet onions, and succulent pineapple, all mixed and baked to perfection, transforming an everyday dinner into an exotic escape.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Hawaiian Chicken Sheet Pan
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Hawaiian Chicken Sheet Pan

What makes this dish a favorite in our household is its effortless preparation. In just 10 minutes of prep, all the ingredients come together, then you let the oven do the work. As the meal cooks, the aroma wafts through your home, promising something delightful to look forward to. Not only is it an easy and budget-friendly option, but it’s also a crowd-pleaser that’ll impress family and guests alike. I can’t wait for you to try this Hawaiian Chicken Sheet Pan; it truly is a one-way ticket to flavor town!

Why You’ll Love This Recipe

Simple & Quick: With just a 10-minute prep time and 35 minutes in the oven, this meal comes together faster than takeout!
Irresistible Flavor: The sweet and savory sauce creates an incredible balance that makes you want to go back for seconds.
Eye-Catching Appeal: The mix of colorful veggies and golden pineapple adds a vibrant touch to your dinner table.
Flexible Serving: Perfect for busy weeknights, easy entertaining, or a casual lunch.
Diet-Friendly Options: Feel free to substitute with gluten-free soy sauce or leave out the red pepper flakes for a milder dish.

Ingredients You’ll Need

1.5 lbs boneless, skinless chicken breasts: Cut into 1-inch cubes for even cooking and maximum flavor absorption from the sauce.
1 large red bell pepper: Adds sweetness and a pop of color; feel free to use yellow or orange bell peppers if desired.
1 large green bell pepper: Complements the sweetness with a slight tang; mix up the colors for added visual appeal.
1 large red onion: Its sweetness caramelizes beautifully in the oven; you could substitute with yellow onion if that’s what you have.
20 oz canned pineapple chunks in juice: Drained for that sweet juiciness; fresh pineapple can also be used for an even brighter taste.
1/4 cup soy sauce or tamari: This provides the salty depth; tamari is a great gluten-free alternative.
2 tbsp honey: Sweetens the dish and balances the acidity; maple syrup can work too for a vegan option.
1 tbsp rice vinegar: Brightens the sauce and adds tang; apple cider vinegar could be a substitution.
1 tbsp sesame oil: Lends a nutty flavor; you might use olive oil in a pinch, although the taste will differ slightly.
2 cloves garlic, minced: Infuses the dish with wonderful aroma and flavor; fresh garlic offers the best flavor as opposed to powdered.
1 tsp fresh ginger, grated: Adds warmth and a kick; powdered ginger is a substitute but may require a bit more to match the potency.
1/2 tsp red pepper flakes (optional): If you like some heat, this is perfect to spice things up!
2 green onions, sliced (for garnish): Adds freshness and color when sprinkled over the dish before serving.
Sesame seeds (for garnish): For that authentically Asian-inspired touch. If you don’t have any, they can be skipped.
Cooked rice or quinoa (for serving): Absorbs the delicious sauce and rounds out the meal; cauliflower rice is a fantastic low-carb alternative.

How to Make Hawaiian Chicken Sheet Pan

Preheat: Begin by preheating your oven to 400°F (200°C). This high temperature helps caramelize vegetables and cook the chicken quickly while retaining juiciness.

Whisk Sauce: In a small bowl, whisk together 1/4 cup soy sauce or tamari, 2 tbsp honey, 1 tbsp rice vinegar, and 1 tbsp sesame oil. Then add in the minced garlic, grated ginger, and 1/2 tsp red pepper flakes if you’re feeling adventurous. This will be your tantalizing sauce that ties the dish together.

Prepare Ingredients: Now, gather your 1.5 lbs of cubed chicken, chopped bell peppers, red onion wedges, and 20 oz of drained pineapple chunks. Place all these colorful ingredients onto a large baking sheet lined with parchment paper for easy cleanup.

Combine: Pour the sauce over the chicken and vegetables. Toss everything together until every piece is evenly coated in that delicious sauce. Trust me, a well-coated meal is a happy meal!

Spread Evenly: It’s crucial to spread the chicken and veggies in a single layer on the sheet pan. Crowding the pan will steam instead of roast your dish, so if your chicken and veggies aren’t fitting comfortably, grab an additional pan.

Bake: Pop the pan in your preheated oven and bake for 20-25 minutes. You’ll know it’s ready when the chicken is fully cooked, juices run clear, and the vegetables are tender and slightly caramelized. Keep an eye on it, and your kitchen will fill with a delectable aroma!

Garnish & Serve: Once it’s done, remove the baking sheet from the oven and let the dish rest for a few minutes. Toss on those sliced green onions and sesame seeds for an extra touch of flair. This dish is simply delightful served warm over rice or quinoa!

Storing & Reheating

To store your Hawaiian Chicken Sheet Pan leftovers, let them cool completely before transferring to an airtight container. It can hang out in your fridge for up to 4 days. If you want to keep it for longer, freeze it in a suitable container for up to 3 months. For reheating, simply pop the dish in a microwave until warmed through, or for best results, heat in the oven at 350°F (175°C) for about 15 minutes. Just keep in mind that as the dish sits, the textures may change slightly, so serving it fresh is always best!

Chef’s Helpful Tips

Don’t overcrowd the pan! This promotes even cooking and a nice roast, avoiding the dreaded soggy dish.
For maximum flavor, marinate the chicken in the sauce for 30 minutes to an hour before cooking. It really amps up the taste!
Fresh ingredients make a difference. Using fresh garlic and ginger introduces a vibrant flavor that’s truly unbeatable.
If you’re looking for a little more crunch, toss in some chopped broccoli or snap peas during the last 10 minutes of baking.
Quinoa cooks similarly to rice, so making it in advance alongside the dish saves time on dinner prep.

There’s something truly special about a meal that brings a taste of Hawaii right into your home. The combination of sweet and savory elements in this Hawaiian Chicken Sheet Pan will make your taste buds dance with joy. Take the time to enjoy experimenting with different veggies or marinades—each time could bring new surprises. I can’t wait for you to savor this delicious dish and add it to your regular rotation. Happy cooking!

Recipe FAQs

Can I use frozen chicken for this recipe?

Absolutely! If you’re using frozen chicken, make sure to thaw it first and drain any excess water before marinating and cooking. Otherwise, your dish may turn out watery.

What if I don’t have fresh ginger or garlic?

You can substitute with powdered ginger (about 1/4 teaspoon) and garlic powder (1/2 teaspoon) if you don’t have fresh on hand. While the flavor won’t be as robust, it’ll still work in a pinch.

Is there a vegetarian option for this dish?

Yes! You can easily swap out chicken for firm tofu or chickpeas. Just prepare them similarly by cutting them into bite-sized pieces and bake until golden and crispy.

Can I make this dish ahead of time?

Definitely! You can prep everything in advance and store it in the fridge until you’re ready to bake. Just be sure to toss it in the sauce before you put it in the oven for the best results.