Name: Hawaiian Chicken Sheet Pan
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Hawaiian
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 tablespoons olive oil; 2 cloves garlic minced; 0.5 teaspoon salt; 0.5 teaspoon black pepper; 0.5 teaspoon paprika; 0.25 teaspoon chili flakes optional; 0.33 cup low-sodium soy sauce; 0.25 cup pineapple juice from can or fresh; 3 tablespoons honey or brown sugar; 2 tablespoons rice vinegar or apple cider vinegar; 1 tablespoon cornstarch mixed with 2 tablespoons water for slurry, optional

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Hawaiian Chicken Sheet Pan is a delightful dish that brings the flavors of the tropics straight to your dinner table. With juicy chicken, colorful bell peppers, and sweet pineapple, every bite is a burst of flavor. This dish is not only visually appealing but also packed with an irresistible combination of savory and sweet, making it a perfect solution for busy weeknights and family gatherings alike. The best part? It all cooks on a single sheet pan, making cleanup a breeze!

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

I still remember the first time I made Hawaiian Chicken Sheet Pan for my family. The vibrant colors and mouthwatering aroma filled our kitchen, enticing everyone to come to the table. As we dug in, the laughter and enjoyment became contagious, and I knew I’d stumbled upon a recipe that would become a favorite. The harmony of fresh ingredients and simple preparation makes this dish a staple in our household. So, if you’re looking for an easy, crowd-pleasing recipe that’s packed with flavor, this is the one to try!

Why You’ll Love This Recipe

Simple & Quick: With just 15 minutes of prep and 40 minutes in the oven, you’ll have a delicious dinner ready to enjoy in under an hour!
Irresistible Flavor: The balance of sweet pineapple with savory chicken and a hint of garlic creates a mouthwatering taste sensation.
Eye-Catching Appeal: The colorful mix of bell peppers and vibrant pineapple makes this dish not only delicious but also visually stunning.
Flexible Serving: Perfect for weeknight dinners, weekend parties, or meal prep – it’s versatile and accommodating for any occasion.
Diet-Friendly Options: You can easily substitute the soy sauce with a gluten-free alternative to make it friendly for those with dietary restrictions.

Ingredients You’ll Need

1.5 lbs boneless skinless chicken breasts: Cut into 1-inch pieces, this lean protein forms the hearty base of your dish. You can substitute with boneless thighs for more flavor.
1 red bell pepper: Chopped for sweetness and color; green peppers can be swapped for a different taste.
1 yellow bell pepper: Adds a nice contrast and manages to be just as flavorful; feel free to mix it up with orange bell peppers!
1 small red onion: Cut into wedges, it adds a lovely depth of flavor. For a milder option, consider using sweet onions.
1.5 cups fresh pineapple chunks: Use either fresh or canned (drained) for that tropical sweetness. Fresh pineapple gives the best flavor.
2 tablespoons olive oil: This is used for drizzling to keep everything moist and flavorful; you can use vegetable oil if preferred.
2 cloves garlic: Minced for an aromatic punch; garlic powder can be used if fresh isn’t available, but the flavor won’t be quite the same.
0.5 teaspoon salt and 0.5 teaspoon black pepper: Essential for seasoning the chicken perfectly.
0.5 teaspoon paprika: Adds a hint of smokiness and a beautiful color; smoked paprika can elevate the flavor further.
0.25 teaspoon chili flakes (optional): For those who enjoy a bit of heat. Omit if you prefer a milder dish.
0.33 cup low-sodium soy sauce: Provides the savory umami element; for gluten-free options, tamari works well.
0.25 cup pineapple juice: Use the juice from the canned pineapple or freshly squeezed to add a touch of sweetness.
3 tablespoons honey or brown sugar: Offers a natural sweetness, balancing the savory notes of the chicken.
2 tablespoons rice vinegar or apple cider vinegar: Adds acidity to enhance the flavors; either works beautifully.
1 tablespoon cornstarch mixed with 2 tablespoons water (optional for slurry): This thickens the sauce if desired.

How to Make Hawaiian Chicken Sheet Pan

Preheat the oven: Begin by preheating your oven to 400°F (200°C). This ensures that everything cooks evenly and thoroughly.

Prepare the sheet pan: Line a large sheet pan with parchment paper or lightly grease it. This small step helps with easy cleanup later!

Arrange the ingredients: On the prepared sheet pan, spread 1.5 lbs of boneless skinless chicken breasts cut into 1-inch pieces, alongside the chopped 1 red bell pepper, 1 yellow bell pepper, 1 small red onion cut into wedges, and 1.5 cups of fresh pineapple chunks in a single layer without overcrowding.

Drizzle and season: Drizzle 2 tablespoons of olive oil over the entire mix, then sprinkle with 2 cloves of minced garlic, 0.5 teaspoon of salt, 0.5 teaspoon of black pepper, 0.5 teaspoon of paprika, and if you like some heat, 0.25 teaspoon of chili flakes. Toss everything together until well coated.

Roast the ingredients: Place the sheet pan in the oven and roast for about 20-25 minutes, flipping the ingredients halfway through cooking to ensure even browning. Your kitchen will fill with enticing aromas!

Prepare the teriyaki sauce: While the chicken is roasting, whisk together 0.33 cup of low-sodium soy sauce, 0.25 cup of pineapple juice, 3 tablespoons of honey, and 2 tablespoons of rice vinegar in a small saucepan over medium heat. Let it simmer for about 3-4 minutes, allowing the flavors to meld.

Thicken the sauce: If you prefer a thicker sauce, now’s the time to stir in the cornstarch slurry made from 1 tablespoon of cornstarch mixed with 2 tablespoons of water. Cook until glossy, which should take about a minute.

Check for doneness: Once your chicken has reached an internal temperature of 165°F (74°C) (ensure this with a meat thermometer), you know it’s time to take it out!

Finish with sauce: Drizzle the warm teriyaki sauce over the finished sheet pan, or serve on the side for dipping.

Garnish and serve: If you’d like, sprinkle some sesame seeds or sliced green onions over the top before serving to add a touch of elegance. Enjoy your delightful Hawaiian Chicken Sheet Pan!

Storing & Reheating

To store any leftovers, let them cool completely and transfer to an airtight container. They can be kept at room temperature for up to 2 hours or refrigerated for about 3-4 days. If you plan to keep it longer, it freezes well for up to 3 months. To reheat, simply place it in an oven preheated to 350°F (175°C) for about 15-20 minutes, checking frequently until warmed through. Do note that the texture may change slightly upon reheating, but a sprinkle of fresh ingredients can refresh it nicely.

Chef’s Helpful Tips

To prevent the chicken from drying out, be cautious not to over-roast it. Keep an eye on the oven as cooking times can vary.
Using cold chicken directly from the fridge helps it sear nicely and locks in moisture, ensuring a juicy result.
For a more vibrant flavor, marinating the chicken in the soy sauce mixture for a couple of hours—or even overnight—can work wonders.
If you want to vary the textures, consider adding other vegetables like broccoli or snap peas during the last 10 minutes of cooking.

Hawaiian Chicken Sheet Pan is not just a tasty dinner; it’s a dish filled with love and memories waiting to be made. It’s easy to prepare, friendly on the budget, and sure to impress everyone at the table. Don’t hesitate to add your touch to the recipe or experiment with ingredients. Enjoy the vibrant flavors and bring a little sunshine to your meal!

Recipe FAQs

Can I use frozen chicken for this recipe?

You can use frozen chicken, but it’s best to thaw it completely in the fridge overnight for even cooking. If using frozen chunks, they may require a little longer in the oven.

How can I make this dish spicier?

To add heat, you can increase the amount of chili flakes or add a few dashes of hot sauce to the sauce mixture. Alternatively, sliced fresh jalapeños can be roasted with the chicken for a swift kick!

How do I know if the chicken is cooked through?

The safest way to confirm the chicken is cooked is to use a meat thermometer. It should reach an internal temperature of 165°F (74°C). If you don’t have one, make sure there’s no pink in the center and the juices run clear.

Can I make this recipe in advance?

Absolutely! You can chop and prepare the chicken and veggies a day ahead. Keep them stored separately in the fridge, then just toss everything together and roast when you’re ready to eat.

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Hawaiian Chicken Sheet Pan

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Author: Peter
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 4 servings 1x
Category: Main Dishes
Method: Baking
Cuisine: Hawaiian

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Description

This Hawaiian Chicken Sheet Pan offers vibrant flavors with tender chicken, colorful peppers, and sweet pineapple. It’s an easy and healthy option for a quick dinner that everyone will love!

Ingredients

Scale

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 tablespoons olive oil
2 cloves garlic minced
0.5 teaspoon salt
0.5 teaspoon black pepper
0.5 teaspoon paprika
0.25 teaspoon chili flakes optional
0.33 cup low-sodium soy sauce
0.25 cup pineapple juice from can or fresh
3 tablespoons honey or brown sugar
2 tablespoons rice vinegar or apple cider vinegar
1 tablespoon cornstarch mixed with 2 tablespoons water for slurry, optional

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Instructions

Preheat the oven to 400°F (200°C). Prepare a large sheet pan by lining it with parchment paper or lightly greasing it.
Arrange the chicken pieces, bell peppers, onion wedges, and pineapple chunks on the prepared sheet pan in a single layer.
Drizzle olive oil over all the ingredients and sprinkle with minced garlic, salt, pepper, paprika, and optional chili flakes. Toss to coat evenly.
Roast in the oven for 20-25 minutes, flipping halfway through to ensure even cooking.
While the chicken is roasting, combine the soy sauce, pineapple juice, honey, and vinegar in a small saucepan over medium heat. Simmer for 3-4 minutes.
For a thicker sauce, stir in the cornstarch slurry and cook for about 1 minute until glossy.
Use a meat thermometer to check that the chicken has reached an internal temperature of 165°F (74°C).
Drizzle the warm teriyaki sauce over the finished dish or serve it on the side for dipping.
Garnish with sesame seeds or sliced green onions if desired before serving.

Notes

Feel free to add other vegetables like zucchini or snap peas for added color and flavor.
For a sweeter taste, increase the amount of honey or brown sugar in the sauce.