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

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There’s something undeniably delightful about a meal that marries sweet and savory flavors, and Hawaiian Chicken Sheet Pan delivers just that. Juicy cubes of chicken mingle with vibrant vegetables and sweet pineapple, all enveloped in a flavorful sauce that dances on your palate. This dish doesn’t just serve as a satisfying main course—it’s a vibrant celebration of taste and texture.

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

Prepared on a single sheet pan, this recipe takes minimal effort while maximizing flavors and colors, making it perfect for busy weeknights or casual gatherings. The smell of this dish baking will fill your kitchen with warmth, inviting everyone to the table with eager appetites. There’s a special kind of joy in sharing a good meal with loved ones, and I can’t wait for you to experience how wonderfully Hawaiian Chicken Sheet Pan comes together!

Why You’ll Love This Recipe

Simple & Quick: With only 10 minutes of prep and just 35 minutes in the oven, dinner is fast and effortless!
Irresistible Flavor: The combination of succulent chicken, crunchy vegetables, and sweet pineapple delivers a taste that keeps you coming back for more.
Eye-Catching Appeal: Bright colors from the peppers and the caramelization of the chicken make this dish pleasing to the eye.
Flexible Serving: Whether it’s a family dinner or a potluck, this dish fits right in.
Diet-Friendly Options: Easily substitute with gluten-free soy sauce or add extra veggies for a healthier twist.

Ingredients You’ll Need

1.5 lbs boneless, skinless chicken breasts – Cut into 1-inch cubes. This lean protein is tender and perfect for absorbing all the delicious flavors.
1 large red bell pepper – Cut into 1-inch pieces. Adds a sweet crunch and burst of color.
1 large green bell pepper – Cut into 1-inch pieces. It balances the sweetness with a crisp texture.
1 large red onion – Cut into 1-inch wedges. Offers a mild, sweet flavor that caramelizes beautifully in the oven.
20 oz canned pineapple chunks in juice – Drained. The sweet fruit infuses the dish with tropical notes and moisture.
1/4 cup soy sauce or tamari – Gluten-free option. This umami-rich ingredient brings depth to the overall flavor.
2 tbsp honey – Adds sweetness that complements the savory elements perfectly.
1 tbsp rice vinegar – Introduces a delightful tang that balances the flavors.
1 tbsp sesame oil – Rich with nutty flavor, it adds a distinct aroma to the dish.
2 cloves garlic, minced – Provides a powerful flavor that elevates each bite.
1 tsp fresh ginger, grated – A zesty kick that enhances the overall taste profile.
1/2 tsp red pepper flakes – Optional, but great for a dash of heat.
2 green onions, sliced – For garnish. Their fresh flavor brightens each serving.
Sesame seeds – A lovely garnish that adds a nutty crunch.
Cooked rice or quinoa – Serving it over grains creates a complete and hearty meal.

How to Make Hawaiian Chicken Sheet Pan

Preheat the Oven: Start by preheating your oven to 400°F (200°C). This high temperature is essential for browning the chicken and caramelizing the vegetables. Line a large baking sheet with parchment paper for easy cleanup.

Whisk the Sauce: In a small bowl, combine 1/4 cup soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tbsp sesame oil, 2 cloves minced garlic, 1 tsp grated ginger, and 1/2 tsp red pepper flakes (if you like some spice). Whisk these ingredients together until smooth, creating a flavorful marinade that brings everything to life.

Prep the Baking Sheet: On the prepared baking sheet, arrange 1.5 lbs chicken, 1 large red bell pepper, 1 large green bell pepper, 1 large red onion, and 20 oz drained pineapple chunks. Pour the sauce over the mixture, ensuring everything gets evenly coated. Toss gently to mix, allowing the vibrant colors and flavors to blend beautifully.

Spread and Bake: Make sure to spread the chicken and veggies into a single layer on the baking sheet. This is key—if the pan is overcrowded, the ingredients will steam instead of roast. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through (165°F internal temperature) and the vegetables are tender and slightly caramelized around the edges.

Rest and Garnish: Once baked, remove the sheet pan from the oven and let it rest for a few minutes. This allows the juices to redistribute within the chicken. Before serving, sprinkle with sliced green onions and sesame seeds for a flavorful finish. Pair with cooked rice or quinoa for a satisfying dish that everyone will love.

Storing & Reheating

To store any leftovers, allow the Hawaiian Chicken Sheet Pan to cool completely before transferring it to an airtight container. Refrigerate for up to 3 days. If you prefer to freeze, place leftovers in a freezer-safe container, where they can stay fresh for about 3 months. When ready to enjoy, reheating is simple—just pop it in the oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. Do note that the texture may vary slightly upon reheating, but a splash of soy sauce can help refresh flavors!

Chef’s Helpful Tips

Ensure that your chicken pieces are cut evenly to allow for uniform cooking.
For extra crunch, consider adding snap peas or baby corn to the vegetable mix.
If you’re pressed for time, you can marinate the chicken in the sauce for a quicker flavor absorption.
Don’t skip the resting step after baking—it makes a difference in texture!
For a festive touch, serve with chopped fresh cilantro or a squeeze of lime for bright freshness.

There’s something incredibly satisfying about peeling Hawaiian Chicken Sheet Pan off the oven rack, layers of tempting, caramelized goodness stretching before you. The vibrant colors can’t help but catch your eye, making this dish a star on any table. So why not give it a try? I encourage you to experiment with your favorite veggies or proteins—you might just find your new go-to favorite!

Recipe FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs will yield a juicier result and bring an additional depth of flavor to your Hawaiian Chicken Sheet Pan. Just keep an eye on the cooking time, as thighs may take a few extra minutes to cook through.

What can I use if I don’t have fresh ginger?

If you’re out of fresh ginger, you can substitute it with 1/4 teaspoon ground ginger. While it won’t provide the same fresh kick, it will still impart a pleasant flavor. Just be careful not to add too much, as ground ginger can be stronger.

How do I make this dish vegetarian?

For a vegetarian version, replace the chicken with extra firm tofu or chickpeas. Make sure to press and drain the tofu thoroughly before cooking. You’ll still get a delightful combination of flavors in your sheet pan!

Can I add more vegetables?

Certainly! This recipe is quite flexible. Feel free to toss in your favorite veggies such as zucchini, broccoli, or carrots. Just remember to cut them into similar sizes so they cook evenly.