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 truly magical about Hawaiian Chicken Sheet Pan. Picture tender chicken pieces mingling with vibrant vegetables and sweet pineapple chunks, all coated in a savory-sweet sauce. The delightful aromas wafting through your kitchen quickly transport you to a sun-soaked Hawaiian beach, filling your home with warmth and comfort. This dish is not just a meal; it’s an experience—a fantastic way to gather family and friends, or simply enjoy a night in.

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 remember the first time I made this recipe; it was an impulse decision based on what I had in the pantry. I wanted something quick, easy, and comforting. With the combination of bold flavors and colorful ingredients, Hawaiian Chicken Sheet Pan quickly became a staple in my meal rotation. It’s budget-friendly and perfect for busy weeknights, ensuring everyone leaves the dinner table satisfied and smiling. Trust me, you’ll want to make it again and again!

Why You’ll Love This Recipe

Simple & Quick: With only 10 minutes of prep time and 35 minutes of cook time, this dish is perfect for busy weeknights.
Irresistible Flavor: The blend of savory soy sauce, sweet honey, and fresh garlic creates a flavor explosion that’s hard to resist.
Eye-Catching Appeal: The vibrant colors of bell peppers, onions, and golden pineapple make this dish a feast for the eyes.
Flexible Serving: Enjoy it over rice or quinoa, and it’s great for meal prep or serving a crowd.
Diet-Friendly Options: Easily adaptable for gluten-free diets with tamari and can be made dairy-free.

Ingredients You’ll Need

1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes: Chicken breasts are lean and cook quickly. You can substitute with thighs for added flavor and moisture.
1 large red bell pepper, cut into 1-inch pieces: Adds sweetness and a pop of color. Feel free to use yellow or orange bell peppers for variation.
1 large green bell pepper, cut into 1-inch pieces: Balances the sweetness of the red bell pepper with a mild, slightly bitter crunch.
1 large red onion, cut into 1-inch wedges: Caramelizes beautifully in the oven, providing a sweet and savory base flavor.
20 oz canned pineapple chunks in juice, drained: The star of this dish! Fresh pineapple is also delicious, but canned is so convenient.
1/4 cup soy sauce: Provides that savory umami flavor. Use tamari or coconut aminos for a gluten-free version.
2 tbsp honey: Adds sweetness that balances the savory elements. Maple syrup can be used for a vegan option.
1 tbsp rice vinegar: Adds a touch of acidity that elevates the flavors. Substitute with apple cider vinegar if needed.
1 tbsp sesame oil: Infuses a nutty flavor and enhances the dish’s aroma. You could skip it if you don’t have any on hand.
2 cloves garlic, minced: Fresh garlic is essential for that delicious aroma. Garlic powder is a good substitute, but fresh is best!
1 tsp fresh ginger, grated: Brightens the dish with a zesty touch. Ground ginger can be used in a pinch, but fresh is preferred.
1/2 tsp red pepper flakes, optional: Adds a kick of heat, but feel free to adjust to your spice preference or omit.
2 green onions, sliced: For garnish, these add freshness and a pop of color.
Sesame seeds for garnish: Provides a lovely crunch and nutty flavor as a finishing touch.
Cooked rice or quinoa for serving: These pair perfectly with the flavors of the dish, helping to soak up the delicious sauce.

How to Make Hawaiian Chicken Sheet Pan

Preheat the oven: Start by preheating your oven to 400°F (200°C). Lining a large baking sheet with parchment paper ensures easy cleanup and prevents sticking.

Whisk the sauce: In a small bowl, combine 1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 2 minced cloves of garlic, 1 teaspoon grated fresh ginger, and 1/2 teaspoon red pepper flakes (if using). Mix until well combined; the aroma will make your mouth water!

Prepare the sheet pan: Place the 1.5 lbs cubed chicken, 1 large cut red bell pepper, 1 large cut green bell pepper, 1 large red onion cut into wedges, and the drained pineapple chunks onto the prepared baking sheet.

Toss and coat: Pour the sauce you just made over the chicken and veggies. Toss everything together with your hands or a large spatula until every piece is evenly coated—it will look bright and inviting.

Bake it: Spread the chicken and vegetables in a single layer on the sheet. Overcrowding the pan will steam the ingredients instead of roasting them, so use another pan if needed. Bake for 20-25 minutes until the chicken is cooked through (reaches an internal temperature of 165°F) and the vegetables are tender and caramelized.

Garnish and serve: Once out of the oven, let it rest for a few minutes. Garnish with sliced green onions and a sprinkle of sesame seeds for extra flair. Serve warm over a bed of rice or quinoa, ready to dig in!

Storing & Reheating

To store leftovers, allow the Hawaiian Chicken Sheet Pan to cool completely and then transfer it to an airtight container. It will keep well in the refrigerator for up to 3 days. For longer storage, you can freeze it in a suitable freezer-safe container for up to 3 months. When you’re ready to enjoy leftovers, simply reheat in the microwave for about 2-3 minutes or until warmed through. The texture may soften slightly, so a splash of soy sauce can revive its juiciness.

Chef’s Helpful Tips

Avoid overcrowding the pan to ensure that the chicken and vegetables roast properly rather than steam.
Use room-temperature chicken to promote even cooking.
If you like a bit of crunch, reserve some of the pineapple to add during the last 5 minutes of cooking for a fresh twist.
Fresh veggies are always best, but frozen peppers can be used in a pinch; just avoid thawing them first.
Experiment with different vegetables like snap peas or zucchini for added variety.

With each bite of Hawaiian Chicken Sheet Pan, you’ll relish the explosion of flavors and textures that make this dish a family favorite. It’s a beautiful blend of sweet and savory that appeals to everyone at the table. Feel free to adjust the ingredients to suit your taste; after all, cooking is an art! Enjoy this delightful meal with loved ones and soak in the flavors of the islands, even if you can’t get there just yet.

Recipe FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs have more fat and flavor, making them a fantastic option. Just keep an eye on the cooking time, as they may take a few extra minutes to cook through.

Can I add other vegetables to this dish?

Definitely! Feel free to mix in your favorite veggies like broccoli, carrots, or snap peas. Just remember to cut them into similar sizes for even cooking.

How can I make this dish spicier?

If you like a bit more heat, you can increase the amount of red pepper flakes or even add a dash of sriracha or chili sauce to the sauce mixture.

What’s the best way to reheat leftovers to maintain flavor?

To keep your leftovers juicy and flavorful, consider reheating them in a skillet over medium heat with a splash of water or broth. This helps to prevent them from drying out while warming through.

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Hawaiian Chicken Sheet Pan

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Author: Anna
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Dishes
Method: Baking
Cuisine: Hawaiian

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Description

This Hawaiian Chicken Sheet Pan is an easy and flavorful dish featuring tender chicken, vibrant peppers, and sweet pineapple. Perfect for a quick dinner!

Ingredients

Scale

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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Instructions

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
In a small bowl, whisk together all the sauce ingredients: soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes (if using).
Place the chicken, bell peppers, red onion, and drained pineapple chunks on the prepared baking sheet. Pour the sauce over the top and toss everything together until evenly coated.
Spread the chicken and vegetables in a single layer on the baking sheet. Make sure not to overcrowd the pan, as this will cause the ingredients to steam instead of roast. Use two pans if necessary.
Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
Remove from the oven and let it rest for a few minutes. Garnish with sliced green onions and sesame seeds. Serve warm over rice or quinoa.

Notes

For extra sweetness, use fresh pineapple if available.
Feel free to add other vegetables like snap peas or carrots for more variety.
The dish can be made ahead and reheated for a quick dinner option.