Hawaiian Chicken Sheet Pan is a delightful dish that bursts with the flavors of the tropics! This recipe combines tender chicken, colorful bell peppers, and sweet pineapple in a beautiful and vibrant presentation. The harmony of sweet, savory, and slightly spicy notes creates a truly exciting meal. Whether you’re hosting a casual family dinner or a fun weekend gathering, this dish is sure to impress your guests and bring smiles to everyone’s faces.
As you prepare this colorful dish, the aroma of garlic and soy sauce fills your kitchen, enhancing your culinary experience. The simplicity of using just one sheet pan makes cleanup a breeze, and the juicy chicken paired with the bright vegetables creates an irresistible plate. In the following sections, you’ll learn why this recipe stands out, how to prepare it, and how to serve it perfectly.
Why You’ll Love This Recipe
- Fresh Ingredients: Enjoy a variety of fresh vegetables and fruits, making it a wholesome choice.
- Ease of Preparation: With minimal steps, this recipe is quick and straightforward, perfect for busy weeknights.
- Nutrition: Packed with protein and vitamins, this meal is nourishing and satisfying.
- Versatility: You can easily customize the ingredients to suit your taste or dietary needs.
- Presentation: The bright colors and garnishes make for a beautiful meal that looks as good as it tastes.
This meal is sure to become a favorite in your household!
Preparation and Cooking Time
- Total time: 40-50 minutes
- Preparation time: 15 minutes
- Cooking time: 20-25 minutes
Note that times may vary.
Ingredients You’ll Need
- 1 ½ lbs (700 g) 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
- 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 (slurry, optional for thickening)
How To Make Hawaiian Chicken Sheet Pan
- Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it.
- Spread chicken, bell peppers, onion, and pineapple on the pan. Drizzle with olive oil, garlic, salt, pepper, paprika, and chili flakes. Toss to coat evenly.
- Roast for 20–25 minutes, flipping halfway, until chicken is fully cooked (165°F / 74°C internal temp).
- While baking, whisk soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer for 3–4 minutes. Stir in cornstarch slurry, if using, and cook until glossy.
- Once the chicken and veggies are done, drizzle the sauce over the top or serve on the side for dipping. Garnish with sesame seeds or sliced green onions if desired.
- Serve on a platter with rice or noodles.
How to Serve
- Presentation: Arrange the chicken and veggies neatly on a large platter for a colorful display.
- Accompaniments: Serve with steamed rice or noodles, which soak up the delicious sauce.
- Portions: This recipe serves 4, making it great for families or meal prepping for the week.
- Beverage Pairing: Enjoy with a refreshing drink, such as iced tea or a tropical smoothie.
You can delight your taste buds with this perfect combination!
Additional Tips
- Enhance flavor by marinating chicken in the sauce for a few hours before cooking.
- Customize with your favorite vegetables, such as broccoli or snap peas.
- Serve with fresh lime wedges on the side to add a zesty touch.
Recipe Variations
- Teriyaki Bowls: Substitute the sauce with teriyaki sauce for a different flavor profile.
- Grilled Version: Grill the chicken and vegetables on skewers for a smoky taste.
- Spicy Kick: Add jalapeños or sriracha to the seasoning for a spicy twist.
Freezing and Storage
- Storage: Keep leftovers in the refrigerator for up to 3 days in an airtight container.
- Freezing: Freeze the cooked chicken and veggies for up to 3 months. Reheat in the oven or microwave when ready to enjoy.
Special Equipment
- Large sheet pan
- Parchment paper or cooking spray
- Mixing bowls
- Whisk
- Saucepan
- Meat thermometer
FAQ’s
1. Can I use frozen chicken?
Yes! Frozen chicken can be used, but be sure to cook it until fully thawed and cooked through.
2. Is this recipe healthy?
Absolutely! It includes lean protein, fresh veggies, and can be made with reduced sugar options.
3. Can I make this ahead of time?
Yes! You can prep the ingredients the night before and roast them when ready to serve.
4. How do I customize the recipe?
Feel free to add more vegetables or substitute chicken with tofu or shrimp for variation.
5. What other cooking methods can be used?
Besides oven roasting, you can grill or sauté the ingredients for a different taste and texture.
Conclusion
Hawaiian Chicken Sheet Pan offers a perfect blend of delightful flavors and vibrant colors that will brighten any meal. The combination of nutritious ingredients and quick preparation makes it a fantastic choice for busy days or special occasions. Don’t hesitate to give this dish a try—you’ll love how easy, tasty, and visually appealing it is! Enjoy your tropical culinary adventure!
Hawaiian Chicken Sheet Pan
Ingredients
Main Ingredients
- 1.5 lbs 1 ½ lbs (700 g) boneless skinless chicken breasts, cut into 1-inch pieces
- 1 each 1 red bell pepper, chopped
- 1 each 1 yellow bell pepper, chopped
- 1 small 1 small red onion, cut into wedges
- 1.5 cups 1 ½ cups fresh pineapple chunks (or canned, drained)
Seasoning and Sauces
- 2 tbsp 2 tbsp olive oil
- 2 cloves 2 cloves garlic, minced
- 0.5 tsp ½ tsp salt
- 0.5 tsp ½ tsp black pepper
- 0.5 tsp ½ tsp paprika
- 0.25 tsp ¼ tsp chili flakes (optional) Can be omitted for less spice
- ⅓ cup ⅓ cup low-sodium soy sauce
- ¼ cup ¼ cup pineapple juice (from the can or fresh)
- 3 tbsp 3 tbsp honey (or brown sugar)
- 2 tbsp 2 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp 1 tbsp cornstarch + 2 tbsp water (slurry, optional for thickening)
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it.
- Spread chicken, bell peppers, onion, and pineapple on the pan. Drizzle with olive oil, garlic, salt, pepper, paprika, and chili flakes. Toss to coat evenly.
Cooking
- Roast for 20–25 minutes, flipping halfway, until chicken is fully cooked (165°F / 74°C internal temp).
- While baking, whisk soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer for 3–4 minutes. Stir in cornstarch slurry, if using, and cook until glossy.
- Once the chicken and veggies are done, drizzle the sauce over the top or serve on the side for dipping. Garnish with sesame seeds or sliced green onions if desired.
- Serve on a platter with rice or noodles.
