Hawaiian Chicken Sheet Pan

The aroma of sweet and savory Hawaiian Chicken Sheet Pan drifts through the kitchen, promising a tropical getaway with each bite. This vibrant dish takes just 30 minutes to prepare and showcases mouthwatering chicken, colorful veggies, and juicy pineapple, making it a breeze to elevate any weeknight meal.

This recipe is perfect for families and busy individuals looking for a quick yet delicious dinner option. It’s an excellent choice for gatherings or potlucks, and the leftovers can be stored for a quick lunch the next day.

Why You’ll Love This Recipe

• One-pan cooking means minimal cleanup and easy serving.
• The combination of sweet pineapple and savory chicken creates a delightful harmony of flavors.
• Vibrant bell peppers add color and crunch, enhancing the dish’s texture.
• It cooks in just 25 minutes, making it a perfect weeknight meal.

What You’ll Need

Here’s what you’ll need to make this delicious dish.

For the Chicken and Vegetables

• 1 ½ 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 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)

For the Sauce

• 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)

Use canned pineapple if fresh isn’t available.

Substitutions & Swaps

• Chicken can be substituted with tofu for a vegetarian option.
• Honey can be replaced with maple syrup.
• Rice vinegar works well with apple cider vinegar.
• Use any bell pepper color for variety.

How to Make It

Follow these easy steps to whip up your Hawaiian Chicken Sheet Pan.

Prep the oven & pan

Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.

Assemble ingredients

On the pan, spread chicken, bell peppers, onion, and pineapple. Drizzle with olive oil, garlic, salt, pepper, paprika, and chili flakes. Toss to coat evenly.

Bake

Roast for 20–25 minutes, flipping halfway, until the chicken is fully cooked, reaching an internal temperature of 165°F (74°C).

Make the sauce

While baking, whisk soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer for 3–4 minutes. If you prefer a thicker sauce, stir in the cornstarch slurry and cook until glossy.

Finish

Once the chicken and veggies are done, drizzle the sauce over the top or serve it on the side for dipping. Garnish with sesame seeds or sliced green onions if desired.

How to Store It

Fridge: Store leftovers in an airtight container for 3-4 days.
Freezer: No, due to the texture of the chicken.
Reheat: Microwave on medium for 2-3 minutes or until heated through.

Tips for Best Results

• Cut chicken into uniform pieces for even cooking.
• Use fresh pineapple for a brighter flavor.
• Allow the sauce to simmer to deepen its flavors.
• Feel free to mix in other vegetables like snap peas or carrots.

Serving Suggestions

• Serve with steamed rice or quinoa for a complete meal.
• Pair with a fresh green salad for added crunch.
• Great for a tropical-themed dinner party.