Bring Paradise Home with Hawaiian Chicken Sheet Pan
Have you ever taken a bite of something that instantly transports you to a sun-soaked beach, with the gentle sound of waves crashing against the shore? That’s the magic of Hawaiian Chicken Sheet Pan. This recipe is not just food; it’s an experience filled with vibrant flavors and memories waiting to be made. Every time I make this dish, I remember family gatherings where laughter fills the air, and we all dig into a colorful feast that pleases even the pickiest eaters. Trust me, your kitchen will turn into a little slice of Hawaii, and everyone will want seconds!
Why make this recipe?
First off, let me tell you why this Hawaiian Chicken Sheet Pan recipe deserves a place in your kitchen repertoire. For starters, it’s delicious! The sweet teriyaki-inspired sauce, combined with juicy chicken and crispy veggies, creates a symphony of flavors that dances on your palate. Plus, this dish is incredibly easy and quick to prepare. You can make it in about 30 minutes, allowing you to spend more time with your family and leave the fuss behind.
This recipe is also budget-friendly. Chicken breast is a great protein option that doesn’t break the bank, and pairing it with inexpensive vegetables like bell peppers and onions makes it an economical choice for weeknight dinners. And if you have kids at home, they are bound to love the sweet and tangy taste of the chicken and the fun tropical twist of pineapple.
Finally, this sheet pan dish is perfect for beginners. You only need one pan, which means less cleanup. With straightforward instructions, you’ll feel proud of your culinary abilities even if you’re just starting out. Gather your ingredients, and let’s dive into this island-inspired recipe that is sure to impress!
How to make Hawaiian Chicken Sheet Pan
Making Hawaiian Chicken Sheet Pan is as simple as pie—well, maybe even easier! It takes around 30–35 minutes from start to finish. All you need is a large sheet pan and a few basic kitchen utensils like a whisk for preparing the sauce and a spatula for tossing the ingredients. You’ll love how quickly this dish comes together while still delivering an explosion of tropical flavors!
Ingredients:
- 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)
- Sauce for tossing & drizzling:
- 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)
Step-by-step directions:
Prep the oven & pan: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it with cooking spray to prevent sticking.
Assemble ingredients: On the sheet pan, spread the chicken pieces, chopped red and yellow bell peppers, onion wedges, and fresh pineapple. This colorful mix will make your dish visually appealing!
Season: Drizzle the olive oil over the ingredients, then sprinkle with minced garlic, salt, black pepper, paprika, and chili flakes (if using). Toss everything together to coat evenly with the seasonings.
Bake: Roast the chicken and veggies in the preheated oven for 20–25 minutes. Use a spatula to flip the ingredients halfway through to ensure even cooking. Check that the chicken is fully cooked, reaching an internal temperature of 165°F (74°C).
Make the sauce: While the chicken and veggies bake, whisk together soy sauce, pineapple juice, honey, and rice vinegar in a saucepan over medium heat. Let it simmer for 3–4 minutes. If you prefer a thicker sauce, stir in the cornstarch slurry and cook until it becomes glossy.
Finish: Once everything is cooked, drizzle the sauce over the chicken and vegetables (or serve it on the side for dipping). You can also garnish with sesame seeds or sliced green onions for that extra touch.
How to serve Hawaiian Chicken Sheet Pan?
This Hawaiian Chicken Sheet Pan shines brightly on its own, but you can elevate the meal further with some delightful side dishes. Serve it over steamed white or brown rice to soak up all that delicious sauce, or pair it with fluffy jasmine rice to keep the Thai vibes alive. If you want to keep it light, a simple green salad with a tangy vinaigrette complements the sweetness of the dish beautifully.
For those summer evenings, consider creating a tropical vibe with coconut rice or serving it alongside refreshing grilled corn on the cob. If you want to go all out, a fruity pineapple coleslaw adds both crunch and vibrancy to your dinner. Your table will transform into a festive feast everyone will love!
How to store Hawaiian Chicken Sheet Pan?
If you find yourself with leftovers (which is not so common with this dish!), you can easily store Hawaiian Chicken Sheet Pan. Simply transfer it to an airtight container and keep it in the fridge; it will stay fresh for up to 3 days.
For longer storage, you can freeze it. Make sure to let the chicken and veggies cool completely before placing them in a freezer-safe container. If frozen properly, they will stay good for up to 3 months. When you’re ready to enjoy it again, reheat in the oven or microwave until warmed through.
Tips for perfect Hawaiian Chicken Sheet Pan
Don’t overcrowd the pan: Make sure to give the ingredients enough space on the sheet pan. Overcrowding can lead to steaming instead of roasting, which affects the texture.
Use fresh ingredients: While you can use canned pineapple, fresh pineapple really elevates the sweetness and juiciness of this dish. It makes a noticeable difference!
Keep an eye on cooking time: Oven temperatures can vary, so check your chicken for the correct internal temperature. Undercooked chicken is not safe, but overcooking can make it rubbery.
Adjust seasoning: If you love spicy food, go ahead and increase the chili flakes or even add some diced jalapeños for an extra kick.
Experiment with garnishes: Sesame seeds and green onions are just the beginning. You can also chop fresh cilantro or mint for a refreshing touch.
Variations
Vegetarian version: Substitute the chicken with cubed firm tofu or chickpeas for a delicious plant-based option. Just roast them with the same seasonings for a hearty meal.
Different proteins: If you prefer a different meat, try using shrimp or pork. Both roast wonderfully and add their unique flavors to the dish.
Flavor twist: Add a bit of soy sauce-based teriyaki marinade instead of the soy sauce for an extra-rich flavor infusion, or experiment with other fruits like mango or peach to customize your Hawaiian flair.
FAQs about Hawaiian Chicken Sheet Pan
Can I use frozen chicken?
Yes, you can use frozen chicken breasts. Just remember to thaw them completely before cutting and cooking. You might need to increase the cooking time by a few minutes to ensure they cook all the way through.
Can I substitute the pineapple?
Absolutely! If pineapple isn’t your thing, feel free to try other fruits like mango or even peach slices for a different tropical flavor.
Why did my chicken come out dry?
Dry chicken often results from overcooking. Always check that the internal temperature reaches 165°F (74°C), and if it looks done before the timer goes off, take it out early to keep it juicy and tender.
Now it’s your turn! Grab your ingredients and let the magic of Hawaiian Chicken Sheet Pan fill your home with warmth and flavor. You’re going to love making this dish!
Print
Hawaiian Chicken Sheet Pan
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: None specified
Description
A vibrant and easy sheet pan recipe combining juicy chicken with colorful veggies and a sweet teriyaki-inspired sauce.
Ingredients
- 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
- 3 tbsp honey (or brown sugar)
- 2 tbsp rice vinegar
- 1 tbsp cornstarch + 2 tbsp water (optional for thickening)
Instructions
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
- On the sheet pan, spread the chicken pieces, chopped bell peppers, onion wedges, and fresh pineapple.
- Drizzle the olive oil over the ingredients, then sprinkle with minced garlic, salt, black pepper, paprika, and chili flakes. Toss to coat evenly.
- Roast in the oven for 20–25 minutes, flipping halfway through until the chicken reaches 165°F (74°C).
- While baking, whisk together soy sauce, pineapple juice, honey, and rice vinegar in a saucepan over medium heat and simmer for 3–4 minutes. Add cornstarch slurry if a thicker sauce is desired.
- Once cooked, drizzle the sauce over the dish and garnish with sesame seeds or green onions if desired.
Notes
Serve over rice or with a green salad. Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Hawaiian chicken, sheet pan dinner, quick meals, tropical recipes