Hawaiian Chicken Sheet Pan

There’s something undeniably enticing about the vibrant colors and tropical flavors of Hawaiian Chicken Sheet Pan. This recipe brings together succulent chicken, sweet and tangy pineapple, and colorful bell peppers, all roasted to perfection in one pan. It’s the kind of dish that brightens up a weeknight dinner or can steal the show at a casual gathering with friends. I first tried this recipe during a family cookout, and it quickly became a favorite for its ease and delightful taste. The best part? You can have a complete meal—protein, veggies, and a hint of sweetness—ready in just about 30 minutes.

What Makes This Recipe Special

Hawaiian Chicken Sheet Pan stands out for a multitude of reasons. It’s not only a breeze to prepare but also offers a delightful blend of flavors that satisfy both adults and kids alike. This meal is perfect for busy weeknights when time is short, yet you want something exciting and genuinely delicious. Plus, it’s budget-friendly—fresh ingredients that won’t break the bank.

“This Hawaiian Chicken dish has become a weekly staple. It’s so colorful and flavorful! Even my picky eaters ask for seconds!” – A happy home cook

Step-by-Step Guide to Cooking It

Creating this Hawaiian Chicken Sheet Pan is a simple and rewarding process. Here’s a quick overview of what you can expect:

1. Prep your oven to 400°F (200°C) while you gather your ingredients.
2. Assemble everything on a large sheet pan: chicken, peppers, onions, and pineapple.
3. Drizzle with seasoning to ensure every piece is well-coated.
4. Roast until fully cooked, making sure to flip halfway through for even browning.
5. Prepare the sauce on the stovetop and let it thicken, if desired.
6. Serve the sticky, flavorful dish hot from the oven.

With this clear roadmap in mind, let’s dive into the tasty details.

Gather Your Ingredients

For this recipe, you will need:

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• 1½ 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
• 1½ 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)

For those looking to customize, you can substitute vegetables based on seasonal availability or personal preference, like zucchini or snap peas.

Step-by-Step Directions

1. Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or grease it lightly.
2. On the prepared pan, spread the chicken pieces, bell peppers, onion, and pineapple evenly.
3. Drizzle with olive oil and sprinkle with garlic, salt, pepper, paprika, and optional chili flakes. Toss everything together until well-coated.
4. Roast in the oven for 20–25 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165°F (74°C).
5. While the chicken and veggies are roasting, whisk together the soy sauce, pineapple juice, honey, and vinegar in a saucepan over medium heat.
6. Let it simmer for 3–4 minutes. If you prefer a thicker sauce, stir in the cornstarch slurry and continue cooking until it becomes glossy.
7. Once the chicken is cooked, drizzle the sauce over the sheet pan or serve it on the side for dipping.
8. Optionally, garnish with sesame seeds or sliced green onions before serving.

Perfect Pairings for Hawaiian Chicken Sheet Pan

When it comes to serving, the possibilities are endless. This dish pairs beautifully with coconut rice, which adds a creamy sweetness that complements the chicken and pineapple. A side of steamed broccoli or green beans can provide a nice crunch and healthiness to your plate. For a festive touch, consider serving it with a mango salad or a refreshing cucumber and avocado side.

Keeping Hawaiian Chicken Sheet Pan Fresh Longer

Leftover Hawaiian Chicken can be stored in an airtight container in the refrigerator for up to three days. For longer storage, consider freezing it in portions for up to three months. When reheating, ensure it reaches an internal temperature of 165°F (74°C) to guarantee food safety.

Pro Chef Tips

To elevate your Hawaiian Chicken Sheet Pan experience, try marinating the chicken in the sauce for a few hours before cooking. This will infuse it with even more flavor. Another tip is to use fresh pineapple, as it tends to caramelize beautifully during roasting, enhancing the overall dish. Lastly, experiment with different peppers and add-ins like snap peas or carrots for added texture.

Creative Twists

Feeling adventurous? You can try swapping out the chicken for shrimp or tofu for a delightful twist on this classic. Adding a squeeze of lime just before serving can also brighten the flavor. For a spicy kick, consider incorporating sliced jalapeños or a drizzle of sriracha in the sauce.

Your Questions Answered

1. How long does it take to prep?
   You can prep this Hawaiian Chicken Sheet Pan in about 10-15 minutes!
2. Can I use different proteins?
   Absolutely! Shrimp, tofu, or even beef can work nicely with the same flavors.
3. Is there a way to make it gluten-free?
   Yes, simply substitute the soy sauce with tamari, which is gluten-free.

With its effortless preparation and vibrant flavors, Hawaiian Chicken Sheet Pan is a dish that’s sure to impress your family and friends alike. Happy cooking!

Hawaiian Chicken Sheet Pan

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• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

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Description

A vibrant and flavorful sheet pan dish combining succulent chicken, sweet pineapple, and colorful bell peppers, perfect for a quick weeknight dinner.

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Ingredients

Scale 1x2x3x

• 1½ 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
• 1½ 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 (or apple cider vinegar)
• 1 tbsp cornstarch + 2 tbsp water (slurry, optional for thickening)

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Instructions

1. Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or grease it lightly.
2. On the prepared pan, spread the chicken pieces, bell peppers, onion, and pineapple evenly.
3. Drizzle with olive oil and sprinkle with garlic, salt, pepper, paprika, and optional chili flakes. Toss everything together until well-coated.
4. Roast in the oven for 20–25 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165°F (74°C).
5. While the chicken and veggies are roasting, whisk together the soy sauce, pineapple juice, honey, and vinegar in a saucepan over medium heat.
6. Let it simmer for 3–4 minutes. If you prefer a thicker sauce, stir in the cornstarch slurry and continue cooking until it becomes glossy.
7. Once the chicken is cooked, drizzle the sauce over the sheet pan or serve it on the side for dipping.
8. Optionally, garnish with sesame seeds or sliced green onions before serving.

Notes

Leftover Hawaiian Chicken can be stored in an airtight container in the refrigerator for up to three days, or frozen for up to three months. Reheat to an internal temperature of 165°F (74°C).

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Hawaiian

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 12g
• Sodium: 600mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 70mg

Keywords: Hawaiian chicken, sheet pan, quick dinner, colorful dish, easy recipe