Hawaiian Chicken Sheet Pan
Why make this recipe
Hawaiian Chicken Sheet Pan is a delightful dish that combines juicy chicken with colorful vegetables and sweet pineapple. It’s easy to prepare, cooks in one pan, and is packed with flavor. The sweet and savory sauce adds a tropical twist, making it perfect for a family dinner or a casual gathering with friends. Plus, it’s healthy and doesn’t require a lot of cleanup!
How to make Hawaiian Chicken Sheet Pan
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)
Directions:
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Prep the oven & pan: Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
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Assemble ingredients: On the pan, spread chicken, bell peppers, onion, and pineapple. Drizzle with olive oil, garlic, salt, pepper, paprika, and chili flakes. Toss everything to coat evenly.
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Bake: Roast for 20–25 minutes, flipping halfway through, until the chicken is fully cooked (165°F / 74°C internal temp).
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Make the sauce: While baking, whisk soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer for 3–4 minutes. If you like it thicker, stir in the cornstarch slurry and cook until glossy.
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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 serve Hawaiian Chicken Sheet Pan
Serve Hawaiian Chicken Sheet Pan hot, straight from the oven. It’s great on its own or can be served over rice or quinoa for a complete meal. The colorful mix of chicken and veggies makes for an appealing dish that everyone will enjoy.
How to store Hawaiian Chicken Sheet Pan
To store leftovers, let the dish cool completely. Place it in an airtight container and refrigerate. It should stay fresh for about 3–4 days. You can reheat it in the oven or microwave when you’re ready to enjoy it again!
Tips to make Hawaiian Chicken Sheet Pan
- Cut chicken and veggies into similar sizes for even cooking.
- For extra flavor, marinate the chicken in the sauce for an hour before cooking.
- Feel free to add other veggies like snap peas or carrots for variety.
- Adjust the spices according to your taste—add more chili flakes for extra heat!
Variation
You can easily customize this recipe by using shrimp or tofu instead of chicken. You can also replace the pineapple with mango for a different fruity flavor.
FAQs
1. Can I use frozen chicken?
Yes, frozen chicken can be used, but make sure to thaw it completely before cooking to ensure even cooking.
2. What can I substitute for pineapple juice?
If you don’t have pineapple juice, orange juice can be a good substitute, or you can use extra soy sauce.
3. Can I make this recipe ahead of time?
Yes, you can prep everything ahead and store it in the fridge until you’re ready to bake. This makes for a quick and easy dinner option!
Hawaiian Chicken Sheet Pan
Ingredients
Method
- Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
- On the pan, spread chicken, bell peppers, onion, and pineapple. Drizzle with olive oil, garlic, salt, pepper, paprika, and chili flakes. Toss everything to coat evenly.
- Roast for 20–25 minutes, flipping halfway through, until the 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.
- If you like it thicker, stir in the cornstarch slurry and cook until glossy.
- 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.
Notes
