Hawaiian Chicken Sheet Pan

A sweet aroma fills the kitchen as vibrant colors and tantalizing flavors combine, creating a dish that’s both visually appealing and satisfying to the palate. This Hawaiian Chicken Sheet Pan recipe takes just about 30 minutes to prepare and cook, making it the perfect weeknight dinner. It works wonders because the oven does all the heavy lifting, blending the ingredients into a deliciously harmonious meal without much fuss.

This recipe is an ideal choice for busy families or anyone looking to spice up their dinner routine. Perfect for gatherings or weeknight dinners, it’s easy to prepare in advance and store in the fridge.

Why You’ll Love This Recipe

• The juicy chicken paired with sweet pineapple adds a delightful contrast in flavors.
• It’s a one-pan meal, making cleanup a breeze.
• Colorful bell peppers not only enhance the taste but also the presentation.
• The versatile sauce allows you to customize sweetness and tanginess to your liking.

What You’ll Need

Gather these ingredients for a delicious meal:

For the Chicken and Vegetables

• 1 ½ lbs chicken breasts, boneless skinless, 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 for thickening (optional)

Try using coconut aminos instead of soy sauce for a different flavor.

Substitutions & Swaps

• Chicken thighs can replace chicken breasts.
• Use any color bell pepper you have on hand.
• Agave syrup works in place of honey.
• For a spicier kick, add more chili flakes.

How to Make It

Here’s how to create this flavorful dish:

Prep the oven & pan

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it for easy cleanup.

Assemble ingredients

On the prepared pan, spread the chicken, bell peppers, onion, and pineapple evenly. Drizzle with olive oil, then sprinkle minced garlic, salt, pepper, paprika, and optional chili flakes. Toss to coat all ingredients evenly.

Bake

Roast the mixture for 20–25 minutes, flipping halfway to ensure even cooking, until the chicken reaches an internal temperature of 165°F (74°C).

Make the sauce

While the chicken and veggies are baking, whisk together the soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer the mixture for 3–4 minutes; if you prefer a thicker sauce, stir in the cornstarch slurry and cook until it becomes glossy.

Finish

Once the chicken and vegetables are fully cooked, 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 in an airtight container for up to 4 days.
Freezer: Yes, it freezes well for up to 2 months.
Reheat: Microwave for 2-3 minutes or until heated through.

Tips for Best Results

• Ensure the chicken pieces are even in size for uniform cooking.
• Don’t overcrowd the pan; this helps the chicken to roast rather than steam.
• For added freshness, garnish with lime wedges and cilantro before serving.

Serving Suggestions

• Pair with steamed rice or quinoa for a complete meal.
• Serve at a casual gathering or potluck for easy entertaining.
• Enjoy as leftovers for a quick lunch option.