Hawaiian Chicken Sheet Pan comes together in about 30 minutes and lets your oven do all the work for a easy weeknight meal that your family will love! With colorful bell peppers, juicy pineapple, and tender chicken, it’s a crowd-pleaser that you can feel good about serving.
Ingredient Breakdown
Let’s dive into the vibrant ingredients that make this meal a winner!
- 1 ½ lbs (700 g) boneless, skinless chicken breasts
- 1 red bell pepper (chopped)
- 1 yellow bell pepper (chopped)
- 1 small red onion (cut into wedges)
- 1 ½ cups fresh pineapple chunks
- 2 tbsp olive oil
- 2 cloves garlic (minced)
- ½ tsp salt and 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
- 3 tbsp honey (or brown sugar)
- 2 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp cornstarch + 2 tbsp water (slurry, optional for thickening)
Let’s Get Cooking!
Step 1: Prep the Oven & Pan
First thing’s first, preheat that oven to 400°F (200°C). It’s like warming up for the best performance of the night! Line a large sheet pan with parchment paper or lightly grease it, so nothing sticks later.
Step 2: Assemble Ingredients
Now, it’s time to gather your colorful ingredients! Toss the chicken, bell peppers, onion, and pineapple on the prepared pan. Can you just picture that colorful display?
Drizzle everything with olive oil, garlic, salt, pepper, paprika, and a pinch of those chili flakes if you’re feeling bold. Then, toss it all together until the chicken and veggies are evenly coated, making sure to scrape the yummy bits off the bottom, those will add even more flavor!
Step 3: Bake!
Pop that pan into the oven and roast for 20–25 minutes, flipping halfway through. You want to make sure the chicken is fully cooked (aiming for an internal temp of 165°F / 74°C), and those veggies are deliciously tender and caramelized.
Step 4: Make the Sauce
While the chicken and veggies are roasting, grab a saucepan and whisk together the soy sauce, pineapple juice, honey, and vinegar. Heat everything over medium heat, bringing it to a simmer and stirring for about 3–4 minutes. If you like your sauce a bit thicker, mix that cornstarch and water into a slurry and add it in, stirring until glossy and fabulous!
Step 5: Finish Up
Once everything’s out of the oven, drizzle that flavor-packed sauce over the top or serve it on the side for dipping. Oh, and don’t forget to sprinkle on some sesame seeds or sliced green onions for a little pop
If you loved this Hawaiian Chicken Sheet Pan, be sure to check out my Chicken Bacon Ranch Pasta, my Buffalo Chicken Cheese Bake, or my Savory Asian Mango Glazed Chicken!
Why This Recipe Works
Quick & Easy
Let me tell you, this dish comes together all in one pan and is on your table in 30 minutes flat. Seriously, who doesn’t love that? Just pop it in the oven and relax for a bit while dinner makes itself!
Minimal Cleanup Required
I mean, just one sheet pan? Talk about a win! Less time cleaning up means more time enjoying and savoring this meal with the family.
Customizable
If you have leftovers from other meals lying around, this is your moment! Don’t hesitate to throw in any extra veggies you want, zucchini, carrots, even broccoli would work beautifully.
Loaded with Tons of Flavor
The combination of sweet pineapple, savory soy sauce, and the sautéed garlic and onions creates a delightful medley that’s just bursting with flavor. It’s like a little tropical vacation on a plate!
Comfort Food
Let’s be real: this dish is pure comfort. It’s hearty, satisfying, and oh-so-delicious, making it a perfect fit for cozy gatherings or just a nice family dinner at home.
Serving Suggestions
This dish is great on its own, but you can serve it alongside:
- Steamed rice or quinoa : Helps soak up that delicious sauce.
- Fresh salad : A light citrus salad complements the Hawaiian vibes perfectly.
- Veggies : A side of sautéed or steamed greens, like bok choy or green beans, would add even more color to your plate.
Storage and Reheating
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Reheating: The best way to reheat it is in the oven at 350°F (175°C) for about 10 minutes or until heated through. If you’re in a rush, the microwave works too, just do so in 30-second intervals to prevent drying it out.
- Freezer-friendly: Yes! You can freeze the assembled chicken and veggies (before cooking) in a freezer-safe bag for up to 3 months. Just thaw overnight in the fridge before roasting!
This Hawaiian Chicken Sheet Pan will become your family’s new favorite! It’s so easy and full of flavor that even your picky eaters will be asking for seconds. Trust me, you’ll want to keep this handy for those busy weeknights when you need a quick and satisfying meal that doesn’t compromise on taste.
This recipe really shines and makes meal times so much easier. Happy cooking! For more Recipes Follow Us in our Pinterest.
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Hawaiian Chicken Sheet Pan
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
This delicious Hawaiian Chicken Sheet Pan comes together in just 30 minutes! It’s a quick weeknight meal that your family will love.
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 (or apple cider vinegar)
- 1 tbsp cornstarch + 2 tbsp water (optional for thickening)
Instructions
- Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it.
- Toss the chicken, bell peppers, onion, and pineapple on the prepared pan. Drizzle with olive oil, garlic, salt, pepper, paprika, and chili flakes. Toss everything together until evenly coated.
- Bake for 20–25 minutes, flipping halfway, until the chicken is fully cooked (internal temp of 165°F / 74°C) and vegetables are tender.
- Whisk together the soy sauce, pineapple juice, honey, and vinegar in a saucepan. Heat over medium, bring to a simmer for 3–4 minutes. Add slurry if desired.
- Drizzle the sauce over the chicken and veggies or serve on the side. Garnish with sesame seeds or green onions.
Notes
Great paired with steamed rice or a fresh salad. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
