Hawaiian Chicken Sheet Pan

Short Description

Hawaiian Chicken Sheet Pan is a flavorful, easy-to-make meal featuring tender chicken, sweet pineapple, and colorful bell peppers baked together on a single sheet pan. It’s a perfect blend of savory and sweet flavors with minimal cleanup, making it a great weeknight dinner option.

Why You’ll Love This Recipe

• One-Pan Simplicity – Everything cooks on a single sheet pan for easy cleanup.
• Sweet & Savory Flavors – The combination of pineapple, chicken, and bell peppers creates a delicious tropical taste.
• Healthy & Nutritious – Packed with lean protein, fiber, and vitamins.
• Quick & Easy – Ready in just 30 minutes.
• Customizable – Adjust seasonings and vegetables to your preference.

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs
• Pineapple chunks (fresh or canned, drained)
• Red and green bell peppers, sliced
• Red onion, sliced
• Garlic, minced
• Soy sauce
• Honey or brown sugar
• Olive oil
• Ginger, grated
• Salt and black pepper
• Red pepper flakes (optional, for heat)
• Green onions and sesame seeds (for garnish)

Directions

1. Preheat Oven – Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Prepare the Marinade – In a bowl, whisk together soy sauce, honey, olive oil, garlic, ginger, salt, and black pepper.
3. Coat the Chicken & Veggies – Toss chicken, bell peppers, red onion, and pineapple in the marinade until evenly coated.
4. Arrange on Sheet Pan – Spread everything in a single layer on the prepared baking sheet.
5. Bake – Bake for 20-25 minutes, flipping the chicken halfway through, until cooked through and slightly caramelized.
6. Garnish & Serve – Sprinkle with green onions and sesame seeds before serving.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Total Time: 30-35 minutes

Variations

• Spicy Kick – Add sriracha or red pepper flakes for heat.
• Teriyaki Flavor – Swap soy sauce for teriyaki sauce.
• Extra Veggies – Include zucchini, broccoli, or snap peas.
• Low-Carb Option – Serve with cauliflower rice instead of regular rice.
• Grilled Version – Cook the ingredients on a grill for a smoky flavor.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Warm in the oven at 350°F (175°C) for 10 minutes or in the microwave for 1-2 minutes.
• Freezing: Freeze in a sealed container for up to 2 months. Thaw overnight before reheating.

FAQs

Can I use canned pineapple?

Yes, just be sure to drain it well before using.

What’s the best cut of chicken to use?

Boneless, skinless chicken thighs stay juicier, but chicken breasts work well too.

Can I prepare this ahead of time?

Yes, marinate the chicken and veggies ahead for even more flavor.

Do I need to flip the chicken while baking?

Flipping ensures even cooking and caramelization.

What can I serve this with?

It pairs well with rice, quinoa, or a fresh green salad.

Can I make this dish vegetarian?

Yes! Swap chicken for tofu or extra veggies like mushrooms and zucchini.

Can I use frozen chicken?

It’s best to use thawed chicken for even cooking.

How do I make the sauce thicker?

Reduce it on the stovetop or add a cornstarch slurry.

Can I cook this in an air fryer?

Yes! Cook at 375°F (190°C) for about 15 minutes, shaking halfway through.

How do I prevent the vegetables from getting soggy?

Avoid overcrowding the pan and bake at a high temperature for caramelization.

Conclusion

Hawaiian Chicken Sheet Pan is an easy, flavorful, and healthy meal perfect for busy nights. With sweet pineapple, tender chicken, and colorful veggies, this dish delivers a delicious tropical twist with minimal effort. Try it today for a quick and satisfying dinner!

Print