Hawaiian Chicken Sheet Pan is a delightful recipe that fills your kitchen with tropical aromas as it cooks, transporting you to a sunny paradise with every bite. Picture this: tender chicken pieces roasted to perfection alongside vibrant bell peppers, sweet pineapple, and tangy onions—all coated in a deliciously sticky sauce. It’s a dish that’s not only quick to prepare but also offers a mouthwatering blend of flavors that everyone will enjoy. I first stumbled upon this recipe during a busy weeknight, and it quickly became a staple for its ease and incredible taste. It’s perfect for a casual family dinner or for impressing guests during gatherings.
Why You’ll Love This Dish
There are countless reasons to add Hawaiian Chicken Sheet Pan to your recipe repertoire. First, it’s a straightforward sheet pan meal that requires minimal cleanup—a true win for busy cooks. The combination of juicy chicken, crisp vegetables, and refreshing pineapple adds a burst of sweetness that pairs beautifully with the savory soy sauce. Plus, it’s kid-approved, making it an excellent choice for family dinners.
“This dish became an instant favorite! It’s not just easy to make, but the flavors are outstanding. My kiddos devoured every last bite!” – Home Cook, Jessica M.
Whether you’re looking for a quick weeknight dinner, something to impress friends, or just wanting to brighten up your meal prep, this recipe stands out. The balance of protein, veggies, and fruit makes it a wholesome option without sacrificing taste.
How This Recipe Comes Together
Preparing Hawaiian Chicken Sheet Pan is simpler than you might think. You start by preheating your oven and prepping your sheet pan, followed by mixing all your ingredients together. Once everything is on the pan, a quick roast in the oven brings it all together beautifully. In the meantime, you whip up a tantalizing sauce that will elevate the dish to new heights. It’s a wonderfully straightforward process that yields spectacular results.
What You’ll Need
Here’s your ingredient checklist for this scrumptious Hawaiian Chicken Sheet Pan:
- 1 ½ lbs 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 (slurry, optional for thickening)
Feel free to swap the chicken for tofu or tempeh for a vegetarian version, or use different veggies based on your preference or what you have on hand!
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
- Spread the chicken pieces, chopped bell peppers, onion wedges, and pineapple chunks evenly across the lined sheet pan.
- Drizzle the mixture with olive oil. Sprinkle in minced garlic, salt, black pepper, paprika, and optional chili flakes. Toss everything together to ensure an even coating.
- Roast the pan in the oven for 20–25 minutes. Be sure to flip the ingredients halfway through to promote even cooking, until the chicken reaches an internal temperature of 165°F (74°C).
- While the chicken and veggies roast, prepare the sauce. In a saucepan, whisk together the soy sauce, pineapple juice, honey (or brown sugar), and vinegar. Bring this mixture to a simmer for 3–4 minutes. If you’d like a thicker sauce, stir in the cornstarch slurry at this point.
- Once the chicken and veggies are nicely roasted, remove the pan from the oven and drizzle the prepared sauce over the top. For an extra touch, garnish with sesame seeds or sliced green onions before serving.
- Enjoy your Hawaiian Chicken Sheet Pan with jasmine rice or quinoa for a complete meal.
Best Ways to Enjoy It
When it comes to plating your Hawaiian Chicken Sheet Pan, the sky’s the limit! Serve it on a vibrant platter, garnished with fresh herbs for a pop of color. Pair it with jasmine rice to soak up all that delicious sauce, or quinoa for a healthier twist. A side of steamed broccoli or a simple green salad works wonders to balance the flavors. You could even add a refreshing drink like iced tea or a pineapple-based smoothie to fully embrace the Hawaiian vibe!
Storage and Reheating Tips
Leftovers? No problem! Store any uneaten Hawaiian Chicken Sheet Pan in an airtight container in the fridge for up to 3 days. Just make sure it cools completely before sealing. For reheating, a quick zap in the microwave works, but if you prefer crisper chicken, pop it back in the oven for a few minutes. Don’t forget to check that the internal temperature reaches 165°F (74°C) when reheating.
Helpful Cooking Tips
To ensure perfect results, here are a few handy tips:
- Cut your chicken into uniform pieces for even cooking.
- Use fresh pineapple for the best flavor, but in a pinch, canned works just fine—just make sure to drain it thoroughly.
- Don’t rush the marinating step; allowing the flavors to meld for even 15 minutes can enhance the dish.
- Adjust the chili flakes according to your taste for a sweeter or spicier experience.
Recipe Variations
Looking to mix things up? Here are some ideas:
- Swap out the chicken for shrimp or tofu for a different protein option.
- Experiment with other vegetables like zucchini or snap peas for added crunch and color.
- Try adding different spices like ginger or even a splash of coconut milk for an extra tropical flair!
Frequently Asked Questions
How long does prep take for this dish?
Prep time is about 15-20 minutes, making it a quick option for busy weeknights.
Can I make it gluten-free?
Yes! Substitute the soy sauce with a gluten-free variety, ensuring all other ingredients are also gluten-free.
How long does it last in the fridge?
Leftovers can be safely stored in the fridge for up to 3 days. Ensure they’re kept in an airtight container.
