If you are searching for a vibrant, delicious, and effortless dinner, this Hawaiian Chicken Sheet Pan Recipe is about to become your new weeknight favorite. With its perfect balance of sweet pineapple, savory soy sauce, and juicy chicken, everything bakes together on one pan to create a colorful, mouthwatering meal that feels like a tropical escape on a plate. Whether you’re cooking for family or friends, this recipe delivers bold flavors, easy preparation, and minimal cleanup—what’s not to love?
Ingredients You’ll Need
The beauty of this Hawaiian Chicken Sheet Pan Recipe lies in its simple but essential ingredients. Each item not only adds its unique flavor but also contributes to the perfect texture and bright colors that make the dish so appealing. From the tender chicken morsels to the vibrant bell peppers and sweet pineapple chunks, every ingredient plays a crucial role.
- 1.5 lbs boneless, skinless chicken breasts: Cubed into 1-inch pieces for quick, even cooking and tender bites.
- 1 tablespoon olive oil: A touch of healthy fat to help the chicken and veggies roast beautifully.
- 1 large red bell pepper: Adds a sweet crunch and a burst of color to the dish.
- 1 large yellow bell pepper: Another layer of sweetness and vibrant visual appeal.
- 1 red onion: Cut into wedges to provide subtle sharpness and delightful softness when roasted.
- 1 (20 oz) can pineapple chunks, drained: The star fruit that brings tropical sweetness and juiciness.
- 1/4 cup soy sauce: Offers a savory depth and rich umami flavor that ties everything together.
- 3 tablespoons brown sugar: Enhances the pineapple’s natural sweetness and helps caramelize the chicken.
- 2 tablespoons pineapple juice: Adds a refreshing and tangy essence.
- 1 tablespoon cornstarch: Thickens the sauce to perfectly coat the chicken and vegetables.
- 1 teaspoon garlic powder: A gentle punch of garlicky goodness.
- 1/2 teaspoon ground ginger: Offers warmth and a little zing that complements the tropical flavors.
- 1/4 teaspoon red pepper flakes (optional): For those who like a hint of heat with their sweetness.
How to Make Hawaiian Chicken Sheet Pan Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to a sizzling 400°F (200°C). This high temperature ensures the chicken cooks quickly while giving the edges of your bell peppers and onions a nice roast—the secret to developing those rich, caramelized flavors.
Step 2: Combine the Main Ingredients
Grab a large bowl and toss together your chicken cubes with bright red and yellow bell peppers, crisp onion wedges, and those sweet pineapple chunks. Mixing these fresh ingredients now lets the flavors mingle even before the sauce is added.
Step 3: Whisk Together the Sauce
In a separate bowl, whisk soy sauce, brown sugar, pineapple juice, cornstarch, garlic powder, ginger, and if you like a bit of spice, the red pepper flakes. This sauce is the magic that ties the sweet and savory notes together and thickens just enough to coat everything beautifully.
Step 4: Coat Everything Evenly
Pour your flavorful sauce over the chicken and vegetable mixture, then toss gently but thoroughly. Ensuring every piece is coated allows the sauce to caramelize during baking, creating sticky, irresistible bites.
Step 5: Spread and Arrange on the Sheet Pan
Transfer the coated mixture onto a large rimmed baking sheet in a single layer. Spreading everything evenly is key for roasting perfection, letting the heat circulate and cook everything uniformly.
Step 6: Bake to Juicy Perfection
Bake your colorful medley for 30 to 35 minutes or until the chicken is completely cooked through and the vegetables are tender yet still vibrant. The sauce should thicken and cling lovingly to every morsel, sealing in those tropical flavors.
How to Serve Hawaiian Chicken Sheet Pan Recipe
Garnishes
To take this dish from delicious to downright stunning, sprinkle chopped fresh cilantro or sliced green onions on top just before serving. These fresh garnishes add a pop of color and a hint of brightness that harmonize beautifully with the sweet and savory chicken.
Side Dishes
Serving the Hawaiian Chicken Sheet Pan Recipe over steamed white rice or fluffy coconut rice is a classic choice that soaks up all the tasty sauce. For something lighter, a simple green salad with a tangy vinaigrette or roasted sweet potatoes can add balance to your plate.
Creative Ways to Present
Want to impress guests? Serve the chicken and veggies in pineapple boat halves for an eye-catching presentation that screams island vibes. Alternatively, wrap the cooked chicken and peppers in warm tortillas for tropical-inspired wraps—perfect for casual dinners or lunchboxes!
Make Ahead and Storage
Storing Leftovers
Leftovers keep well in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making the next-day meal just as delightful as the first time.
Freezing
If you want to save some for longer, you can freeze the cooked chicken and vegetables in a freezer-safe container for up to 2 months. Just be sure to cool it completely before freezing to maintain the best texture.
Reheating
To reheat, thaw in the fridge overnight if frozen, then warm gently in the oven at 350°F (175°C) for about 10-15 minutes or until heated through. Microwaving works, too, but the oven helps keep the textures more appealing.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will add a bit more richness and stay moist during baking, making them a wonderful alternative if you prefer darker meat.
Is it necessary to drain the pineapple chunks?
Yes, draining the pineapple chunks helps prevent the dish from becoming too watery and keeps the sauce nice and thick.
Can I make this recipe gluten-free?
Yes, just substitute the soy sauce with tamari or a gluten-free soy sauce to keep the flavors intact without gluten.
What if I don’t have cornstarch?
You can replace cornstarch with arrowroot powder or simply omit it, but the sauce might be thinner. If you skip it, consider simmering the sauce briefly before pouring to thicken it slightly.
Can this dish be made spicier?
Definitely! Increase the amount of red pepper flakes or add a splash of sriracha to the sauce for a lively kick that complements the sweetness.
Final Thoughts
There’s something so satisfying about putting a version of paradise on your dinner table, and this Hawaiian Chicken Sheet Pan Recipe does exactly that with ease and vibrant flavor. It’s a wonderful way to brighten your evenings and treat yourself to a meal that’s packed with color, texture, and mouthwatering tropical goodness. I can’t wait for you to try it and make it your own!
Print
Hawaiian Chicken Sheet Pan Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
Description
This Hawaiian Chicken Sheet Pan recipe offers a vibrant and flavorful meal featuring tender chicken cubes roasted with colorful bell peppers, red onion, and sweet pineapple chunks. Coated in a savory-sweet sauce made from soy sauce, brown sugar, pineapple juice, and aromatic spices, it’s an easy one-pan dish perfect for a quick and delicious dinner that serves 4.
Ingredients
Chicken and Vegetables
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 large red bell pepper, cut into 1-inch pieces
- 1 large yellow bell pepper, cut into 1-inch pieces
- 1 red onion, cut into wedges
- 1 (20 oz) can pineapple chunks, drained
- 1 tablespoon olive oil
Sauce
- 1/4 cup soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons pineapple juice
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the sheet pan meal.
- Combine Main Ingredients: In a large bowl, mix together the chicken cubes, red and yellow bell peppers, red onion wedges, and drained pineapple chunks to evenly distribute the ingredients.
- Prepare Sauce: In a separate bowl, whisk together the soy sauce, brown sugar, pineapple juice, cornstarch, garlic powder, ground ginger, and optional red pepper flakes until smooth and well combined.
- Coat Ingredients: Pour the prepared sauce over the chicken and vegetable mixture and gently toss everything together to ensure even coating with the flavorful sauce.
- Arrange on Baking Sheet: Spread the entire mixture in a single layer on a large rimmed baking sheet for even cooking and caramelization.
- Bake: Place the baking sheet in the preheated oven and bake for 30-35 minutes until the chicken is fully cooked through and the vegetables are tender and slightly caramelized.
Notes
- Ensure to cut chicken and vegetables into uniform sizes for even cooking.
- If you prefer a spicier dish, do not omit the red pepper flakes.
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
- Drain pineapple well to prevent excess liquid, which can affect roasting.
- Leftovers can be refrigerated and reheated for up to 3 days.
