Name: Hawaiian Chicken Sheet Pan
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Hawaiian
Ingredients: 1.5 lbs boneless, skinless chicken breasts cut into 1-inch cubes; 1 large red bell pepper cut into 1-inch pieces; 1 large green bell pepper cut into 1-inch pieces; 1 large red onion cut into 1-inch wedges; 20 oz canned pineapple chunks in juice drained; 1/4 cup soy sauce or tamari for gluten-free; 2 tbsp honey; 1 tbsp rice vinegar; 1 tbsp sesame oil; 2 cloves garlic minced; 1 tsp fresh ginger grated; 1/2 tsp red pepper flakes optional, for heat; 2 green onions sliced, for garnish; sesame seeds for garnish; cooked rice or quinoa for serving

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Hawaiian Chicken Sheet Pan is a delightful dish that brings a taste of the tropics right to your dinner table. Juicy chicken mingles with vibrant bell peppers and sweet pineapple, all enveloped in a savory sauce that hints at the sunny islands. This recipe combines tender, roasted chicken with colorful veggies, making it not only visually appealing but also bursting with flavor in each bite. Anytime I crave something a little different, this sheet pan meal calls my name; it’s a fantastic blend of sweet and savory that feels both comforting and exciting.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Hawaiian Chicken Sheet Pan
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Hawaiian Chicken Sheet Pan

I stumbled upon this recipe during a weeknight dinner scramble, and I was instantly hooked by its simplicity and vibrant flavors. You mix everything on one pan and let the oven do the magic. It’s perfect for busy nights when you want to put something delicious on the table without a fuss. Plus, the clean-up is a breeze! If you’re searching for a quick, crowd-pleasing meal that pleases even the pickiest eaters, look no further than Hawaiian Chicken Sheet Pan. Trust me; your taste buds will thank you!

Why You’ll Love This Recipe

Simple & Quick: Prep takes just 10 minutes, and dinner is ready in about 35 minutes.
Irresistible Flavor: The sweet pineapple paired with savory chicken and crisp veggies creates a mouthwatering flavor explosion.
Eye-Catching Appeal: Bright colors and textures make this dish a feast for the eyes as well as the palate.
Flexible Serving: Perfect for family dinners, dinner parties, or meal prep for the week ahead.
Diet-Friendly Options: Easily swap soy sauce for tamari to make it gluten-free!

Ingredients You’ll Need

1.5 lbs boneless, skinless chicken breasts: Cut into 1-inch cubes. This lean protein keeps the dish light and healthy, making it the star of the show.
1 large red bell pepper: Cut into 1-inch pieces. It adds sweetness and a lovely pop of color. Feel free to swap for yellow or orange for variety!
1 large green bell pepper: Also cut into 1-inch pieces. It adds a bit of earthy taste that balances the sweetness of the other ingredients.
1 large red onion: Cut into wedges. The onion caramelizes beautifully, enriching the dish with a subtle sweetness.
20 oz canned pineapple chunks in juice: Drained. The juicy pineapple brings the signature Hawaiian twist and a natural sweetness.
1/4 cup soy sauce or tamari: For a gluten-free option, tamari works beautifully while still delivering that umami flavor.
2 tbsp honey: This adds a touch of natural sweetness that complements the soy sauce perfectly.
1 tbsp rice vinegar: It heightens the freshness of the dish with a mild tang.
1 tbsp sesame oil: This fragrant oil adds a rich, nutty depth to the sauce.
2 cloves garlic, minced: Garlic rounds out the flavors with its savory notes, giving depth to the dish.
1 tsp fresh ginger, grated: Ginger brightens the mix with a zesty kick that enhances the overall flavor.
1/2 tsp red pepper flakes (optional): For those who like a little heat, this is the perfect touch.
2 green onions, sliced: These bright green slices are a lovely garnish that adds freshness.
Sesame seeds: For garnish, adding texture and visual appeal.
Cooked rice or quinoa: To serve alongside the chicken and veggies, giving a complete meal that is filling and satisfying.

How to Make Hawaiian Chicken Sheet Pan

Preheat the oven: Preheat your oven to 400°F (200°C). This ensures that your chicken and vegetables will roast perfectly, achieving that ideal caramelization.

Mix the sauce: In a small bowl, whisk together 1/4 cup soy sauce or tamari, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 2 minced garlic cloves, 1 teaspoon grated fresh ginger, and 1/2 teaspoon red pepper flakes (if you enjoy a little kick). This flavorful concoction brings everything together beautifully.

Combine the ingredients: Place the chicken, cut red and green bell peppers, red onion wedges, and drained pineapple chunks on a large lined baking sheet. Pour that delicious sauce over everything and gently toss to coat all the ingredients evenly.

Spread the mixture: Spread the chicken and vegetable mix in a single layer on the baking sheet. Avoid overcrowding—this way, the ingredients roast instead of steam. If you find everything won’t fit, grab another pan!

Bake to perfection: Slide the pan into the oven and bake for 20-25 minutes. You’ll know it’s done when the chicken is fully cooked through, and the veggies are tender with a slight caramelization around the edges.

Rest and garnish: Once it’s out of the oven, let it rest for a few minutes. Sprinkle with sliced green onions and sesame seeds for that final touch. Serve warm over your choice of rice or quinoa for a satisfying meal.

Storing & Reheating

You can store any leftovers in an airtight container at room temperature for up to 2 hours or in the fridge for 3-4 days. For longer-term storage, freeze portions in freezer-safe containers for up to 3 months. Just remember to let them cool completely before freezing to maintain the best texture possible. To reheat, pop it in the microwave for about 2-3 minutes on high or reheat in a skillet over medium heat. Just be aware that while the flavor remains, the texture of the vegetables might soften a bit after reheating, but a quick stir will help refresh it.

Chef’s Helpful Tips

Avoid overcooking the chicken by using a meat thermometer; it should read 165°F when done.
Marinate the chicken in the sauce for an hour before cooking for an even deeper flavor.
Feel free to substitute veggies based on your preferences—broccoli or snap peas could be delicious alternatives.
If you prefer a slightly charred flavor, broil it for the last 3-5 minutes of cooking—watch closely to avoid burning.
To add a tropical twist, try adding sliced jalapeños or substituting mango for some of the pineapple.

The simplicity of Hawaiian Chicken Sheet Pan makes it a natural fit for any kitchen journey! This meal not only bursts with tropical flavors but also brings everyone together over a hearty dinner. Perfect for those evenings when you need to satisfy your cravings without breaking a sweat, the ability to customize ensures it will be a dish everyone enjoys. Experimenting with the ingredients can lead to exciting new discoveries, and I can’t wait for you to enjoy this vibrant meal!

Recipe FAQs

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken, but it’s recommended to thaw it completely first to ensure even cooking. Consider using the refrigerator for safe thawing overnight or using a microwave if you’re short on time.

Can I make this recipe ahead of time?

Absolutely! You can prep all the ingredients, toss them with the sauce, and store them in the fridge for up to 24 hours before cooking. It means less stress during your busy dinner time.

What can I serve with Hawaiian Chicken Sheet Pan?

This dish pairs wonderfully with fluffy white rice or quinoa. You can also serve it alongside a crisp green salad or coconut rice for a tropical twist!

Can I add more vegetables?

Definitely! Feel free to throw in any of your favorite veggies, such as broccoli or snap peas. Just make sure to cut everything so that it cooks at the same rate, ensuring perfect doneness.

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Hawaiian Chicken Sheet Pan

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Author: Anna
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Dishes
Method: Baking
Cuisine: Hawaiian

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Description

This Hawaiian Chicken Sheet Pan brings irresistible flavors and easy preparation together. Enjoy tender chicken, sweet pineapple, and vibrant veggies in one dish, perfect for a quick dinner option!

Ingredients

Scale

1.5 lbs boneless, skinless chicken breasts cut into 1-inch cubes
1 large red bell pepper cut into 1-inch pieces
1 large green bell pepper cut into 1-inch pieces
1 large red onion cut into 1-inch wedges
20 oz canned pineapple chunks in juice drained
1/4 cup soy sauce or tamari for gluten-free
2 tbsp honey
1 tbsp rice vinegar
1 tbsp sesame oil
2 cloves garlic minced
1 tsp fresh ginger grated
1/2 tsp red pepper flakes optional, for heat
2 green onions sliced, for garnish
sesame seeds for garnish
cooked rice or quinoa for serving

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Instructions

Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
In a small bowl, whisk the sauce ingredients: soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes (if using).
Add chicken, bell peppers, red onion, and drained pineapple to the baking sheet. Pour sauce over and toss to coat thoroughly.
Spread the chicken and veggies in a single layer, avoiding overcrowding. Use two pans if needed.
Bake for 20-25 minutes until chicken is cooked through and veggies are tender and slightly caramelized.
Remove from the oven, let rest, and garnish with green onions and sesame seeds. Serve warm over rice or quinoa.

Notes

Ensure the chicken is cut evenly for uniform cooking.
Feel free to add other vegetables like zucchini or carrots for variation.
This dish can be made ahead of time and reheated for a quick meal.