introduction
Hawaiian Chicken Sheet Pan is a delightful blend of vibrant flavors and textures. This dish brings the tastes of the islands right into your kitchen, making it a hit with family and friends. The wonderful combination of juicy chicken, colorful bell peppers, fresh pineapples, and a savory sauce makes this meal unforgettable.
why make this recipe
It’s quick and easy to prepare, making it perfect for busy weeknights. Plus, using a sheet pan means minimal cleanup! The tropical flavors and bright colors offer a satisfying and healthy option for dinner. Not to mention, it’s a fantastic way to incorporate more fruits and vegetables into your meals.
how to make Hawaiian Chicken Sheet Pan
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)
Sauce (for tossing & drizzling):
- ⅓ cup low-sodium soy sauce
- ¼ cup pineapple juice (from the can or fresh)
- 3 tbsp honey (or brown sugar)
- 2 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp cornstarch + 2 tbsp water (slurry, optional for thickening)
Directions:
- Prep the oven & pan: Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
- Assemble ingredients: On the pan, spread chicken, bell peppers, onion, and pineapple. Drizzle with olive oil, garlic, salt, pepper, paprika, and chili flakes. Toss to coat evenly.
- Bake: Roast for 20–25 minutes, flipping halfway, until chicken is fully cooked (165°F / 74°C internal temp).
- Make the sauce: While baking, whisk soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer for 3–4 minutes. If you like it thicker, stir in the cornstarch slurry and cook until glossy.
- Finish: Once chicken and veggies are done, drizzle sauce over top (or serve on the side for dipping). Garnish with sesame seeds or sliced green onions if desired.
how to serve Hawaiian Chicken Sheet Pan
Serve the dish hot right out of the oven. You can enjoy it as is or serve it over rice or quinoa for a heartier meal. It also pairs well with a light salad for a refreshing side.
how to store Hawaiian Chicken Sheet Pan
Store any leftovers in an airtight container in the fridge. They will keep well for 3 to 4 days. You can also freeze the dish for up to 2 months. Just be sure to let it cool completely before freezing.
tips to make Hawaiian Chicken Sheet Pan
- Make sure to cut the chicken and veggies into similar sizes for even cooking.
- For an extra touch, marinate the chicken in the sauce for a few hours before cooking for more flavor.
- Adjust the spice level by adding more or less chili flakes based on your preference.
variation
You can easily swap out the chicken for shrimp or firm tofu for a different protein source. Additionally, feel free to incorporate other vegetables such as snap peas, carrots, or zucchini for more variety.
FAQs
- Can I use frozen chicken? Yes, you can use frozen chicken. Just ensure it is fully cooked before serving, which may require additional cooking time.
- What can I serve with Hawaiian Chicken? This dish pairs well with rice, quinoa, or even a light salad. You can also serve it with a side of edamame or steamed vegetables.
- How do I make it gluten-free? To make this dish gluten-free, use a gluten-free soy sauce alternative, such as Tamari, and ensure that all other ingredients are gluten-free.
Hawaiian Chicken Sheet Pan
Ingredients
Method
- Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it.
- On the pan, spread chicken, bell peppers, onion, and pineapple. Drizzle with olive oil, garlic, salt, pepper, paprika, and chili flakes. Toss to coat evenly.
- Roast for 20–25 minutes, flipping halfway, until chicken is fully cooked (165°F / 74°C internal temp).
- While baking, whisk soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer for 3–4 minutes.
- If desired, stir in the cornstarch slurry to thicken and cook until glossy.
- Once chicken and veggies are done, drizzle sauce over top (or serve on the side for dipping). Garnish with sesame seeds or sliced green onions if desired.
