why make this recipe
This dish is fast, tasty, and easy to clean up. You cook the whole meal on one sheet pan. It mixes sweet pineapple with savory chicken and peppers. It works for busy weeknights and small gatherings.
introduction
Hawaiian Chicken Sheet Pan gives you a full meal with little work. You cut, toss, bake, and then add a sweet soy sauce. It takes about 25–30 minutes to roast. For another easy chicken dinner idea, try the chicken Parmesan with Alfredo sauce.
how to make Hawaiian Chicken Sheet Pan
Cut the chicken and vegetables to similar sizes so they cook evenly. Toss everything with oil and spices, spread on a sheet pan, and roast. While it bakes, make the sauce on the stove, then drizzle or serve it on the side. Finish with sesame seeds or green onions if you like.
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.
- 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 3–4 minutes. If you like it thicker, stir in 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 over white rice, brown rice, or cauliflower rice. You can also serve with quinoa or noodles. For a lighter meal, serve with a green salad or steamed broccoli. Offer the sauce on the side for people who want more.
how to store Hawaiian Chicken Sheet Pan
Cool to room temperature, then store in an airtight container. Refrigerate up to 3–4 days. To freeze, put portions in freezer-safe containers for up to 2 months. Thaw in the fridge overnight and reheat in the oven or microwave.
tips to make Hawaiian Chicken Sheet Pan
- Cut chicken and veggies to similar sizes for even cooking.
- Do not crowd the pan; give pieces space so they roast instead of steam.
- Use parchment or a lightly greased pan for easy cleanup.
- If pineapple is very juicy, pat dry to avoid extra moisture.
- Test chicken with a meat thermometer for best results.
- Make the sauce a little thicker if you want it to stick to the chicken.
variation (if any)
- Use boneless skinless chicken thighs for richer flavor.
- Swap bell peppers for snap peas or zucchini.
- Add a splash of sriracha or chili paste for more heat.
- Replace honey with brown sugar or maple syrup for a different sweetness.
- Make a teriyaki version by adding ginger and mirin.
FAQs
Q: Can I use chicken thighs instead of breasts?
A: Yes. Thighs stay juicier. Check that they reach 165°F (74°C).
Q: Can I use canned pineapple?
A: Yes. Drain it well so the pan does not get too wet.
Q: How do I make the sauce less sweet?
A: Reduce the honey or add more vinegar or a squeeze of lime to balance sweetness.
Q: Can I prepare this ahead?
A: You can chop ingredients and make the sauce ahead. Toss and bake when ready.
Q: Do I need the cornstarch slurry?
A: No. The sauce is fine without it. Use slurry only if you want a thicker, glossy sauce.
Hawaiian Chicken Sheet Pan
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
- Diet: Gluten-Free
Description
A quick and easy one-pan meal that combines sweet pineapple with savory chicken and peppers, perfect for busy weeknights.
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)
- 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 (for thickening, optional)
Instructions
- Preheat oven to 400°F (200°C) and prepare a large sheet pan with parchment paper or light greasing.
- Spread chicken, bell peppers, onion, and pineapple on the pan.
- Drizzle with olive oil, garlic, salt, pepper, paprika, and chili flakes, then toss to coat evenly.
- Roast for 20-25 minutes, flipping halfway until chicken reaches an internal temperature of 165°F (74°C).
- While baking, whisk together soy sauce, pineapple juice, honey, and vinegar in a saucepan and simmer for 3-4 minutes. If a thicker sauce is desired, add cornstarch slurry and cook until glossy.
- Once cooked, drizzle the sauce over the chicken and veggies or serve it on the side. Garnish with sesame seeds or sliced green onions if desired.
Notes
Cut chicken and vegetables to similar sizes for even cooking. Do not crowd the pan. Use parchment for easy cleanup. Store leftovers in an airtight container for up to 3-4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg
