Hawaiian Chicken Sheet Pan

Overview

This is an easy, one-pan dinner with chicken, bell peppers, onion, and pineapple. It cooks on a sheet pan and cleans up fast.

introduction

Hawaiian Chicken Sheet Pan is sweet, savory, and simple. It cooks in one pan and works for busy weeknights. If you like quick chicken dinners, try this chicken Parmesan with Alfredo sauce recipe for a different flavor.

why make this recipe

• You cook everything on one pan.
• It needs little hands-on time.
• The sauce is simple and uses common ingredients.
• Kids and adults often like the sweet pineapple with chicken.

how to make Hawaiian Chicken Sheet Pan

1. Preheat the oven and get a sheet pan ready.
2. Season the chicken and place it on one side of the pan.
3. Add the peppers, onion, and pineapple on the other side.
4. Mix the soy sauce, brown sugar, and garlic and pour over everything.
5. Roast until the chicken is done and the vegetables are soft.
6. Serve with sauce spooned on top.

Ingredients :

• 3-4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup pineapple chunks (fresh or canned)
• 1 medium red onion, sliced
• 1/4 cup low-sodium soy sauce
• 2 tbsp brown sugar
• 2 garlic cloves, minced

Directions :

• Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper.
• Season the chicken breasts with salt and pepper; arrange on one side of the sheet pan.
• On the other side, add sliced bell peppers, red onion, and pineapple chunks in an even layer.
• In a bowl, whisk together soy sauce, brown sugar, and minced garlic; pour over chicken and vegetables.
• Roast for 25-30 minutes until chicken reaches an internal temperature of 165°F (75°C) and vegetables are tender.
• Serve with any remaining sauce drizzled over the top.

how to serve Hawaiian Chicken Sheet Pan

Serve the chicken and vegetables over rice, quinoa, or cauliflower rice. Garnish with chopped green onion or sesame seeds if you like. Leftover sauce on the pan makes a nice drizzle.

how to store Hawaiian Chicken Sheet Pan

Cool the leftovers to room temperature. Put them in an airtight container and refrigerate for up to 3 days. Reheat in the oven at 350°F (175°C) until warm, or microwave in short bursts.

tips to make Hawaiian Chicken Sheet Pan

• Cut vegetables in even slices so they cook at the same rate.
• Use a meat thermometer to check chicken doneness (165°F / 75°C).
• If pineapple is canned, drain it well to avoid extra liquid.
• Line the pan with parchment for easy cleanup.

variation (if any)

• Use chicken thighs instead of breasts for more flavor.
• Add sliced zucchini or carrots for more vegetables.
• Make it spicy by mixing a little sriracha into the sauce.
• Swap soy sauce for tamari to make it gluten-free.

FAQs

Q: Can I use frozen pineapple?
A: Yes. Thaw and drain it before adding so it does not add too much water.

Q: Can I double the recipe?
A: Yes, use two sheet pans or a very large pan so everything has space to roast.

Q: Can I make the sauce ahead?
A: Yes. Mix the soy sauce, brown sugar, and garlic up to a day ahead and store in the fridge.

Q: What sides go well with this dish?
A: Rice, steamed greens, or a simple salad all work well.

Q: Is this recipe kid-friendly?
A: Often yes, because of the sweet and mild flavors. Adjust seasoning as needed.

Hawaiian Chicken Sheet Pan

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Hawaiian
• Diet: Gluten-Free Option Available

Print Recipe

Pin Recipe

---

Description

An easy, one-pan dinner featuring chicken, bell peppers, onion, and pineapple, perfect for busy weeknights.

---

Ingredients

Scale 1x2x3x

• 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup pineapple chunks (fresh or canned)
• 1 medium red onion, sliced
• 1/4 cup low-sodium soy sauce
• 2 tbsp brown sugar
• 2 garlic cloves, minced

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper.
2. Season the chicken breasts with salt and pepper; arrange on one side of the sheet pan.
3. On the other side, add sliced bell peppers, red onion, and pineapple chunks in an even layer.
4. In a bowl, whisk together soy sauce, brown sugar, and minced garlic; pour over chicken and vegetables.
5. Roast for 25-30 minutes until chicken reaches an internal temperature of 165°F (75°C) and vegetables are tender.
6. Serve with any remaining sauce drizzled over the top.

---

Notes

Serve the chicken and vegetables over rice, quinoa, or cauliflower rice. Garnish with chopped green onion or sesame seeds if desired. Cool leftovers to room temperature before storing in an airtight container in the refrigerator for up to 3 days.

---

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 7g
• Sodium: 450mg
• Fat: 8g
• Saturated Fat: 2g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 36g
• Cholesterol: 75mg