why make this recipe

Hawaiian Chicken Sheet Pan is a delightful dish that combines the sweetness of pineapple with savory chicken and colorful vegetables. It’s a one-pan meal, which means you get to enjoy great flavors with minimal cleanup. This recipe is perfect for busy weeknights or casual get-togethers. Plus, it’s a healthy choice that’s both filling and satisfying!

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 and 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 the oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
Assemble ingredients: On the pan, spread the chicken, bell peppers, onion, and pineapple. Drizzle with olive oil, garlic, salt, pepper, paprika, and chili flakes. Toss everything to coat evenly.
Bake: Roast for 20–25 minutes, flipping halfway through, until the chicken is fully cooked (check that it reaches an internal temperature of 165°F / 74°C).
Make the sauce: While the chicken and veggies bake, whisk together soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer for 3–4 minutes. If you prefer a thicker sauce, stir in the cornstarch slurry and cook until it looks glossy.
Finish: When the chicken and veggies are done, drizzle the sauce over the top or serve it on the side for dipping. You can garnish with sesame seeds or sliced green onions if desired.

how to serve Hawaiian Chicken Sheet Pan

Serve the Hawaiian Chicken Sheet Pan hot right from the oven. It’s great on its own or served with rice or noodles to soak up the delicious sauce. You can also serve it alongside a fresh salad for a balanced meal.

how to store Hawaiian Chicken Sheet Pan

To store leftovers, place the chicken and vegetables in an airtight container. You can keep them in the refrigerator for up to 3 days. To reheat, simply warm them in the oven or microwave until heated through.

tips to make Hawaiian Chicken Sheet Pan

Cut the chicken into even pieces for uniform cooking.
Feel free to swap out the vegetables for your favorites. Zucchini or snap peas work well.
If you prefer a spicier kick, toss in extra chili flakes or serve with sriracha.

variation

You can make a vegetarian version by replacing the chicken with tofu. Simply press and cube the tofu and follow the same steps.

FAQs

Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken. Just thaw it completely before cooking, or adjust the cooking time as necessary.

Can I use a different fruit than pineapple?
Sure! You can experiment with mango or peaches for a different flavor profile.

Is there a way to make this recipe gluten-free?
Yes, use a gluten-free soy sauce alternative in place of regular soy sauce.