Hawaiian Chicken Sheet Pan Recipe

If you’ve been craving a weeknight dinner that mixes sweet, savory, and vibrant flavors in one glorious, no-fuss meal, the Hawaiian Chicken Sheet Pan is about to change your routine for the better. Imagine juicy chicken, colorful bell peppers, red onion, and golden pineapple caramelizing together in a sticky, tangy sauce—all made on a single baking sheet for effortless cleanup. This recipe is a personal favorite, ideal for busy days or casual get-togethers, and it promises to transport your taste buds straight to the tropics with every bite.

Ingredients You’ll Need

Ingredients You’ll Need

This Hawaiian Chicken Sheet Pan comes together with everyday ingredients that are easy to find but absolutely essential for that irresistible harmony of flavors. Each component brings something special, whether it’s color, sweetness, or a satisfying bite—here’s what you’ll need and why:

• Chicken breasts: Tender, lean cubes of boneless, skinless chicken soak up the sauce and cook quickly on the pan.
• Red bell pepper: Contributes bright color and a mild, sweet crunch that’s classic in Hawaiian-inspired dishes.
• Yellow or orange bell pepper: Offers more sweetness and beautiful contrast to the mix—use your favorite or both for extra color.
• Red onion: Roasts up wonderfully mild and adds a pop of purple, plus a slight sweetness to the pan.
• Pineapple chunks: The star of the show, bursting with juicy, tangy-sweet flavor that caramelizes as it bakes.
• Soy sauce: Brings saltiness and rich umami depth to balance the fruity sweetness.
• Brown sugar: Creates a glossy finish and amplifies the natural sugars in the pineapple.
• Pineapple juice: Reserved from the can, this intensifies the tropical vibe and helps form the silky sauce.
• Cornstarch: Works as a quick thickener so the sauce hugs every morsel on the pan.
• Garlic powder: Rounds out the flavor profile with a gentle savory kick.
• Ginger: Adds a touch of warmth and sharpness, perfectly complementing the sweet and savory notes.
• Red pepper flakes (optional): A little heat goes a long way if you’re craving a spicy punch.
• Olive oil: Ensures everything roasts to tender perfection with golden edges.

How to Make Hawaiian Chicken Sheet Pan

Step 1: Preheat and Prep Your Oven

Start by turning your oven to 400°F (200°C) so it’s nice and hot when you need it. This is the sweet spot for roasting—the heat caramelizes the pineapple and browns the chicken just right, all while keeping things juicy and tender.

Step 2: Mix the Chicken and Veggies

Grab your largest bowl and toss in the cubed chicken breasts, both kinds of bell peppers, red onion wedges, and all those golden pineapple chunks. Mixing these ingredients together now means you’re just a couple of steps away from sheet pan magic.

Step 3: Whisk Up the Sauce

In a small bowl, whisk together the soy sauce, brown sugar, two tablespoons of pineapple juice (Reserved from your can—don’t skip this, it makes a difference!), cornstarch, garlic powder, ginger, and the red pepper flakes if you want a hint of heat. This sticky-sweet glaze is the heartbeat of your Hawaiian Chicken Sheet Pan, marrying all those flavors effortlessly.

Step 4: Toss Chicken and Sauce Together

Pour every last drop of the sauce over your chicken and vegetable mixture and give everything a gentle but thorough toss. You want every piece glistening with flavorful sauce—that’s how you’ll get irresistibly glazed results after roasting.

Step 5: Arrange on Sheet Pan

Drizzle your sheet pan with a tablespoon of olive oil, then spread out the chicken and veggies in a single layer. Don’t overcrowd the pan—space lets everything roast for those delicious caramelized edges that truly define a wonderful Hawaiian Chicken Sheet Pan.

Step 6: Bake to Perfection

Slide your sheet pan into the oven and roast for 30-35 minutes. Give the pan a gentle turn about halfway through if you like, to ensure even browning. When the chicken cubes are cooked through and the veggies are tender with a bit of char, your feast is ready!

How to Serve Hawaiian Chicken Sheet Pan

Garnishes

Take your Hawaiian Chicken Sheet Pan from everyday to extra-special with a sprinkle of fresh chopped cilantro or parsley, a handful of sliced green onions, or even a scattering of toasted sesame seeds for crunch. These garnishes add color, freshness, and a final flavorful note that makes each bite pop.

Side Dishes

This cheerful dish sings when paired with fluffy white rice or brown rice, which soak up the glossy sauce wonderfully. For a lighter touch, try cauliflower rice or a crisp green salad tossed with a citrus vinaigrette—ideal for balancing the richness and sweetness of the meal.

Creative Ways to Present

For a fun twist, serve your Hawaiian Chicken Sheet Pan skewered on bamboo sticks for a party platter, or tuck the delicious mixture into soft lettuce wraps for a fresh, tropical-inspired hand-held treat. Leftovers also make fantastic meal-prep bowls with salad greens, grains, or noodles.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer any extra Hawaiian Chicken Sheet Pan into airtight containers and refrigerate for up to 3 days. The flavors deepen overnight, making leftovers even more irresistible for lunch or dinner the next day.

Freezing

If you want to keep the magic going longer, portion cooled servings into freezer-safe bowls or bags. Label and freeze for up to 2 months. Thaw overnight in the fridge before reheating for best texture and taste.

Reheating

For best results, reheat your Hawaiian Chicken Sheet Pan in a 350°F (175°C) oven until warmed through, about 12-15 minutes. You can also use the microwave for a speedy option, but the oven helps revive that caramelized edge and keeps everything tasting fresh.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs work beautifully in this Hawaiian Chicken Sheet Pan and add an extra level of juiciness. Just cube them the same way and follow the recipe as written.

Is there a way to make this dish gluten-free?

Absolutely! Swap the soy sauce for tamari or coconut aminos for a gluten-free version without sacrificing any flavor.

Can I prepare this ahead for meal prep?

Definitely! You can chop all the vegetables and chicken the night before, mix the sauce, and store everything separately in the fridge. Toss it all together and bake fresh when it’s dinnertime.

What vegetables can I substitute or add?

Feel free to get creative! Snap peas, zucchini, or even broccoli florets are delicious additions or alternatives to the bell peppers and onion—just make sure pieces are cut to similar sizes so they roast evenly.

How can I make the Hawaiian Chicken Sheet Pan spicier?

To dial up the heat, increase the amount of red pepper flakes or add a drizzle of sriracha or your favorite hot sauce to the sauce mixture before roasting.

Final Thoughts

There’s something truly special about meals that come together as easily as this Hawaiian Chicken Sheet Pan—bold, colorful, and full of flavor, it’s a recipe you’ll reach for again and again. Don’t wait to bring a taste of the islands to your kitchen—grab these simple ingredients, invite someone you love, and enjoy every bite!

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