Name: Hawaiian Chicken Sheet Pan
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Hawaiian
Ingredients: 1.5 lbs boneless, skinless chicken breasts cut into 1-inch cubes; 1 large red bell pepper cut into 1-inch pieces; 1 large green bell pepper cut into 1-inch pieces; 1 large red onion cut into 1-inch wedges; 20 oz canned pineapple chunks in juice drained; 1/4 cup soy sauce or tamari for gluten-free; 2 tbsp honey; 1 tbsp rice vinegar; 1 tbsp sesame oil; 2 cloves garlic minced; 1 tsp fresh ginger grated; 1/2 tsp red pepper flakes optional, for heat; 2 green onions sliced, for garnish; sesame seeds for garnish; cooked rice or quinoa for serving

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There’s something undeniably comforting about a warm, hearty meal served straight from the oven, especially when it combines the thrill of bright tropical flavors. This Hawaiian Chicken Sheet Pan is a delightful fusion of tender chicken, vibrant bell peppers, and sweet pineapple, all roasted together with a savory-sweet sauce that makes your taste buds dance. The juicy chicken cubes mingle beautifully with the crisp veggies, creating a symphony of flavors that is not only delicious but visually appealing.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Hawaiian Chicken Sheet Pan
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Hawaiian Chicken Sheet Pan

I stumbled upon this recipe during a busy week when I was craving something exotic yet quick to prepare. After just a few strides in the kitchen, the tantalizing aroma filled my home, making it feel like a Hawaiian getaway. This one-pan dish not only cuts down on cleanup but also makes serving a breeze. I guarantee it will become a weekly favorite, satisfying cravings and impressing friends and family alike. The easy preparation and stellar taste make this Hawaiian Chicken Sheet Pan dish an instant winner.

Why You’ll Love This Recipe

Simple & Quick: In just about 10 minutes of prep and 35 minutes of cooking, you’ll have a delicious dinner ready to enjoy.
Irresistible Flavor: A perfect blend of sweet pineapple, savory soy sauce, and aromatic garlic delivers a burst of flavor in every bite.
Eye-Catching Appeal: The colorful mix of red and green bell peppers contrasts beautifully with the pineapple, making it perfect for serving at gatherings.
Flexible Serving: Great on its own, over rice, or quinoa, this dish fits any occasion, whether a cozy family dinner or a gathering with friends.
Diet-Friendly Options: Easily swap out soy sauce for tamari to make this recipe gluten-free.

Ingredients You’ll Need

1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes: Tender chicken is the star of this dish, soaking up all the flavors of the sauce. You can also use thighs for a juicier option.
1 large red bell pepper, cut into 1-inch pieces: Adds a sweet, crunchy texture and vibrant color.
1 large green bell pepper, cut into 1-inch pieces: Provides a refreshing contrast in flavor, enhancing the overall look and taste.
1 large red onion, cut into 1-inch wedges: Caramelizes beautifully in the oven, adding a sweet and savory dimension.
20 oz canned pineapple chunks in juice, drained: The sweet acidity of the pineapple not only flavors the dish but also keeps the chicken juicy.
1/4 cup soy sauce or tamari (for gluten-free): This adds a punch of umami and depth to the dish.
2 tbsp honey: A natural sweetener that balances the savory tones from the soy sauce.
1 tbsp rice vinegar: Brightens up the flavor profile and adds a slight tang.
1 tbsp sesame oil: Adds a delightful nutty aroma and flavor.
2 cloves garlic, minced: Offers a robust flavor that complements the sweetness.
1 tsp fresh ginger, grated: Adds warmth and a hint of spice.
1/2 tsp red pepper flakes (optional): If you like a little heat, this is your go-to!
2 green onions, sliced (for garnish): Provides freshness and a pop of color on top.
Sesame seeds (for garnish): A finishing touch that adds both flavor and visual appeal.
Cooked rice or quinoa (for serving): Serves as a hearty base to soak up those delicious juices.

How to Make Hawaiian Chicken Sheet Pan

Preheat the Oven: Start by preheating your oven to 400°F (200°C). This ensures even cooking and helps achieve the caramelization that adds depth of flavor.

Prepare for Easy Cleanup: Line a large baking sheet with parchment paper. This little trick will save you time on cleaning up afterward.

Whisk the Sauce Together: In a small bowl, whisk together 1/4 cup soy sauce or tamari, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 2 minced cloves of garlic, and 1 teaspoon grated fresh ginger. If you want some heat, you can add the optional 1/2 teaspoon of red pepper flakes. The mixture should be fragrant and well-blended.

Add Chicken and Veggies: Next, place the chicken cubes, 1 large red bell pepper, 1 large green bell pepper, 1 large red onion, and the drained 20 oz canned pineapple chunks on the prepared baking sheet. Pour the whisked sauce over everything and toss it all together until evenly coated.

Spread and Bake: Arrange the chicken and vegetable mixture in a single layer on the baking sheet. Avoid overcrowding, as it might cause your ingredients to steam rather than roast. If necessary, use two pans. Bake for 20-25 minutes, or until the chicken is completely cooked through (it should reach an internal temperature of 165°F) and the vegetables are tender, with slightly caramelized edges.

Garnish and Rest: Remove the sheet pan from the oven and let it rest for a few minutes. This step allows the flavors to mingle. Finally, garnish with sliced green onions and a sprinkle of sesame seeds before serving warm over rice or quinoa.

Storing & Reheating

After enjoying the delightful Hawaiian Chicken Sheet Pan, you can store leftovers at room temperature for a few hours, but it’s best to refrigerate them. Place any leftovers in an airtight container, where they will stay fresh for about 3-4 days. If you want to keep it longer, consider freezing it in a sealed bag or container for up to 3 months. To reheat, warm it in the oven at 350°F for about 15-20 minutes or in the microwave until heated through. Be aware that reheating might change the texture slightly, but adding a splash of soy sauce or a drizzle of sesame oil can help restore some of that initial flair.

Chef’s Helpful Tips

Make sure your chicken is cut into uniform 1-inch cubes for even cooking.
Mix the sauce thoroughly to avoid clumps of honey or ginger; warm the honey slightly if it’s too thick.
When baking, keep an eye on your veggies; you want them tender with a golden hue but not mushy.
If you want more heat, feel free to double the red pepper flakes or try adding sriracha to the sauce.
For an extra touch, serve with fresh lime wedges, allowing everyone to squeeze some tangy flavor over their plates.

This Hawaiian Chicken Sheet Pan recipe is more than just a meal—it’s an experience filled with warmth, flavor, and a bit of island magic. The combination of savory and sweet will surely leave your family and friends raving about it long after the last bite has been taken. So roll up your sleeves, gather your ingredients, and take this culinary journey to a sunny Hawaiian paradise.

Recipe FAQs

Can I use other proteins instead of chicken?

Absolutely! You can easily swap in firm tofu or shrimp if you prefer a vegetarian or seafood alternative. Just adjust the cooking time accordingly—shrimp usually cooks faster, and tofu should be pressed to remove excess moisture.

What can I serve with Hawaiian Chicken Sheet Pan?

This dish is fabulous served over rice or quinoa. You could also pair it with a fresh green salad for a light touch or even some egg fried rice for an extra treat!

How can I make this dish spicier?

If you want to amp up the heat, consider adding sliced fresh jalapeños during the baking process or doubling the red pepper flakes in the sauce. A splash of hot sauce when serving can also elevate the flavor.

Can I prepare it ahead of time?

Definitely! You can marinate the chicken in the sauce for a few hours or even overnight. Just keep the veggies separate until you’re ready to bake to avoid them becoming too soggy. Simply combine everything on the sheet pan right before baking for maximum freshness.

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Hawaiian Chicken Sheet Pan

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Author: Anna
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Dishes
Method: Oven
Cuisine: Hawaiian

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Description

Experience deliciousness with Hawaiian Chicken Sheet Pan. This easy recipe combines tender chicken, colorful veggies, and sweet pineapple for a quick and satisfying meal.

Ingredients

Scale

1.5 lbs boneless, skinless chicken breasts cut into 1-inch cubes
1 large red bell pepper cut into 1-inch pieces
1 large green bell pepper cut into 1-inch pieces
1 large red onion cut into 1-inch wedges
20 oz canned pineapple chunks in juice drained
1/4 cup soy sauce or tamari for gluten-free
2 tbsp honey
1 tbsp rice vinegar
1 tbsp sesame oil
2 cloves garlic minced
1 tsp fresh ginger grated
1/2 tsp red pepper flakes optional, for heat
2 green onions sliced, for garnish
sesame seeds for garnish
cooked rice or quinoa for serving

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Instructions

Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes.
On the prepared baking sheet, combine chicken, bell peppers, red onion, and drained pineapple chunks. Pour the sauce over and toss to coat.
Arrange the mixture in a single layer on the baking sheet, avoiding overcrowding. Use two pans if needed.
Bake for 20-25 minutes, until the chicken is cooked and the veggies are tender and caramelized.
Let it rest for a few minutes before garnishing with green onions and sesame seeds. Serve warm over rice or quinoa.

Notes

Ensure the chicken is coated well with the sauce for maximum flavor.
Feel free to adjust the amount of red pepper flakes based on your heat preference.
This dish can be easily doubled for larger gatherings.