This Hawaiian Chicken Sheet Pan Recipe is a perfect blend of sweet and savory! Juicy chicken, pineapple, and veggies roast together for an easy, flavor-packed meal

Why You’ll Love This Recipe

Quick and easy to prepare with minimal cleanup
Perfect balance of sweet and savory flavors
A healthy and colorful meal packed with nutrients
Great for meal prep and leftovers
Customizable with your favorite vegetables

Ingredients

For the Chicken and Vegetables:

4 boneless, skinless chicken breasts or thighs
2 cups fresh pineapple chunks (or canned, drained)
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 medium red onion, sliced
1 tablespoon olive oil
Salt and black pepper, to taste
1 tablespoon sesame seeds (optional, for garnish)
2 tablespoons chopped green onions (optional, for garnish)

For the Hawaiian Sauce:

1/2 cup pineapple juice (reserved from the can or fresh)
1/4 cup soy sauce (low sodium preferred)
3 tablespoons honey (or brown sugar)
1 tablespoon rice vinegar (or apple cider vinegar)
1 teaspoon sesame oil (optional, for added flavor)
3 cloves garlic, minced
1 teaspoon grated ginger (optional, for a kick)
1 tablespoon cornstarch (for thickening)
2 tablespoons water (for cornstarch slurry)

Directions

Preheat the Oven:
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
Prepare the Sauce:
- In a small saucepan, combine the pineapple juice, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Heat over medium heat until the mixture begins to simmer.
- In a small bowl, mix the cornstarch with water to create a slurry. Stir it into the sauce and cook for 1–2 minutes until the sauce thickens. Remove from heat and set aside.
Prep the Chicken and Vegetables:
- Arrange the chicken breasts or thighs in the center of the sheet pan.
- Surround the chicken with the pineapple chunks, bell peppers, and red onion. Drizzle the olive oil over the vegetables and toss them to coat. Season everything with salt and pepper.
Add the Sauce:
- Brush half of the Hawaiian sauce over the chicken and drizzle the remainder over the vegetables. Toss the vegetables lightly to coat them evenly.
Bake:
- Roast in the preheated oven for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
- For extra caramelization, broil the sheet pan for 2–3 minutes at the end of the cooking time.
Garnish and Serve:
- Sprinkle sesame seeds and chopped green onions over the chicken and vegetables for garnish.
- Serve warm over steamed rice, cauliflower rice, or noodles.

Servings and Timing

Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 4–6
Kcal: Approximately 400 kcal per serving

Variations

Spicy Version: Add red pepper flakes or sriracha to the sauce for a spicy kick.
Vegetarian Option: Substitute chicken with tofu or tempeh for a plant-based alternative.
Low-Carb: Serve with cauliflower rice instead of traditional rice.
Coconut Infusion: Add shredded coconut or coconut milk to the sauce for a tropical twist.
Extra Crunch: Top with chopped cashews or almonds for added texture.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave for 2 minutes or in the oven at 350°F (175°C) for 10 minutes until heated through.
Freeze in portions for up to 3 months and thaw overnight before reheating.

FAQs

Can I use canned pineapple instead of fresh?

Yes, canned pineapple works well; just be sure to drain it properly.

Can I make this dish ahead of time?

Yes, you can prepare the sauce and marinate the chicken in advance for deeper flavor.

What can I serve with Hawaiian chicken sheet pan?

Serve it with rice, quinoa, or a fresh green salad.

Can I use chicken thighs instead of breasts?

Absolutely, chicken thighs work great and stay juicier.

How do I prevent the chicken from drying out?

Avoid overcooking by using a meat thermometer to check for doneness.

Can I make this dish without soy sauce?

Yes, substitute with coconut aminos for a soy-free option.

What vegetables pair well with this dish?

Zucchini, snap peas, and carrots are great additions.

Is this recipe gluten-free?

Ensure you use gluten-free soy sauce to make it gluten-free.

Can I cook this on the grill instead?

Yes, thread the ingredients onto skewers and grill over medium heat.

How do I thicken the sauce more?

Add an extra teaspoon of cornstarch mixed with water and simmer until thickened.

Conclusion

Hawaiian Chicken Sheet Pan is a simple yet flavorful dish that brings tropical flavors to your dinner table. With minimal prep and easy cleanup, it’s perfect for busy weeknights or special occasions.

Hawaiian Chicken Sheet Pan Recipe

Author: Chef Clara
Total Time: 45 minutes
Yield: 4–6 1x

Print Recipe

Description

Delicious and easy Hawaiian chicken sheet pan meal with juicy chicken, sweet pineapple, and vibrant veggies, all roasted to perfection.

Ingredients

Scale

For the Chicken and Vegetables:

4 boneless, skinless chicken breasts or thighs

2 cups fresh pineapple chunks (or canned, drained)

1 red bell pepper, sliced

1 green bell pepper, sliced

1 yellow bell pepper, sliced

1 medium red onion, sliced

1 tablespoon olive oil

Salt and black pepper, to taste

1 tablespoon sesame seeds (optional, for garnish)

2 tablespoons chopped green onions (optional, for garnish)

For the Hawaiian Sauce:

1/2 cup pineapple juice (reserved from the can or fresh)

1/4 cup soy sauce (low sodium preferred)

3 tablespoons honey (or brown sugar)

1 tablespoon rice vinegar (or apple cider vinegar)

1 teaspoon sesame oil (optional, for added flavor)

3 cloves garlic, minced

1 teaspoon grated ginger (optional, for a kick)

1 tablespoon cornstarch (for thickening)

2 tablespoons water (for cornstarch slurry)

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Instructions

1. Preheat the Oven:
  - - Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.

1. Prepare the Sauce:
  - - In a small saucepan, combine the pineapple juice, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Heat over medium heat until the mixture begins to simmer.
  - - In a small bowl, mix the cornstarch with water to create a slurry. Stir it into the sauce and cook for 1–2 minutes until the sauce thickens. Remove from heat and set aside.

1. Prep the Chicken and Vegetables:
  - - Arrange the chicken breasts or thighs in the center of the sheet pan.
  - - Surround the chicken with the pineapple chunks, bell peppers, and red onion. Drizzle the olive oil over the vegetables and toss them to coat. Season everything with salt and pepper.

1. Add the Sauce:
  - - Brush half of the Hawaiian sauce over the chicken and drizzle the remainder over the vegetables. Toss the vegetables lightly to coat them evenly.

1. Bake:
  - - Roast in the preheated oven for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
  - - For extra caramelization, broil the sheet pan for 2–3 minutes at the end of the cooking time.

1. Garnish and Serve:
  - - Sprinkle sesame seeds and chopped green onions over the chicken and vegetables for garnish.
  - - Serve warm over steamed rice, cauliflower rice, or noodles.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Lunch