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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Hawaiian Chicken Sheet Pan brings the vibrant flavors of the islands right to your dinner table. This dish is a harmonious blend of succulent chicken, colorful bell peppers, and sweet pineapple, all roasted together until tender and slightly caramelized. It’s the perfect solution for those busy weeknights when you need a satisfying meal without spending hours in the kitchen. Simply season, toss, bake, and serve for a delightful dinner that your family will love!

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

There’s something special about the ease and comfort of a sheet pan meal, and this Hawaiian Chicken Sheet Pan does not disappoint. With simple ingredients and minimal prep, you’ll be enjoying a dish that bursts with flavor and nostalgic vibes. The balance of savory chicken and fruity pineapple, along with aromatic spices, creates a symphony of tastes that is sure to impress. So, gather your ingredients, preheat that oven, and get ready for a taste of the tropics that’s quick to prepare and impossible to resist!

Why You’ll Love This Recipe

Simple & Quick: Throw everything on a pan in just 10 minutes and let the oven do the work!
Irresistible Flavor: The combination of sweet pineapple, garlic, and ginger makes every bite a tasty adventure.
Eye-Catching Appeal: The vibrant colors of the bell peppers and pineapple make this dish as beautiful as it is delicious.
Flexible Serving: Perfect for a family dinner or a casual get-together with friends—just serve over rice or quinoa.
Diet-Friendly Options: Easily made gluten-free with soy sauce or tamari, this dish accommodates various diets.

Ingredients You’ll Need

1.5 lbs boneless, skinless chicken breasts: Cut into 1-inch cubes for even cooking and easy eating. You can substitute with thighs for more flavor.
1 large red bell pepper: Adds sweetness and color; feel free to swap with other colors like yellow or orange for variety.
1 large green bell pepper: Offers a vibrant contrast; use a zucchini or asparagus if you prefer a different veggie.
1 large red onion: Provides a slight sharpness that complements the sweetness of the pineapple beautifully.
20 oz canned pineapple chunks in juice: The star of the show! Opt for unsweetened if watching sugar intake.
1/4 cup soy sauce or tamari: For a rich umami flavor. Tamari is a great gluten-free alternative.
2 tbsp honey: Adds natural sweetness and balances the savory elements. Maple syrup can also work if needed.
1 tbsp rice vinegar: Brightens up the dish; substitute with apple cider vinegar if necessary.
1 tbsp sesame oil: Contributes a nutty flavor; use olive oil as a substitute if you prefer.
2 cloves garlic minced: Freshness is key here—garlic powder won’t yield the same goodness.
1 tsp fresh ginger grated: Gives a zesty kick; pre-ground ginger can be used in a pinch, but fresh is best.
1/2 tsp red pepper flakes (optional): Adds a hint of heat if desired. Leave out if you prefer a milder dish.
2 green onions sliced: For garnish, offering freshness and a pop of color.
Sesame seeds: Sprinkle on top for added crunch and visual appeal.
Cooked rice or quinoa for serving: Nutty, wholesome grains that soak up all that delicious sauce.

How to Make Hawaiian Chicken Sheet Pan

Preheat: Begin by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup later on.

Whisk Sauce Together: In a small bowl, whisk together 1/4 cup soy sauce or tamari, 2 tbsp honey, 1 tbsp rice vinegar, 1 tbsp sesame oil, 2 cloves minced garlic, 1 tsp grated fresh ginger, and the optional 1/2 tsp red pepper flakes until well combined.

Combine Ingredients: On the prepared baking sheet, place the chicken, 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, and 20 oz drained pineapple chunks. Pour the sauce over everything and toss gently to coat all ingredients evenly.

Spread Evenly: Spread the coated chicken and vegetables into a single layer on your baking sheet. Avoid overcrowding; you want them to roast rather than steam. If you find the pan too crowded, don’t hesitate to use two!

Bake: Slide the pan into your preheated oven and bake for about 20-25 minutes. You’ll know it’s done when the chicken is cooked through—no pink should remain—and the vegetables are tender and slightly caramelized.

Garnish & Serve: Once baked to perfection, remove the baking sheet from the oven and let it rest for a few minutes. Then garnish with sliced green onions and a sprinkle of sesame seeds for that finishing touch. Serve warm over a bed of rice or quinoa to soak up the luscious sauce.

Storing & Reheating

To store leftover Hawaiian Chicken Sheet Pan, let it cool completely before transferring it to an airtight container. Refrigerate for up to 3 days. If you want to freeze it, pack it in freezer-safe bags or containers, making sure to remove as much air as possible. It can be stored in the freezer for up to 3 months. To reheat, simply thaw in the fridge overnight and warm up in the oven at 350°F (175°C) for about 15-20 minutes or until heated through. The texture may change slightly, so a splash of water or broth can help revive the moisture.

Chef’s Helpful Tips

Avoid overcooking the chicken; keep an eye on it to ensure it’s juicy and tender.
Make sure your vegetables are cut into uniform sizes for even cooking.
If you’re short on time, marinate the chicken in the sauce overnight for deeper flavor.
Feel free to add other vegetables like snap peas or carrots for variety.
Experiment with different garnishes, like crushed nuts or avocado, to change things up.

This Hawaiian Chicken Sheet Pan is not just a meal; it’s an experience waiting to happen! You’ll love the simplicity and the delightful flavors that bring a taste of aloha into your home. It’s one of those recipes that can be made anytime—from a casual family dinner to a festive gathering with friends. The combination of tender chicken, sweet pineapple, and aromatic spices will make it a staple in your kitchen.

Recipe FAQs

Can I use frozen chicken for this recipe?

Yes! If you choose to use frozen chicken, it’s best to thaw it completely before cooking to ensure even baking. Cooking times may vary slightly if the chicken is still partially frozen.

What if I don’t have sesame oil?

While sesame oil adds a distinct nutty flavor, you can substitute it with olive oil or vegetable oil in a pinch. However, adding a little toasted sesame seeds at the end can help mimic that flavor.

Can I add more vegetables?

Absolutely! This recipe is very forgiving. Feel free to add your favorite veggies such as zucchini, snap peas, or even mushrooms. Just ensure they are cut to a similar size for even roasting.

How do I make this gluten-free?

Simply use gluten-free soy sauce or tamari as mentioned in the ingredients list. The rest of the components are naturally gluten-free, making this a great option for gluten-sensitive diets.