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 is not just a dinner; it’s a vibrant celebration of flavors, offering a tantalizing fusion of sweet and savory that beautifully encapsulates the essence of Hawaiian cuisine. This dish comes together effortlessly, presenting colorful vegetables and juicy chicken, all roasting on one pan. Each bite surprises you with the delightful tang of pineapple, complemented by the brightness of bell peppers and the warmth of ginger. It’s comfort food with a tropical twist!

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 remember the first time I made Hawaiian Chicken Sheet Pan for my family and friends during a casual backyard gathering. The aroma wafting from the oven had everyone eagerly anticipating the meal. It’s impressive enough for a special occasion yet simple enough for weeknight dinners. With just 10 minutes of prep time, you’ll find yourself whisking together a flavorful sauce while catching up on your favorite playlist. This recipe effortlessly binds nostalgia and delight, making it a must-try!

Why You’ll Love This Recipe

Simple & Quick: Just 10 minutes of prep and 35 minutes in the oven—which means more time to relax!
Irresistible Flavor: Sweet pineapple, zesty soy sauce, and savory chicken create a mouthwatering combination.
Eye-Catching Appeal: The vibrant colors of bell peppers and pineapple make for a stunning presentation.
Flexible Serving: Perfect for a family dinner, meal prep, or entertaining guests.
Diet-Friendly Options: Easy to customize! Swap in gluten-free soy sauce or even tofu for a plant-based option.

Ingredients You’ll Need

1.5 lbs boneless, skinless chicken breasts: Cut into 1-inch cubes for even cooking. You can substitute with thighs for a richer flavor.
1 large red bell pepper: Adds sweetness and color. Feel free to useYellow or Orange for variety.
1 large green bell pepper: Provides a nice crunch and earthy flavor.
1 large red onion: Offers sweetness and a slight bite; yellow onion works too.
20 oz canned pineapple chunks in juice: Drain the juice, but save it for smoothies or cocktails! Fresh pineapple is also lovely if you prefer.
1/4 cup soy sauce or tamari: For those avoiding gluten, tamari is a fantastic alternative.
2 tbsp honey: Balances the savory elements with a touch of sweetness. Maple syrup can work for a vegan version!
1 tbsp rice vinegar: Adds a touch of acidity to brighten the dish. Apple cider vinegar can be used in a pinch.
1 tbsp sesame oil: Infuses a nutty flavor; canola or olive oil is a suitable substitute if you’re in a bind.
2 cloves garlic, minced: Fresh garlic enhances the overall aroma.
1 tsp fresh ginger, grated: For lift and heat; ground ginger works but uses less.
1/2 tsp red pepper flakes (optional): For those who like a bit of spice—totally adjustable!
2 green onions, sliced: For garnish and freshness that elevates the dish’s presentation.
Sesame seeds: A delightful crunchy garnish that adds visual appeal.
Cooked rice or quinoa: The perfect cozy base for this colorful chicken and veggie medley.

How to Make Hawaiian Chicken Sheet Pan

Preheat: Start by preheating your oven to 400°F (200°C) and lining a large baking sheet with parchment paper. This makes clean-up a breeze and allows for a nice roast on the ingredients.

Whisk Together Sauce: In a small bowl, combine 1/4 cup soy sauce (or tamari), 2 tbsp honey, 1 tbsp rice vinegar, 1 tbsp sesame oil, 2 minced cloves of garlic, 1 tsp grated fresh ginger, and red pepper flakes if you want that extra kick. Whisk the mixture until it’s well combined.

Prepare the Pan: On your prepared baking sheet, toss together the 1.5 lbs cubed chicken, 1 large red bell pepper (cut into pieces), 1 large green bell pepper (cut into pieces), 1 large red onion (cut into wedges), and the drained 20 oz canned pineapple chunks. Pour the sauce over the top, ensuring everything gets a lovely coating.

Spread & Arrange: Spread the chicken and veggies into a single layer on the baking sheet. It’s important not to overcrowd the pan, as this will steam the food instead of roasting. If needed, use two pans to keep everything nicely arranged.

Bake: Place the pan in the oven and bake for 20-25 minutes. You’ll know it’s done when the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender with beautiful caramelization.

Garnish & Serve: Once out of the oven, let it rest for a few minutes. Garnish with sliced green onions and a sprinkle of sesame seeds, which will add an aesthetic touch. Serve it warm over your choice of cooked rice or quinoa for a satisfying meal.

Storing & Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. If you prefer to store them longer, you can freeze the dish for up to 3 months. When reheating, simply warm it in the oven at 350°F for about 15 minutes to refresh its texture. The caramelized edges will bring back that delightful flavor!

Chef’s Helpful Tips

Avoid overcrowding the pan! This will lead to steaming rather than roasting, which affects flavor and texture.
For even cooking, try to cut chicken and veggies into similar sizes.
Let leftover chicken be served over salads or wraps to easily transform the meal.
Make sure to taste your sauce before tossing it with the chicken—it’s always nice to adjust flavors to your liking.
Chill your leftovers quickly and store them promptly to maintain freshness!

Every bite of the Hawaiian Chicken Sheet Pan unveils a wave of flavors that’ll captivate your taste buds while bringing sunshine to your dinner table! It’s versatile, easy to whip up, and sure to become a family favorite. Feel free to experiment by adding your favorite vegetables or adjusting the spice level—whatever makes it yours! Enjoy every delicious moment together!

Recipe FAQs

Can I use thighs instead of chicken breasts?

Absolutely! Chicken thighs provide a richer flavor and juicier texture, making them an excellent substitute for this recipe. Just adjust the cooking time slightly if needed.

Can I add other vegetables?

Definitely! Feel free to add your favorite vegetables such as snap peas, broccoli, or asparagus. Just keep an eye on the cooking times, as different veggies may need varying amounts of time to roast perfectly.

How can I make this dish lower in sugar?

You can reduce the amount of honey or substitute it with a sugar alternative like stevia or monk fruit sweetener. Adjust according to your taste preference without compromising the dish’s unique flavor.

How do I know when the chicken is fully cooked?

The safest way is to use a meat thermometer; the internal temperature should reach 165°F. Otherwise, the chicken should be no longer pink in the center and the juices should run clear. Enjoy your delicious Hawaiian Chicken Sheet Pan experience!

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Hawaiian Chicken Sheet Pan

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

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Description

Savor the bold flavors of Hawaiian Chicken Sheet Pan, a delightful mix of chicken, pineapple, and colorful veggies. This recipe is straightforward, perfect for a quick dinner or a healthy meal that brings sunshine to your table!

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 if desired.
On the prepared baking sheet, combine chicken, bell peppers, red onion, and drained pineapple chunks. Pour the sauce over the mixture and toss to coat well.
Arrange the chicken and veggies in a single layer on the baking sheet to avoid steaming. Use two pans if needed.
Bake for 20-25 minutes or until the chicken is fully cooked and the vegetables are tender and caramelized.
Remove from the oven, let it rest briefly, and then garnish with sliced green onions and sesame seeds. Serve over rice or quinoa.

Notes

For added flavor, let the chicken marinate in the sauce for 30 minutes before baking.
Feel free to substitute with your favorite vegetables or add more spice to suit your taste.
This dish is excellent for meal prep and can be stored in the fridge for up to 3 days.