Hawaiian Chicken Sheet Pan is a vibrant, flavorful dish that brings tropical goodness to your table with minimal effort. The juicy chicken, sweet pineapple, colorful bell peppers, and savory sauce create a meal that’s perfect for busy weeknights or casual get-togethers. Plus, it’s all made on one pan, making cleanup a breeze!
Why You’ll Love This Recipe
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One-Pan Wonder: Easy to prepare with minimal cleanup—just mix and bake!
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Tropical Flavor: A mouthwatering combination of juicy chicken, sweet pineapple, and savory sauce that’s sure to impress.
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Healthy and Balanced: This dish is packed with protein and veggies for a satisfying meal that won’t break the calorie bank.
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Quick and Simple: Ready in just 50 minutes, this recipe is perfect for busy weeknights or casual get-togethers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1.5 lbs boneless, skinless chicken breasts, cubed
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1 large red bell pepper, chopped
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1 large yellow or orange bell pepper, chopped
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1 red onion, wedged
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1 (20 oz) can pineapple chunks, drained
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¼ cup soy sauce
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3 tablespoons brown sugar
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2 tablespoons reserved pineapple juice
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1 tablespoon olive oil
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Garlic powder, to taste
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Ginger, to taste
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Cornstarch, to thicken sauce
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Red pepper flakes, optional for a bit of heat
Directions
1. Preheat the Oven:
Preheat your oven to 400°F (200°C).
2. Prepare the Chicken and Vegetables:
In a large mixing bowl, combine the cubed chicken, chopped bell peppers, wedged red onion, and drained pineapple chunks.
3. Make the Sauce:
In a small bowl, whisk together the soy sauce, brown sugar, pineapple juice, olive oil, garlic powder, ginger, cornstarch, and red pepper flakes (if using).
4. Toss and Coat:
Pour the sauce over the chicken and vegetable mixture. Toss everything together to ensure the chicken and veggies are evenly coated.
5. Bake:
Spread the chicken and vegetable mixture evenly on a rimmed baking sheet. Bake for 30-35 minutes, or until the chicken is fully cooked and the vegetables are tender.
6. Serve:
Remove from the oven and serve hot. This dish goes wonderfully with steamed rice or a side of crispy bread.
Servings and Timing
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Variations
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Add Heat: For a spicier kick, sprinkle in extra red pepper flakes or drizzle with hot sauce.
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Make it Sweet & Savory: Add a dash of honey or maple syrup to the sauce for a richer sweetness.
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Add Veggies: Feel free to toss in extra vegetables like zucchini, snap peas, or baby carrots.
Storage/Reheating
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Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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Reheating: Reheat in the microwave or in a skillet over medium heat until warmed through.
FAQs
Can I use chicken thighs instead of breasts?
Yes, chicken thighs would work wonderfully for this recipe. Just make sure to adjust the cooking time slightly since they may take a bit longer to cook.
Can I make this recipe gluten-free?
Yes! Use tamari or a gluten-free soy sauce to make this dish completely gluten-free.
What should I serve with this dish?
This dish pairs perfectly with steamed jasmine rice, quinoa, or a fresh salad.
Can I freeze the leftovers?
Yes, this dish can be frozen for up to 2 months. Be sure to cool it completely before storing it in an airtight container or freezer bag.
Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple works great and will add even more vibrant flavor to the dish.
Conclusion
This Hawaiian Chicken Sheet Pan is a tropical, flavorful meal that’s both easy to make and fun to eat. With juicy chicken, tender vegetables, and sweet pineapple, it’s a dish the whole family will love! Plus, it’s all made on one pan, making cleanup as easy as the cooking itself. Enjoy!
Print
Hawaiian Chicken Sheet Pan
- Total Time: 50 minutes
- Yield: 4 servings
Description
Hawaiian Chicken Sheet Pan is a simple, flavorful, one-pan meal that brings tropical goodness to your table. With juicy chicken, sweet pineapple, colorful bell peppers, and savory sauce, this easy dish is perfect for busy weeknights or casual get-togethers. Ready in just 50 minutes, it’s a healthy, balanced meal that’s full of flavor and requires minimal cleanup.
Ingredients
1.5 lbs boneless, skinless chicken breasts, cubed
1 large red bell pepper, chopped
1 large yellow or orange bell pepper, chopped
1 red onion, wedged
1 (20 oz) can pineapple chunks, drained
¼ cup soy sauce
3 tablespoons brown sugar
2 tablespoons reserved pineapple juice
1 tablespoon olive oil
Garlic powder, to taste
Ginger, to taste
Cornstarch, to thicken sauce
Red pepper flakes, optional for a bit of heat
Instructions
- Preheat the Oven:
Preheat your oven to 400°F (200°C). - Prepare the Chicken and Vegetables:
In a large mixing bowl, combine the cubed chicken, chopped bell peppers, wedged red onion, and drained pineapple chunks. - Make the Sauce:
In a small bowl, whisk together soy sauce, brown sugar, pineapple juice, olive oil, garlic powder, ginger, cornstarch, and red pepper flakes (if using). - Toss and Coat:
Pour the sauce over the chicken and vegetable mixture. Toss everything together to ensure the chicken and veggies are evenly coated. - Bake:
Spread the chicken and vegetable mixture evenly on a rimmed baking sheet. Bake for 30-35 minutes, or until the chicken is fully cooked and the vegetables are tender. - Serve:
Remove from the oven and serve hot. This dish pairs wonderfully with steamed rice or a side of crispy bread.
Notes
- Add Heat: For a spicier kick, sprinkle extra red pepper flakes or drizzle with hot sauce.
- Make it Sweet & Savory: Add a dash of honey or maple syrup to the sauce for added richness.
- Add Veggies: Feel free to toss in extra vegetables like zucchini, snap peas, or baby carrots for more flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
