Hawaiian Chicken Sheet Pan
Hawaiian Chicken Sheet Pan is a quick and easy weeknight meal that delivers big on flavor. This one-pan wonder combines juicy chicken, colorful bell peppers, sweet onions, and tropical pineapple for a taste of paradise.
With minimal prep time and even less cleanup, this dish is perfect for busy weeknights. The sweet and savory flavors of the soy sauce, brown sugar, and pineapple create a harmonious blend that will satisfy your cravings. Serve over rice, quinoa, or in a bowl with Greek yogurt for a complete and satisfying meal.
This recipe is not only delicious but also versatile. Feel free to add your favorite vegetables or adjust the spice level to suit your taste. With its bright flavors and minimal effort, this Hawaiian Chicken Sheet Pan is sure to become a family favorite.
Questions I often get asked about this recipe:
Can I use a different protein?
Absolutely! This recipe is adaptable. You can substitute chicken with tofu, shrimp, or even pork chops. Just adjust the cooking time accordingly.
What can I serve with this dish?
This Hawaiian chicken is versatile. It pairs well with rice, quinoa, or even sweet potatoes. You can also serve it in lettuce wraps for a low-carb option.
Can I make this recipe ahead of time?
While it’s best enjoyed fresh, you can prep the ingredients ahead of time and store them in the refrigerator. Assemble the dish just before baking.
How can I make this recipe spicier?
If you prefer more heat, increase the amount of red pepper flakes. You can also add a jalapeño or serrano pepper to the pan for extra kick.
What you need to make Hawaiian Chicken Sheet Pan:
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
1 large red bell pepper, cut into 1-inch pieces
1 large bell pepper, cut into 1-inch pieces
1 red onion, cut into wedges
1 (20 oz) can pineapple chunks, drained (reserve juice)
1/4 cup soy sauce 3 tablespoons brown sugar
2 tablespoons pineapple juice (from the can)
1 tablespoon cornstarch
1 teaspoon garlic powder
1/2 teaspoon ginger
1/4 teaspoon red pepper flakes (optional)
1 tablespoon olive oil
How to make it:
Preheat oven to 400°F (200°C).
Prepare the chicken and vegetables: In a large bowl, combine the chicken, bell peppers, onion, and pineapple chunks.
Make the sauce: In a small bowl, whisk together soy sauce, brown sugar, pineapple juice, cornstarch, garlic powder, ginger, and red pepper flakes (if using).
Combine chicken and sauce: Pour the sauce over the chicken and vegetable mixture and toss to coat evenly.
Spread on sheet pan: Spread the mixture in a single layer on a large rimmed baking sheet.
Bake: Roast in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender.
Tips:
For a thicker sauce, double the cornstarch.
Add a splash of white vinegar for a tangy flavor.
Serve with a side of steamed broccoli for a complete meal.
Latest Reviews:
This Hawaiian Chicken Sheet Pan is a total game-changer! So easy to make and packed with flavor. The combination of sweet and savory is perfect. A must-try for busy weeknights. John M.
I’ve made this recipe several times now and it’s always a hit! The chicken is tender and juicy, and the veggies are cooked to perfection. Perfect for a family dinner or a weeknight meal. Macey G.
This sheet pan dinner is incredible! The flavors are amazing and the cleanup is minimal. I love how versatile it is. I’ve added different veggies and proteins and it’s always delicious. Danielle C.
Printable Recipe:
Hawaiian Chicken Sheet Pan
Hawaiian Chicken Sheet Pan
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 yellow or orange bell pepper, cut into 1-inch pieces
- 1 red onion, cut into wedges
- 1 (20 oz) can pineapple chunks, drained (reserve juice)
- 1/4 cup soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons pineapple juice (from the can)
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- 1/2 teaspoon ginger
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon olive oil
Instructions
- Preheat oven to 400°F (200°C).
- Prepare the chicken and vegetables: In a large bowl, combine the chicken, bell peppers, onion, and pineapple chunks.
- Make the sauce: In a small bowl, whisk together soy sauce, brown sugar, pineapple juice, cornstarch, garlic powder, ginger, and red pepper flakes (if using).
- Combine chicken and sauce: Pour the sauce over the chicken and vegetable mixture and toss to coat evenly.
- Spread on sheet pan: Spread the mixture in a single layer on a large rimmed baking sheet.
- Bake: Roast in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
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