Hawaiian Chicken Sheet Pan

Introduction

There’s something magical about throwing everything onto a sheet pan and letting the oven do the work. And when that pan involves tender chunks of chicken, juicy pineapple, and colorful bell peppers, it’s like a tropical vacation right in your kitchen! That’s what this Hawaiian Chicken Sheet Pan recipe is all about: easy, flavorful, and perfect for busy weeknights or casual weekend meals.

I’ve always had a soft spot for Hawaiian flavors. It all started with pizza—yes, I’m one of those people who loves pineapple on pizza! But it didn’t stop there. One day, I thought, why not combine those same flavors—sweet pineapple, savory chicken, and a little spice—into an easy, oven-baked meal? Thus, the Hawaiian Chicken Sheet Pan was born, and it’s been a household favorite ever since.

The best part? Everything comes together on one sheet pan for easy cleanup, minimal fuss, and maximum flavor. Plus, it’s completely customizable! Swap out veggies, adjust the level of spice, or even make it gluten-free—this recipe is super adaptable, which is why you’ll love it.

Why You’ll Love This Recipe

• Minimal Effort, Maximum Flavor: This recipe requires very little prep. You toss everything in a simple, sweet-savory marinade, arrange it on a sheet pan, and let the oven do its magic.
• Family-Friendly: The combination of chicken, sweet pineapple, and colorful veggies makes this dish a hit with kids and adults alike. It’s bright, fun, and packed with flavors everyone will love.
• Healthy and Balanced: With lean chicken breast, fiber-rich veggies, and a touch of sweetness from pineapple, this recipe is not just delicious but nutritious too. Plus, it’s baked, not fried, so it’s a healthier choice for dinner.
• Perfect for Meal Prep: If you’re the kind of person who loves to have meals ready for the week, this recipe is perfect. It stores well, reheats beautifully, and tastes just as good—if not better—the next day.

Preparation Time and Servings

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4-6

Nutritional Information (per serving):

• Calories: 350
• Protein: 28g
• Carbs: 35g
• Fat: 9g

Ingredients (150-200 words)

Hawaiian Chicken:

• 4 boneless, skinless chicken breasts, cut into 1-inch chunks
• 2 cups fresh pineapple chunks (or canned, drained)
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 red onion, chopped
• 1 cup snap peas (optional for added crunch)

Marinade:

• ¼ cup soy sauce (or tamari for gluten-free)
• ¼ cup honey
• 2 tablespoons rice vinegar
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 tablespoon sriracha (optional for a kick)
• Salt and pepper to taste

Garnish:

• Fresh cilantro, chopped
• Sesame seeds
• Lime wedges

Step-by-Step Instructions

1. Preheat the Oven

First things first, preheat your oven to 400°F (200°C). You want it nice and hot so that the chicken cooks through quickly, and the veggies get that beautiful roasted edge.

2. Make the Marinade

In a small bowl, whisk together the soy sauce, honey, rice vinegar, olive oil, minced garlic, and ginger. If you like a bit of heat (and who doesn’t love a little kick?), add a tablespoon of sriracha or any hot sauce of your choice. Season with a pinch of salt and pepper.

Pro Tip: If you’re short on time, you can make this marinade in advance. Just store it in the fridge for up to 3 days.

3. Prep the Chicken and Veggies

Cut your chicken breasts into 1-inch chunks. You want them bite-sized so they cook evenly and quickly. Then chop your bell peppers, red onion, and snap peas (if using) into similarly sized pieces. This ensures everything cooks at the same rate, which is key to sheet pan cooking.

If you’re using fresh pineapple, slice it into chunks. If you’re using canned, make sure to drain it well to avoid excess moisture on the pan.

Personal Anecdote: I like using fresh pineapple because it gets caramelized and even a bit charred in the oven, adding a deeper flavor. But canned works in a pinch, especially when fresh isn’t in season!

4. Toss Everything in the Marinade

In a large bowl, combine the chicken chunks, pineapple, and veggies. Pour the marinade over everything and toss well, making sure each piece is coated. Let it sit for about 10 minutes to soak up the flavors—if you have extra time, marinate for 30 minutes or even overnight for maximum flavor.

Pro Tip: If you’re planning this meal ahead, you can prep everything up to this point and store the marinated chicken and veggies in the fridge until you’re ready to bake. This is a great time-saver for busy weeknights!

5. Arrange on the Sheet Pan

Spread everything out in a single layer on a large, rimmed baking sheet. Be careful not to overcrowd the pan—if things are too close together, they’ll steam instead of roast. If needed, use two pans to give everything enough room to brown properly.

Pro Tip: Line your sheet pan with parchment paper or foil for easy cleanup. Trust me—this small step will save you a lot of scrubbing later on!

6. Bake

Place the sheet pan in the preheated oven and bake for 20-25 minutes, stirring halfway through. You’ll know it’s done when the chicken is cooked through (internal temperature should reach 165°F) and the veggies are tender but still crisp around the edges.

If you want a little extra caramelization, you can pop the sheet pan under the broiler for 2-3 minutes at the end. Just watch it closely so it doesn’t burn!

7. Garnish and Serve

Once everything is out of the oven, garnish with fresh cilantro, sesame seeds, and a squeeze of lime for that extra zing. I like to serve this dish right on the pan for a rustic, family-style meal, but you can also transfer it to a serving platter.

How to Serve

This Hawaiian Chicken Sheet Pan dish is super versatile, so you’ve got plenty of options for serving:

• Over rice: White, brown, or even cauliflower rice works well.
• With noodles: Toss it with some stir-fried noodles for a more substantial meal.
• On its own: Honestly, it’s so flavorful that you can serve it just as it is for a light, low-carb option.
• In lettuce wraps: For a fun twist, serve the chicken and veggies in large lettuce leaves for a refreshing, crunchy bite!

Additional Tips

1. Marinate for extra flavor: While the chicken only needs about 10 minutes to marinate, letting it sit for longer—up to overnight—will infuse the chicken with even more flavor.
2. Use fresh pineapple: Fresh pineapple caramelizes beautifully in the oven, giving the dish a deeper, more complex flavor. Canned works in a pinch, but fresh is best!
3. Don’t overcrowd the pan: This is key to getting those perfectly roasted, slightly charred edges. Give everything room to breathe.
4. Check the chicken’s temperature: Use a meat thermometer to make sure the chicken reaches 165°F internally. It’s the best way to ensure your chicken is cooked perfectly.
5. Make it ahead: Prep and marinate the chicken and veggies in advance, then store them in the fridge until you’re ready to bake. This makes weeknight cooking a breeze!

Recipe Variations

• Spicy Kick: If you like it spicy, increase the sriracha or add some red pepper flakes to the marinade.
• Gluten-Free: Use tamari instead of soy sauce, and you’ve got a gluten-free version of this dish.
• Vegetarian: Swap the chicken for tofu or even chickpeas for a plant-based version that still packs all the flavor.
• Add More Veggies: Feel free to add or swap in your favorite vegetables. Zucchini, carrots, or broccoli would work well in this dish.

Freezing and Storage

• Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
• Freezing: You can freeze the cooked chicken and veggies for up to 3 months. To reheat, thaw in the fridge overnight and warm in the oven at 350°F until heated through.

Frequently Asked Questions (FAQ)

1. Can I use canned pineapple instead of fresh?

Yes, you can absolutely use canned pineapple for this recipe! Just make sure to drain it well to avoid adding too much moisture to the sheet pan, which could result in soggy chicken and veggies. Fresh pineapple, however, tends to caramelize better in the oven, giving you a slightly more complex flavor.

2. What can I substitute for chicken?

If you’re looking to switch things up, you can substitute boneless, skinless chicken thighs instead of breasts for a richer flavor. You could also use pork tenderloin, cubed turkey breast, or even tofu for a vegetarian option. Just adjust the cooking time as needed (tofu and thinner cuts of meat may cook faster).

3. Can I prepare this dish ahead of time?

Absolutely! You can prepare the marinade and toss the chicken and veggies in it ahead of time. Store everything in an airtight container in the fridge for up to 24 hours. When you’re ready to cook, just spread everything on the sheet pan and bake. This makes weeknight dinners even easier!

4. Can I make this gluten-free?

Yes! Simply swap the soy sauce for tamari or a gluten-free soy sauce alternative. The rest of the ingredients are naturally gluten-free, so this adjustment will make the entire dish suitable for gluten-free diets.

5. How do I store leftovers?

Store any leftover Hawaiian Chicken in an airtight container in the refrigerator for up to 3 days. It reheats well in the microwave or oven. To reheat in the oven, warm at 350°F for 10-15 minutes until heated through.

6. Can I freeze Hawaiian Chicken Sheet Pan?

Yes, you can freeze this dish. After cooking, let it cool completely, then store the chicken and veggies in an airtight container or freezer-safe bag for up to 3 months. To reheat, thaw in the fridge overnight and rewarm in the oven at 350°F until heated through.

7. Can I add other vegetables to the recipe?

Definitely! This recipe is very versatile, so feel free to add or swap in your favorite veggies. Zucchini, carrots, broccoli, and even mushrooms would work beautifully with the sweet and savory flavors in this dish. Just keep in mind that denser vegetables, like carrots, may need a little extra cooking time, so slice them thinly.

8. What can I serve with this dish?

This Hawaiian Chicken Sheet Pan is delicious served over white or brown rice, quinoa, or even cauliflower rice if you’re looking for a low-carb option. You could also serve it with noodles, or just enjoy it as is for a lighter, low-carb meal. A side of garlic bread or a fresh green salad would complement the tropical flavors perfectly too.

9. Can I make this spicier?

Of course! If you love a bit of heat, increase the sriracha in the marinade or add some crushed red pepper flakes. You can also drizzle some hot sauce over the finished dish for an extra kick.

10. What if I don’t have a sheet pan?

If you don’t have a large sheet pan, you can use a roasting pan or divide the ingredients between two smaller pans. Just make sure everything is spread out in a single layer to ensure even cooking and caramelization.

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Conclusion

I hope you love this Hawaiian Chicken Sheet Pan as much as I do! It’s become one of my go-to recipes for when I need something quick, flavorful, and satisfying. Plus, it brings a little taste of the tropics to my kitchen, no matter the time of year.

So grab your favorite sheet pan, toss together some sweet pineapple, savory chicken, and colorful veggies, and let the oven do the rest. Dinner will be ready in no time, and your family will be asking for seconds.