Name: Hawaiian Chicken Sheet Pan
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Hawaiian
Ingredients: 1 ½ lbs (700 g) boneless skinless chicken breasts, cut into 1-inch pieces; 1 red bell pepper (chopped); 1 yellow bell pepper (chopped); 1 small red onion (cut into wedges); 1 ½ cups fresh pineapple chunks (or canned, drained); 2 tbsp olive oil; 2 cloves garlic (minced); ½ tsp salt; ½ tsp black pepper; ½ tsp paprika; ¼ tsp chili flakes (optional); ⅓ cup low-sodium soy sauce; ¼ cup pineapple juice (from the can or fresh); 3 tbsp honey (or brown sugar); 2 tbsp rice vinegar (or apple cider vinegar); 1 tbsp cornstarch + 2 tbsp water (slurry, optional for thickening)

Delicious Hawaiian Chicken Sheet Pan with vibrant vegetables and sweet sauce

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why make this recipe

Hawaiian Chicken Sheet Pan is a fantastic choice for a family meal. It is simple to prepare, flavorful, and packed with colorful vegetables and juicy chicken. The combination of sweet pineapple and savory soy sauce gives this dish a unique taste that everyone will love. Plus, it all cooks on one pan, making cleanup a breeze.

how to make Hawaiian Chicken Sheet Pan

Ingredients:

1 ½ lbs (700 g) boneless skinless chicken breasts, cut into 1-inch pieces
1 red bell pepper (chopped)
1 yellow bell pepper (chopped)
1 small red onion (cut into wedges)
1 ½ cups fresh pineapple chunks (or canned, drained)
2 tbsp olive oil
2 cloves garlic (minced)
½ tsp salt
½ tsp black pepper
½ tsp paprika
¼ tsp chili flakes (optional)
Sauce (for tossing & drizzling):
- ⅓ cup low-sodium soy sauce
- ¼ cup pineapple juice (from the can or fresh)
- 3 tbsp honey (or brown sugar)
- 2 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp cornstarch + 2 tbsp water (slurry, optional for thickening)

Directions:

Prep the oven & pan: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
Assemble ingredients: Spread the chicken, bell peppers, onion, and pineapple on the pan. Drizzle with olive oil, garlic, salt, pepper, paprika, and chili flakes. Toss everything to coat evenly.
Bake: Roast in the oven for 20–25 minutes. Flip the ingredients halfway through cooking, until the chicken reaches 165°F (74°C) internal temperature.
Make the sauce: While the chicken and veggies are baking, whisk together soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer for 3–4 minutes. If a thicker sauce is preferred, stir in a cornstarch slurry and cook until glossy.
Finish: Once the chicken and vegetables are done, drizzle the sauce over the top, or serve it on the side for dipping. Garnish with sesame seeds or sliced green onions if desired.

how to serve Hawaiian Chicken Sheet Pan

This dish is perfect as a standalone meal. You can serve it hot right out of the oven. It also tastes great with steamed rice or noodles. Feel free to sprinkle some fresh herbs on top for added flavor and presentation.

how to store Hawaiian Chicken Sheet Pan

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up in the oven or microwave until heated through.

tips to make Hawaiian Chicken Sheet Pan

Ensure to cut the chicken and vegetables into similar sizes for even cooking.
If you want to add more veggies, broccoli or snap peas would work well.
For extra flavor, marinate the chicken in the sauce for a couple of hours before baking.

variation

You can switch the chicken for shrimp or firm tofu for a different protein. The cooking time may vary, so keep an eye on your chosen protein to avoid overcooking.

FAQs

Can I use frozen chicken for this recipe?
Yes, but it’s best to thaw it first. Frozen chicken may not cook evenly.

Is there a vegetarian option for this sheet pan dish?
Absolutely! You can replace the chicken with chickpeas or cubes of firm tofu.

How can I make this recipe spicier?
If you like heat, add more chili flakes or even a splash of hot sauce to the sauce mix.

For another easy one-pan meal, check out this one-pan chicken buttered noodles. It’s a great option for busy nights!