Name: Hawaiian Chicken Sheet Pan
Prep time: 10 min
Cook time: 25 min
Total time: 35 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)

Jump to Recipe·Print Recipe

Table of Contents

A Cozy Hawaiian Chicken Sheet Pan Recipe

Imagine returning home after a long day, and as you step inside, the aroma of something wonderful fills the air. A hint of sweetness from pineapple mingled with the smoky warmth of roasted chicken and vibrant peppers. That’s the kind of comfort you’ll find in this Hawaiian Chicken Sheet Pan recipe.

This dish is not just about food; it’s about bringing a slice of the warm, sunny Hawaiian beaches right into your kitchen. I remember my first time tasting Hawaiian chicken at a friendly family gathering, surrounded by laughter and stories under twinkling fairy lights. Every bite transported me to a tropical paradise. Now, I share this recipe with you to recreate those blissful moments in your home.

Perfect for an easy weeknight dinner or a cozy weekend meal, this vibrant dish is sure to become a favorite. Trust me; this is one you’ll definitely want to pin for later!

Why You’ll Love This Recipe

Easy Preparation: This one-pan wonder simplifies your cooking process, making weeknight dinners a breeze.
Flavorful and Fun: The sweet and tangy Hawaiian sauce combined with fresh veggies creates a deliciously lively flavor profile.
Family-Friendly: The colorful mix of chicken and vegetables makes it exciting and nutritious for kids and adults alike.
Versatile Ingredients: Customize it with your favorite veggies or add more spice to fit your family’s tastes.
Minimal Cleanup: With everything cooked on a single sheet pan, cleanup is as easy as enjoying your meal!

What You’ll Need

Before we dive into the cooking process, gather these simple ingredients to create your Hawaiian Chicken Sheet Pan:

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)

For the sauce:

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)

Let’s Make It Together

Prep the Oven & Pan: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it to prevent sticking.
Assemble Ingredients: On the pan, spread the chicken pieces, red and yellow bell peppers, red onion wedges, and fresh pineapple chunks.
Season the Mix: Drizzle with olive oil and add minced garlic, salt, black pepper, paprika, and chili flakes (if using). Toss everything to coat evenly.
Bake: Roast in the oven for 20–25 minutes, flipping halfway through. Ensure the chicken is fully cooked (internal temperature of 165°F / 74°C).
Make the Sauce: While the chicken and veggies are baking, whisk together the soy sauce, pineapple juice, honey, and rice vinegar in a saucepan. Simmer on the stovetop for 3–4 minutes. If you prefer a thicker sauce, stir in the cornstarch slurry and cook until glossy.
Finish: Once your chicken and veggies are perfectly roasted, drizzle the savory sauce over the top (or serve it on the side for dipping). For a delightful touch, garnish with sesame seeds or sliced green onions if desired.

Delicious Variations to Try

Zesty Citrus Twist: Add the zest of an orange or lime to the sauce for a refreshing citrus kick.
Spicy Kick: Toss in some chopped jalapeños or a dash of sriracha for an extra layer of heat.
Vegetarian Delight: Substitute the chicken with firm tofu or chickpeas for a hearty vegetarian option.
Herbs & Spice: Consider adding fresh ginger or chopped cilantro for aromatic freshness and a vibrant flavor.

Chef Emma’s Helpful Tips

Make-Ahead: Prepare the marinated chicken and veggies a day in advance, refrigerating them until you’re ready to bake.
Ingredient Swaps: Feel free to mix up the peppers or veggies based on your preferences—zucchini or broccoli work beautifully too!
Slicing Tricks: For evenly sized chicken pieces, consider freezing the chicken breasts for about 30 minutes before cutting.
Storage Suggestions: Leftovers can be stored in an airtight container in the fridge for up to four days, perfect for quick lunches!

Nutrition Information per Serving

Serving Size: 1/4 of the recipe
Calories: 320
Carbohydrates: 28g
Sugar: 10g
Fat: 10g
Protein: 26g
Sodium: 720mg

Frequently Asked Questions

Can I make this ahead?
Absolutely! You can prep the chicken and veggies in advance, and just bake them when you’re ready.

Can I use different ingredients?
Of course! Feel free to experiment with different vegetables or proteins.

How do I store leftovers?
Store any leftovers in an airtight container in the fridge, and they should last for up to four days.

How long does it last?
Leftovers can be kept in the refrigerator for about four days.

Wrapping It Up

This Hawaiian Chicken Sheet Pan recipe is a delightful blend of vibrant flavors and comforting nostalgic echoes, perfect for any dinner table. The ease of preparation and the joy it brings to shared moments make it a special meal to savor with loved ones. I encourage you to save this Hawaiian Chicken Sheet Pan to your Pinterest board so it’s ready when you need a cozy treat! Happy cooking!