why make this recipe
Hawaiian Chicken Sheet Pan is a delightful dish that brings the tropical flavors of Hawaii right to your table. It combines tender chicken, vibrant vegetables, and sweet pineapple in a simple one-pan meal. This recipe is perfect for busy weeknights when you need something quick yet delicious. It’s not only easy to make, but it also minimizes cleanup since everything cooks on a single sheet pan. Plus, the sauce adds a burst of flavor that makes every bite enjoyable.
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 :
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Prep the oven & pan: Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
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Assemble ingredients: On the pan, spread the chicken, bell peppers, onion, and pineapple. Drizzle with olive oil, garlic, salt, pepper, paprika, and chili flakes. Toss to coat evenly.
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Bake: Roast for 20–25 minutes, flipping halfway, until chicken is fully cooked (165°F / 74°C internal temp).
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Make the sauce: While baking, whisk soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer for 3–4 minutes. If you like it thicker, stir in cornstarch slurry and cook until glossy.
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Finish: Once chicken and veggies are done, drizzle sauce over top (or serve on the side for dipping). Garnish with sesame seeds or sliced green onions if desired.
how to serve Hawaiian Chicken Sheet Pan
Serve the Hawaiian Chicken Sheet Pan hot, right from the oven. It’s great on its own, but you can also pair it with rice or quinoa to soak up the delicious sauce. For added crunch, serve it with a side salad or steamed vegetables. Don’t forget to garnish with sesame seeds or green onions for an attractive finish.
how to store Hawaiian Chicken Sheet Pan
If you have leftovers, store them in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply pop them back in the oven or microwave until heated through. You can also freeze the cooked dish for up to 2 months. Just thaw in the refrigerator overnight before reheating.
tips to make Hawaiian Chicken Sheet Pan
- Make sure to cut the chicken and vegetables into similar sizes to ensure even cooking.
- Use fresh pineapple for the best flavor, but canned is a good alternative if you’re short on time.
- Feel free to adjust the amount of chili flakes to control the heat level according to your taste.
- To save time, you can prepare the sauce ahead of time and store it in the fridge until you’re ready to use it.
variation
You can customize this recipe by adding other vegetables like zucchini, broccoli, or snap peas. For a different protein, try shrimp or tofu instead of chicken. You can also adjust the sauce ingredients to suit your taste by adding more honey for sweetness or more soy sauce for a saltier flavor.
FAQs
1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but make sure it’s fully thawed before cooking to ensure even cooking.
2. Is this recipe gluten-free?
To make it gluten-free, use gluten-free soy sauce or tamari instead of regular soy sauce.
3. Can I make this recipe in advance?
Yes, you can prep the ingredients and sauce a day in advance. Just combine them the next day and bake as directed.
4. What can I serve with Hawaiian Chicken Sheet Pan?
It pairs nicely with rice, quinoa, or a fresh salad. You can also serve it with some crusty bread to soak up the sauce.
Hawaiian Chicken Sheet Pan
Ingredients
Method
- Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
- On the pan, spread the chicken, bell peppers, onion, and pineapple. Drizzle with olive oil, garlic, salt, pepper, paprika, and chili flakes. Toss to coat evenly.
- Roast for 20–25 minutes, flipping halfway, until chicken is fully cooked (165°F / 74°C internal temperature).
- While baking, whisk soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer for 3–4 minutes. If you like it thicker, stir in the cornstarch slurry and cook until glossy.
- Once chicken and veggies are done, drizzle sauce over top (or serve on the side for dipping). Garnish with sesame seeds or sliced green onions if desired.