Hawaiian Chicken Sheet Pan Recipe for Easy Weeknight Dinners

The Hawaiian Chicken Sheet Pan is a delightful dish that’s baked in the oven. It combines juicy chicken pieces with colorful vegetables and sweet pineapple, creating a satisfying meal. As the dish cooks, the chicken caramelizes slightly while the vegetables soften and the pineapple releases its juices, creating a beautifully melded sauce. I often make this when I want a quick yet flavorful weeknight dinner without much fuss.

Why This Hawaiian Chicken Sheet Pan Works

Baking on a sheet pan allows all the ingredients to roast together, which intensifies their flavors and ensures even cooking. As the chicken roasts, it becomes tender while the vegetables take on a slight char that enhances their sweetness. The pineapple not only adds a distinct, juicy sweetness but also helps to create a glaze that coats everything perfectly.

Ingredients

• 1 ½ lbs 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
• 3 tbsp honey (or brown sugar)
• 2 tbsp rice vinegar (or apple cider vinegar)
• 1 tbsp cornstarch + 2 tbsp water (slurry, optional for thickening)

Notes:

• Olive oil — keeps the dish from drying out.
• Garlic — fresh only for the best flavor.
• Pineapple chunks — fresh gives a brighter taste, canned is convenient.

How It Comes Together

1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper to prevent sticking.
2. Spread chicken pieces evenly across the pan, ensuring they’re not overcrowded to encourage even roasting.
3. Add the chopped bell peppers, onion wedges, and pineapple chunks to the pan, creating a colorful mix.
4. Drizzle everything with olive oil. Sprinkle minced garlic, salt, pepper, paprika, and chili flakes over the top. Toss to coat all ingredients evenly, ensuring they are well seasoned.
5. Roast in the preheated oven for 20-25 minutes, flipping halfway to ensure even browning. The chicken should reach an internal temperature of 165°F (74°C).
6. While the chicken and veggies cook, combine soy sauce, pineapple juice, honey, and vinegar in a small saucepan. Simmer over medium heat for 3-4 minutes until it thickens slightly. If desired, stir in the cornstarch slurry, cooking until the sauce looks glossy.
7. Once everything is done, drizzle the sauce over the chicken and vegetables, or serve it on the side for dipping. Garnish with sesame seeds or sliced green onions for a fresh finish.

Quick Nutrition Info

• Serving size: 1 serving
• Calories: 350
• Protein: 30g
• Carbohydrates: 35g
• Fat: 10g
• Fiber: 3g

Values are estimates. Results may vary depending on ingredients and portion sizes.

Serving Ideas

• Pair with steamed rice for absorbing the sauce.
• Serve over quinoa to add more texture.
• Top with chopped fresh cilantro for a herbal touch.
• Accompany with a simple green salad for freshness.
• Serve with warm tortillas for a fun hand-held meal.

Storage and Reheat

• Store in the fridge for up to 3 days.
• Freeze for up to 2 months if you want to save leftovers.
• Reheat in a microwave or oven until warmed through; the chicken remains juicy when properly reheated.
• The flavors deepen and meld overnight, making leftovers even tastier.

What to Do With Leftovers

• Use leftover chicken in a quick stir-fry with other vegetables.
• Toss into salads for a flavorful protein boost.
• Wrap in tortillas with lettuce and avocado for a tasty lunch.

This Hawaiian Chicken Sheet Pan recipe is not just easy to make but also offers versatile options for serving and storage. If you’re looking for more chicken recipes, check out my chicken and potatoes recipe or try a comforting chicken and shrimp dish.

Hawaiian Chicken Sheet Pan

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A delightful sheet pan dish combining juicy chicken with colorful vegetables and sweet pineapple, perfect for a quick weeknight dinner.

• Author: amanda-miller
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Hawaiian
• Diet: Gluten Free, Dairy Free

Ingredients

Scale 1x2x3x

• 1 ½ lbs 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
• 3 tbsp honey (or brown sugar)
• 2 tbsp rice vinegar (or apple cider vinegar)
• 1 tbsp cornstarch + 2 tbsp water (slurry, optional for thickening)

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Instructions

1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper to prevent sticking.
2. Spread chicken pieces evenly across the pan, ensuring they’re not overcrowded to encourage even roasting.
3. Add the chopped bell peppers, onion wedges, and pineapple chunks to the pan, creating a colorful mix.
4. Drizzle everything with olive oil. Sprinkle minced garlic, salt, pepper, paprika, and chili flakes over the top. Toss to coat all ingredients evenly, ensuring they are well seasoned.
5. Roast in the preheated oven for 20-25 minutes, flipping halfway to ensure even browning. The chicken should reach an internal temperature of 165°F (74°C).
6. While the chicken and veggies cook, combine soy sauce, pineapple juice, honey, and vinegar in a small saucepan. Simmer over medium heat for 3-4 minutes until it thickens slightly. If desired, stir in the cornstarch slurry, cooking until the sauce looks glossy.
7. Once everything is done, drizzle the sauce over the chicken and vegetables, or serve it on the side for dipping. Garnish with sesame seeds or sliced green onions for a fresh finish.

Notes

Olive oil keeps the dish from drying out. Fresh garlic offers the best flavor. Fresh pineapple gives a brighter taste, but canned is convenient.

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 15g
• Sodium: 800mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 70mg