Hawaiian Chicken Sheet Pan

This Hawaiian Chicken Sheet Pan recipe is a sweet and savory dinner that’s as easy to prepare as it is delicious. Juicy chicken, vibrant bell peppers, and tangy pineapple are roasted together in a flavorful marinade, making this a perfect one-pan meal for busy nights.

Ingredients

(Serves 4–6)

For the Chicken and Vegetables:

• 4 boneless, skinless chicken breasts or thighs
• 2 cups (300g) fresh pineapple chunks (or canned, drained)
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium red onion, sliced
• 1 tablespoon olive oil
• Salt and black pepper, to taste
• 1 tablespoon sesame seeds (optional, for garnish)
• 2 tablespoons chopped green onions (optional, for garnish)

For the Hawaiian Sauce:

• ½ cup (120ml) pineapple juice (reserved from the can or fresh)
• ¼ cup (60ml) soy sauce (low sodium preferred)
• 3 tablespoons honey (or brown sugar)
• 1 tablespoon rice vinegar (or apple cider vinegar)
• 1 teaspoon sesame oil (optional, for added flavor)
• 3 cloves garlic, minced
• 1 teaspoon grated ginger (optional, for a kick)
• 1 tablespoon cornstarch (for thickening)
• 2 tablespoons water (for cornstarch slurry)

Instructions

Step 1: Preheat the Oven

1. Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.

Step 2: Prepare the Sauce

1. In a small saucepan, combine the pineapple juice, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Heat over medium heat until the mixture begins to simmer.
2. In a small bowl, mix the cornstarch with water to create a slurry. Stir it into the sauce and cook for 1–2 minutes until the sauce thickens. Remove from heat and set aside.

Step 3: Prep the Chicken and Vegetables

1. Arrange the chicken breasts or thighs in the center of the sheet pan.
2. Surround the chicken with the pineapple chunks, bell peppers, and red onion. Drizzle the olive oil over the vegetables and toss them to coat. Season everything with salt and pepper.

Step 4: Add the Sauce

1. Brush half of the Hawaiian sauce over the chicken and drizzle the remainder over the vegetables. Toss the vegetables lightly to coat them evenly.

Step 5: Bake

1. Roast in the preheated oven for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
2. For extra caramelization, broil the sheet pan for 2–3 minutes at the end of the cooking time.

Step 6: Garnish and Serve

1. Sprinkle sesame seeds and chopped green onions over the chicken and vegetables for garnish.
2. Serve warm over steamed rice, cauliflower rice, or noodles.

Pro Tips

• Make It Spicy: Add a pinch of red pepper flakes or a drizzle of sriracha to the sauce for a spicy kick.
• Protein Options: Swap the chicken for shrimp, tofu, or pork chops.
• Veggie Add-Ons: Include zucchini, snap peas, or broccoli for more variety.

Why You’ll Love This Recipe

• One-Pan Wonder: Minimal cleanup with maximum flavor.
• Sweet and Savory: The pineapple and soy-based sauce create a delicious balance of flavors.
• Healthy and Versatile: Packed with lean protein, fresh veggies, and adaptable to your preferences.

Enjoy this Hawaiian Chicken Sheet Pan for an easy, flavorful meal that will transport you to the tropics! Let me know if you’d like more sheet pan dinner ideas. 🍍✨🍗