If you’re looking for a quick, flavorful, and easy dinner, this Hawaiian Chicken Sheet Pan meal is perfect! Packed with juicy chicken, sweet pineapple, and vibrant bell peppers, all tossed in a delicious sweet and tangy sauce, this dish is a one-pan wonder that brings tropical flavors right to your table.
This family-friendly recipe is great for busy weeknights, and since everything is cooked on a single sheet pan, cleanup is a breeze!
Ingredients
For the Chicken & Vegetables:
- 2 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 small red onion, sliced
- 1 ½ cups fresh pineapple chunks (or canned, drained)
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
For the Hawaiian Sauce:
- ½ cup pineapple juice
- ¼ cup low-sodium soy sauce
- ¼ cup honey or brown sugar
- 2 tablespoons ketchup
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 1 teaspoon minced garlic
- ½ teaspoon grated ginger
For Serving:
- Cooked white rice, brown rice, or cauliflower rice
- Sesame seeds and sliced green onions for garnish
Instructions
Step 1: Preheat and Prep the Sheet Pan
Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it with non-stick spray.
Step 2: Prepare the Chicken and Vegetables
In a large bowl, toss the chicken, bell peppers, onion, and pineapple with olive oil, salt, pepper, and garlic powder. Spread everything evenly on the sheet pan, ensuring they are in a single layer for even cooking.
Step 3: Make the Hawaiian Sauce
In a small saucepan over medium heat, whisk together the pineapple juice, soy sauce, honey (or brown sugar), ketchup, vinegar, garlic, and ginger. Bring to a simmer, then add the cornstarch slurry (cornstarch mixed with water). Stir constantly until the sauce thickens (about 2-3 minutes). Remove from heat.
Step 4: Bake the Chicken and Vegetables
Bake the chicken and vegetables for 15 minutes, then remove from the oven and drizzle half of the Hawaiian sauce over everything. Toss to coat, then return to the oven and bake for another 10 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C).
Step 5: Broil for Extra Caramelization
For a caramelized finish, turn on the oven’s broiler and broil for 2-3 minutes. Keep an eye on it to prevent burning!
Step 6: Serve and Enjoy!
Drizzle the remaining Hawaiian sauce over the chicken and vegetables. Serve hot over steamed rice, and garnish with sesame seeds and green onions.
Cooking Tips & Variations
- Use different proteins: Swap chicken for shrimp, pork, or tofu for a fun twist.
- Add more veggies: Try adding zucchini, snap peas, or carrots for extra crunch.
- Make it spicy: Add red pepper flakes or a drizzle of sriracha for some heat.
- Use canned pineapple: If using canned pineapple, drain well before adding to the sheet pan.
Frequently Asked Questions (FAQs)
Can I make this ahead of time?
Yes! You can prep everything a day in advance and store the chicken, vegetables, and sauce separately in the fridge. When ready, just toss them on a sheet pan and bake!
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven at 350°F for 10 minutes.
Can I freeze this dish?
Yes! Freeze the cooked Hawaiian chicken and vegetables in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat before serving.
This Hawaiian Chicken Sheet Pan dinner is a quick, healthy, and delicious meal packed with sweet, savory, and tangy flavors. Whether you’re making it for a busy weeknight or a casual gathering, this dish is a surefire crowd-pleaser. Minimal prep, easy cleanup, and maximum flavor—what’s not to love?
Give it a try and let me know how it turns out
