SHEET PAN HAWAIIAN CHICKEN!

Tired of the same old chicken dinners? Do you crave a vibrant, sweet, and savory dish that’s ready in a flash? Look no further! This Easy Hawaiian Chicken Sheet Pan recipe is your ticket to a tropical escape, right from your own kitchen. We’re talking juicy chicken, sweet pineapple, colorful bell peppers, all baked together on one pan for easy cleanup and maximum flavor. Get ready for a weeknight dinner win!

Gathering Your Island-Inspired Ingredients

Before we embark on this culinary adventure, let’s gather all the ingredients. Don’t worry, it’s a short list and easily customizable!

For the Chicken:

• 1.5 lbs Boneless, Skinless Chicken Breasts: Cut into 1-inch cubes.
• 1 tbsp Olive Oil: For a little sheen and to help everything caramelize.
• 1 tsp Garlic Powder: Because everything’s better with garlic!
• 1/2 tsp Onion Powder: For that savory depth.
• 1/4 tsp Salt: Enhances all the flavors.
• 1/4 tsp Black Pepper: A little kick.

For the Hawaiian Goodness:

• 1 Red Bell Pepper: Cut into 1-inch pieces.
• 1 Green Bell Pepper: Cut into 1-inch pieces.
• 1 Yellow Bell Pepper: Cut into 1-inch pieces (or use orange – whatever you have!).
• 1 (20 oz) can Pineapple Chunks: Drained, but save that juice!
• 1/2 Red Onion: Cut into wedges.

For the Sweet and Sticky Sauce:

• 1/2 cup Pineapple Juice: From the can, don’t waste it!
• 1/4 cup Soy Sauce: Low sodium is preferred.
• 1/4 cup Brown Sugar: Adds sweetness and helps with caramelization.
• 2 tbsp Ketchup: For a little tang and body.
• 1 tbsp Cornstarch: To thicken the sauce.
• 1 tsp Rice Vinegar: Adds a subtle acidity.
• 1/2 tsp Ground Ginger: For a warm, spicy note.

Optional Garnishes:

• Chopped Green Onions: For a fresh finish.
• Sesame Seeds: Adds a nutty crunch.

Step-by-Step to a Tropical Feast

Alright, my friend, let’s get cooking! This is so simple, you’ll be amazed.

Prepping the Chicken:

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. Trust me, you’ll thank me later!
2. In a large bowl, toss the cubed chicken with olive oil, garlic powder, onion powder, salt, and pepper. Make sure the chicken is evenly coated.

Making the Magic Sauce:

1. In a small bowl, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, cornstarch, rice vinegar, and ground ginger. Set aside. This sauce is the key to that irresistible Hawaiian flavor!

Assembling the Sheet Pan:

1. Spread the seasoned chicken evenly on the prepared baking sheet.
2. Add the bell peppers, pineapple chunks, and red onion wedges to the sheet pan, distributing them around the chicken.
3. Pour the sauce evenly over the chicken and vegetables.

Baking to Perfection:

1. Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender. The sauce should be thickened and bubbly. If you notice the vegetables are getting too brown before the chicken is cooked, you can loosely tent the sheet pan with foil.
2. Remove from the oven and let it rest for a few minutes before serving.

Garnishing and Serving:

1. Garnish with chopped green onions and sesame seeds, if desired.
2. Serve hot over rice, quinoa, or even cauliflower rice for a lower-carb option.

Why This Sheet Pan Recipe Is a Weeknight Winner

Okay, let’s be honest, we’re all busy. That’s why I absolutely adore sheet pan meals. Less cleanup, less fuss, and still packed with incredible flavor. But what makes this Easy Hawaiian Chicken Sheet Pan truly special?

• One-Pan Wonder: Minimal dishes mean more time relaxing. Hallelujah!
• Customizable: Don’t like bell peppers? Swap them out for zucchini or broccoli. Not a fan of pineapple? Add some chunks of mango instead. This recipe is your canvas!
• Healthy-ish: Packed with protein and veggies, this dish is a guilt-free indulgence. You can even control the amount of brown sugar to suit your dietary needs.
• Family-Friendly: Even picky eaters will love the sweet and savory combination of flavors. Plus, it’s visually appealing with all those vibrant colors!

Tips and Tricks for Sheet Pan Success

Even though this recipe is super simple, here are a few tips to ensure it’s a total knockout:

• Don’t Overcrowd the Pan: Make sure the chicken and vegetables are spread out in a single layer. Overcrowding will steam the food instead of roasting it, resulting in soggy veggies and unevenly cooked chicken. If needed, use two sheet pans.
• Adjust Cooking Time: Cooking times may vary depending on your oven. Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F (74°C).
• Marinate for Extra Flavor: If you have time, marinate the chicken in the sauce for at least 30 minutes before baking. This will allow the flavors to penetrate deeper into the chicken, resulting in an even more delicious dish.
• Broil for Extra Caramelization: For a deeper caramelization, broil the sheet pan for the last 1-2 minutes of cooking, keeping a close eye to prevent burning.
• Make it a Bowl: Transform leftovers into a delicious bowl by adding a fried egg and some avocado. Yum!

Variations to Spice Things Up

Ready to get creative? Here are a few fun variations to try:

• Spicy Hawaiian Chicken: Add a pinch of red pepper flakes to the sauce for a little heat.
• Garlic Lover’s Version: Double the garlic powder in the chicken seasoning and add a clove of minced garlic to the sauce.
• Teriyaki Hawaiian Chicken: Replace the soy sauce in the sauce with teriyaki sauce for a richer, more intense flavor. This would be a great pairing to the Teriyaki Chicken Rice Bowl Recipe.
• BBQ Hawaiian Chicken: Use your favorite BBQ sauce instead of the ketchup in the sauce for a smoky twist.

Serving Suggestions for a Complete Meal

This Easy Hawaiian Chicken Sheet Pan is delicious on its own, but it’s even better when paired with the right sides. Here are a few ideas:

• Rice: Steamed white rice, brown rice, or even coconut rice are all great choices.
• Quinoa: A healthy and protein-packed alternative to rice.
• Cauliflower Rice: A low-carb option that’s surprisingly delicious.
• Salad: A simple green salad with a light vinaigrette.
• Roasted Vegetables: Roasted broccoli, asparagus, or Brussels sprouts.
• Why not try it as a filling ingredient for the MEXICAN STREET CORN CHICKEN BOWL, replacing the traditional chicken.

Perfecting Your Plate Presentation

Presentation is key to enhancing the dining experience. Here are a few tips to make your Easy Hawaiian Chicken Sheet Pan look as good as it tastes:

• Arrange Artfully: Don’t just dump everything on the plate. Arrange the chicken and vegetables in an appealing manner.
• Garnish Generously: Don’t be shy with the garnishes. A sprinkle of green onions and sesame seeds adds a pop of color and flavor.
• Drizzle with Sauce: Drizzle a little extra sauce over the dish for added visual appeal.
• Add a Pop of Color: A sprig of fresh cilantro or parsley can add a vibrant touch.
• You can even serve this as a side to a plate of CROCKPOT HONEY GARLIC CHICKEN for an extra sweet and savory combo.

Storing and Reheating Leftovers Like a Pro

If you happen to have any leftovers (which is unlikely!), here’s how to store and reheat them properly:

• Storage: Let the chicken and vegetables cool completely before storing them in an airtight container in the refrigerator. They will keep for up to 3 days.
• Reheating: Reheat the leftovers in the microwave, oven, or on the stovetop. If reheating in the microwave, add a splash of water or pineapple juice to prevent the chicken from drying out. If reheating in the oven, bake at 350°F (175°C) until heated through.
• Consider using the leftovers as a topping for pizza, in tacos, or even in a stir-fry for a creative repurposing of your delicious meal. Maybe even try it with some PINEAPPLE UPSIDE-DOWN CHEESECAKE BITES for dessert!

Conclusion: Your Ticket to Island Flavors

There you have it! An Easy Hawaiian Chicken Sheet Pan recipe that’s guaranteed to become a weeknight staple. It’s simple, customizable, and bursting with tropical flavors that will transport you to paradise. So, gather your ingredients, preheat your oven, and get ready to experience a taste of Aloha! You’ve got this!

Sheet Pan Hawaiian Chicken

This Sheet Pan Hawaiian Chicken recipe delivers a vibrant, sweet, and savory dish with minimal cleanup. Juicy chicken, sweet pineapple, and colorful bell peppers are baked together in a delicious sauce for an easy and flavorful weeknight meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Hawaiian

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 red bell pepper, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1/2 red onion, cut into wedges
• 1/2 cup pineapple juice from the can
• 1/4 cup low-sodium soy sauce
• 1/4 cup brown sugar
• 2 tbsp ketchup
• 1 tbsp cornstarch
• 1 tsp rice vinegar
• 1/2 tsp ground ginger
• 2 tbsp chopped green onions, for garnish optional
• 1 tbsp sesame seeds, for garnish optional
• Cooked rice, for serving optional

Equipment

• Large baking sheet
• Parchment paper
• Large bowl
• Small bowl
• Whisk
• Measuring cups
• Measuring spoons
• Oven
• Knife
• Cutting board

Method

 

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. In a large bowl, toss the cubed chicken with olive oil, garlic powder, onion powder, salt, and pepper until evenly coated.
3. In a small bowl, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, cornstarch, rice vinegar, and ground ginger.
4. Spread the seasoned chicken evenly on the prepared baking sheet.
5. Add the bell peppers, pineapple chunks, and red onion wedges to the sheet pan, distributing them around the chicken.
6. Pour the sauce evenly over the chicken and vegetables.
7. Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender, and the sauce has thickened and is bubbly. If the vegetables start to brown too quickly, loosely tent the sheet pan with foil.
8. Remove from the oven and let it rest for a few minutes before serving.
9. Garnish with chopped green onions and sesame seeds, if desired.
10. Serve hot over rice, quinoa, or cauliflower rice.

Notes

For best results, marinate the chicken in the sauce for at least 30 minutes before baking to enhance the flavor. Don’t overcrowd the pan, or the vegetables will steam instead of roast. Adjust cooking time as needed to ensure chicken reaches an internal temperature of 165°F (74°C). Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave, oven, or on the stovetop. Add a splash of water or pineapple juice when reheating to prevent drying out. For extra caramelization, broil for the last 1-2 minutes, watching carefully. To add some heat, include a pinch of red pepper flakes in the sauce.