Why You’ll Love This Recipe
- Everything cooks on a single sheet pan for easy cleanup.
- Combines sweet pineapple with savory chicken for irresistible flavor.
- Perfect for busy weeknight dinners.
- Packed with colorful vegetables.
- Great for meal prep and leftovers.
- Easily customizable with your favorite vegetables and seasonings.
- Family-friendly and budget-conscious.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or chicken thighs
- Pineapple chunks
- Red bell pepper, chopped
- Green bell pepper, chopped
- Red onion, sliced
- Olive oil
- Soy sauce
- Honey or brown sugar
- Garlic, minced
- Ginger, grated
- Salt
- Black pepper
- Green onions, sliced for garnish
- Sesame seeds for garnish (optional)
Directions
- Preheat the oven to 425°F (220°C).
- Line a large sheet pan with parchment paper or lightly grease it.
- In a small bowl, whisk together the soy sauce, honey, garlic, ginger, olive oil, salt, and pepper.
- Cut the chicken into bite-sized pieces and place them on the sheet pan.
- Add the pineapple chunks, bell peppers, and red onion around the chicken.
- Pour the sauce evenly over the chicken and vegetables.
- Toss everything gently to coat.
- Spread the ingredients into a single layer for even roasting.
- Bake for 25–30 minutes, stirring once halfway through cooking.
- Cook until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- Remove from the oven and garnish with green onions and sesame seeds if desired.
- Serve immediately over rice, quinoa, or on its own.
Servings and timing
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Total Time: 40–45 minutes
Variations
- Use chicken thighs for extra tenderness and flavor.
- Add broccoli, zucchini, or snap peas for more vegetables.
- Replace honey with maple syrup for a different sweetness.
- Add red pepper flakes or sriracha for a spicy version.
- Use fresh mango alongside the pineapple for a tropical twist.
- Substitute shrimp for chicken and reduce the cooking time accordingly.
- Serve over cauliflower rice for a lower-carb meal.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze cooled portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
To reheat, warm in a 350°F (175°C) oven for 10–15 minutes or microwave individual portions in 30-second intervals until heated through.
FAQs
Can I use canned pineapple?
Yes, canned pineapple works well. Be sure to drain it thoroughly before adding it to the sheet pan.
Can I use frozen vegetables?
Yes, but thawing and draining them first helps prevent excess moisture.
What type of chicken works best?
Both chicken breasts and chicken thighs are excellent choices for this recipe.
Can I make this recipe ahead of time?
Yes, you can prepare the ingredients and sauce ahead of time and store them separately until ready to cook.
Is this recipe gluten-free?
It can be if you use a gluten-free soy sauce or tamari.
What should I serve with Hawaiian Chicken Sheet Pan?
Steamed rice, coconut rice, quinoa, or a simple green salad pair wonderfully with this dish.
How do I prevent the vegetables from becoming soggy?
Spread everything in a single layer and avoid overcrowding the sheet pan.
Can I add more fruit?
Yes, mango, peaches, or mandarin oranges make delicious additions.
How do I know when the chicken is fully cooked?
The chicken should reach an internal temperature of 165°F (74°C).
Does this recipe freeze well?
Yes, it freezes well and makes an excellent meal-prep option.
Conclusion
Hawaiian Chicken Sheet Pan is a simple, flavorful meal that brings tropical-inspired flavors to your dinner table with minimal effort. The combination of tender chicken, sweet pineapple, and roasted vegetables creates a satisfying dish that is both wholesome and delicious. Whether you’re looking for an easy weeknight dinner or a convenient meal-prep recipe, this one-pan favorite is sure to become a regular part of your menu.
Print
Hawaiian Chicken Sheet Pan
Hawaiian Chicken Sheet Pan is a colorful and flavorful one-pan meal featuring juicy chicken, sweet pineapple, and vibrant vegetables roasted in a delicious sweet-and-savory sauce. This tropical-inspired dinner is easy to prepare, family-friendly, and perfect for busy weeknights.
Ingredients
- Boneless, skinless chicken breasts or chicken thighs
- Pineapple chunks
- Red bell pepper, chopped
- Green bell pepper, chopped
- Red onion, sliced
- Olive oil
- Soy sauce
- Honey or brown sugar
- Garlic, minced
- Ginger, grated
- Salt
- Black pepper
- Green onions, sliced for garnish
- Sesame seeds for garnish (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- Line a large sheet pan with parchment paper or lightly grease it.
- In a small bowl, whisk together the soy sauce, honey, garlic, ginger, olive oil, salt, and black pepper.
- Cut the chicken into bite-sized pieces and place them on the sheet pan.
- Add the pineapple chunks, bell peppers, and red onion around the chicken.
- Pour the sauce evenly over the chicken and vegetables.
- Toss everything gently to coat.
- Spread the ingredients into a single layer.
- Bake for 25 to 30 minutes, stirring once halfway through cooking.
- Cook until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- Remove from the oven and garnish with green onions and sesame seeds if desired.
- Serve immediately over rice, quinoa, or on its own.
Notes
- Use chicken thighs for extra tenderness and flavor.
- Add broccoli, zucchini, or snap peas for more vegetables.
- Replace honey with maple syrup if preferred.
- Add red pepper flakes or sriracha for a spicy variation.
- Use fresh mango alongside the pineapple for a tropical twist.
- Substitute shrimp for chicken and reduce the cooking time.
- Store leftovers in the refrigerator for up to 4 days.
- Freeze cooked portions for up to 3 months.
