Hawaiian Chicken Sheet Pan Recipe

If you’re craving a meal that delivers sunshine in every bite, look no further than this Hawaiian Chicken Sheet Pan. Bursting with tangy pineapple, juicy chicken, and colorful veggies, this dish fills your kitchen with tropical aromas and comes together almost entirely on one pan. It’s a fuss-free way to enjoy a vibrant, satisfying dinner any night of the week—perfect for family, friends, and anyone who loves a little sweetness mixed with savory flavors.

Ingredients You’ll Need

The ingredients for Hawaiian Chicken Sheet Pan are simple, but each one adds a pop of flavor or a splash of color that makes this dish shine. With just a handful of kitchen staples and a few fresh elements, you’ll create something that tastes as fabulous as it looks!

• Chicken breast: Go for boneless, skinless breasts cut into bite-sized pieces for fast, even cooking and plenty of juicy bites.
• Bell pepper: Sliced bell pepper adds sweetness, crunch, and a beautiful rainbow of color—choose red, yellow, or orange for the most vibrant results.
• Red onion: Sliced red onion lends a mild zing and mellows beautifully in the oven, balancing the dish with a subtle bite.
• Pineapple chunks: Fresh or canned pineapple brings the signature tangy-sweet note that makes this dish unmistakably Hawaiian.
• Soy sauce: Just a couple tablespoons infuse every bite with savory, umami depth that ties all the other flavors together.
• Olive oil: A drizzle ensures everything roasts up golden and tender—not dry.
• Minced garlic: Just a teaspoon brings big flavor; fresh is best, but pre-minced works in a pinch.
• Salt and pepper: Don’t skip seasoning! A touch of each enhances all the natural flavors.
• Cooked rice, for serving: Serve your Hawaiian Chicken Sheet Pan atop fluffy steamed rice to soak up that saucy deliciousness.
• Chopped green onions, for garnish: A sprinkle of fresh green onions at the end adds crunch and color.
• Sesame seeds, for garnish: These tiny gems deliver subtle nuttiness and a lovely final touch.

How to Make Hawaiian Chicken Sheet Pan

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 400°F (200°C)—a nice, hot temperature for roasting everything to juicy perfection. Line a large sheet pan with parchment paper (easy cleanup!) or give it a light grease to prevent sticking. This step sets the foundation for your fast and fabulous one-pan masterpiece.

Step 2: Combine the Fresh Ingredients

Grab a big bowl and add your bite-sized chicken breast pieces, sliced bell pepper, red onion, and those glorious pineapple chunks. Mixing these up together at this stage means every bite of Hawaiian Chicken Sheet Pan will be balanced with savory, sweet, and colorful notes.

Step 3: Whisk the Sauce

In a separate, smaller bowl, whisk together the soy sauce, olive oil, minced garlic, and a sprinkle of salt and pepper. This sauce is your flavor booster—just a quick stir transforms these pantry staples into a bold, glossy coating that ties the whole dish together.

Step 4: Coat Everything Evenly

Pour your soy-garlic sauce over the bowl of chicken, veggies, and pineapple. Toss everything until well coated, making sure the sauce hugs every bit of chicken and all the veggies. This ensures your Hawaiian Chicken Sheet Pan cooks up flavorful in every forkful.

Step 5: Spread and Bake

Spread your mixture out in a single, even layer on the prepared baking sheet. Give everything a little space so the hot air circulates and helps everything caramelize. Pop your pan in the oven and let it roast for 20 to 25 minutes, stirring once halfway through for even browning. The result? Chicken that’s tender, veggies that are just-right, and pineapple that’s caramelized at the edges.

Step 6: Garnish and Serve

Once it’s out of the oven, sprinkle freshly chopped green onions and sesame seeds over your Hawaiian Chicken Sheet Pan. The garnishes add crunch, freshness, and a pop of color that makes this dish truly irresistible. Serve it over warm, fluffy rice to soak up all those delicious juices.

How to Serve Hawaiian Chicken Sheet Pan

Garnishes

Don’t skimp on garnishes—they transform the finished pan from “delicious” to “wow!” Chopped green onions and a shower of sesame seeds offer crunch and just the right amount of freshness. For extra flair, throw on a handful of chopped cilantro or a drizzle of sriracha for heat.

Side Dishes

This dish is a star on its own atop hot steamed rice, but it also pairs beautifully with coconut rice or quinoa for a nutty twist. Want even more veggies? Serve with a crisp green salad or roasted broccoli to round out your Hawaiian Chicken Sheet Pan meal and add extra color and crunch.

Creative Ways to Present

Take your presentation up a notch by serving the chicken and veggies inside hollowed-out pineapple halves for a truly tropical flair. Or, layer onto lettuce leaves for Hawaiian Chicken Sheet Pan lettuce wraps—perfect for parties or light summer dinners. The bright colors pop in any serving style, making every meal feel like a celebration.

Make Ahead and Storage

Storing Leftovers

Once you’ve enjoyed your meal, store any leftover Hawaiian Chicken Sheet Pan in an airtight container in the refrigerator. It’ll stay fresh and flavorful for up to three days. The flavors deepen overnight, making the leftovers just as crave-worthy!

Freezing

If you want to stash some away for later, simply portion the cooled chicken and veggies (without rice) into freezer-safe containers or bags. Freeze up to two months for best flavor and texture. When you’re ready to enjoy, thaw in the fridge overnight.

Reheating

For best results, reheat Hawaiian Chicken Sheet Pan gently in the microwave or on the stovetop, adding a splash of water or broth to keep everything moist. Pop it back in the oven for 10 minutes at 350°F for a crispier texture, and don’t forget fresh garnishes just before serving!

FAQs

Can I use chicken thighs instead of breast in my Hawaiian Chicken Sheet Pan?

Absolutely! Chicken thighs add even more moisture and richness to the dish. Just cut them into bite-sized pieces as you would with breast, and keep in mind they may need a few extra minutes in the oven for perfect doneness.

What’s the best type of pineapple to use?

Both fresh and canned pineapple chunks work beautifully. If you use canned, simply drain well before mixing in. Fresh pineapple adds an extra burst of natural sweetness and slight tartness that really makes the flavors sing.

Can I make this recipe vegetarian?

Yes! Substitute firm tofu or chickpeas for the chicken and follow the same instructions. If using tofu, press it first to remove excess water, then bake on the sheet pan as directed for a delicious vegetarian take on the classic Hawaiian Chicken Sheet Pan.

How do I prevent the veggies from becoming soggy?

To keep the bell peppers and onions crisp-tender, be sure not to overcrowd the sheet pan. Give your Hawaiian Chicken Sheet Pan ingredients enough space for hot air to circulate and roast, rather than steam. Stirring once during baking also helps with even cooking.

Is this Hawaiian Chicken Sheet Pan recipe spicy?

By default, this recipe is sweet and savory, not spicy at all. If you’d like to add some heat, toss in a pinch of red pepper flakes or drizzle with chili oil before serving for a fiery kick.

Final Thoughts

This Hawaiian Chicken Sheet Pan is a weekly staple in my kitchen because it’s everything I love in a dinner—tropical, colorful, balanced, and unbelievably easy. I hope you’ll give it a try and let these sunny flavors bring a little island magic to your table!

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