Let’s talk about a dinner that’s easy, flavorful, and makes you feel like you’re on a tropical vacation—even if you’re just at home in your pajamas. Hawaiian Chicken Sheet Pan is the perfect mix of sweet, savory, and a little bit of island magic. Juicy chicken, caramelized pineapple, and colorful bell peppers all roasted together on one pan? Trust me, this one’s a game-changer.
Why You’ll Love Hawaiian Chicken Sheet Pan
This recipe isn’t just about the ingredients—it’s about creating a hassle-free, delicious meal that brings big flavors with minimal effort. Whether you’re feeding the family, meal prepping for the week, or just treating yourself to something special, here’s why you’ll love it:
Versatile: Works with chicken thighs, breasts, or even shrimp!
Budget-Friendly: Uses simple, affordable ingredients that pack a punch.
Quick and Easy: One pan. No fuss. No extra dishes.
Customizable: Add your favorite veggies or spice it up with a little heat.
Crowd-Pleasing: The perfect balance of sweet and savory that everyone will love!
Ingredients
Ingredients in Hawaiian Chicken Sheet Pan
This dish is all about bold flavors and fresh ingredients. Here’s what makes it so irresistible:
Chicken: Juicy, tender, and perfect for soaking up all those island flavors.
Pineapple Chunks: Adds that sweet, caramelized touch that makes this dish shine.
Bell Peppers: A mix of red, yellow, and green for crunch and color.
Red Onion: Slightly sweet and adds a little bite.
Garlic: Because everything is better with garlic!
Soy Sauce: The perfect balance of salty and umami.
Honey: Brings out the sweetness and helps caramelize everything.
Sesame Oil: Adds a rich, nutty depth to the dish.
Ginger: Bright and slightly spicy—essential for that Hawaiian-inspired flavor.
Lime Juice: A little tang to balance the sweetness.
Sesame Seeds & Green Onions: The finishing touch for extra crunch and freshness.
Instructions
Preheat Your Oven
Set your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
Make the Sauce
In a small bowl, whisk together soy sauce, honey, sesame oil, garlic, ginger, and lime juice. This sauce is liquid gold—sweet, savory, and full of tropical goodness.
Prep the Chicken and Veggies
Cut the chicken into bite-sized pieces and spread it out on the sheet pan along with the pineapple, bell peppers, and red onion.
Coat Everything in the Sauce
Drizzle the sauce over the chicken and veggies, then toss everything right on the pan until evenly coated. No extra bowls needed!
Bake to Perfection
Pop it in the oven and roast for 20-25 minutes, stirring halfway through to make sure everything gets that beautiful caramelization.
Add the Final Touches
Once out of the oven, sprinkle with sesame seeds and chopped green onions for a fresh, nutty finish.
Serve and Enjoy
Serve it over steamed rice, cauliflower rice, or even in lettuce wraps—whatever you’re feeling!
Nutrition Facts
Servings: 4
Calories per serving: 350
Preparation Time
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
How to Serve Hawaiian Chicken Sheet Pan
This dish is delicious on its own, but if you want to level it up, try serving it with:
- Steamed Jasmine Rice to soak up that amazing sauce
- Coconut Rice for an extra tropical twist
- Grilled Pineapple Slices for even more caramelized sweetness
- Chili Flakes or Sriracha if you like a little heat
Additional Tips
- Want extra caramelization? Broil for the last 2-3 minutes.
- Need a shortcut? Use pre-cut veggies to save time.
- Gluten-Free Option: Swap soy sauce for tamari or coconut aminos.
- More Protein? Add shrimp or tofu for variety.
- Make it Spicier: Add a dash of red pepper flakes or a chopped jalapeño.
FAQ’s
1. Can I use canned pineapple instead of fresh?
Yes! Just drain the juice to avoid excess liquid.
2. Can I make this ahead of time?
Absolutely! You can marinate the chicken and prep the veggies in advance.
3. Can I use frozen chicken?
For best results, thaw it first so it absorbs the flavors better.
4. What other vegetables can I add?
Zucchini, snap peas, or carrots would work great.
5. Can I use chicken thighs instead of breasts?
Yes! Thighs are juicier and more flavorful—just adjust the cooking time slightly.
6. How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days.
7. How do I reheat this dish?
Reheat in the oven at 350°F for 10 minutes, or use a skillet for extra crispiness.
8. Can I make this in an air fryer?
Yes! Cook at 375°F for 15-18 minutes, shaking halfway through.
9. What’s the best way to make it vegetarian?
Swap the chicken for tofu or tempeh, and use the same sauce.
10. Can I double this recipe?
Definitely! Just use two sheet pans so everything roasts evenly.
Conclusion
Hawaiian Chicken Sheet Pan is proof that an easy meal can still be packed with flavor. Whether you’re making dinner for the family, meal prepping, or just looking for something quick and delicious, this dish has got you covered. So grab that sheet pan and let’s bring a little island magic to your table!
Print
Hawaiian Chicken Sheet Pan
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sheet Pan, Roasted
- Cuisine: Hawaiian/Asian Fusion
- Diet: Gluten Free
Description
A vibrant one-pan meal that brings tropical flavors to your dinner table. Tender chicken, juicy pineapple, and crisp vegetables are tossed in a tangy teriyaki glaze for a perfect blend of sweet and savory in every bite.
Ingredients
– 4 boneless, skinless chicken breasts (or thighs for extra juiciness)
– 1 cup pineapple chunks (fresh or drained canned)
– 1 red bell pepper, thinly sliced
– 1 yellow bell pepper, thinly sliced
– 1 small red onion, cut into wedges
– 2 cups broccoli florets
– 1 cup snap peas
– 2 tbsp olive oil
– Salt and pepper, to taste
For the glaze:
– 1/4 cup soy sauce (use gluten-free if needed)
– 2 tbsp honey
– 2 tbsp rice vinegar
– 1 tbsp teriyaki sauce
– 1 tsp sesame oil
– 2 cloves garlic, minced
– 1 tsp freshly grated ginger
Instructions
1. Preheat your oven to 400°F (200°C).
2. In a small bowl, whisk together the soy sauce, honey, rice vinegar, teriyaki sauce, sesame oil, minced garlic, and grated ginger to form the glaze.
3. Place the chicken breasts on a large sheet pan. Arrange the pineapple chunks, red and yellow bell peppers, red onion, broccoli, and snap peas evenly around the chicken.
4. Drizzle olive oil over the chicken and vegetables, then season with salt and pepper.
5. Pour the glaze evenly over the entire sheet pan, making sure to coat both the chicken and vegetables well.
6. Bake for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender.
7. Optional: Garnish with toasted sesame seeds and chopped green onions before serving.
Notes
– For even cooking, try not to overcrowd the sheet pan.
– This dish pairs well with steamed rice or noodles for a complete meal.
– Adjust the glaze ingredients to suit your taste preferences.
Nutrition
- Serving Size: 1 serving (1 chicken breast + vegetables)
- Calories: 400 kcal
- Sugar: 12g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg