This Sheet Pan Hawaiian Chicken recipe is a flavorful and fuss-free dinner option that combines sweet pineapple, savory chicken, and a delightful sauce all roasted together on one pan. With its tropical flair, this dish brings a burst of flavors that will remind you of a beachside getaway. It’s the perfect balance of sweetness, tanginess, and a hint of spice, making it an irresistible meal.
Why You’ll Love This Recipe
I love this recipe because it’s so easy to make and clean-up is a breeze! With minimal prep work, I can have a delicious and balanced meal ready in just about 30 minutes. The combination of juicy chicken, colorful bell peppers, and sweet pineapple mixed with the tangy Hawaiian sauce creates a perfect harmony of flavors that satisfy every taste bud. Plus, it’s versatile enough to serve over rice, quinoa, or even a salad!
Ingredients
1 red bell pepper, chopped
1 green bell pepper, chopped
2 chicken breasts, cut into chunks
1 small red onion, sliced
1 cup pineapple chunks (fresh or canned, drained)
Hawaiian Sauce:
¼ cup soy sauce
2 tbsp honey
2 tbsp pineapple juice
1 tbsp ketchup
2 cloves garlic, minced
½ tsp ginger, grated
½ tsp smoked paprika
¼ tsp red pepper flakes (optional, for spice)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a bowl, whisk together all the Hawaiian sauce ingredients until well combined.
Toss the chicken chunks, bell peppers, onion, and pineapple in the sauce, making sure everything is evenly coated.
Spread the mixture evenly on the prepared baking sheet.
Bake for 20-25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender.
Serve the Hawaiian chicken over rice and enjoy a tropical feast!
Servings and Timing
Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 35 minutes
Variations
Add vegetables: Feel free to add other vegetables such as zucchini, broccoli, or carrots for extra color and flavor.
Use different proteins: I can substitute chicken with pork, shrimp, or tofu for a different take on the dish.
Spice it up: If I want a spicier version, I can increase the red pepper flakes or add a dash of hot sauce to the sauce.
Rice alternatives: For a low-carb option, I can serve the dish over cauliflower rice instead of regular rice.
Storage/Reheating
Storage: I store any leftovers in an airtight container in the fridge for up to 3 days.
Reheating: To reheat, I can simply microwave it or reheat in the oven at 180°C (350°F) for about 10 minutes until warm.
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FAQs
Can I use frozen chicken for this recipe?
I recommend using fresh chicken, but if I only have frozen chicken, I should ensure it’s fully thawed before using it for even cooking.
Can I make the Hawaiian sauce ahead of time?
Yes, I can make the sauce a day or two in advance. Just store it in an airtight container in the fridge until I’m ready to use it.
Can I use canned pineapple?
Absolutely! I can use canned pineapple chunks, just be sure to drain the juice before adding them to the pan.
Can I serve this without rice?
Yes! I can enjoy this dish without rice, and it’s just as delicious. It’s great as a standalone meal or served with a side salad.
How do I know when the chicken is cooked?
I know the chicken is cooked when it reaches an internal temperature of 165°F (74°C) and the juices run clear. If I don’t have a meat thermometer, I can cut into the chicken to ensure it’s no longer pink inside.
Conclusion
This Sheet Pan Hawaiian Chicken recipe is the ultimate easy and flavorful meal. With minimal effort, I get a tropical-inspired dish that combines juicy chicken, fresh vegetables, and a tangy, sweet sauce that brings everything together perfectly. Whether I’m making it for a family dinner or a casual weeknight meal, it’s always a hit!
📖 Recipe:
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Sheet Pan Hawaiian Chicken
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Sheet Pan Hawaiian Chicken recipe combines sweet pineapple, savory chicken, and colorful vegetables, all roasted together for a fuss-free tropical meal. With a delicious homemade Hawaiian sauce, this dish offers a perfect balance of sweetness, tanginess, and a hint of spice. Perfect for a quick, family-friendly dinner, this easy sheet pan meal is ready in about 30 minutes and can be served over rice, quinoa, or a salad. A simple and flavorful option for busy weeknights!
Ingredients
For the Chicken and Vegetables:
2 chicken breasts, cut into chunks
1 red bell pepper, chopped
1 green bell pepper, chopped
1 small red onion, sliced
1 cup pineapple chunks (fresh or canned, drained)
For the Hawaiian Sauce:
¼ cup soy sauce
2 tbsp honey
2 tbsp pineapple juice
1 tbsp ketchup
2 cloves garlic, minced
½ tsp ginger, grated
½ tsp smoked paprika
¼ tsp red pepper flakes (optional, for spice)
Instructions
- Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
- In a bowl, whisk together all the Hawaiian sauce ingredients until well combined.
- Toss the chicken chunks, bell peppers, onion, and pineapple in the sauce, ensuring everything is evenly coated.
- Spread the mixture evenly on the prepared baking sheet.
- Bake for 20-25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender.
- Serve the Hawaiian chicken over rice or your preferred side.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in the microwave or oven at 180°C (350°F) for about 10 minutes until warm.
Make-Ahead: The Hawaiian sauce can be made 1-2 days ahead and stored in the fridge.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Dinner, Sheet Pan Meal, Hawaiian, Chicken
- Method: Baking
- Cuisine: Hawaiian, Tropical, American
Nutrition
- Serving Size: 4 servings
