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
