Imagine a dish that brings the sunny vibes of a Hawaiian beach straight to your dinner table. This Hawaiian-inspired sheet pan chicken recipe combines sweet, savory, and tangy flavors in a way that feels like a mini vacation with every bite. Even better? It’s easy to make, full of wholesome ingredients, and perfect for busy weeknights when you want something quick but delicious.
Let me share a funny little story that still makes me smile. The first time I tried to recreate a Hawaiian dish at home, I mistakenly used mango slices instead of pineapple chunks. While it wasn’t the tropical masterpiece I’d envisioned, the result was surprisingly delightful! That happy accident inspired me to keep experimenting, and now I have this go-to recipe that always hits the spot.
Why You’ll Love This Hawaiian Sheet Pan Chicken
This recipe isn’t just about flavor—it’s about simplicity, versatility, and that undeniable comfort you get from a warm, home-cooked meal. Here’s why this dish will quickly become a favorite in your household:
- Effortless Prep: With just 15 minutes of hands-on time, it’s ideal for busy weeknights.
- One-Pan Wonder: Minimal dishes mean less cleanup and more time to relax.
- Tropical Flavors: The sweet pineapple pairs perfectly with the savory chicken and veggies, creating a flavor explosion that’s irresistible.
- Family-Friendly: Even picky eaters will love the mix of tender chicken, sweet pineapple, and colorful veggies.
- Customizable: Swap in your favorite veggies, adjust the spice level, or even switch up the protein for endless variations.
The Perfect Weeknight Dinner in Under an Hour
Total time for this dish clocks in at just 50 minutes, including 15 minutes of prep and 35 minutes of hands-off baking. The recipe yields four generous servings, each packed with protein, fiber, and tropical flair.
Ingredients You’ll Need
Here’s a breakdown of everything you’ll need for this Hawaiian-inspired dish, along with why these ingredients make it so special:
- 1.5 lbs boneless, skinless chicken breasts: Tender and protein-packed, these are the star of the show.
- 1 large red bell pepper: Sweet and slightly smoky, it adds vibrant color and crunch.
- 1 large yellow or orange bell pepper: Balances the flavors with a mild sweetness.
- 1 red onion: Adds depth and a hint of sharpness to balance the sweetness.
- 1 (20 oz) can pineapple chunks, drained: The highlight of the dish! Its natural sweetness ties everything together.
- 1/4 cup soy sauce: Provides the savory, umami base for the sauce.
- 3 tablespoons brown sugar: Enhances the tropical sweetness.
- 2 tablespoons pineapple juice (reserved from the can): Intensifies the fruity flavor of the dish.
- 1 tablespoon cornstarch: Thickens the sauce to coat the chicken and veggies perfectly.
- 1 teaspoon garlic powder: Adds aromatic depth without the need for chopping.
- 1/2 teaspoon ground ginger: Brings a warm, slightly spicy undertone to the sauce.
- 1/4 teaspoon red pepper flakes (optional): For a little heat—add more if you like things spicy.
- 1 tablespoon olive oil: Helps the chicken and veggies roast to perfection.
How to Make Hawaiian Sheet Pan Chicken
This recipe is as straightforward as it gets. Just follow these easy steps for a guaranteed crowd-pleaser:
- Preheat Your Oven: Start by preheating your oven to 400°F (200°C). While the oven warms up, you’ll have plenty of time to prep the ingredients.
- Prep the Chicken and Veggies: Grab a large mixing bowl and toss in the chicken cubes, bell peppers, onion wedges, and pineapple chunks. Drizzle the mixture with olive oil, then toss until everything is evenly coated.
- Whip Up the Sauce: In a small bowl, whisk together the soy sauce, brown sugar, reserved pineapple juice, cornstarch, garlic powder, ground ginger, and red pepper flakes (if using). Make sure the mixture is smooth and lump-free—this will be the delicious coating for your chicken and veggies.
- Combine and Coat: Pour the sauce over the chicken and vegetable mixture, tossing gently to ensure every piece is coated.
- Spread on a Sheet Pan: Arrange the mixture in a single layer on a large, rimmed baking sheet. Spreading it out ensures even cooking and helps everything caramelize beautifully.
- Bake to Perfection: Place the sheet pan in your preheated oven and roast for 30-35 minutes. Stir the mixture halfway through cooking to promote even browning.
- Serve and Enjoy: Once the chicken is cooked through and the vegetables are tender, remove the pan from the oven. Serve hot over steamed rice or quinoa for a complete meal.
How to Serve Hawaiian Sheet Pan Chicken
This dish is incredibly versatile when it comes to serving. Here are some of my favorite pairings:
- Spoon it over fluffy steamed rice or quinoa to soak up the flavorful sauce.
- Pair it with a side of roasted broccoli or sautéed green beans for extra greens.
- Add a fresh arugula salad with a citrus vinaigrette for a refreshing contrast.
- For a low-carb option, serve the chicken and veggies over cauliflower rice.
Additional Tips for Recipe Success
- Drain the Pineapple Well: Excess juice can water down the sauce, so make sure your pineapple chunks are well-drained.
- Cut Evenly: For even cooking, try to cut the chicken and veggies into similar-sized pieces.
- Toast the Sauce: If you want a sticky, caramelized finish, broil the sheet pan for the last 2-3 minutes of cooking.
- Make It Ahead: Prep everything the night before and store it in the fridge. Just pop it into the oven when you’re ready to cook.
- Storage: Leftovers keep well in an airtight container in the fridge for up to 3 days.
Recipe Variations
This recipe is a great starting point, but you can easily tweak it to suit your taste or dietary needs:
- Vegetarian Option: Replace the chicken with firm tofu or tempeh for a plant-based alternative.
- Gluten-Free: Swap the soy sauce for tamari or coconut aminos.
- Spicy Kick: Add diced fresh chili peppers or a splash of sriracha to the sauce.
- Extra Veggies: Toss in zucchini, snap peas, or broccoli for added nutrition.
- Protein Alternatives: Substitute the chicken with shrimp, turkey, or even thinly sliced beef.
Storing and Reheating Leftovers
Have leftovers? Lucky you! Here’s how to store and reheat them to keep that tropical flavor fresh:
- Storage: Transfer leftovers to an airtight container and refrigerate for up to 3 days.
- Freezing: Spread the cooked chicken and veggies on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe container or bag. They’ll keep for up to 3 months.
- Reheating: Warm leftovers in a skillet over medium heat or in the oven at 350°F until heated through. Add a splash of water or pineapple juice to refresh the sauce.
FAQ
- Can I use fresh pineapple instead of canned? Absolutely! Just make sure to use the juice from a fresh pineapple if possible.
- What if I don’t have cornstarch? You can substitute it with arrowroot powder or all-purpose flour.
- Can I use chicken thighs instead of breasts? Yes, boneless, skinless chicken thighs work beautifully and add a slightly richer flavor.
- What’s the best way to cut the veggies? Keep the pieces large and uniform so they cook at the same rate as the chicken.
- How do I make it spicier? Increase the red pepper flakes or add a splash of hot sauce to the sauce mixture.
Conclusion
This Hawaiian-inspired sheet pan chicken is like a mini tropical escape in the middle of your week. It’s quick, easy, and bursting with bold flavors that are sure to please the whole family. Whether you’re serving it up for a casual dinner or meal-prepping for the week, this recipe is as versatile as it is delicious.
If you give this recipe a try, I’d love to hear about it! Snap a photo and tag me on social media, or drop a comment below to share your experience. Happy cooking! 🍍
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Hawaiian Sheet Pan Chicken Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Hawaiian Sheet Pan Chicken combines juicy chicken, vibrant veggies, and sweet pineapple in a savory sauce. It’s a one-pan dinner packed with tropical flavors, perfect for busy weeknights or meal prep!
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cubed
- 1 red bell pepper, chopped
- 1 yellow/orange bell pepper, chopped
- 1 red onion, wedged
- 1 (20 oz) can pineapple chunks, drained (reserve juice)
- 1/4 cup soy sauce
- 3 tbsp brown sugar
- 2 tbsp pineapple juice (reserved)
- 1 tbsp cornstarch
- 1 tsp garlic powder
- 1/2 tsp ground ginger
- 1/4 tsp red pepper flakes (optional)
- 1 tbsp olive oil
Instructions
- Preheat oven to 400°F (200°C).
- Combine chicken, vegetables, and pineapple in a large bowl; toss with olive oil.
- In a separate bowl, whisk soy sauce, brown sugar, pineapple juice, cornstarch, garlic powder, ginger, and red pepper flakes.
- Pour sauce over chicken mixture; toss to coat.
- Spread evenly on a sheet pan.
- Bake for 30-35 minutes, stirring halfway.
- Serve hot over rice or quinoa.
Notes
- For extra crunch, broil for 2-3 minutes at the end.
- Leftovers keep for up to 3 days in the fridge or 3 months in the freezer.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Sheet Pan
- Cuisine: Hawaiian-Inspired