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If you love vibrant flavors that instantly transport you to a sunny island getaway, this Hawaiian Chicken Sheet Pan Recipe is exactly what your dinner table has been waiting for. It brings together tender, juicy chicken, sweet pineapple, and colorful bell peppers all roasted to perfection with a sticky-sweet and slightly tangy glaze. The beauty of this dish is in its simplicity: just one pan, a handful of fresh ingredients, and a luscious sauce that brightens every bite. Perfect for weeknights or casual gatherings, this recipe combines ease and excitement in one delicious dinner.
Ingredients You’ll Need
Every ingredient in this Hawaiian Chicken Sheet Pan Recipe plays a crucial role, creating the vibrant medley of textures and flavors you’ll adore. From the succulent chicken to the fresh produce and the magical sauce, each element builds on the other to make this dish sing.
- 1.5 lbs boneless, skinless chicken breasts: Cut into cubes to ensure quick, even cooking and juicy bites.
- 1 tablespoon olive oil: Helps keep everything moist and adds a subtle richness.
- 1 large red bell pepper: Adds sweetness and a burst of red color.
- 1 large yellow bell pepper: Provides vibrant yellow hues and a crisp texture.
- 1 red onion: Adds a mild sharpness and sweetens as it roasts.
- 1 (20 oz) can pineapple chunks: The star that brings tropical sweetness and tang.
- 1/4 cup soy sauce: Gives the perfect salty umami backbone to the glaze.
- 3 tablespoons brown sugar: Balances the salty soy sauce with a deep, caramel-like sweetness.
- 2 tablespoons pineapple juice: Enhances pineapple flavor and helps build the sauce’s luscious texture.
- 1 tablespoon cornstarch: Thickens the sauce so it clings beautifully to every piece.
- 1 teaspoon garlic powder: Adds aromatic depth without overpowering the fruitiness.
- 1/2 teaspoon ground ginger: Brings a warming zing that complements the sweet and savory notes.
- 1/4 teaspoon red pepper flakes (optional): A touch of heat to contrast the sweetness and wake up your taste buds.
How to Make Hawaiian Chicken Sheet Pan Recipe
Step 1: Preheat the Oven
Start by setting your oven to 400°F (200°C). This temperature is perfect for roasting the chicken and vegetables so they cook evenly while caramelizing beautifully without drying out.
Step 2: Prepare the Protein and Veggies
In a large bowl, toss together your cubed chicken breasts along with the chopped red and yellow bell peppers, the red onion wedges, and those juicy pineapple chunks. This mix of colors and textures sets the stage for a feast that’s as delightful to look at as it is to eat.
Step 3: Whisk the Glaze
In a separate bowl, combine soy sauce, brown sugar, pineapple juice, cornstarch, garlic powder, ground ginger, and if you want a little heat, the red pepper flakes. Whisk until smooth; this sauce will transform into a thick, glossy glaze that perfectly coats all your ingredients with tropical goodness.
Step 4: Coat Everything with Sauce
Pour the sauce over the chicken and vegetable mixture. Toss gently but thoroughly to ensure every piece is kissed by that amazing glaze. This step guarantees each bite will be bursting with that irresistible sweet-savory flavor.
Step 5: Arrange on the Sheet Pan
Spread your coated chicken and veggies out in a single layer on a rimmed baking sheet. Giving everything plenty of space helps the ingredients roast instead of steam, creating those tasty browned edges that make this dish so addictive.
Step 6: Bake to Perfection
Pop the sheet pan in your preheated oven and bake for 30 to 35 minutes. The chicken should be cooked through and tender, and the vegetables perfectly softened yet still holding a little bite. Those pineapple chunks will caramelize slightly, adding bursts of sweet juiciness throughout.
How to Serve Hawaiian Chicken Sheet Pan Recipe
Garnishes
A simple sprinkle of chopped fresh green onions or toasted sesame seeds adds fantastic color contrast and a fresh bite that complements the rich, sticky glaze. Don’t be shy to add some fresh cilantro for a bright herbal twist that amps up the tropical vibe.
Side Dishes
This Hawaiian Chicken Sheet Pan Recipe pairs beautifully with fluffy white rice or coconut rice to soak up all the delicious juices. For a low-carb option, serve alongside steamed broccoli or a crisp green salad dressed with lime vinaigrette for a refreshing balance.
Creative Ways to Present
Serve this dish family-style right from the sheet pan for a casual, convivial vibe, or plate the chicken and veggies over a nest of rice for a picturesque presentation. For a fun twist, spoon the mixture into warm tortillas for Hawaiian-style tacos that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Place any leftover Hawaiian Chicken Sheet Pan Recipe in an airtight container and refrigerate. The flavors continue to meld as it sits, making the next day’s meal just as delicious. Consume within 3 to 4 days for best taste and freshness.
Freezing
If you want to save it for later, this dish freezes well. Portion into freezer-safe containers or bags and store for up to 2 months. Just make sure to cool completely before freezing, so the texture and flavors stay intact after reheating.
Reheating
Reheat leftovers gently in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through. Avoid microwaving if possible to keep the chicken tender and the vegetables from becoming soggy.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs stay juicier and offer a richer flavor. Just cut them into similar-sized pieces so they cook evenly along with the vegetables.
Is it possible to make this recipe gluten-free?
Yes! Simply swap the soy sauce for a gluten-free tamari or coconut aminos to keep all the amazing flavor without the gluten.
Can I add other vegetables to this sheet pan recipe?
Definitely. Snap peas, zucchini slices, or even chunks of sweet potato would pair beautifully. Just remember to adjust cooking times for any hardier vegetables.
How spicy is the optional red pepper flakes addition?
The red pepper flakes add a gentle warmth that balances the sweetness rather than overwhelming it. Feel free to leave them out or reduce the amount if you prefer a milder dish.
Can this Hawaiian Chicken Sheet Pan Recipe be doubled for a larger crowd?
Yes! Just use two sheet pans or a larger roasting tray, and be mindful to space the ingredients to allow roasting instead of steaming. You might need to bake a few minutes longer depending on your oven.
Final Thoughts
This Hawaiian Chicken Sheet Pan Recipe is one of those delightful meals you’ll turn to again and again when you want effortless flavor with minimal fuss. It’s joyful, colorful, and bursting with tastes that make you feel like you’re vacationing wherever you eat it. Give it a try—you might just discover a new favorite that brightens your weeknights and impresses your friends and family alike.
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Hawaiian Chicken Sheet Pan Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: Hawaiian
Description
This Hawaiian Chicken Sheet Pan recipe combines tender chicken breasts with vibrant bell peppers, sweet pineapple chunks, and a savory-sweet glaze made from soy sauce, brown sugar, pineapple juice, and spices. Spread out on a sheet pan and baked to perfection, this easy, flavorful dinner is perfect for busy weeknights and serves four people.
Ingredients
Chicken and Vegetables
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 large red bell pepper, cut into 1-inch pieces
- 1 large yellow bell pepper, cut into 1-inch pieces
- 1 red onion, cut into wedges
- 1 (20 oz) can pineapple chunks, drained
Sauce
- 1 tablespoon olive oil
- 1/4 cup soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons pineapple juice
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the sheet pan meal.
- Combine Chicken and Vegetables: In a large bowl, mix the cubed chicken breasts with the red and yellow bell pepper pieces, red onion wedges, and drained pineapple chunks until evenly distributed.
- Make the Sauce: In a separate bowl, whisk together soy sauce, brown sugar, pineapple juice, cornstarch, garlic powder, ground ginger, and optionally red pepper flakes to create a flavorful glaze.
- Coat the Mixture: Pour the prepared sauce over the chicken and vegetable mixture and gently toss everything to ensure even coating.
- Arrange on Sheet Pan: Spread the coated chicken, peppers, onion, and pineapple in a single layer on a large rimmed baking sheet to allow even cooking.
- Bake Until Done: Bake in the preheated oven for 30-35 minutes, or until the chicken is fully cooked through and the vegetables are tender, stirring once halfway through if desired.
Notes
- For extra crispiness, broil for an additional 2-3 minutes after baking, watching carefully to avoid burning.
- Serve with steamed rice or quinoa for a complete meal.
- You can substitute chicken thighs for chicken breasts if preferred; adjust cooking time accordingly.
- If you prefer less sweetness, reduce the brown sugar to 2 tablespoons.
- Use low-sodium soy sauce to reduce the sodium content.
