EASY SHEET PAN HAWAIIAN CHICKEN

Craving a taste of the tropics without the hassle? Imagine juicy chicken and sweet pineapple, all caramelized to perfection on a single pan. This Sheet Pan Hawaiian Chicken recipe delivers a flavor explosion with minimal cleanup, turning a weeknight dinner into a mini-vacation, and I promise you’ll be coming back for seconds!

Gather Your Island Goodies: The Ingredients

For the Chicken and Veggies:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 red bell pepper, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 red onion, cut into wedges
• 1 (20 ounce) can pineapple chunks, drained (reserve juice!)

For the Hawaiian Marinade:

• 1/2 cup reserved pineapple juice
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon cornstarch
• 1 tablespoon rice vinegar
• 1 teaspoon ground ginger
• 1/2 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes (optional, for a little kick!)

Let’s Get Cooking: Step-by-Step Instructions

Prep Time: Get Organized!

1. Preheat your oven to 400°F (200°C).
2. Line a large sheet pan with parchment paper for easy cleanup. Seriously, don’t skip this!
3. Chop all your veggies and chicken into uniform sizes. This ensures even cooking.
4. Drain the pineapple chunks, reserving the juice for the marinade. Set the pineapple aside.

Making the Magic Marinade

1. In a medium bowl, whisk together the reserved pineapple juice, soy sauce, brown sugar, cornstarch, rice vinegar, ground ginger, garlic powder, and red pepper flakes (if using). Make sure there are no lumps of cornstarch!

Marinate, Marinate, Marinate!

1. In a large bowl, combine the cubed chicken, bell peppers, and red onion.
2. Pour the Hawaiian marinade over the chicken and veggies. Toss everything together to ensure it’s evenly coated. Let it marinate for at least 15 minutes, or up to an hour in the refrigerator. The longer it marinates, the more flavorful it will be!

Sheet Pan Assembly

1. Spread the marinated chicken and veggies in a single layer on the prepared sheet pan. Avoid overcrowding the pan, as this can steam the ingredients instead of roasting them.
2. Add the pineapple chunks to the sheet pan, distributing them evenly among the chicken and veggies.

Bake It ‘Til It’s Golden

1. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the veggies are tender-crisp. The internal temperature of the chicken should reach 165°F (74°C).
2. For the last 5 minutes, you can broil the Hawaiian Chicken Sheet Pan Bake on low to get a nice caramelized finish. Just keep a close eye on it to prevent burning!

Serving Suggestions & Creative Twists

Serving Ideas That Will Wow

This Sheet Pan Hawaiian Chicken is fantastic served over rice (white, brown, or coconut rice all work beautifully!). You can also serve it with quinoa, cauliflower rice for a low-carb option, or even on its own as a vibrant and flavorful meal. Garnish with some chopped green onions or sesame seeds for extra flair!

Spice It Up! (Or Tone It Down)

Don’t be afraid to customize this recipe to your liking! Here are a few ideas:

• For extra sweetness: Add a tablespoon of honey or maple syrup to the marinade.
• For a spicy kick: Increase the amount of red pepper flakes, or add a pinch of cayenne pepper.
• Add other veggies: Broccoli florets, zucchini, or snap peas would all be delicious additions.
• Make it a bowl: Combine the Sheet Pan Hawaiian Chicken with rice and your favorite toppings like avocado, sriracha mayo, and crispy wonton strips for a fun and customizable bowl.

Troubleshooting Tips (Because We’ve All Been There)

• Chicken drying out? Make sure you’re not overbaking it! Use a meat thermometer to ensure it reaches 165°F (74°C) and pull it out of the oven immediately. You can also add a splash of chicken broth to the sheet pan during baking to help keep things moist.
• Veggies not cooking evenly? Cut the veggies into uniform sizes, and don’t overcrowd the pan. If some veggies are cooking faster than others, you can remove them from the pan and continue baking the rest.
• Marinade too thick? Add a little more pineapple juice or water to thin it out.
• Marinade too thin? Whisk in a tiny bit more cornstarch (start with 1/2 teaspoon) to thicken it up.

More Mouthwatering Hawaiian-Inspired Dishes

If you’re loving the tropical flavors of this Sheet Pan Hawaiian Chicken, here are a few other recipes you might enjoy:

• Sweet Hawaiian Crockpot Chicken: An easy set-it-and-forget-it meal perfect for busy days.
• Pineapple Chicken Rice Bake: A comforting and satisfying casserole that’s great for potlucks.
• Brown Sugar Pineapple Chicken: A delectable dish that’s sure to be a crowd-pleaser.

You might also want to try this Chicken Veggie Skillet for a quick and healthy weeknight meal. And for another effortless option, check out this Chicken And Green Bean Stir-fry!

Make-Ahead Magic & Storage Secrets

Prep Like a Pro: Make-Ahead Tips

Want to get a head start on dinner? You can chop the veggies and chicken a day in advance and store them in separate containers in the refrigerator. You can also make the marinade ahead of time and store it in an airtight container in the refrigerator for up to 2 days. When you’re ready to cook, simply combine everything and bake!

Storing Leftovers (If There Are Any!)

Leftover Sheet Pan Hawaiian Chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat it in the microwave, oven, or skillet until heated through.

Why You’ll Fall in Love with Sheet Pan Hawaiian Chicken

I know there are a million chicken recipes out there, but trust me, this Sheet Pan Hawaiian Chicken is special. It’s the perfect combination of sweet, savory, and tangy, and it’s so easy to make. Plus, the cleanup is a breeze! It’s a healthy, flavorful, and family-friendly meal that you can whip up in under an hour. So, go ahead and give it a try – I’m confident you’ll love it as much as I do!

Easy Sheet Pan Hawaiian Chicken

Amelia Chen-Morrison

This Sheet Pan Hawaiian Chicken recipe delivers a flavor explosion with minimal cleanup, turning a weeknight dinner into a mini-vacation. Juicy chicken and sweet pineapple are caramelized to perfection on a single pan. Serve over rice or your favorite grain for a complete meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Hawaiian-inspired

Servings 4

Calories 450 kcal

Equipment

• Large sheet pan
• Parchment paper
• Cutting board
• Knife
• Medium bowl
• Large bowl
• Whisk
• Measuring cups
• Measuring spoons
• Meat thermometer

Ingredients

  

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 red bell pepper, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 red onion, cut into wedges
• ½ cup reserved pineapple juice
• ¼ cup soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon cornstarch
• 1 tablespoon rice vinegar
• 1 teaspoon ground ginger
• ½ teaspoon garlic powder
• ¼ teaspoon red pepper flakes optional

Instructions

 

• Preheat your oven to 400°F (200°C).
• Line a large sheet pan with parchment paper for easy cleanup.
• Chop all your veggies and chicken into uniform sizes.
• Drain the pineapple chunks, reserving the juice for the marinade. Set the pineapple aside.
• In a medium bowl, whisk together the reserved pineapple juice, soy sauce, brown sugar, cornstarch, rice vinegar, ground ginger, garlic powder, and red pepper flakes (if using).
• In a large bowl, combine the cubed chicken, bell peppers, and red onion.
• Pour the Hawaiian marinade over the chicken and veggies. Toss everything together to ensure it’s evenly coated. Let it marinate for at least 15 minutes, or up to an hour in the refrigerator.
• Spread the marinated chicken and veggies in a single layer on the prepared sheet pan. Avoid overcrowding the pan.
• Add the pineapple chunks to the sheet pan, distributing them evenly among the chicken and veggies.
• Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the veggies are tender-crisp. The internal temperature of the chicken should reach 165°F (74°C).
• For the last 5 minutes, you can broil on low to get a nice caramelized finish. Keep a close eye on it to prevent burning.

Notes

For extra sweetness, add a tablespoon of honey or maple syrup to the marinade. To make it spicier, increase the amount of red pepper flakes, or add a pinch of cayenne pepper. Broccoli florets, zucchini, or snap peas would all be delicious vegetable additions. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave, oven, or skillet until heated through. Make sure you’re not overbaking the chicken and use a meat thermometer to ensure it reaches 165°F (74°C).