Easy Sheet Pan Hawaiian Chicken
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.
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).