Hey y'all! Ready for a burst of sweet, tangy flavors wrapped up in one easy dinner? This Hawaiian Chicken Sheet Pan recipe is your new go-to for busy weeknights, meal prep Sundays, or casual get-togethers. With juicy Chicken, sweet pineapple, and colorful veggies all roasted to caramelized perfection, this meal is not only a feast for the eyes but also ridiculously tasty. Plus, cleanup couldn't be simpler—just one pan! Let's get cooking!
Why You'll Love This Hawaiian Chicken Sheet Pan Recipe
- Super easy prep—everything happens on one pan!
- Sweet and savory flavors the whole family will love.
- Perfect for meal prep or quick weeknight dinners.
- Packed with colorful veggies for nutrition and crunch.
- Minimal cleanup so you can spend more time relaxing.
Ingredients for Hawaiian Chicken Sheet Pan
- 1.5 lbs boneless, skinless chicken breasts (cut into 1-inch pieces)
- 2 cups fresh pineapple chunks (or canned, drained)
- 1 large red bell pepper, chopped
- 1 large yellow bell pepper, chopped
- 1 medium red onion, cut into wedges
- 1 cup snap peas
- 2 tablespoon olive oil
- ¼ cup low-sodium soy sauce
- 2 tablespoon honey
- 2 tablespoon ketchup
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 2 green onions, sliced (for garnish)
- 1 tablespoon sesame seeds (optional, for garnish)
Directions for Hawaiian Chicken Sheet Pan
Step 1: Prep the Marinade & Chicken
- In a large bowl, whisk together soy sauce, honey, ketchup, garlic, ginger, smoked paprika, black pepper, and salt.
- Add the chicken chunks and toss to coat thoroughly. Let marinate for at least 15 minutes (up to 2 hours in the fridge for more flavor).
Step 2: Assemble Your Sheet Pan
- Preheat your oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or foil for easy cleanup.
- Scatter bell peppers, onion, snap peas, and pineapple onto the sheet pan. Drizzle with olive oil and toss gently.
- Arrange the marinated chicken evenly among the veggies and pineapple.
Step 3: Roast to Perfection
- Roast in the preheated oven for 23-25 minutes, or until chicken is cooked through (internal temp should reach 165°F/74°C) and veggies are lightly caramelized.
- If you like a charred finish, broil for 2-3 additional minutes at the end.
Step 4: Serve
- Garnish with sliced green onions and sesame seeds before serving. Enjoy hot!
Notes for Making the Best Hawaiian Chicken Sheet Pan
- For crispier veggies, avoid overcrowding the sheet pan—use two pans if needed.
- You can learn more about safe chicken handling from the CDC's food safety guide.
- Swap honey for pure maple syrup if desired for a slightly different sweetness.
Hawaiian Chicken Sheet Pan Variations
- Teriyaki Twist: Use teriyaki sauce in place of the marinade for a classic Japanese flavor.
- Spicy Pineapple: Add 1-2 tablespoon sriracha or chili sauce for heat.
- Vegetarian Option: Replace chicken with firm tofu cubes for a plant-based meal.
Required Equipment for Hawaiian Chicken Sheet Pan
- Large rimmed sheet pan (at least 18x13 inches)
- Parchment paper or aluminum foil
- Large mixing bowl
- Tongs or spatula
Storage Instructions for Leftover Hawaiian Chicken Sheet Pan
- Allow leftovers to cool, then transfer to an airtight container.
- Store in the refrigerator for up to 4 days.
- Reheat in the microwave or a 350°F oven until warmed through.
- Not recommended for freezing due to vegetable texture changes.
Serving Recommendations for Hawaiian Chicken Sheet Pan
- Serve over steamed jasmine or brown rice for a satisfying meal.
- Pair with a simple green salad or fresh salad side.
- Top with extra pineapple salsa or avocado slices for a tropical touch.
Pro Tips for Hawaiian Chicken Sheet Pan Success
- Cut all chicken and veggies into similar-sized pieces for even cooking.
- For richer flavor, marinate the chicken overnight if you have time—see more marinating tips here.
- Toss halfway through roasting to ensure even caramelization on all sides.
FAQ: Hawaiian Chicken Sheet Pan
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless thighs work great and stay extra juicy; just cut them into similar-sized pieces and follow the same instructions.
Can I make this recipe ahead of time?
Yes, you can chop veggies and marinate chicken up to 24 hours in advance for even quicker assembly—just store separately in the fridge until ready to bake.
Is this dish gluten-free?
To make it gluten-free, swap the soy sauce for a certified gluten-free tamari or coconut aminos.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Ingredients
- 4 boneless skinless chicken breasts
- 2 cups fresh pineapple chunks
- 2 large red bell peppers, sliced
- 1 large red onion, cut into wedges
- 2 tablespoons olive oil
- ½ cup teriyaki sauce
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- Salt, to taste
- 2 green onions, sliced (for garnish)
Instructions
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1Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper or foil.
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2Arrange chicken breasts in the center of the sheet pan. Surround with pineapple chunks, red bell peppers, and red onion wedges.
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3Drizzle olive oil over the chicken and vegetables. Sprinkle with garlic powder, black pepper, and salt.
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4Pour teriyaki sauce evenly over the chicken breasts. Gently toss the vegetables to coat.
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5Bake for 30 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
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6Garnish with sliced green onions before serving. Enjoy hot!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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