Hawaiian Chicken Sheet Pan Recipe

Save this recipe on:

Tropical flavors meet easy weeknight cooking in this Hawaiian Chicken Sheet Pan recipe. Bursting with color and a balance of sweet and savory, this dish combines tender chicken breast cubes, juicy pineapple chunks, and a medley of bell peppers and red onions. Roasted to perfection on a single baking sheet, it delivers a mouthwatering caramelized glaze with every bite.

This dish isn’t just delicious—it’s convenient. Perfect for busy evenings, the sheet pan method keeps cleanup minimal while offering a well-rounded meal. Whether you’re looking to impress guests or feed a hungry family, this vibrant and wholesome dinner is sure to be a hit.

Ingredients for this Hawaiian Chicken Sheet Pan Recipe

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 cups fresh pineapple chunks (or canned, drained)
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 orange bell pepper, chopped
• 1 medium red onion, chopped
• 2 tablespoons olive oil
• 1/4 cup low-sodium soy sauce
• 3 tablespoons honey
• 2 tablespoons rice vinegar
• 2 garlic cloves, minced
• 1 teaspoon grated fresh ginger (or 1/2 tsp ground ginger)
• 1 tablespoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
• Fresh cilantro or parsley for garnish
• Salt and pepper to taste

---

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C) and lightly grease a large baking sheet or line it with parchment paper for easy cleanup.

Step 2: Make the Marinade

In a medium bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, and ginger. If you prefer a thicker glaze, stir in the cornstarch slurry.

Step 3: Toss and Marinate

Place the chicken cubes in a large bowl and pour half of the marinade over them. Toss to coat evenly and let it marinate for at least 15 minutes (up to 1 hour for deeper flavor).

Step 4: Prepare the Vegetables

While the chicken marinates, chop the bell peppers, red onion, and pineapple into bite-sized chunks. Place them in a large bowl and toss with olive oil, salt, and pepper.

Step 5: Assemble the Sheet Pan

Spread the marinated chicken and chopped vegetables (including pineapple) evenly on the baking sheet. Drizzle the remaining marinade over the top.

Step 6: Bake to Perfection

Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the chicken is fully cooked and slightly caramelized, and the vegetables are tender.

Step 7: Garnish and Serve

Remove from the oven and garnish with freshly chopped cilantro or parsley. Serve hot over rice, quinoa, or as-is for a low-carb option.

---

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 4 days. For best results, reheat in a skillet over medium heat or in the oven at 350°F until warmed through. Avoid microwaving too long to preserve texture.

You can also freeze the cooked chicken and vegetables. Place cooled portions into freezer-safe containers or bags and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

---

Estimated Nutrition (Per Serving)

• Calories: 320
• Protein: 28g
• Fat: 10g
• Saturated Fat: 2g
• Carbohydrates: 28g
• Fiber: 4g
• Sugar: 18g
• Sodium: 600mg

(Note: Nutritional values are approximate and may vary depending on specific ingredients used.)

---

Frequently Asked Questions

What can I use instead of chicken breasts?

You can substitute boneless, skinless chicken thighs for a juicier texture. Just adjust the cooking time slightly if needed.

Can I make this vegetarian?

Yes, replace the chicken with firm tofu or chickpeas for a vegetarian version. Reduce the bake time slightly when using tofu.

Can I use frozen vegetables?

Frozen vegetables can work in a pinch, but fresh ones will yield better texture and caramelization.

How do I make it spicier?

Add a chopped jalapeño or a dash of sriracha or red pepper flakes to the marinade for extra heat.

Is it okay to use canned pineapple?

Absolutely. Just make sure to drain it well before adding to avoid excess moisture.

Can I cook this on the grill?

Yes, you can skewer the ingredients and grill them instead of baking. Brush with marinade while grilling.

What should I serve this with?

This dish pairs well with steamed rice, coconut rice, quinoa, or even cauliflower rice for a low-carb option.

Can I prep this ahead of time?

Yes, you can marinate the chicken and chop the vegetables a day in advance. Store them separately in the fridge and combine just before baking.

---

Print

Save this recipe on: