Hawaiian Chicken Sheet Pan Recipe

Get ready to fall in love with dinner all over again! This Hawaiian Chicken Sheet Pan recipe is the sunny, flavor-packed answer to busy weeknights. Imagine juicy chicken pieces mingling with sweet-tart pineapple, vibrant peppers, and savory seasonings — all roasted together on one pan for ultimate convenience. The sauce caramelizes in the oven, creating irresistible bites that are as colorful as they are delicious. Whether you’re hosting friends or just want a no-fuss family meal, Hawaiian Chicken Sheet Pan brings tropical comfort to your kitchen quickly, with zero hassle and maximum flavor.

Ingredients You’ll Need

This recipe relies on simple, everyday ingredients, each lending its own magic to make every bite sing. From the sweet pineapple to the savory soy sauce and brilliant bell peppers, every component is essential for the taste, texture, or vivid color of the final dish.

• Chicken breast: Boneless, skinless chicken breast cut into bite-sized pieces for speedy, even cooking.
• Pineapple chunks: Canned pineapple keeps things easy and juicy — remember to reserve the juice for extra flavor!
• Red bell pepper: Diced for sweetness and a burst of color on your sheet pan.
• Yellow bell pepper: Adds crunch and a sunshine-yellow hue that brightens up the dish.
• Red onion: Cut into wedges to mellow and sweeten as it roasts, adding depth.
• Garlic: Fresh minced garlic delivers that irresistible aroma and punchy flavor.
• Soy sauce: For a brilliant pop of salty, savory depth that brings everything together.
• Olive oil: Helps everything caramelize and adds richness to both chicken and veggies.
• Honey (or brown sugar): Lends sweetness to balance the soy and ginger, helping the sauce become sticky and gorgeous.
• Ground ginger: A classic tropical touch that gives the marinade its subtle warmth and zing.
• Paprika: Adds beautiful color and gentle smokiness for extra interest.
• Salt and pepper: Season to taste to make all the flavors pop.
• Fresh cilantro: Chopped for garnish, lending brightness to every finished plate.

How to Make Hawaiian Chicken Sheet Pan

Step 1: Marinate the Chicken

Start by taking your chicken breast pieces and putting them in a large bowl. Add the soy sauce, olive oil, honey (or brown sugar), minced garlic, ground ginger, paprika, and a generous sprinkle of salt and pepper. Mix everything really well so each piece is glossy and coated. Then, let the chicken marinate for about 10 to 15 minutes while you prepare your veggies. This downtime is key for super juicy, flavor-packed bites!

Step 2: Prep the Veggies and Pineapple

While the chicken drinks up its marinade, get your sheet pan ready. Spread the diced red and yellow bell peppers, red onion wedges, and drained pineapple chunks in an even layer across the pan. This colorful base isn’t just pretty — it ensures your veggies cook evenly and get those golden, caramelized edges.

Step 3: Arrange and Add Chicken

Transfer your marinated chicken (and every last drop of that tasty marinade) over the peppers, onion, and pineapple on your sheet pan. Scatter everything out for even roasting, making sure the chicken is nestled among the veggies and fruit. Pour any leftover marinade over the top for extra sauciness.

Step 4: Roast to Perfection

Slide the pan into your preheated 400°F oven and roast for 25 to 30 minutes. At the halfway mark, give everything a good stir to let those edges caramelize beautifully. This not only develops color but also ensures the chicken cooks evenly with all the sweet, tangy, and savory flavors coming together. For safety and the best texture, check that the chicken has reached an internal temperature of 165°F using a meat thermometer. If it needs more time, just pop it back in for 5 to 10 minutes.

Step 5: Garnish and Serve

When the Hawaiian Chicken Sheet Pan is sizzling, caramelized, and absolutely irresistible, pull it from the oven and let it rest for a couple of minutes. Top with freshly chopped cilantro before serving — it’s the perfect way to add brightness and a fresh, herby sparkle to every forkful.

How to Serve Hawaiian Chicken Sheet Pan

Garnishes

Nothing makes this dish pop quite like a sprinkle of fresh cilantro right before serving. If you’re feeling creative, toss on some sliced green onions or a handful of toasted sesame seeds for extra crunch and color. These simple add-ons highlight the tropical flavors and take your presentation to the next level.

Side Dishes

The best way to enjoy Hawaiian Chicken Sheet Pan is over a fluffy bed of steamed jasmine rice or nutty quinoa, which soaks up all the sweet-savory pan juices. For an extra splash of color and nutrition, pair with a crisp green salad, coconut rice, or simple roasted sweet potatoes. It’s a meal that invites you to mix, match, and savor.

Creative Ways to Present

Keep things festive and fresh by serving this right from the sheet pan, family-style, for a laid-back vibe. Or get playful: scoop the chicken, veggies, and pineapple into roasted pineapple boats, fill lettuce cups for a crisp bite, or pile high on sliders for a vibrant party app. However you plate it, Hawaiian Chicken Sheet Pan always steals the spotlight.

Make Ahead and Storage

Storing Leftovers

Leftovers are a dream! Transfer any remaining Hawaiian Chicken Sheet Pan into an airtight container and refrigerate. It will keep happily for up to 3-4 days, making it a fantastic choice for meal prep lunches or quick dinners throughout the week.

Freezing

For longer storage, portion leftovers into freezer-safe containers and freeze for up to 2 months. When you’re craving a tropical pick-me-up, just thaw in the fridge overnight before reheating and you’ll have a sunny, satisfying meal ready in minutes.

Reheating

Reheat gently in the microwave or toss everything back onto a sheet pan and warm in a 350°F oven until hot. This method restores a bit of that original roasted texture and keeps your chicken juicy — just add a splash of reserved pineapple juice if needed to refresh the dish.

FAQs

Can I use chicken thighs instead of chicken breast?

Absolutely! Chicken thighs bring extra juiciness and rich flavor to the Hawaiian Chicken Sheet Pan. Simply swap them in (boneless, skinless works best), and check for doneness at the same internal temperature: 165°F.

Is it okay to use fresh pineapple instead of canned?

Definitely! Fresh pineapple will taste even sweeter and a bit tangier. Just be sure to cut it into bite-sized chunks and, if possible, squeeze out a bit of juice to drizzle over everything for that signature sauciness.

How do I make this dish gluten-free?

It’s super easy — just use a gluten-free tamari or coconut aminos in place of regular soy sauce. All other ingredients in this Hawaiian Chicken Sheet Pan are naturally gluten-free, so you’re good to go!

Can I marinate the chicken longer?

You can! While 10-15 minutes is plenty for flavor, letting your chicken sit in the marinade for up to 4 hours (refrigerated) only intensifies the taste. Any longer and the pineapple’s acidity might break down the chicken a bit too much, so keep an eye on timing.

What’s the best way to scale this recipe for a crowd?

Doubling the Hawaiian Chicken Sheet Pan recipe is a breeze — just use two pans, rotating them halfway through baking for even roasting. It’s perfect for potlucks or busy weeknight gatherings when you want easy, crowd-pleasing flavor.

Final Thoughts

If you’re searching for effortless, family-friendly flavor, Hawaiian Chicken Sheet Pan is a total winner. Bright, bold, and bursting with tropical goodness, it’s a reliable dish that’s as fun to make as it is to eat. Give it a try, and watch dinner turn into your favorite staycation treat!

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