Name: Hawaiian Chicken Sheet Pan Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Hawaiian
Ingredients: 4 boneless, skinless chicken breasts (or thighs); 1 cup pineapple chunks (fresh or canned); 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 red onion, sliced; 1 zucchini, sliced; 1/4 cup soy sauce; 2 tbsp honey; 2 tbsp olive oil; 1 tbsp minced garlic; 1 tsp ginger (grated); 1/4 tsp black pepper; 1/4 tsp red pepper flakes (optional); Cooked rice or quinoa for serving (optional)

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There's nothing quite like the sweet and savory aroma of Hawaiian Chicken sizzling in the oven. Juicy chicken, caramelized pineapple, and a colorful array of vegetables come together to create a dish that's as vibrant as it is delicious.

I discovered this recipe during a busy week when I needed something easy yet satisfying. It’s since become a go-to dinner in my house, with everyone loving the tropical twist on classic sheet pan meals. Let’s dive into why this one-pan wonder deserves a spot on your dinner table.

Why You'll Love This Hawaiian Chicken Sheet Pan Recipe

Get ready to embrace a taste of the tropics with this effortless dinner idea. It’s a quick, flavorful solution to busy weeknights or casual weekend meals.

First, it's an absolute timesaver. Everything cooks on one pan, meaning minimal prep and even less cleanup. Perfect for when life gets hectic!

The combination of flavors is pure magic. Sweet pineapple mingles with savory soy sauce and a hint of tangy barbecue glaze, creating a balance that’s irresistible.

It’s also a feast for the eyes. With vibrant bell peppers, juicy chicken, and golden pineapple chunks, this dish adds a splash of color to any table.

Finally, this recipe is endlessly adaptable. Have picky eaters? Swap the vegetables to suit their tastes. Need to make it healthier? You can easily adjust the ingredients for a lighter version.

With so much going for it, this dish is sure to be a hit with your family and friends. Let’s break down what you’ll need.

Ingredients Notes

The beauty of this Hawaiian Chicken Sheet Pan recipe lies in its simple, yet flavorful ingredients. Each one adds its unique touch to the dish, creating a harmony of taste and texture.

Chicken thighs or breasts: These are the protein-packed stars of the dish. I prefer boneless, skinless thighs for their juiciness, but chicken breasts work well too if you like a leaner option.

Pineapple chunks: Fresh pineapple gives the best flavor, but canned pineapple in 100% juice is a great alternative. Avoid pineapple in syrup, as it can make the dish overly sweet.

Bell peppers: Choose a mix of colors like red, yellow, and green for a vibrant look. They roast beautifully, adding a slight sweetness and crunch.

Soy sauce and barbecue sauce: Together, these create the savory and tangy base of the marinade. For extra depth, use a smoky barbecue sauce.

Red onion: Adds a mild, sweet bite and caramelizes wonderfully in the oven.

Optional equipment includes a large sheet pan, parchment paper for easy cleanup, and a mixing bowl for the marinade. With your ingredients prepped, it’s time to start cooking!

How To Make This Hawaiian Chicken Sheet Pan Recipe

This recipe is as simple as chopping, marinating, and roasting. Here’s how to make it:

Start by preheating your oven to 400°F. While it heats, prepare your ingredients by cutting the chicken into bite-sized pieces and chopping your vegetables into uniform sizes. This ensures everything cooks evenly.

In a mixing bowl, whisk together the soy sauce, barbecue sauce, and a splash of pineapple juice from your chunks. This sweet and tangy marinade ties the dish together. Add the chicken pieces to the bowl, tossing to coat them thoroughly. Let it sit for about 10 minutes to absorb the flavors.

Line your sheet pan with parchment paper and spread the marinated chicken, pineapple chunks, and vegetables in a single layer. Be sure not to overcrowd the pan to allow everything to roast and caramelize.

Roast in the oven for 20-25 minutes, stirring halfway through. The chicken should be cooked through and slightly golden, while the vegetables should be tender with a bit of char.

Once it’s out of the oven, sprinkle with chopped green onions or cilantro for a fresh finish. Serve it straight from the pan for a casual, family-style dinner.

Storage Options

Leftovers are a dream with this recipe, as the flavors deepen over time. Transfer any remaining Hawaiian Chicken to an airtight container and store in the refrigerator for up to 4 days.

To freeze, place the cooked chicken and vegetables in freezer-safe bags or containers. They’ll keep well for up to 3 months. Thaw in the fridge overnight before reheating.

When reheating, use the oven or stovetop for the best results. Microwaving is quick but can make the chicken slightly rubbery. A quick roast at 350°F for 10-12 minutes restores the dish's texture and flavor.

Variations and Substitutions

The versatility of this recipe means you can tweak it to fit your preferences.

For a spicier version, add diced jalapeños or a drizzle of sriracha to the marinade. It’s a great way to balance the sweetness of the pineapple.

If you’re looking for a vegetarian option, swap the chicken for tofu cubes or hearty vegetables like cauliflower florets.

For a lighter take, use a sugar-free barbecue sauce and opt for low-sodium soy sauce. This reduces the calorie and sodium content without compromising flavor.

Want to mix up the vegetables? Try adding zucchini, snap peas, or even cherry tomatoes for a different twist.

Feel free to get creative with the seasonings. A pinch of smoked paprika or ginger in the marinade can add a new layer of depth.

Don’t be afraid to make this recipe your own! Whether you stick to the classic version or experiment with your favorite ingredients, this Hawaiian Chicken Sheet Pan recipe is sure to bring a little sunshine to your plate.