Craving a vibrant, flavorful meal that’s easy to prep and bursting with tropical vibes? This Hawaiian Chicken Sheet Pan Recipe brings the taste of the islands to your table with minimal effort.
Juicy chicken, sweet pineapple, colorful bell peppers, and a tangy-sweet glaze come together in one pan for a wholesome, family-friendly dinner.
Whether you’re a busy parent or a meal-prep enthusiast, this recipe is your ticket to a quick, delicious, and visually stunning meal.
Why You’ll Love This Hawaiian Chicken Sheet Pan Recipe
One-Pan Wonder: Everything cooks on a single sheet pan, meaning less cleanup and more time to enjoy your meal.
Tropical Flavors: The combination of sweet pineapple, savory chicken, and a sticky glaze transports you to the Hawaiian islands.
Healthy and Balanced: Packed with lean protein, vibrant veggies, and naturally sweet fruit, it’s a nutritious meal that doesn’t skimp on flavor.
Versatile: Easily customizable with your favorite veggies or spice levels, making it perfect for picky eaters or adventurous palates.
Quick and Easy: Ready in under 45 minutes, it’s ideal for busy weeknights or meal prep.
Ingredients
1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized chunks
2 cups fresh pineapple, diced (canned works too, but drain well)
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 medium red onion, sliced
2 cups broccoli florets
2 tbsp olive oil
1/4 cup soy sauce (low-sodium preferred)
2 tbsp honey
2 tbsp pineapple juice (from the pineapple or a can)
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 tbsp sesame oil (optional, for extra flavor)
1 tsp cornstarch (for thickening the glaze)
1/2 tsp black pepper
1/4 tsp red pepper flakes (optional, for a slight kick)
2 tbsp chopped green onions (for garnish)
1 tbsp sesame seeds (for garnish)
Instructions
Preheat the Oven: Set your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
Prepare the Glaze: In a small bowl, whisk together soy sauce, honey, pineapple juice, minced garlic, grated ginger, sesame oil, cornstarch, black pepper, and red pepper flakes (if using). Set aside.
Toss the Ingredients: In a large bowl, combine chicken chunks, pineapple, bell peppers, red onion, and broccoli. Drizzle with olive oil and half of the glaze. Toss to coat evenly.
Arrange on the Sheet Pan: Spread the chicken and veggie mixture evenly on the prepared baking sheet, ensuring everything is in a single layer for even cooking.
Bake: Place the sheet pan in the oven and bake for 20-25 minutes, stirring halfway through, until the chicken is cooked (internal temperature of 165°F) and the veggies are tender.
Glaze and Garnish: Remove the pan from the oven and drizzle the remaining glaze over the chicken and veggies. Toss gently to coat. Garnish with green onions and sesame seeds.
Serve: Serve hot over rice, quinoa, or your favorite grain, or enjoy it on its own for a low-carb option.
Tips for the Best Hawaiian Chicken Sheet Pan
Cut Ingredients Uniformly: Ensure chicken and veggies are cut into similar-sized pieces for even cooking.
Don’t Overcrowd the Pan: Spread ingredients in a single layer to prevent steaming and ensure caramelization.
Use Fresh Pineapple: Fresh pineapple adds a vibrant flavor, but canned pineapple works in a pinch—just drain well to avoid excess moisture.
Adjust Sweetness: If you prefer a less sweet dish, reduce the honey to 1 tablespoon or add a splash of lime juice for balance.
Check Chicken Doneness: Use a meat thermometer to ensure the chicken reaches 165°F for safety.
Variations and Substitutions
Protein Swap: Replace chicken with shrimp, turkey, or tofu for a vegetarian option.
Veggie Variations: Swap broccoli for zucchini, snap peas, or carrots. Add mushrooms for an earthy flavor.
Spice It Up: Increase red pepper flakes or add a dash of sriracha for a spicier kick.
Low-Sodium Option: Use coconut aminos instead of soy sauce for a lower-sodium, gluten-free alternative.
Grain-Free: Serve with cauliflower rice or zucchini noodles for a low-carb meal.
Citrus Twist: Add a tablespoon of orange or lime zest to the glaze for extra zing.
Serving Suggestions
Grains: Serve over jasmine rice, brown rice, or quinoa for a hearty meal.
Salads: Pair with a simple cucumber and avocado salad with a lime vinaigrette for a refreshing side.
Drinks: Complement the tropical flavors with a chilled coconut water, mango lassi, or a non-alcoholic pineapple mojito.
Garnishes: Sprinkle with fresh cilantro or toasted coconut flakes for an extra island-inspired touch.
Make-Ahead, Storing, and Freezing Instructions
Make-Ahead
Prep the glaze and chop the veggies and chicken up to 24 hours in advance. Store separately in airtight containers in the fridge.
Toss the ingredients with olive oil and glaze just before baking to maintain freshness.
Storing
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the microwave or oven at 350°F until warmed through.
Freezing
Freeze cooked leftovers in a freezer-safe container for up to 2 months.
Thaw overnight in the fridge before reheating to maintain texture.
FAQs
Q: Can I use frozen pineapple?
A: Yes, but thaw and drain it well to avoid excess moisture, which can make the dish soggy.
Q: How can I make this dish spicier?
A: Add more red pepper flakes, a pinch of cayenne, or a drizzle of hot sauce to the glaze.
Q: Is this recipe gluten-free?
A: It can be! Use coconut aminos or gluten-free soy sauce to make it gluten-free.
Q: Can I cook this in an air fryer?
A: Yes, cook at 375°F for 15-20 minutes, shaking the basket halfway through. Work in batches to avoid overcrowding.
Q: What if I don’t have pineapple juice?
A: Substitute with orange juice or water with a splash of lemon juice for a similar tangy-sweet flavor.
Conclusion
In conclusion, this Hawaiian Chicken Sheet Pan Recipe is your go-to for a quick, flavorful, and healthy dinner that brings a taste of the tropics to your table.
With minimal prep, one-pan cleanup, and endless customization options, it’s perfect for busy weeknights or meal prep.
Whether you’re serving it over rice or enjoying it as a low-carb dish, this recipe is sure to impress your family or guests.
Try it today and let the vibrant flavors transport you to a sunny Hawaiian beach!
Read More:- Dump and Bake Chicken Tzatziki with Rice
Hawaiian Chicken Sheet Pan Recipe
Ingredients
- 1. 5 lbs boneless skinless chicken breasts or thighs, cut into chunks
- 2 cups fresh pineapple diced
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 medium red onion sliced
- 2 cups broccoli florets
- 2 tbsp olive oil
- 1/4 cup soy sauce
- 2 tbsp honey
- 2 tbsp pineapple juice
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 1 tbsp sesame oil optional
- 1 tsp cornstarch
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes optional
- 2 tbsp chopped green onions garnish
- 1 tbsp sesame seeds garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Whisk soy sauce, honey, pineapple juice, garlic, ginger, sesame oil, cornstarch, black pepper, and red pepper flakes in a bowl.
- Toss chicken, pineapple, bell peppers, onion, and broccoli with olive oil and half the glaze in a large bowl.
- Spread evenly on the baking sheet. Bake for 20-25 minutes, stirring halfway, until chicken reaches 165°F.
- Drizzle with remaining glaze, toss, and garnish with green onions and sesame seeds.
- Serve hot over rice or your favorite grain.
