This Hawaiian Chicken Sheet Pan recipe is a perfect balance of sweet and savory flavors, combining juicy chicken, vibrant bell peppers, and tangy pineapple in a delicious, homemade Hawaiian sauce. Everything is roasted together on a single pan, making this a simple yet flavorful dinner with minimal cleanup. Whether you serve it over rice, cauliflower rice, or noodles, this dish will transport your taste buds to the tropics.
Ingredients
(Serves 4–6)
For the Chicken and Vegetables:
- 4 boneless, skinless chicken breasts or thighs
- 2 cups (300g) fresh pineapple chunks (or canned, drained)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium red onion, sliced
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 1 tablespoon sesame seeds (optional, for garnish)
- 2 tablespoons chopped green onions (optional, for garnish)
For the Hawaiian Sauce:
- ½ cup (120ml) pineapple juice (reserved from the can or fresh)
- ¼ cup (60ml) soy sauce (low sodium preferred)
- 3 tablespoons honey (or brown sugar)
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 1 teaspoon sesame oil (optional, for added flavor)
- 3 cloves garlic, minced
- 1 teaspoon grated ginger (optional, for a kick)
- 1 tablespoon cornstarch (for thickening)
- 2 tablespoons water (for cornstarch slurry)
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 400°F (200°C).
- Line a large sheet pan with parchment paper or lightly grease it with cooking spray.
Step 2: Prepare the Hawaiian Sauce
- In a small saucepan, combine the pineapple juice, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger over medium heat.
- Stir occasionally until the mixture begins to simmer.
- In a small bowl, mix the cornstarch with water to create a slurry.
- Stir the slurry into the sauce and cook for 1–2 minutes until the sauce thickens slightly.
- Remove from heat and set aside.
Step 3: Prep the Chicken and Vegetables
- Arrange the chicken breasts or thighs in the center of the sheet pan.
- Surround the chicken with pineapple chunks, bell peppers, and red onion.
- Drizzle the olive oil over the vegetables and toss to coat.
- Season everything with salt and black pepper.
Step 4: Add the Sauce
- Brush half of the Hawaiian sauce over the chicken.
- Drizzle the remaining sauce over the vegetables and toss lightly to coat evenly.
Step 5: Bake
- Place the sheet pan in the preheated oven and roast for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- For extra caramelization, broil the sheet pan for 2–3 minutes at the end of the cooking time.
Step 6: Garnish and Serve
- Sprinkle with sesame seeds and chopped green onions for added flavor and texture.
- Serve warm over steamed rice, cauliflower rice, or noodles for a complete meal.
Pro Tips
- Make It Spicy: Add a pinch of red pepper flakes or a drizzle of sriracha to the sauce for a spicy kick.
- Protein Options: Swap the chicken for shrimp, tofu, or pork chops for a variation.
- Veggie Add-Ons: Include zucchini, snap peas, or broccoli for even more variety and nutrients.
- Meal Prep Friendly: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Why You’ll Love This Recipe
✔ One-Pan Wonder: Everything cooks on a single sheet pan for easy cleanup.
✔ Sweet and Savory Balance: The pineapple and soy-based sauce create a delicious contrast of flavors.
✔ Healthy and Customizable: Packed with lean protein and fresh vegetables, with options to adjust based on dietary needs.
Enjoy this Hawaiian Chicken Sheet Pan for a simple, flavorful dinner that brings a taste of the islands to your table!