Finding a meal everyone agrees on can be a challenge, but this Hawaiian Chicken Sheet Pan is always a huge hit in our house. The bright colors and sweet, juicy pineapple make it a dish even picky eaters will love. It's so much fun to see Olivia load up her plate with all her favorite pieces.
Made with tender chicken breasts, fresh pineapple, and aromatics, this delicious sheet pan hawaiian chicken has chicken, peppers, and onions in a sweet and tangy sauce that caramelizes beautifully in the oven. It's an easy and delicious recipe that comes together in no time with sweet and smoky hawaiian flavors that is sure to please anyone's taste. This hawaiian chicken sheet pan dinner proves that healthy, impressive meals don't have to be complicated.
Jump to:
- Why You'll Love This Hawaiian Chicken Sheet Pan Recipe
- Ingredients for Hawaiian Chicken Sheet Pan
- How to Make Hawaiian Chicken Sheet Pan
- My Top Tips for This Recipe
- Little Moments in the Kitchen
- Substitutions for Hawaiian Chicken Sheet Pan
- Variations on Hawaiian Chicken Sheet Pan
- Equipment for Hawaiian Chicken Sheet Pan
- Storage Tips for Hawaiian Chicken Sheet Pan
- Olivia's Tip for Hawaiian Chicken Sheet Pan
- FAQ about Hawaiian Chicken Sheet Pan
- Conclusion
- Related
- Pairing
- 📖 Recipe
Why You'll Love This Hawaiian Chicken Sheet Pan Recipe
Outstanding things happen when you combine the convenience of one-pan cooking with bold tropical flavors, and here's why this hawaiian chicken sheet pan recipe has become our weeknight hero:
- One pan means easy cleanup - Everything cooks together on a single sheet pan, making this perfect for those busy nights when you don't want to face a sink full of dishes. These one tray meals are life-changing for busy families.
- Meal prep champion - This best hawaiian chicken sheet pan works beautifully for meal prep. Make it on Sunday and enjoy tropical flavors all week long in these the best meal prep meals.
- Naturally healthy and delicious - Packed with lean protein, vegetables, and fruit, this checks all the boxes for trendy healthy food without sacrificing flavor. Perfect for weight watchers hawaiian chicken sheet pan recipe followers.
Ingredients for Hawaiian Chicken Sheet Pan
Building this hawaiian chicken sheet pan with soy sauce and honey starts with quality ingredients that transform into something spectacular. The combination of sweet and tangy sauce with pineapple chunks and diced bell peppers creates those authentic hawaiian flavors everyone craves.
What You'll Need
For the Marinade/Sauce:
- Low-sodium soy sauce (⅓ cup)
- Honey (¼ cup)
- Pineapple juice (¼ cup)
- Rice vinegar (2 tablespoons)
- Garlic (4 cloves, minced)
- Fresh ginger (1 tablespoon, grated)
- Sesame oil (1 tablespoon)
- Red pepper flakes (¼ teaspoon, optional)
For the Sheet Pan:
- Boneless skinless chicken breasts (1.5 lbs, cut into chunks)
- Fresh pineapple chunks (2 cups)
- Red bell pepper (1 large, cut into chunks)
- Yellow bell pepper (1 large, cut into chunks)
- Red onion (1 large, cut into chunks)
- Olive oil (2 tablespoons)
- Salt and pepper
For Serving:
- Cooked rice (white or brown)
- Fresh cilantro (chopped)
- Sesame seeds
- Lime wedges
- Green onions (sliced)
Why These Ingredients Matter
- Fresh pineapple makes all the difference - While you can use canned, fresh pineapple chunks caramelize beautifully and provide better texture. The natural sugars create that gorgeous golden color in this hawaiian chicken sheet pan with pineapple.
- Honey and soy create perfect balance - This combination gives you that signature sweet and tangy sauce that makes Hawaiian food so addictive. The honey caramelizes while soy adds savory depth.
- Red onion adds essential flavor - Unlike regular onions, red onions have a slight sweetness that complements the tropical flavors perfectly. They also look beautiful when roasted.
How to Make Hawaiian Chicken Sheet Pan
Step-by-Step Directions
- Make the marinade. In a bowl, whisk together soy sauce, honey, pineapple juice, rice vinegar, minced garlic, grated ginger, sesame oil, and red pepper flakes if using.
- Marinate the chicken. Cut 1.5 lbs chicken breasts into 1.5-inch chunks. Place in a bowl or ziplock bag with half the marinade. Reserve the other half. Marinate for at least 30 minutes or up to 4 hours in the fridge.
- Preheat oven. Preheat to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
- Prep the vegetables. Cut bell peppers and red onion into large chunks, similar in size to the chicken. Cut fresh pineapple into bite-sized chunks.
- Arrange on sheet pan. Place marinated chicken on the sheet pan. Discard the marinade the chicken was in. Add pineapple chunks, bell peppers, and onion around the chicken.
- Season and drizzle. Drizzle vegetables with olive oil and season with salt and pepper. Pour the reserved fresh marinade over everything.
- Roast. Bake for 20-25 minutes until chicken reaches 165°F internal temperature and vegetables are tender.
- Broil for caramelization. Switch oven to broil for the last 3-5 minutes to get that beautiful golden color and slight char on the pineapple and chicken.
- Rest briefly. Let the pan rest for 5 minutes after removing from the oven. This allows juices to redistribute.
- Garnish and serve. Serve over rice and garnish with cilantro, sesame seeds, lime wedges, and sliced green onions.
Hint: Don't overcrowd your sheet pan - use two pans if needed so everything can roast instead of steam!
My Top Tips for This Recipe
Mastering this hawaiian chicken sheet pan pioneer woman style comes down to cutting everything the same size. Uniform pieces ensure even cooking, so your chicken, pineapple, and vegetables all finish perfectly at the same time.
Gold Tip: Marinading ahead is key for maximum flavor! Prep the chicken in the morning before work, let it marinate all day, and dinner comes together in 30 minutes when you get home. This makes it perfect for these amazing family dinners that taste like you worked much harder than you did.
Little Moments in the Kitchen
Last week when I was making this hawaiian sheet pan dinner for a quick weeknight meal, Olivia got fascinated by the pineapple prep. "Mom, why does the pineapple turn golden brown in the oven?" she asked, watching me cut fresh chunks. I explained how the natural sugars caramelize in high heat, creating those delicious crispy edges, just like how ingredients transform in our bang bang chicken bowl when we sear the chicken.
When dinner was ready, she couldn't stop talking about the "fancy restaurant flavors" on our regular Tuesday night. "It's like Hawaii came to visit our kitchen!" she declared, picking out every piece of caramelized pineapple first. Now she calls this her "vacation dinner on a pan" and requests it whenever she needs cheering up. The fact that there's only one pan to wash makes it even more of a winner in her book.
Substitutions for Hawaiian Chicken Sheet Pan
Chicken Thighs Instead - Use boneless skinless thighs for more flavor and moisture. They're more forgiving if slightly overcooked in these hawaiian chicken and veggies preparations.
With Broccoli - Add broccoli florets for extra vegetables. Make this hawaiian chicken sheet pan with broccoli by adding them halfway through cooking so they don't get mushy.
Whole30 Friendly - Replace honey with date paste or coconut sugar to make this whole30 and paleo friendly while keeping that essential sweetness.
Canned Pineapple Option - Use well-drained canned pineapple chunks when fresh isn't available. Pat them very dry before roasting for best caramelization.
Variations on Hawaiian Chicken Sheet Pan
With Rice - Create hawaiian chicken sheet pan with rice by adding cooked rice to the pan in the last 5 minutes. Let it crisp up under the broiler for a complete one-pan meal.
Stanley Tucci Style - Make this stanley tucci hawaiian chicken sheet pan more elegant by using chicken breast cutlets instead of chunks and adding fresh herbs like basil and mint.
Gordon Ramsay Method - Follow the gordon ramsay hawaiian chicken sheet pan approach by searing the chicken in a hot skillet first, then transferring to the sheet pan for finishing.
Extra Vegetables - Add zucchini, snap peas, or carrots for more veggie variety. Perfect for these natural dinner recipes that pack in nutrition.
Spicier Version - Increase red pepper flakes or add sliced jalapeños for heat lovers. The sweet pineapple balances the spice beautifully.
These versatile sheet pan meals pair perfectly with other easy dinners and work wonderfully alongside our sweet hawaiian crockpot chicken when you want multiple Hawaiian-inspired options for the week!
Equipment for Hawaiian Chicken Sheet Pan
Large rimmed sheet pan - Essential for containing all the juices and marinade. A half-sheet pan (18x13 inches) is perfect for these meals for 3 or 4 people.
Parchment paper or foil - Makes cleanup a breeze and prevents sticking. You'll appreciate this after enjoying your healthy easy dinner ideas for two.
Sharp knife - Important for cutting chicken and vegetables into uniform sizes. Consistent sizing ensures even cooking in this hawaiian chicken bake.
Meat thermometer - Critical for ensuring chicken reaches safe 165°F without overcooking. Takes the guesswork out of timing.
Storage Tips for Hawaiian Chicken Sheet Pan
Meal prep perfection - Store components in airtight containers for up to 4 days. This hawaiian chicken sheet pan meal keeps beautifully for healthy but good meal prep.
Reheating instructions - Warm in the oven at 350°F for 10-15 minutes to restore the texture. Microwave works but won't be as crispy.
Freezer friendly - Freeze cooked chicken and vegetables for up to 3 months. The pineapple texture changes slightly but still tastes great.
Serve different ways - Use leftovers in wraps, over salads, or mixed into fried rice for variety throughout the week in these ww meals for one adaptations.
These satisfying sheet pan dinners work beautifully for weekly meal prep and pair perfectly with other quick options like our cajun chicken sloppy joes when you want simple dinner low carb variety!
Olivia's Tip for Hawaiian Chicken Sheet Pan
"Ask your mom to save a few pieces of pineapple on the side before they go in the oven - then you can see how different they taste after roasting! The cooked ones are like pineapple candy!"
FAQ about Hawaiian Chicken Sheet Pan
What is Hawaiian Chicken Sheet Pan?
Hawaiian chicken sheet pan is a one-pan meal featuring chicken, pineapple, and vegetables roasted together with a sweet and tangy Hawaiian-inspired sauce made from soy sauce, honey, and pineapple juice. Everything cooks together for easy cleanup.
How do you serve sheet pan Hawaiian chicken?
Serve over white or brown rice to soak up all the delicious sauce. Garnish with fresh cilantro, sesame seeds, and lime wedges. It also works great over cauliflower rice for a lower-carb option.
Can I use canned pineapple instead of fresh pineapple?
Yes! Drain canned pineapple chunks very well and pat them dry with paper towels before using. Fresh pineapple caramelizes better, but canned works in a pinch and is more budget-friendly.
Can I prep this Hawaiian chicken sheet pan meal ahead of time?
Absolutely! Marinate the chicken up to 24 hours ahead. You can also prep and cut all vegetables the night before. Store separately in the fridge, then assemble and bake when ready for these hawaiian chicken sheet pan fast recipes.
Conclusion
Watching our family gather around the table for this simple and delicious Hawaiian Chicken Sheet Pan is one of my favorite feelings. It's a dish that proves that a truly great meal can be made with a little bit of love and a whole lot of deliciousness.
Amazing results happen when you embrace the simplicity of sheet pan cooking and let the oven do the work for you. This works perfectly for busy weeknights, survivor dinner situations when you need something quick, or whenever you want impressive flavors with minimal effort. They pair beautifully with other easy favorites like our crack burgers recipe when you want both tropical and classic American dinner options. If you love Hawaiian flavors, you might also enjoy these fun Hawaiian chicken pineapple kabobs that take the same delicious flavor profile in a grilled direction perfect for summer entertaining.
Jasmine & Olivia💛
Related
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Pairing
These are my favorite dishes to serve with Hawaiian Chicken Sheet Pan:
📖 Recipe
Easy Hawaiian Chicken Sheet Pan
Ingredients
Equipment
Method
- My favorite part! In a bowl, let's mix together the [low-sodium soy sauce], [honey], [pineapple juice], [rice vinegar], minced [garlic], grated [fresh ginger], and a splash of [sesame oil]. If you want a little kick, add the [red pepper flakes]! Set aside half of this beautiful sauce, that's our secret for the end.
- This is where the magic starts, sweetie. Take the chunks of [boneless skinless chicken breasts] and pour half of the marinade over them. Toss it all around until every piece is coated. We'll let it hang out in the fridge for at least 30 minutes. This is a great time for you to read a book while the chicken soaks up all that flavor!
- Okay, let's get the oven ready. Go ahead and preheat it to 425°F. While it's heating up, help me line our big [large rimmed sheet pan] with parchment paper. Now for the fun part: arranging the rainbow of veggies! We'll put the pineapple chunks, bell peppers, and onion on the pan.
- Now, let's put it all together. Place the marinated chicken on the sheet pan, spreading it out in a single layer. We want everything to have its own space to get nice and caramelized! Drizzle the veggies with [olive oil] and season everything with [salt and pepper]. Now, remember that reserved sauce? Pour it over the whole pan. Into the oven it goes for 20-25 minutes.
- Almost done! For that final "fancy restaurant" look that you love, let's switch the oven to broil. We'll watch it together for just 3-5 minutes until the edges of the pineapple and chicken get a beautiful golden color. Don't walk away now, we have to keep a close eye on it!
- Dinner is served! Let the pan rest for a few minutes. Then, grab our serving plates and scoop everything over warm [cooked rice]. Now for your favorite part, decorating! Sprinkle with fresh [cilantro], [sesame seeds], and a squeeze of [lime wedges] and [green onions]. You did such a great job helping me, Olivia!
Nutrition
Notes
- "To make this recipe ahead of time, you can chop all the vegetables and marinate the chicken up to 24 hours in advance. Keep everything in a sealed container in the fridge, then just dump and bake when you're ready for dinner!"
- "Don't have fresh pineapple? You can use canned pineapple chunks in a pinch! Just be sure to drain them very well and pat them dry so they can caramelize in the oven."
- "We love serving this over white rice to soak up all the delicious sauce, but you can also use brown rice or even cauliflower rice for a lower-carb option."
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