Hawaiian Chicken Sheet Pan: A Flavor Bomb in One Pan
As a professional chef with a passion for bold flavors and simple execution, I can tell you this: one-pan meals are the unsung heroes of the kitchen. This Hawaiian Chicken Sheet Pan recipe is one of those easy yet unforgettable dishes that brings tropical sunshine right to your dinner table.
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Loaded with vibrant peppers, juicy pineapple, and tender chicken bites, this recipe is a colorful explosion of sweet and savory. It’s finished with a sticky homemade sauce that coats every bite in island-inspired goodness. And the best part? Everything cooks on a single sheet pan, which means minimal cleanup and maximum flavor.
Whether you are feeding a hungry family on a weeknight or looking for something quick and satisfying after a long day, this dish delivers on all fronts. It comes together fast, looks impressive, and packs a punch of nutrients with every forkful.
You do not need to be a pro in the kitchen to master this meal. If you can slice and stir, you are well on your way to serving up something that tastes like it came straight from a coastal bistro.
Let’s jump into the magic of this easy sheet pan dinner. You are going to want to make this again and again.
Hawaiian Chicken Sheet Pan Recipe Loved by 1000s
Ingredients
Main Ingredients
- 2 lbs chicken breasts cut into 1-inch cubes
- 1 red bell pepper diced
- 1 orange or yellow bell pepper diced
- 1 small red onion diced
- 4 cups fresh pineapple diced
Sauce
- 1/3 cup reduced sodium soy sauce
- 1/4 cup ketchup
- 1/4 cup honey
- 2 tbsp pineapple juice
- 2 tbsp rice vinegar
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1/4 tsp red pepper flakes
- 1 tbsp arrowroot powder or sub cornstarch
Instructions
- Preheat oven to 400°F and line a large baking sheet with parchment paper.
- Dice chicken and vegetables into 1-inch pieces and add to a large mixing bowl.
- In a small bowl, whisk together all sauce ingredients including soy sauce, ketchup, honey, pineapple juice, vinegar, garlic, ginger, red pepper flakes, and arrowroot powder.
- Pour the sauce over the chicken and vegetables. Toss everything until evenly coated.
- Spread mixture in a single layer on the prepared sheet pan. Bake for 10 minutes.
- Remove from oven and top with pineapple chunks. Toss gently and return to oven for 15 more minutes.
- Optional: Broil for an additional 3 to 4 minutes for crispy edges. Serve hot over rice and drizzle with remaining sauce.
Notes
More Favorites from My Kitchen:
Hawaiian Chicken Salad Everyone Raves About in 6 Steps
Layered Fruit Salad Recipe Loved by 1000s Online
Or go to my Pinterest.
Why You’ll Love This Hawaiian Chicken Sheet Pan Recipe
This recipe is more than just easy. It’s a one-pan wonder that brings bold tropical flavors to your kitchen with minimal effort. Whether you are feeding a family or meal-prepping for the week, this dish checks all the right boxes.
- Quick and Simple: No complicated steps or fancy tools required. Everything goes on one pan.
- Family-Friendly: Sweet pineapple and a sticky glaze make this dish a guaranteed crowd-pleaser, even for picky eaters.
- Vibrant and Nutritious: Packed with colorful vegetables and lean protein, this meal is as beautiful as it is balanced.
- Perfect for Meal Prep: This reheats like a dream. Make a big batch and enjoy leftovers throughout the week.
- Sweet and Savory Flavor: The homemade sauce blends tangy pineapple juice, savory soy, and warm ginger in the perfect ratio.
What makes this Hawaiian chicken sheet pan stand out from other versions is the harmony between the fresh pineapple and the homemade sauce. The sauce is thick, glossy, and loaded with flavor thanks to the balance of honey, vinegar, and aromatics. When it caramelizes in the oven, it wraps every ingredient in that irresistible glaze.
If you are looking for a meal that’s both comforting and exciting, this is your new go-to. Let’s break down what you’ll need.
Ingredients Needed for Hawaiian Chicken Sheet Pan
This colorful and flavorful dish comes together with simple, everyday ingredients. Here’s what you’ll need to make it:
For the Chicken and Vegetables
- 2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
- 1 red bell pepper, chopped into bite-sized pieces
- 1 orange or yellow bell pepper, chopped
- 1 small red onion, peeled and diced
- 4 cups fresh pineapple, diced
For the Sauce
- 1/3 cup reduced sodium soy sauce
- 1/4 cup ketchup
- 1/4 cup honey, for natural sweetness
- 2 tablespoons pineapple juice, reserved from the chopped pineapple or canned if needed
- 2 tablespoons rice vinegar, for a gentle tang
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, finely grated
- 1/4 teaspoon red pepper flakes, optional for a mild kick
- 1 tablespoon arrowroot powder, or substitute with cornstarch
These pantry staples combine to create a glossy, sticky, and flavor-packed sauce that brings all the components together. The arrowroot or cornstarch thickens the sauce beautifully while keeping the chicken juicy and tender during roasting.
How to Make Hawaiian Chicken Sheet Pan
Follow these easy steps to create a vibrant and flavor-packed dinner in under an hour.
1. Preheat and Prepare the Pan
Start by preheating your oven to 400°F. Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
2. Chop and Combine Ingredients
Dice the chicken breasts into 1-inch pieces. Cut the bell peppers and red onion into chunks. Add all three to a large mixing bowl.
3. Make the Sauce
In a separate bowl or measuring cup, whisk together the soy sauce, ketchup, honey, pineapple juice, rice vinegar, minced garlic, grated ginger, and red pepper flakes. Once smooth, whisk in the arrowroot powder until fully dissolved. This will help thicken the sauce during baking.
4. Coat and Toss
Pour the sauce over the chicken and vegetables in the mixing bowl. Toss well until everything is evenly coated. The glossy coating should cling to the chicken and veggies.
5. Spread and Bake
Transfer the coated mixture to the prepared baking sheet. Spread it out in a single layer so it roasts evenly. Bake for 10 minutes.
6. Add Pineapple and Finish Baking
After 10 minutes, scatter the diced pineapple over the chicken mixture. Toss lightly to incorporate the pineapple into the sauce and bake for another 15 minutes. The sauce will begin to thicken and caramelize.
7. Broil for a Caramelized Finish
For extra color and crisp edges, broil for 3 to 4 minutes at the end. Keep a close eye so it does not burn.
8. Serve Hot Over Rice
Spoon the hot chicken and vegetables over a bed of steamed rice. Drizzle extra pan sauce on top for added flavor and moisture. Enjoy immediately or store for meal prep.
This step-by-step approach guarantees juicy chicken, tender-crisp veggies, and that sticky-sweet glaze that makes the whole dish pop.
Serving and Storage Tips For Hawaiian Chicken Sheet Pan
How to Serve It Best
This Hawaiian Chicken Sheet Pan is delicious served warm over a bowl of jasmine rice, brown rice, or even cauliflower rice for a low-carb option. Garnish with a sprinkle of chopped green onions, sesame seeds, or a squeeze of fresh lime juice for extra brightness. For added texture and crunch, serve it with a crisp side salad or roasted cashews on top.
You can also turn this into a wrap or rice bowl by filling warm tortillas or meal prep containers with the chicken, veggies, and a scoop of rice.
Storing Leftovers of Hawaiian Chicken Sheet Pan
Let any leftovers cool completely before storing.
- Refrigerate: Transfer to an airtight container and refrigerate for up to 4 days.
- Freeze: For longer storage, freeze in portioned containers for up to 2 months. Let it thaw overnight in the fridge before reheating.
Reheating Tips of Hawaiian Chicken Sheet Pan
- Reheat in the microwave for 1 to 2 minutes, or until warmed through.
- To maintain a crispier texture, reheat in a skillet over medium heat with a splash of water or sauce.
- Avoid overcooking during reheating to keep the chicken tender and moist.
This meal holds its flavor beautifully, making it ideal for quick lunches, weeknight dinners, or freezer-ready batch cooking.
Helpful Notes of Hawaiian Chicken Sheet Pan
Pineapple Tips
Fresh pineapple offers the best texture and natural sweetness for this recipe, but canned pineapple works just fine too. If using canned, choose chunks in juice rather than syrup and be sure to drain well.
Vegetable Swaps
Feel free to mix up the vegetables based on what you have. Zucchini, snap peas, or even broccoli florets can be tossed in with the peppers. Just make sure everything is cut into similar-sized pieces for even cooking.
Sauce Thickness
The arrowroot powder (or cornstarch) is key to thickening the sauce. Make sure it is fully dissolved in the liquid before pouring it over the chicken and veggies. If your sauce looks too thin after baking, broiling will help reduce and caramelize it.
Make It Spicier
If you enjoy heat, add an extra pinch of red pepper flakes or a drizzle of sriracha to the sauce. It adds a spicy contrast to the sweet pineapple glaze.
Meal Prep Friendly
This dish stores and reheats beautifully, making it perfect for weekly meal prep. Pack individual portions with rice and a lime wedge for a complete grab-and-go lunch.
Double the Batch
Feeding a crowd? Simply double the ingredients and use two sheet pans. Rotate the pans halfway through baking for even cooking.
These simple tips help you get the most out of this easy and flavorful recipe, no matter your skill level.
Conclusion of Hawaiian Chicken Sheet Pan
This Hawaiian Chicken Sheet Pan is a winning combination of simplicity and bold, tropical flavor. With just one baking sheet and a handful of wholesome ingredients, you can create a meal that feels like a mini vacation right from your own kitchen.
From the sweet tang of pineapple to the savory soy and ginger glaze, every bite is packed with satisfying contrast. It is colorful, hearty, and healthy without sacrificing taste or texture. Whether you are cooking for your family, prepping lunches for the week, or looking for a dinner that will impress with minimal effort, this recipe has you covered.
As a professional chef, I love recipes that balance ease with flavor, and this one is a shining example. The sticky glaze, the tender chicken, and the burst of roasted veggies make it hard not to come back for seconds.
If you tried this recipe, I would love to hear from you. Please leave a comment and a star rating below to let others know how it turned out. Your feedback helps the community and lets me know which recipes to bring you next.
Also, feel free to snap a photo and share it on Pinterest or Facebook. Tag it so I can see your creations and celebrate your kitchen win.
What twist did you try? Maybe you used tofu, swapped in mango, or added extra heat? Let us know below. Your version might inspire someone else’s next dinner idea.
Frequently Asked Questions of Hawaiian Chicken Sheet Pan
What temperature is chicken done in a sheet pan?
Chicken is fully cooked and safe to eat when it reaches an internal temperature of 165°F (75°C). Use a meat thermometer inserted into the thickest part of the chicken pieces to check. Avoid overcooking, which can lead to dryness.
What are the 4 ingredients in the crockpot Hawaiian chicken breast?
The most basic version of crockpot Hawaiian chicken breast often includes chicken breasts, pineapple chunks, soy sauce, and barbecue sauce. However, our sheet pan version adds fresh vegetables and a homemade glaze for a more elevated, well-rounded meal.
How to cook chicken pieces in a pan with oil or pan?
When cooking chicken in a pan, heat a bit of oil over medium-high heat. Add seasoned chicken pieces and cook until golden on each side and fully cooked through, about 4 to 6 minutes per side depending on thickness. Avoid overcrowding the pan for even browning.
Can you put raw chicken on a sheet pan?
Yes, raw chicken can go directly on a sheet pan as long as it is cooked to the proper internal temperature. Always line the sheet pan with parchment paper or foil for easy cleanup, and avoid cross-contamination by using separate utensils for raw and cooked food.
What temperature do you cook a sheet pan at?
For roasting chicken and vegetables together, 400°F (204°C) is ideal. It allows for caramelization and even cooking while keeping the chicken juicy and the vegetables tender-crisp.
How to know when chicken is fully cooked on a pan?
Chicken is done when it is no longer pink in the center, juices run clear, and the internal temperature reaches 165°F. A meat thermometer is the most accurate way to ensure doneness. If using a pan, cut a piece open to check the center if unsure.