Hawaiian Chicken Sheet Pan

This vibrant Hawaiian Chicken Sheet Pan dinner makes busy weeknights feel like a tropical escape while only using one pan and minimal prep. The sweet and savory sauce coats juicy chicken and roasted veggies for a meal that is as colorful as it is delicious. All you need is about fifteen minutes of hands-on time and you can kick back while the oven does the work.

I first tried this for a family Sunday dinner and instantly knew it would become a regular rotation when the kids started asking for seconds before their plates were even empty.

Ingredients

• Boneless skinless chicken breasts: Cut into one inch cubes Choose chicken that is firm and pink for best results This gives the dish a hearty protein base
• Red bell pepper: Adds sweetness and vibrant color Look for one with glossy skin and no soft spots
• Yellow or orange bell pepper: Brings even more color and a mild fruity flavor Choose one that feels heavy for its size
• Red onion: Cut into wedges Its mild sweetness deepens as it roasts Select onions that feel solid with crisp outer layers
• Pineapple chunks: Use canned for ease but choose chunks packed in juice for best flavor Drain the juice and save some for the sauce
• Soy sauce: Provides salty umami balance Opt for low sodium if you are watching your salt intake
• Brown sugar: Enhances the sweet notes in the sauce Choose a soft brown sugar that packs firmly
• Pineapple juice: Reserved from the can Adds bright tanginess to the glaze
• Cornstarch: Thickens the sauce so it clings to every bite Make sure it’s lump free before whisking
• Garlic powder: Infuses savory depth to the sauce Use fresh garlic powder for the strongest flavor
• Ginger: Adds a bit of warm spice Ground ginger works well here but fresh adds even more zip
• Red pepper flakes: Optional for heat If you like it spicy use a little more
• Olive oil: Keeps the chicken moist and everything roasts up golden

Step-by-Step Instructions

Prep the Oven:

Set your oven to four hundred degrees Fahrenheit or two hundred degrees Celsius so it’s fully hot by the time you are ready to bake

Chop and Combine:

Cut the chicken into one inch cubes Pat dry with paper towels for best browning Cut both bell peppers and the onion into one inch pieces Place all in a large bowl with the drained pineapple chunks Toss gently

Make the Sauce:

In a small bowl add the soy sauce brown sugar pineapple juice cornstarch garlic powder ginger and red pepper flakes Whisk until the cornstarch is dissolved and the sauce is smooth

Coat the Chicken and Veggies:

Pour the sauce over the chicken and vegetables in the bowl Use a large spoon or your hands to toss until everything is coated evenly and glossy

Arrange on Sheet Pan:

Line a large rimmed baking sheet with parchment for easy cleanup Spread the chicken and vegetable mixture into a single even layer Drizzle olive oil over everything

Bake to Perfection:

Roast on the center rack for thirty to thirty five minutes Stir once halfway through Bake until the chicken pieces are fully cooked and veggies are tender lightly caramelized and golden around the edges

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The burst of sweetness from roasted pineapple is my favorite part The way the flavors caramelize always reminds me of summer and sharing grilled skewers with my family at sunset

Storage Tips

Let leftovers cool completely before transferring to an airtight container This dish will keep in the fridge for up to three days For longer storage divide into single servings and freeze for up to two months For best texture reheat in a hot oven or skillet to help the veggies stay crisp

Ingredient Substitutions

Chicken thighs can be swapped in for extra juiciness If you only have green bell peppers use them but know the flavor will be a touch more earthy Fresh pineapple is terrific but canned is the real weeknight hero here Bragg Liquid Aminos or coconut aminos can stand in for soy sauce if needed

Serving Suggestions

Pile the hot chicken and veggies over steamed jasmine rice or brown rice for a complete meal It is also tasty served in lettuce wraps for a grain free version or tossed onto a salad with extra pineapple for a light summer lunch

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Cultural Inspiration

Inspired by the sweet and savory flavor profile of Hawaiian cuisine this recipe is not traditional but borrows from classic island barbecue like huli huli chicken The combination of pineapple and soy sauce is a nod to Pacific fusion found at many backyard luaus

Frequently Asked Questions

→ Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs work well and add extra moisture and flavor to the dish. Adjust cooking time if pieces are larger.

→ How do I keep vegetables from getting mushy?

Cut veggies into even, larger pieces and spread them evenly on the pan for roasting to ensure they stay crisp-tender.

→ Is fresh pineapple an option?

Absolutely! Substitute canned pineapple chunks with fresh pineapple for a brighter, juicy taste.

→ What sides pair well with this dish?

Steamed rice, quinoa, or a crisp green salad pair well for a balanced, satisfying meal.

→ Can leftovers be stored and reheated?

Yes, store leftovers in the refrigerator for up to three days and reheat in the oven or microwave until heated through.