Hawaiian Chicken Sheet Pan Recipe

Introduction

This Hawaiian Chicken Sheet Pan recipe is a quick and flavorful meal that combines tender chicken breasts with vibrant bell peppers, red onion, and sweet pineapple chunks. Coated in a tangy soy and brown sugar sauce, it’s perfect for a fuss-free dinner with a tropical twist.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1/4 cup soy sauce
• 3 tablespoons brown sugar
• 2 tablespoons pineapple juice
• Assorted bell peppers, chopped
• Red onion, cut into wedges
• Pineapple chunks
• 1 teaspoon cornstarch
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• Optional: red pepper flakes

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: In a large bowl, combine cubed chicken, chopped bell peppers, red onion wedges, and pineapple chunks.
3. Step 3: In a separate small bowl, whisk together soy sauce, brown sugar, pineapple juice, cornstarch, garlic powder, ground ginger, and red pepper flakes if using.
4. Step 4: Pour the sauce over the chicken and vegetables, tossing well to coat everything evenly.
5. Step 5: Spread the mixture in a single layer on a sheet pan.
6. Step 6: Bake for 30 to 35 minutes, or until the chicken is cooked through and vegetables are tender.

Tips & Variations

• For extra flavor, marinate the chicken in the sauce for 30 minutes before baking.
• Substitute chicken thighs for juicier meat and more richness.
• Add sliced snap peas or zucchini for additional vegetables.
• Serve over steamed rice or quinoa to soak up the delicious sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. This dish does not freeze well due to the fresh vegetables.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen pineapple chunks?

Yes, but be sure to drain any excess liquid before adding to prevent the dish from becoming watery.

Is cornstarch necessary in the sauce?

Cornstarch helps thicken the sauce during baking, giving it a nice glaze. If you prefer a thinner sauce, you can omit it.

Hawaiian Chicken Sheet Pan Recipe

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★★★★★

4.9 from 82 reviews

This Hawaiian Chicken Sheet Pan recipe combines tender boneless, skinless chicken breasts with colorful bell peppers, red onion, and sweet pineapple chunks for a vibrant and flavorful one-pan meal. The chicken and vegetables are tossed in a delicious sauce made with soy sauce, brown sugar, pineapple juice, and a hint of ginger and garlic, then baked to perfection. Perfect for an easy, healthy dinner packed with tropical flavors.

• Author: Nethan
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main
• Method: Baking
• Cuisine: Hawaiian

Ingredients

Scale 1x2x3x

Chicken and Vegetables

• 1.5 lbs boneless, skinless chicken breasts, cubed
• Assorted bell peppers, chopped
• Red onion, cut into wedges
• Pineapple chunks

Sauce

• 1/4 cup soy sauce
• 3 tablespoons brown sugar
• 2 tablespoons pineapple juice
• 1 teaspoon cornstarch
• 1 teaspoon garlic powder
• 1 teaspoon ground ginger
• Optional: 1/4 teaspoon red pepper flakes

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s ready for baking the chicken and vegetables evenly.
2. Combine Ingredients: In a large mixing bowl, add the cubed chicken, chopped bell peppers, red onion wedges, and pineapple chunks. Toss gently to combine all the ingredients.
3. Make Sauce: In a separate bowl, whisk together the soy sauce, brown sugar, pineapple juice, cornstarch, garlic powder, ground ginger, and red pepper flakes if using. This sauce will provide a sweet, tangy, and slightly spicy flavor.
4. Toss with Sauce: Pour the prepared sauce over the chicken and vegetable mixture. Toss everything thoroughly so the chicken and veggies are evenly coated with the flavorful sauce.
5. Arrange on Sheet Pan: Spread the chicken and vegetable mixture in a single layer on a baking sheet lined with parchment paper or lightly greased to prevent sticking. This helps to ensure even cooking and caramelization.
6. Bake: Place the sheet pan in the preheated oven and bake for 30-35 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the vegetables are tender and slightly caramelized.

Notes

• You can use frozen pineapple chunks if fresh is not available; just thaw before using.
• Adjust the red pepper flakes according to your desired spice level or omit them for a milder dish.
• Serve with steamed rice or cauliflower rice for a complete meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To prevent sticking, line the sheet pan with parchment paper or lightly oil it.

Keywords: Hawaiian chicken, sheet pan dinner, baked chicken, pineapple chicken, one pan meal, easy weeknight dinner, healthy chicken recipe