Valentina Ablaev
This hawaiian chicken sheet pan is the life hack to a meal that is easy, healthy, and delicious! This 30-minute meal is loaded with juicy chicken, veggies, and fresh pineapple, but what ties everything together is that addictive hawaiian sauce. A sweet and tangy sauce, with fresh pineapple juice, and notes of ginger and garlic, this is a meal you won’t be able to get out of your head.
This Hawaiian chicken recipe is inspired by our sweet and sour chicken, which features crispy chicken in a stir fry with peppers and fresh pineapple. What sets this dish apart is that the chicken is oven-baked, which gives you a far healthier alternative. No battering and no frying required in this healthy Hawaiian chicken dinner.
Sheet Pan Dinner for Days
If you’re looking for a meal that is easy to make and keeps your kitchen clean, you will love a sheet pan meal! This hawaiian chicken joins our sheet pan beef fajitas as the perfect sheet pan recipes!
Ingredients for Hawaiian Chicken Sheet Pan
- Chicken breast – Chopped into large pieces for a flavorful and juicy protein.
- Vegetables – We love a variety of orange, yellow, and red bell pepper, along with red onions.
- Pineapple – If using fresh pineapple, chop it into bite-sized pieces. If you are using canned pineapple chunks, drain and pat them dry before using.
- Brown sugar sauce – A simple soy sauce-based sauce, with brown sugar, pineapple juice, ginger, and fresh minced garlic. This is a sauce that is so addicting, you won’t be able to get enough.
See the recipe card below for a complete list of ingredients and quantities.
Substitutions and Variations
- Add more veggies: We keep it simple for our pickier eaters, but you can also add broccoli, zucchini, and even mushrooms.
- Spice it up: Bring the heat with some chopped chilies, jalapenos, or even just a touch of sriracha sauce.
How to Make Hawaiian Chicken
- In a large bowl, whisk together the sauce.
2. Add the chopped chicken and vegetables to the sauce and toss.
3. Add the mixture in a single layer to a large parchment paper-lined baking sheet.
4. Bake at 400°F for 30–35 minutes, or until the chicken is fully cooked and the vegetables are soft.
Expert Tips:
- Prep ingredients. When chopping up chicken and vegetables, cut them into similarly sized pieces. This helps everything cook evenly and at the same time!
- Don’t overcook chicken. When baking chicken, the key is not overcooking it. Use an instant-read meat thermometer, and once the chicken reaches 165°F, remove it from the oven.
Meal Prep Galore
This chicken sheet pan recipe is the best dish for meal prep! All you need are glass containers or reusable plastic containers. Add a spoonful of white rice to each bowl, and top with hawaiian chicken and extra sauce. Allow to cool completely before adding to the fridge. Store for up to 3 days and enjoy it as a work or school lunch!
Serving Suggestions
- Rice bowl: Serve this sheet pan chicken in a bowl of fluffy white rice and garnish with your favorite toppings!
- Mac salad: Hawaiian chicken should be served with a side of creamy macaroni salad for the perfect combination.
Store & Reheat
- Storage. Store leftover chicken and veggies in an airtight container in the refrigerator for up to 3 days.
- Reheat. Warm up leftovers in a pan to get a crispy and delicious result. You can even reheat in an air fryer until crispy.
- Freeze. Add the cooled chicken to a freezer-safe container and store in the freezer for up to 3 months. Reheat: Add the frozen chicken to a pan. Add a few tablespoons of water, cover with a lid, and cook on medium heat
More Easy Recipes
If you enjoyed this chicken sheet pan recipe, be sure to try our other easy-to-make recipes; here are some of our favorites:
One Pan Meals- Casseroles
- Grains and Pasta
- Chicken
- Hot Sandwiches
If you tried this hawaiian chicken sheet pan recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
Hawaiian Chicken Sheet Pan
Ingredients
- 1 ½ lbs chicken breasts cut into 1½ inch cubes
- ½ tsp salt
- ¼ tsp ground black pepper
- ¼ tsp paprika
- 1 red bell pepper cut into 1-inch pieces
- 1 orange or yellow bell pepper cut into 1-inch pieces
- ½ large sweet or red onion cut into 1-inch pieces
- 2 cups diced pineapple fresh or canned
sauce:
- 1/4 cup low-sodium soy sauce
- 1/4 cup brown sugar packed
- 1/4 cup pineapple juice
- 1 Tablespoon olive oil
- 1 Tbsp cornstarch
- ½ tsp fresh ginger
- 2 garlic cloves minced
Instructions
- Preheat your oven to 400°F.
- In a large mixing bowl, whisk together the sauce ingredients, set aside.
- Add the diced chicken to a large bowl and season with the salt, pepper, and paprika. Add the chopped vegetables to the chicken, pour the sauce, and toss to combine.
- Arrange the mixture in a single layer on a large baking sheet with a rim.
- Bake for 20-25 minutes, or until the chicken is fully cooked and the vegetables are soft. Don’t overbake the chicken.
Notes
- Prep. For best results, cut the chicken and vegetables into even-sized pieces. This allows everything to cook evenly.
- Don’t overcook. Use an instant-read meat thermometer to check the temperature of the chicken. Once the chicken reaches 165°F, remove it from the oven.
- Refrigerate. Store leftover chicken in an airtight container for up to 3 days in the refrigerator.
Nutrition
FAQs
This recipe works great fresh or canned!
Yes, you can absolutely use chicken thighs for this recipe!
Yes, you can make this sheet pan chicken as a stir fry in the pan! Just like our easy chicken stir fry, this dish can be made on the stove.
To make this dish gluten-free, simply swap out the soy sauce for tamari, or coconut aminos!
