Sheet Pan Hawaiian Chicken

Sheet Pan Hawaiian Chicken is one of these easy weeknight dinners that you could make with simple ingredients. I love how this dish brings sweet and savory flavors together on one pan. It has tender chicken, colorful peppers, and sweet pineapple that cook together beautifully. These ingredients create a meal that tastes like a tropical vacation. You could serve it over rice, then it becomes a complete dinner that everyone will enjoy.

Hawaiian Chicken Ingredients

For the Chicken and Vegetables:

• 1 ½ lbs chicken breasts, cut into 1½ inch cubes
• 1 red bell pepper, cut into strips (about 1½ inches long by ¾ inch wide)
• 1 orange or yellow bell pepper, cut into strips (about 1½ inches long by ¾ inch wide)
• ½ large red onion, cut into strips
• 1 cup diced pineapple (fresh or canned)

For the Sauce:

• ⅓ cup low-sodium soy sauce
• ¼ cup brown sugar, packed
• 2 tablespoons Worcestershire sauce
• 2 tablespoons pineapple juice (from the can if using canned; freshly squeezed if using fresh)
• 1 tablespoon cornstarch
• 1 tablespoon olive oil
• 1 teaspoon fresh ginger (I use fresh minced ginger paste from the store)
• 1 teaspoon minced garlic (about 2 cloves)
• ¼ teaspoon crushed red pepper
• Salt and pepper to taste

How to Make Sheet Pan Hawaiian Chicken

1. Prep your oven: Heat it to 400℉. Then line a large sheet pan with foil.
2. Mix the chicken and veggies: Put the chicken, peppers, and onions in a large bowl.
3. Make the sauce: In a small bowl, stir all sauce ingredients together until smooth.
4. Save some sauce: Set aside half of the sauce (about 1/3 cup) in a microwave-safe bowl. You could use this later for drizzling.
5. Coat everything: Pour the remaining sauce over the chicken mixture. Stir well to coat all pieces.
6. Marinate if you want: If you have time, this can sit in the fridge for up to 24 hours. But it also tastes great if you cook it right away.
7. Spread on pan: Put the chicken mixture evenly on your sheet pan. Then sprinkle with salt and pepper.
8. First bake: Cook for 20 minutes.
9. Add pineapple: Take the pan out and add the diced pineapple. Then put it back in the oven for 5-10 more minutes until chicken reaches 165℉.
10. Heat reserved sauce: While the chicken finishes cooking, heat the saved sauce in the microwave for 45-60 seconds until it gets thick.
11. Finish and serve: When chicken is done, drizzle the thickened sauce on top. You could add cilantro or parsley if you like.

Tips for the Best Hawaiian Chicken

• Cut chicken evenly: Make sure all pieces are about the same size. This way they cook at the same rate.
• Don’t skip the foil: It makes cleanup much easier and prevents sticking.
• Check chicken temperature: Use a meat thermometer to make sure it reaches 165℉.
• Save some sauce: The reserved sauce adds extra flavor at the end.
• Fresh vs canned pineapple: Both work well, but fresh gives a bit more texture.

Storage Instructions

You could keep leftover Sheet Pan Hawaiian Chicken in the fridge for up to 3 days. Put it in a covered container and reheat in the microwave or oven. It also freezes well for up to 3 months, but the pineapple might get a bit softer after thawing.

Substitutions or Variations

• Chicken thighs: Use these instead of breasts for more flavor
• Different veggies: Try zucchini, snap peas, or broccoli
• Spice level: Add more crushed red pepper if you like heat
• Honey: You could use this instead of brown sugar
• Coconut aminos: Use these instead of soy sauce for a different flavor

What to Serve with Sheet Pan Hawaiian Chicken

This dish tastes great over:

• White or brown rice
• Quinoa
• Cauliflower rice
• Noodles

You could also serve it with:

• A simple green salad
• Steamed vegetables
• Garlic bread

Frequently Asked Questions About Making Sheet Pan Hawaiian Chicken

Can I use frozen pineapple? A: Yes, but thaw it first and drain any extra water.

How do I know when the chicken is done? A: Use a meat thermometer. It should read 165℉ in the thickest part.

Can I make this ahead of time? A: You could marinate the chicken and veggies up to 24 hours before cooking.

What if I don’t have Worcestershire sauce? A: You could skip it or use a bit more soy sauce instead.

Can I double this recipe? A: Yes, but use two sheet pans. This way everything cooks evenly.

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