Sheet Pan Hawaiian Chicken Recipe

This Sheet Pan Hawaiian Chicken is a quick and easy dish that’s bursting with sweet and savory flavors! Imagine tender chicken, colorful bell peppers, and juicy pineapple chunks, all roasted together on a single sheet pan with a delicious honey-soy glaze. This recipe is ready in just 40 minutes, making it a fantastic option for busy weeknights or when you’re craving a healthy and satisfying meal with minimal cleanup.

Why You’ll Love This Recipe

• Flavorful and Easy: This recipe combines the sweetness of honey and pineapple with the savory flavors of soy sauce and ginger, creating a delicious and balanced dish. The sheet pan method makes cooking and cleanup a breeze.
• One-Pan Wonder: Minimal cleanup! Everything cooks together on one sheet pan, saving you time and effort.
• Versatile: Feel free to customize the vegetables and seasonings to your liking. You can also add other ingredients, such as sliced mushrooms or diced zucchini.
• Quick and Convenient: This dish is ready in about 40 minutes, making it a great option for busy weeknights.

this Recipe

Ingredients

• Chicken breasts: Provides a lean and healthy protein source.
• Red bell pepper and orange/yellow bell pepper: Adds sweetness, color, and a bit of crunch.
• Red onion: Adds a pungent and slightly sweet flavor.
• Reduced sodium soy sauce: Provides a salty and umami flavor.
• Ketchup: Adds sweetness and tanginess.
• Honey: Adds sweetness and creates a glaze on the chicken and vegetables.
• Pineapple juice: Adds a sweet and tropical flavor.
• Rice vinegar: Adds a tangy and acidic element.
• Garlic: Minced and adds a fragrant and savory punch.
• Fresh ginger: Grated and adds a warm and slightly spicy flavor.
• Red pepper flake: Adds a touch of heat (adjust to your preference).
• Arrowroot powder: Used to thicken the sauce. You can substitute with cornstarch if you don’t have arrowroot powder.
• Fresh pineapple: Diced and adds a sweet and tangy flavor.

Note: For exact measurements, see the recipe card below!

How to Make Sheet Pan Hawaiian Chicken

Step 1: Preheat and Prepare

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray.

Step 2: Prepare the Ingredients

Dice the chicken breasts, bell peppers, and red onion into approximately 1-inch cubes. Add all the diced ingredients to a large bowl.

Step 3: Make the Sauce

In a glass measuring cup or bowl, whisk together the soy sauce, ketchup, honey, pineapple juice, rice vinegar, minced garlic, grated ginger, and red pepper flakes. Whisk in the arrowroot powder (or cornstarch) until smooth and no lumps remain.

Step 4: Marinate and Roast

Pour the sauce over the chicken and vegetables in the bowl and toss until everything is evenly coated. Spread the mixture in an even layer on the prepared baking sheet. Bake for 10 minutes, then add the diced pineapple and toss to coat with the chicken mixture and sauce. Continue baking for another 15 minutes, or until the chicken is cooked through and the vegetables are tender.

Step 5: Broil and Serve

For a crispier topping, broil the sheet pan for the last 3-4 minutes of cooking, watching carefully to prevent burning. Serve the Hawaiian Chicken hot over rice, spooning some of the extra sauce over the rice to keep the chicken juicy and add flavor.

Pro Tips for Making the Recipe

• Use high-quality chicken: Choose fresh, high-quality chicken breasts for the best flavor and texture.
• Cut ingredients evenly: Try to cut the chicken and vegetables into similar sizes so they cook evenly.
• Adjust the spice level: Adjust the amount of red pepper flakes to your liking, depending on how spicy you want the dish.
• Don’t overcrowd the pan: Spread the chicken and vegetables in an even layer on the baking sheet to ensure even cooking.
• Save the sauce: The extra sauce from the sheet pan is delicious drizzled over the rice or used as a dipping sauce for the chicken.

How to Serve

This Sheet Pan Hawaiian Chicken is delicious with a variety of sides:

• Rice: Steamed white or brown rice is a classic pairing for this dish.
• Quinoa: For a healthier option, serve the Hawaiian Chicken over cooked quinoa.
• Side Salad: A simple green salad with a light vinaigrette adds a refreshing contrast to the sweetness of the dish.

Make Ahead and Storage

This Sheet Pan Hawaiian Chicken is best enjoyed fresh, but you can also prepare components ahead of time or store leftovers for later.

Storing Leftovers

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently in the oven at 350°F until warmed through, or reheat individual portions in the microwave.

FAQs

1. Can I use a different type of protein?

Yes, you can! Shrimp, tofu, or even thinly sliced beef would be delicious substitutes for chicken. Adjust the cooking time accordingly.

2. Can I use canned pineapple instead of fresh?

Yes, you can! Canned pineapple is a convenient option, but fresh pineapple will have a brighter flavor.

3. Can I make this recipe without the sauce?

While the sauce adds a delicious flavor, you can omit it if you prefer. Simply season the chicken and vegetables with salt, pepper, and your favorite spices before roasting.

4. Can I add other vegetables to the dish?

Absolutely! Feel free to add your favorite vegetables, such as sliced mushrooms, diced zucchini, or broccoli florets.

This Sheet Pan Hawaiian Chicken Recipe is a quick, easy, and delicious way to enjoy a flavorful and healthy meal. With its simple preparation, versatile ingredients, and minimal cleanup, it’s a recipe you’ll want to make again and again!

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