Hawaiian Chicken Sheet Pan Recipe

This Hawaiian Chicken Sheet Pan recipe is a simple and flavorful meal that combines tender chicken with the sweet and savory flavors of pineapple, bell peppers, and a tangy marinade. It’s cooked all on one pan, making it the perfect hassle-free weeknight dinner. With a balance of protein, vegetables, and a tropical twist, this sheet pan dinner is delicious, easy to prepare, and perfect for feeding the whole family.

Why You’ll Love This Recipe

This Hawaiian Chicken Sheet Pan recipe is the perfect balance of sweet, savory, and tangy flavors. The chicken is marinated in a delicious mixture of pineapple juice, soy sauce, and honey, making it juicy and flavorful. The roasted vegetables and pineapple add a fresh and sweet touch, while the one-pan cooking method makes it easy to prepare and clean up. Whether you’re serving it for a busy weeknight or meal prepping for the week, this dish will quickly become a family favorite.

Ingredients

For the Chicken Marinade:

• 4 boneless, skinless chicken breasts (or thighs)
• 1/4 cup pineapple juice (from canned or fresh pineapple)
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon honey or maple syrup
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Sheet Pan:

• 1 cup fresh pineapple chunks (or canned, drained)
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium red onion, sliced
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Optional Garnishes:

• Fresh cilantro or green onions, chopped
• Lime wedges

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Marinate the Chicken:

• In a medium bowl, combine the pineapple juice, soy sauce, honey, olive oil, minced garlic, ground ginger, salt, and pepper. Stir until the honey is dissolved and the marinade is well combined.
• Add the chicken breasts (or thighs) to the bowl and coat them with the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor.

2. Prepare the Vegetables:

• Preheat your oven to 400°F (200°C).
• While the chicken is marinating, prepare the vegetables. On a large sheet pan, combine the pineapple chunks, bell peppers, and red onion. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss the vegetables to coat evenly.

3. Cook the Chicken and Vegetables:

• After the chicken has marinated, remove it from the marinade (discard any leftover marinade).
• Arrange the marinated chicken breasts on the sheet pan with the vegetables and pineapple. Make sure the chicken is placed in the center of the pan and the vegetables are spread around it for even cooking.
• Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and slightly caramelized.

4. Serve:

• Once the chicken and vegetables are cooked, remove the sheet pan from the oven. Let the chicken rest for a few minutes before slicing.
• Garnish the dish with fresh cilantro or green onions, and serve with lime wedges for a zesty finish.

5. Enjoy:

• Serve the Hawaiian chicken and vegetables on its own, over rice, or with a side of quinoa for a complete meal.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes (plus marinating time)
• Cook Time: 30 minutes
• Total Time: 40-45 minutes

Variations

• Add more veggies: Feel free to add more vegetables like zucchini, carrots, or sweet potatoes to the sheet pan for added color and flavor.
• Make it spicy: Add a pinch of red pepper flakes or some chopped jalapeños to the marinade to give it a spicy kick.
• Use chicken thighs: Chicken thighs will stay extra juicy and flavorful in this recipe. You can swap chicken breasts for thighs if you prefer.
• Coconut rice: Serve the Hawaiian chicken with coconut rice for an extra tropical touch.

Storage/Reheating

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: To reheat, place the chicken and vegetables in the microwave for 1-2 minutes, or reheat in the oven at 350°F (175°C) for about 10 minutes until heated through.

FAQs

Can I use frozen chicken?

Yes, you can use frozen chicken, but make sure to thaw it before marinating and cooking. You can also cook it from frozen, but you may need to add an additional 10-15 minutes to the cooking time.

Can I substitute other fruits for pineapple?

Yes, you can substitute the pineapple with other fruits like mango or peaches for a similar sweet, tropical flavor.

Can I make this recipe ahead of time?

Yes, you can marinate the chicken ahead of time and store it in the refrigerator for up to 2 days. You can also chop the vegetables ahead of time and store them in the fridge until you’re ready to cook.

Can I cook this on a grill instead of a sheet pan?

Yes, you can cook the marinated chicken and vegetables on a grill. Simply preheat the grill and cook the chicken for about 6-7 minutes per side, and grill the vegetables in a grill basket or on skewers until tender.

Conclusion

This Hawaiian Chicken Sheet Pan recipe is the perfect blend of savory, sweet, and tangy flavors, with tender chicken, juicy pineapple, and roasted vegetables all coming together in one easy-to-make dish. It’s a quick, healthy meal that’s packed with flavor and great for any night of the week. Whether you’re cooking for your family or meal prepping for the week ahead, this dish is sure to be a hit!

Print