Hawaiian Chicken Sheet Pan Recipe

If you’re craving a splash of tropical flavor with minimal effort and maximum reward, this Hawaiian Chicken Sheet Pan Recipe is about to be your new weeknight hero. Juicy chicken, colorful bell peppers, sweet-tart pineapple, and a sticky-sweet marinade bake together on one pan for a fuss-free dish that sings with bright island vibes. Whether you’re feeding a big family or just want to meal-prep lunches that actually taste exciting, this recipe brings sunny Hawaiian flavors straight to your kitchen with ease.

Ingredients You’ll Need

Ingredients You’ll Need

One of the best things about this recipe is just how approachable—but essential—every ingredient is. Each one brings its own unique punch of taste, color, or freshness, combining for a meal that looks as vibrant as it tastes. Don’t skip any: together, they create that irresistible Hawaiian Chicken Sheet Pan Recipe flavor!

• Chicken breast: Lean and full of protein, these soak up the marinade beautifully and stay tender when baked.
• Pineapple chunks: These are the key to that signature sweetness and tropical zing—canned pineapple is juicy and convenient, just remember to reserve the juice!
• Red bell pepper: Adds bold color and a naturally sweet crunch.
• Yellow bell pepper: Helps balance flavors, plus brightens up the pan with a pop of sunshine.
• Red onion: Its gentle sharpness mellows into caramelized goodness as it roasts.
• Garlic: Freshly minced garlic deepens the savory notes in each bite.
• Soy sauce: This umami powerhouse ties everything together and gives a little salty depth.
• Olive oil: Keeps your chicken juicy and the veggies glossy.
• Honey (or brown sugar): Either option creates a sweet glaze that caramelizes in the oven.
• Ground ginger: Adds zing and a hint of warmth so classic to Hawaiian marinades.
• Paprika: Offers subtle smokiness and color to every ingredient.
• Salt and pepper: Essential for seasoning and drawing out all the flavors—don’t skimp!
• Fresh cilantro: The crowning garnish for a burst of green and freshness at the end.

How to Make Hawaiian Chicken Sheet Pan Recipe

Step 1: Preheat and Prep

Start by heating your oven to 400°F (200°C). This ensures everything gets a lovely caramelized finish and cooks through evenly. While the oven gets ready, gather all your ingredients so you’re set up for an easy assembly once you start tossing things together.

Step 2: Marinate the Chicken

In a big mixing bowl, combine the chicken breast pieces with soy sauce, olive oil, honey, minced garlic, ground ginger, paprika, salt, and pepper. Stir to coat every nook and cranny. Even 10-15 minutes of marinating lets those flavors soak deep into the chicken, giving you that signature bold-but-balanced profile found in every great Hawaiian Chicken Sheet Pan Recipe.

Step 3: Prepare the Sheet Pan

While your chicken is marinating, arrange the diced red and yellow bell peppers, red onion wedges, and drained pineapple chunks evenly across a large sheet pan. Try to spread everything out in a single layer—this helps everything roast instead of steam.

Step 4: Layer and Drizzle

Nestle the marinated chicken pieces over the pan of veggies and pineapple. Don’t forget to pour any extra marinade from the bowl right over the top—this adds more flavor and helps everything caramelize into a sticky, savory-sweet glaze.

Step 5: Bake to Perfection

Slide the sheet pan into your hot oven and bake for 25-30 minutes. Halfway through baking, stir and toss everything with a spatula or tongs so the juices get evenly distributed, giving every bite the Hawaiian Chicken Sheet Pan Recipe experience. Double-check doneness with a meat thermometer: you’re looking for 165°F (74°C).

Step 6: Rest and Garnish

When the chicken is cooked through and the veggies are tender but still vibrant, take the pan out to rest for a couple of minutes. Finish with a generous sprinkle of fresh cilantro—this final touch punches up the aroma and freshness.

How to Serve Hawaiian Chicken Sheet Pan Recipe

Garnishes

Chopped fresh cilantro adds a fragrant pop of flavor right before serving. If you love a little extra crunch or brightness, scatter on some green onions or even a sprinkle of toasted sesame seeds.

Side Dishes

This dish absolutely sings when ladled over fluffy steamed jasmine rice, which soaks up all that tangy-sweet sauce. For something a little different, try spooning it atop quinoa or a bed of coconut rice. Grilled flatbreads are perfect for scooping up those sticky pineapple tidbits, too!

Creative Ways to Present

Wow your family or guests by serving the Hawaiian Chicken Sheet Pan Recipe family-style, straight from the hot pan—let everyone dig in! Or, for a fun tropical twist, pile the mix into hollowed-out pineapple halves. For meal prep, portion it into colorful bowls with rice, avocado slices, and extra cilantro for a week of easy lunches.

Make Ahead and Storage

Storing Leftovers

Transfer any cooled leftovers to an airtight container and refrigerate for up to 3 days. The flavors actually deepen as it sits, making this Hawaiian Chicken Sheet Pan Recipe a real winner for grab-and-go lunches or fuss-free leftovers.

Freezing

If you want to stash some away, portion the cooled chicken and veggie mixture into freezer-safe bags or containers. Squeeze out any excess air, seal tightly, and freeze for up to two months. Thaw overnight in the fridge for best texture.

Reheating

For the best taste and texture, reheat in a 350°F (175°C) oven for 10-15 minutes, until everything is warmed through. This helps maintain the caramelized edges. The microwave works in a pinch, but the dish will be softer and less crisp.

FAQs

Can I use frozen chicken?

Yes, frozen chicken is a great substitute; just be sure to thaw it completely before marinating so the chicken absorbs all of the wonderful flavors in the marinade.

Is there a substitute for honey?

Absolutely! Brown sugar works perfectly, or you can use agave syrup to achieve that same lovely glaze if you want a vegan alternative.

How do I know when the vegetables are done?

They’re ready when they’ve softened up without turning to mush—look for veggies that are tender but still have a slight bite and vibrant color.

Can I replace the pineapples with something else?

Definitely! Mango chunks or even peaches are delicious alternatives, each bringing their own sweet-tart tropical spin to the Hawaiian Chicken Sheet Pan Recipe.

How long can leftovers last?

Store any leftovers in an airtight container in the fridge for up to 3 days—they reheat beautifully and taste just as vibrant the next day.

Final Thoughts

Life’s too short for boring chicken dinners, and this Hawaiian Chicken Sheet Pan Recipe brings sunshine to your table any night of the week. With bold flavors, easy prep, and easy cleanup, there’s every reason to invite these island vibes into your kitchen soon. Try it—it might just become your favorite go-to dinner!

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