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Hawaiian Chicken Sheet Pan Recipe
A Sweet & Savory One-Pan Tropical Dinner
Introduction
The Hawaiian Chicken Sheet Pan recipe is a perfect blend of sweet pineapple, savory soy sauce, and tender chicken, all roasted together on one pan for maximum flavor and minimal cleanup. Designed for busy weeknights, this dish delivers bold tropical flavors with simple ingredients and easy preparation. Whether you’re feeding your family or meal-prepping for the week, this recipe is both satisfying and practical.
Ingredient Breakdown & Their Purpose
Chicken & Vegetables
Chicken Breasts
Lean, protein-rich, and perfect for soaking up the Hawaiian sauce. Cutting them into bite-sized pieces ensures even cooking.
Bell Peppers (Red & Yellow)
Add sweetness, crunch, and vibrant color to the dish. They roast beautifully and complement the pineapple.
Red Onion
Provides a mild sweetness when roasted and balances the savory elements.
Pineapple Chunks
The star tropical ingredient. Pineapple adds natural sweetness and a juicy contrast to the savory sauce.
Olive Oil
Helps the ingredients roast evenly and enhances flavor.
Salt & Black Pepper
Simple seasoning to bring out the natural flavors of the ingredients.
Hawaiian Sauce
Soy Sauce
The savory base of the sauce, adding umami depth.
Honey
Provides sweetness and helps caramelize the chicken and veggies.
Pineapple Juice
Enhances the tropical flavor and ties the sauce to the pineapple chunks.
Ketchup
Adds tang and richness, helping balance sweet and salty notes.
Garlic
Brings warmth and aromatic flavor.
Ground Ginger
Adds a subtle spice and classic Hawaiian-style flavor.
Cornstarch Slurry
Thickens the sauce so it coats the chicken beautifully.
Step-by-Step Method of Preparation
- Preheat the Oven
Set your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup. - Prepare the Chicken & Veggies
In a large bowl, toss the chicken, bell peppers, onion, and pineapple with olive oil, salt, and pepper. Spread everything evenly on the sheet pan. - Mix the Sauce
Whisk together soy sauce, honey, pineapple juice, ketchup, garlic, and ginger in a small bowl. - Bake
Drizzle half of the sauce over the sheet pan mixture and bake for 20–22 minutes, or until the chicken is fully cooked. - Thicken the Remaining Sauce
While the chicken bakes, simmer the remaining sauce on the stovetop. Stir in the cornstarch slurry and cook until thickened. - Finish & Serve
Remove the sheet pan from the oven, drizzle with the thickened sauce, and toss gently to coat. Garnish with green onions or cilantro if desired.
Serving Suggestions
Serve over steamed white rice, brown rice, or quinoa
Pair with a simple cucumber salad or steamed broccoli
Use leftovers in wraps or lettuce cups the next day
Helpful Tips for Best Results
Cut chicken pieces evenly to ensure uniform cooking
Don’t overcrowd the pan—use two pans if needed
Broil for 2–3 minutes at the end for extra caramelization
Drain canned pineapple well to avoid excess moisture
Recipe Variations
Spicy Version: Add red pepper flakes or sriracha
Vegetarian: Substitute chicken with tofu or cauliflower
Low-Sodium: Use low-sodium soy sauce
Extra Tropical: Add mango chunks or coconut flakes
Frequently Asked Questions (FAQ)
Q: Can I make this recipe ahead of time?
Yes! Store cooked leftovers in an airtight container in the fridge for up to 3 days.
Q: Can I use chicken thighs instead of breasts?
Absolutely. Chicken thighs will be juicier and work just as well.
Q: Is fresh or canned pineapple better?
Both work great. Fresh pineapple gives a brighter flavor, while canned is convenient.
Q: Can I freeze this dish?
Yes, but freeze without the sauce for best texture. Add fresh sauce when reheating.
Final Thoughts
This Hawaiian Chicken Sheet Pan recipe is a perfect example of how simple ingredients can create bold, unforgettable flavors. It’s colorful, nutritious, family-friendly, and incredibly easy to prepare—all while delivering that irresistible sweet-savory tropical taste.