Sheet Pan Hawaiian Chicken Recipe

Sheet Pan Hawaiian Chicken is the weeknight dinner that never fails to light up the table with summer spirit—no matter the season. Sweet, tangy, and loaded with juicy pineapple and colorful peppers, this dish is a breeze to pull together and brings the luau right to your kitchen, all on one easy pan!

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Ingredients You’ll Need

Here’s the beautiful thing: Sheet Pan Hawaiian Chicken is built on simple, fresh ingredients that each bring their own pop of flavor, color, or texture. Don’t skip or swap—each one plays a delicious role in the final dish!

• Soy Sauce: This brings umami depth and savory richness to the sweet-tangy sauce.
• Ketchup: Adds tang, color, and a kiss of familiar flavor to the marinade.
• Pineapple Juice Concentrate: The key to that bold tropical sweetness—make sure it’s thawed and ready to pour!
• Brown Sugar: For caramelized notes and to balance the acidity of the pineapple.
• Rice Vinegar: A dash gives the sauce its signature bright, punchy personality.
• Cornstarch: This thickens the sauce so it clings luxuriously to every bite.
• Worcestershire Sauce: Adds complexity and a bit of savory depth behind the scenes.
• Garlic & Fresh Ginger: Dynamic duo for zesty, aromatic flavor in every forkful.
• Black Pepper: Just enough heat to wake up your taste buds.
• Boneless Skinless Chicken Breasts: Tender cubes that soak up all that saucy goodness.
• Green and Red Bell Peppers: Bring crunch, color, and mild sweetness—plus they roast beautifully.
• Red Onion: Roasts until sweet and mellow, adding flavor and gorgeous purple accents.
• Fresh Pineapple Chunks: This is your “island magic” ingredient—go for fresh only for best results!
• Cilantro (optional): Lends bright herbal freshness at the finish.

Variations

This Sheet Pan Hawaiian Chicken recipe is delightfully flexible, so don’t be afraid to mix things up based on what’s in your fridge or your family’s preferences. You can easily swap ingredients or tweak the sauce to make it uniquely yours!

• Swap the Meat: Try boneless chicken thighs for extra juiciness, or use tofu for a vegetarian-friendly feast.
• Add More Veggies: Toss in snap peas, zucchini, or even chunks of carrot for bonus crunch and color.
• Lower Sugar Option: Use less brown sugar and opt for low-sugar ketchup if you want a lighter sauce.
• Spice It Up: Stir in a dash of crushed red pepper or a squirt of sriracha if you love a little heat!

How to Make Sheet Pan Hawaiian Chicken

Step 1: Whisk Together the Sauce

In a medium mixing bowl, grab your whisk and combine the soy sauce, ketchup, pineapple juice concentrate, brown sugar, rice vinegar, cornstarch, Worcestershire sauce, garlic, ginger, and black pepper. Give it a really good mix—this sauce is the star of Sheet Pan Hawaiian Chicken and you want every bit fully blended!

Step 2: Prep Your Chicken & Veggies

Dice the chicken breasts into bite-sized cubes, then chop the bell peppers and red onion into chunky pieces. If you’re prepping pineapple, cube that now too (save it for a later step). Spread the chicken, bell peppers, and red onion evenly onto a lightly greased rimmed baking sheet. This is where the flavor party kicks off!

Step 3: Toss with Sauce and Start Baking

Pour your gorgeous sauce over the chicken and vegetables right on the pan. Toss with tongs or your (clean!) hands until everything is coated. Pop it in your preheated oven (350°F) and bake for 10 minutes to let the flavors start melding and the chicken begin to cook through.

Step 4: Pineapple Perfection

Take the pan out, give everything a gentle toss, and now scatter your fresh pineapple chunks over top. Slide the pan back into the oven for another 7–10 minutes—just until the chicken is cooked through, the veggies are tender, and the pineapple turns golden and juicy.

Step 5: Finishing Touches

Once done, remove from the oven and toss everything gently once more—making sure every piece gets that luscious sauce. Sprinkle chopped cilantro over the top for a fresh, herbal kick. Serve warm and let your taste buds travel straight to the islands!

How to Serve Sheet Pan Hawaiian Chicken

Garnishes

For a true island finish, sprinkle bright green chopped cilantro or a handful of sliced green onions on top just before serving. A scatter of toasted sesame seeds adds another yummy layer and a little crunch—these little finishing touches really make your Sheet Pan Hawaiian Chicken memorable!

Side Dishes

This dish is practically begging to be served over fluffy coconut rice, which soaks up every drop of the sweet-and-savory sauce. Jasmine rice, brown rice, or even cauliflower rice are great options too. For a crisp contrast, try serving with a crunchy slaw or a simple green salad on the side.

Creative Ways to Present

For dinner parties or fun family nights, serve your Sheet Pan Hawaiian Chicken in pineapple boats (carve out a pineapple and pile the chicken inside). Or, skewer extra pineapple and veggies for festive sheet pan kebabs, and pair with colorful tropical drinks or mocktails for a full-on aloha vibe!

Make Ahead and Storage

Storing Leftovers

Store any leftovers in a sealed container in the fridge. The flavors deepen overnight, and Sheet Pan Hawaiian Chicken will stay delicious for up to 3 days—perfect for grab-and-go lunches or a simple reheat-and-eat dinner!

Freezing

If you want to double your batch, Sheet Pan Hawaiian Chicken freezes really well. Cool completely, transfer to freezer-safe containers, and freeze for up to 2 months. When ready to enjoy, thaw in the fridge overnight for best texture and flavor.

Reheating

To reheat, pop leftovers in a skillet over medium-low heat or warm in the microwave until hot, stirring gently so the sauce remains silky. If reheating from frozen, add a splash of water or pineapple juice to refresh the flavors.

FAQs

Final Thoughts

If you’re ready to brighten up dinner with sunshine flavors and easy cleanup, Sheet Pan Hawaiian Chicken is pure joy on a tray. Give it a try and bring everyone together for a meal that’s as simple, stunning, and delicious as any tropical getaway. Enjoy every bite—aloha!

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