Name: Sheet Pan Hawaiian Chicken
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Hawaiian
Ingredients: ½ cup soy sauce; ⅓ cup rice vinegar; ⅓ cup ketchup; ¼ cup pineapple juice; 1 tbsp brown sugar; 1 tbsp cornstarch; 2 garlic cloves minced; ½ tsp ground ginger; ½ tsp onion powder; 1½ lbs chicken breasts cut into bite-sized pieces, or boneless, skinless chicken thighs; 1 red onion sliced into chunks; 2 bell peppers diced; 2 cups fresh pineapple chunks; chopped green onions; chopped cilantro; sesame seeds

Jump to Recipe · Leave a Review

There’s something truly magical about the aroma of baking Chicken smothered in a sweet and savory sauce that fills the kitchen with promise. This Sheet Pan Hawaiian Chicken not only brings tropical vibes to your dining table but also promises to take your taste buds on a delightful journey. Every succulent piece of chicken, perfectly glazed with a tangy sauce, nestles alongside vibrant veggies and juicy pineapple, ensuring each bite is a burst of flavor.

Pin this for later!

This dish is quick, easy, and a fantastic way to use simple pantry staples, making it perfect for busy weeknights or easy meal-prepping for the week ahead. If you’re on a budget, you’ll appreciate how this Recipe brings an inviting tropical feel without emptying your wallet. So why not gather the ingredients and let the deliciousness unfold? You’re going to want to keep this one in your rotation.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Sheet Pan Hawaiian Chicken
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Sheet Pan Hawaiian Chicken

Why You’ll Love This Recipe

Simple & Quick: Only takes 15 minutes to prep and about 45 minutes to cook.
Irresistible Flavor: The combination of sweet pineapple and savory sauce creates an unbelievable taste experience.
Eye-Catching Appeal: Colorful veggies and chunks of fresh pineapple make this dish look as good as it tastes.
Flexible Serving: Perfect for family dinners or meal prep; enjoy it alone or serve it with rice for a heartier meal.
Diet-Friendly Options: Easily adaptable; swap chicken for tofu for a vegetarian option!

Ingredients You’ll Need

½ cup soy sauce: Provides a base for the marinade, delivering umami and saltiness. Low-sodium versions are great if you’re watching your salt intake.
⅓ cup rice vinegar: This adds tanginess that balances the sweetness of the dish. Apple cider vinegar can be a substitute.
⅓ cup ketchup: Acts as a sweet base that thickens the sauce, giving it a great texture. Use a sugar-free version for a lighter alternative.
¼ cup pineapple juice: Enhances the tropical flavor while keeping the chicken moist. Fresh juice works wonderfully, or canned juice is a good shortcut.
1 tbsp brown sugar: Deepens the flavor profile with a touch of caramel notes. You might use coconut sugar for a healthier twist.
1 tbsp cornstarch: Thicken the sauce for that satisfying glaze. If you’re avoiding cornstarch, arrowroot powder is a fantastic alternative.
2 garlic cloves, minced: Adds aromatic flavor and a hint of spice that pairs beautifully with chicken.
½ tsp ground ginger: This brings warmth and complexity to the dish. Fresh ginger can be used as a substitute, just remember to adjust the quantity.
½ tsp onion powder: Offers a subtle onion flavor without the texture of actual onions. It can be swapped with onion flakes if needed.
1½ lbs chicken breasts, cut into bite-sized pieces: Lean protein that absorbs the sauce’s flavors. Boneless skinless thighs work well, too!
1 red onion, sliced into chunks: Its sweetness caramelizes beautifully in the oven.
2 bell peppers, diced: Add color and crunch; choose red, yellow, or green for variety.
2 cups fresh pineapple chunks: These soak up the sauce while adding freshness and sweetness.
Chopped green onions: For garnish, giving a delicious crunch and a pop of color.
Chopped cilantro: Offers a fresh finish that complements the fruity flavors.
Sesame seeds: Adds a delightful crunch when sprinkled on top just before serving.

How to Make Sheet Pan Hawaiian Chicken

Preheat Your Oven: Begin by preheating your oven to 375°F. This ensures even cooking and caramelization.
Prepare the Sauce: In a large bowl, whisk together ½ cup soy sauce, ⅓ cup rice vinegar, ⅓ cup ketchup, ¼ cup pineapple juice, 1 tbsp brown sugar, 1 tbsp cornstarch, 2 minced garlic cloves, ½ tsp ground ginger, and ½ tsp onion powder until smooth. Reserve ½ cup of this sauce for later.
Coat the Ingredients: Toss in the 1½ lbs of chicken pieces, 1 sliced red onion, and 2 diced bell peppers. Ensure they’re well-coated in the sauce for maximum flavor.
Spread on a Sheet Pan: Transfer the coated mixture onto a large sheet pan, spreading it out evenly for uniform cooking.
First Bake: Bake for 20 minutes. This allows the chicken to cook through and the veggies to start softening.
Add Pineapple and Sauce: After 20 minutes, sprinkle the 2 cups of fresh pineapple chunks onto the sheet pan and pour the reserved sauce over everything. Toss gently to combine.
Final Bake: Continue baking for an additional 10 minutes or until the chicken reaches an internal temperature of 165°F and the veggies are tender and caramelized. You might catch a delightful aroma wafting through your kitchen!
Serve: Remove from the oven and let it cool slightly before serving. Plate it up with steamed rice, garnishing with chopped green onions, cilantro, and a sprinkle of sesame seeds.

Storing & Reheating

For any leftovers, allow the chicken to cool and then store it in an airtight container at room temperature for up to 2 hours, or refrigerate for up to 3 days. For long-term storage, freeze it in suitable containers for up to 3 months. When reheating, microwave it for about 2-3 minutes at medium power until warmed through, adding a splash of water to maintain moisture. Be aware that freezing may slightly change the texture, but refreshing with a sprinkle of fresh ingredients can help.

Chef’s Helpful Tips

Avoid overcooking the chicken by using a meat thermometer to ensure it reaches 165°F.
Let your chicken sit at room temperature for about 15 minutes prior to cooking for even cooking.
For a delicious twist, consider adding some chopped jalapeños for a spicy kick.
If your sauce seems too thick, add a splash of water or more pineapple juice while baking.
Prep the chicken and veggies ahead of time for a super quick weeknight meal option!

There you have it—a vibrant, flavorful dish that’s not just delicious but also a joy to prepare. Whether it’s a cozy weeknight dinner or a festive gathering, this Sheet Pan Hawaiian Chicken will surely become a favorite. Don’t be afraid to play around with ingredients and make it your own—experimentation in the kitchen often leads to the tastiest results. Savor the flavors, share it with loved ones, and let the tropical essence take you to a sunny paradise!

Recipe FAQs

Can I use other vegetables in this recipe?

Absolutely! Feel free to substitute with any veggies you love, such as zucchini, broccoli, or snap peas. Just adjust the cooking time accordingly; softer vegetables may need less time, while firmer ones will need more.

How can I make this dish gluten-free?

To make this Sheet Pan Hawaiian Chicken gluten-free, simply substitute the soy sauce with a gluten-free variant like tamari. This swap maintains the delicious flavor without compromising your diet.

Can I prep this dish ahead of time?

Certainly! You can marinate the chicken and vegetables ahead of time and store them in the refrigerator for up to 24 hours. Just toss everything together right before baking for an easy meal!

How do I know my chicken is cooked properly?

The internal temperature of the chicken should reach at least 165°F. You can use a meat thermometer for accuracy. If you cut into a piece and the juices run clear, it’s a good sign that it’s cooked!

More Dinner Recipes

👉 If you make my Sheet Pan Hawaiian Chicken recipe, please leave a comment and a star rating — it really helps others discover the recipe.
Follow me on Pinterest for more easy recipes.