Name: Sheet Pan Hawaiian Chicken Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Hawaiian
Ingredients: 1 ½ lbs chicken breasts, cut into 1½ inch cubes; 1 red bell pepper, cut into strips (about 1½ inches long by ¾ inch wide); 1 orange or yellow bell pepper, cut into strips (about 1½ inches long by ¾ inch wide); ½ large red onion, cut into strips; 1 cup diced pineapple (fresh or canned); ⅓ cup low-sodium soy sauce; ¼ cup packed brown sugar; 2 Tablespoons Worcestershire sauce; 2 Tablespoons pineapple juice (from the can if using canned pineapple or freshly squeezed if using fresh); 1 Tablespoon cornstarch; 1 Tablespoon olive oil; 1 teaspoon fresh minced ginger (store-bought ginger paste recommended); 1 teaspoon minced garlic (about 2 cloves); ¼ teaspoon crushed red pepper

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If you are craving a vibrant dinner that bursts with sweet, tangy, and savory flavors all at once, look no further than this Sheet Pan Hawaiian Chicken Recipe. This dish brings together tender chicken, colorful bell peppers, onions, and juicy pineapple, all glazed in a delectable sauce that blends soy, brown sugar, and a kick of ginger. Not only is it a feast for the taste buds, but the simplicity of cooking everything on a single sheet pan makes it a total weeknight winner. Each bite carries the perfect balance of tropical sweetness and umami richness, creating a meal you will want to make over and over again.

Ingredients You’ll Need

A clear glass bowl sits on a white marbled surface, filled with three main layers. On one side, there are raw white fish pieces with a smooth, slightly wet texture. Next to the fish, bright red and orange bell pepper chunks with a shiny, firm surface are placed. Underneath and mixed lightly among the fish and peppers, a thin layer of light brown marinade with visible small yellow spices coats the bottom of the bowl. photo taken with an iphone --ar 4:5 --v 7

This recipe calls for straightforward, everyday ingredients that combine to make a spectacularly layered flavor. Each element plays an essential role, whether it’s adding sweetness, crunch, or that savory punch that ties everything together.

Chicken breasts: Cubed into 1½ inch pieces for quick and even cooking, ensuring juicy, tender bites.
Red bell pepper: Adds vibrant color and a mildly sweet crunch that complements the pineapple perfectly.
Orange or yellow bell pepper: Provides a pop of sunshine color and a sweet, crisp texture.
Red onion: Sliced to add subtle sharpness and depth to the dish’s flavor profile.
Diced pineapple: The tropical star that brings juicy sweetness and balances the savory sauce.
Low-sodium soy sauce: Brings salty, umami richness that’s not overpowering and allows other flavors to shine.
Brown sugar: Sweetens the sauce with a caramel depth that enhances every ingredient.
Worcestershire sauce: Adds complexity and a subtle tang that amplifies the overall taste.
Pineapple juice: Fresh or canned, it intensifies the tropical vibe and adds zing to the sauce.
Cornstarch: Thickens the sauce to a glossy finish that clings perfectly to the chicken and veggies.
Olive oil: Helps with cooking the chicken and making the sauce smooth and rich.
Fresh ginger: Injects a bright, slightly spicy warmth that lifts the dish beautifully.
Minced garlic: Essential aromatic that deepens the savory notes and rounds out the flavors.
Crushed red pepper: Adds a gentle heat that balances the sweetness without overwhelming.

How to Make Sheet Pan Hawaiian Chicken Recipe

Step 1: Prepare Your Oven and Sheet Pan

Start by preheating your oven to 400°F and lining a large sheet pan with foil. This simple prep step ensures your chicken cooks evenly and cleanup stays easy, giving you more time to enjoy the meal instead of scrubbing pans.

Step 2: Combine Chicken and Veggies

In a spacious bowl, toss together the cubed chicken breasts, sliced red and orange or yellow bell peppers, and red onion strips. This colorful medley will form the hearty base of your sheet pan dinner, blending crisp textures with juicy chicken pieces.

Step 3: Whip Up the Tangy Sauce

In a small bowl, mix the soy sauce, brown sugar, Worcestershire sauce, pineapple juice, cornstarch, olive oil, minced fresh ginger, garlic, and crushed red pepper. This sauce is where the magic happens, harmonizing sweet, savory, and spicy notes in a glossy glaze.

Step 4: Marinate the Chicken and Veggies

Reserve about a third of the sauce in a microwave-safe bowl for later use. Pour the remaining sauce over the chicken and vegetable mixture, stirring well to coat every piece in flavor. If you have the time, let this marinate in the fridge for up to 24 hours to deepen the taste even more.

Step 5: Bake the Chicken Mixture

Spread the coated chicken and veggie mixture evenly on your prepared sheet pan. Sprinkle with salt and pepper to taste, then pop it into the oven. Bake for 20 minutes, allowing the chicken to start cooking through and the vegetables to soften just right.

Step 6: Add the Pineapple and Finish Baking

After 20 minutes, pull the pan out of the oven and scatter diced pineapple evenly over the chicken and peppers. Return the pan to the oven for another 5 to 10 minutes until the chicken reaches an internal temperature of 165°F and the pineapple is warmed through, releasing its juicy sweetness.

Step 7: Thicken the Reserved Sauce and Serve

While the chicken finishes baking, microwave the reserved sauce for 45 to 60 seconds until it thickens to a luscious consistency. Drizzle this over the hot chicken and veggies as a shiny finishing touch. For an extra pop of freshness, consider garnishing with chopped cilantro or parsley. Serve it as is or over a bed of fluffy rice to soak up all those awesome flavors.

How to Serve Sheet Pan Hawaiian Chicken Recipe

The image shows a sheet tray covered with silver foil holding a colorful mix of cooked food. There are three main layers visible: chunky pieces of light brown cooked chicken scattered all over, bright red bell pepper pieces in rectangles, and yellow-orange bell pepper pieces along with chunks of yellow pineapple. Mixed throughout are slices of soft purple-red onion. The whole dish is sprinkled with small bright green herb pieces on top, adding fresh color contrast. The foil is shiny with some golden brown sauce patches visible underneath the food. The photo background is changed to white marbled texture, with a sprig of green parsley on one edge. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh cilantro or parsley brightens the dish and adds a pop of green that looks as good as it tastes. For a bit of crunch, toasted sesame seeds also make a wonderful addition, giving a nutty little twist in every bite.

Side Dishes

This chicken shines when paired with simple sides like steamed jasmine or basmati rice, which absorb the delicious sauce beautifully. For a low-carb option, try cauliflower rice or a crisp green salad with a light vinaigrette to offset the flavors and keep things fresh.

Creative Ways to Present

For a more festive presentation, serve this dish in pineapple boat halves for an island-inspired touch that wows your guests. Alternatively, stacking the chicken and veggies over coconut rice and garnishing with sliced green onions creates a stunning, restaurant-worthy plate right at home.

Make Ahead and Storage

Storing Leftovers

Keep any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors only deepen after resting, making it an excellent choice for quick next-day lunches or easy dinners.

Freezing

You can freeze cooked Sheet Pan Hawaiian Chicken in freezer-safe containers or bags for up to 2 months. Thaw overnight in the fridge before reheating to maintain the best texture and flavor.

Reheating

Reheat leftovers gently in the microwave or in a skillet over medium-low heat to avoid drying out the chicken. Adding a splash of water or extra pineapple juice can help keep everything moist while warming through.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are even juicier and more forgiving during cooking. Just cut them into similar-sized chunks and follow the same cooking time, checking for doneness.

Is fresh pineapple better than canned for this recipe?

Fresh pineapple brings a brighter, more natural sweetness and firmer texture, but canned works perfectly well, especially if you use the juice from the can in the sauce to boost flavor.

How spicy is this dish?

The crushed red pepper adds a gentle warmth that balances the sweetness, but it’s not overwhelmingly spicy. You can easily adjust the amount to suit your heat preference or omit it for a milder result.

Can I make this recipe gluten-free?

Yes! Just swap out soy sauce for a gluten-free tamari, and double-check that Worcestershire sauce is gluten-free, and you’re good to go.

What should I serve with this Sheet Pan Hawaiian Chicken Recipe for a complete meal?

Besides rice or salad, steamed or roasted vegetables like broccoli or snap peas pair wonderfully. You could also serve it alongside a light cucumber slaw for extra crunch and freshness.

Final Thoughts

Once you try this Sheet Pan Hawaiian Chicken Recipe, it’s bound to become one of your favorite weeknight meals. Not only does the combination of juicy chicken, colorful veggies, and sweet pineapple create a lively explosion of flavor, but the ease of a single sheet pan makes cooking stress-free and fun. Whip it up, share it with people you love, and enjoy the tropical flair anytime you want to brighten up your dinner table.