If you’re looking for an easy, flavorful, and filling meal that will satisfy your taste buds and require minimal cleanup, a Hawaiian Chicken Sheet Pan Dinner is the perfect choice. Combining tender chicken, sweet and savory pineapple, vibrant bell peppers, and aromatic ginger and garlic, this dish brings together the best of tropical flavors. Whether you’re preparing it for a busy weeknight dinner or a weekend treat, this sheet pan meal is sure to impress.
This dish is not only quick to prepare but also visually appealing. It’s an all-in-one meal, with a protein, vegetables, and a sweet and tangy glaze, all cooked on a single pan. Plus, the leftovers taste just as good, making it a fantastic option for meal prep.
In this guide, I’ll walk you through how to prepare this Hawaiian Chicken Sheet Pan Dinner, along with ingredient tips, variations, and answers to common questions. By the end of this post, you’ll be equipped to make this delicious dish at home in no time!
Why You’ll Love This Hawaiian Chicken Sheet Pan Recipe
Here are a few reasons why this Hawaiian Chicken Sheet Pan Dinner will become one of your go-to meals:
One Pan, Less Cleanup: Sheet pan meals are perfect for people who prefer minimal cleanup. All ingredients cook together on a single baking sheet, making it easier and faster.
Tropical Flavor: The marriage of tangy pineapple, soy sauce, and honey brings a burst of sweet and savory flavors that complement the juicy chicken.
Nutritionally Balanced: This dish combines lean chicken breast with vegetables and pineapple, providing a healthy balance of protein, fiber, and vitamins.
Customizable: You can swap out ingredients to cater to your preferences, such as replacing chicken with shrimp or using other vegetables like broccoli or carrots.
Meal Prep Friendly: If you’re someone who enjoys planning meals in advance, this recipe is ideal for prepping lunches or dinners for the week.
Ingredients You’ll Need
Before we dive into the cooking process, let’s take a look at the key ingredients for this Hawaiian Chicken Sheet Pan Dinner. These ingredients are easy to find and bring vibrant flavors to the dish.
For the Chicken:
Chicken Breasts (2 lbs): The foundation of this dish, providing protein and a hearty base.
Soy Sauce (1/3 cup): Adds an umami flavor and saltiness to the marinade.
Ketchup (¼ cup): Balances the sweetness and adds depth to the marinade.
Honey (¼ cup): Sweetens the marinade, complementing the tangy pineapple.
Pineapple Juice (2 tbsp): Enhances the tropical flavor.
Rice Vinegar (2 tbsp): Adds acidity to balance the sweetness.
Garlic (2 cloves, minced): Provides aromatic flavor.
Fresh Ginger (1 tbsp, grated): Adds warmth and a subtle spiciness.
Red Pepper Flakes (¼ tsp): A pinch of spice to balance the sweetness.
Arrowroot Powder (1 tbsp): Used to thicken the marinade. You can also substitute cornstarch.
For the Vegetables:
Bell Peppers (1 red, 1 yellow/orange): Their natural sweetness pairs well with pineapple.
Red Onion (1 small): Adds mild sweetness and a touch of color.
Fresh Pineapple (4 cups, diced): The star of the dish, caramelizing beautifully as it bakes.
Equipment You’ll Need
The great thing about sheet pan dinners is that they require minimal equipment. Here’s what you’ll need for this recipe:
Baking Sheet: A large sheet pan to hold all of the ingredients.
Parchment Paper: To line the sheet pan and make cleanup easier.
Kitchen Knife: For chopping the vegetables and chicken.
Cutting Board: To safely prep your ingredients.
Large Mixing Bowl: For tossing the chicken, vegetables, and marinade together.
Glass Measuring Cup: For mixing the marinade ingredients.
Whisk: To combine the marinade ingredients thoroughly.
How to Make Hawaiian Chicken Sheet Pan Dinner
Now that we’ve covered the ingredients and equipment, let’s walk through the steps to make this delicious meal.
Step 1: Preheat Your Oven
Start by preheating your oven to 400°F (200°C). This high heat will help caramelize the pineapple and roast the chicken and vegetables perfectly.
Step 2: Prep the Ingredients
Chicken: Dice the chicken breasts into bite-sized cubes (about 1-inch pieces). This helps the chicken cook evenly and allows the marinade to penetrate each piece.
Vegetables: Dice the bell peppers and red onion into 1-inch cubes. Fresh pineapple should be chopped into chunks, ready for roasting.
Place the chicken, bell peppers, red onion, and pineapple into a large mixing bowl.
Step 3: Make the Marinade
In a separate glass measuring cup, whisk together the soy sauce, ketchup, honey, pineapple juice, rice vinegar, garlic, ginger, and red pepper flakes. Whisk until the ingredients are fully combined. Add the arrowroot powder (or cornstarch) and continue whisking until it is dissolved and the marinade thickens slightly.
Step 4: Coat the Chicken and Vegetables
Pour the marinade over the diced chicken and vegetables. Toss everything together in the mixing bowl until evenly coated. The arrowroot powder will help the marinade cling to the ingredients.
Step 5: Arrange on the Sheet Pan
Line a baking sheet with parchment paper and spread the marinated chicken, bell peppers, onions, and pineapple in an even layer on the sheet pan. Ensure the ingredients are spread out to allow for even cooking.
Step 6: Roast the Chicken and Vegetables
Place the sheet pan in the preheated oven and bake for 10 minutes. After 10 minutes, remove the pan from the oven and toss the ingredients to ensure even cooking. Return the pan to the oven and bake for an additional 15 minutes, or until the chicken is fully cooked (internal temperature of 165°F or 74°C) and the vegetables are tender.
Step 7: Broil for Extra Crispiness (Optional)
For a slightly crispy top, switch the oven to broil and cook for an additional 3-4 minutes. This will caramelize the pineapple and add a delicious golden crust to the chicken and vegetables.
Step 8: Serve and Enjoy
Remove the sheet pan from the oven, and let the chicken rest for a few minutes. Serve the Hawaiian Chicken Sheet Pan over a bed of fluffy rice, and spoon the extra marinade and juices from the pan over the top to keep everything moist and flavorful.
Recipe Tips
Can I Use Frozen Pineapple? Yes, you can substitute fresh pineapple with frozen or canned pineapple. If using frozen, make sure to thaw and drain the pineapple to avoid excess moisture.
How to Add Spice? If you prefer your dish spicier, feel free to increase the amount of red pepper flakes or add diced chili peppers or cayenne pepper to the marinade. For extra spice, drizzle some Sriracha on top before serving.
Serve With: For a more complete tropical meal, pair your Hawaiian Chicken Sheet Pan Dinner with coconut rice or serve with a side of grilled vegetables or chili lime sweet potato fries for an extra kick.
Variations and Substitutions
This Hawaiian Chicken Sheet Pan Dinner is highly adaptable, so don’t hesitate to experiment with ingredients based on your preferences or what you have available. Here are some possible substitutions and variations to suit different tastes and dietary needs.
Substitutions for Protein:
Chicken Thighs: If you prefer darker meat, chicken thighs work just as well. They tend to be juicier and more flavorful. Just make sure to adjust the cooking time slightly as they may take a few extra minutes to cook.
Shrimp: For a quicker option, try shrimp instead of chicken. Shrimp cooks faster and adds a lovely sweetness that complements the pineapple perfectly.
Tofu: For a vegetarian or vegan option, tofu is a great alternative. Make sure to press and drain the tofu to remove excess moisture before marinating and roasting.
Pork: You can substitute chicken with pork tenderloin or even pork chops for a twist on the traditional Hawaiian chicken.
Vegetable Variations:
Broccoli: Swap in some broccoli for the bell peppers if you prefer a more savory, earthy flavor. Broccoli pairs wonderfully with the sweet and tangy marinade.
Carrots: If you like a bit of sweetness and crunch, diced carrots are another great option. Their sweetness will balance nicely with the pineapple.
Zucchini: Zucchini’s mild flavor and tender texture also make it a good substitute for bell peppers.
Different Marinades:
While the soy sauce-based marinade in this recipe provides a savory, umami flavor, you can get creative with other marinades if you’re looking to add a different twist:
Teriyaki Marinade: Use teriyaki sauce in place of soy sauce for an even sweeter glaze.
Citrus Marinade: Add lemon or lime juice for a more refreshing, tangy flavor profile.
Barbecue Marinade: If you like smoky flavors, swap the soy sauce with your favorite BBQ sauce.
How to Serve Hawaiian Chicken Sheet Pan Dinner
Once your Hawaiian Chicken Sheet Pan Dinner is cooked, there are several ways you can serve it to enhance the dining experience. Here are some serving suggestions:
Over Rice:
A bed of rice is the classic way to serve this meal, as it soaks up the flavorful juices from the chicken and vegetables. You can opt for:
White Rice: Soft and simple, white rice pairs perfectly with the savory marinade.
Brown Rice: For a healthier, fiber-rich option, brown rice is a great alternative.
Coconut Rice: For a tropical feel, try coconut rice. Cook the rice with coconut milk and a touch of lime juice to add an extra layer of flavor.
Cauliflower Rice: For a low-carb option, cauliflower rice is a great substitute. It’s light, healthy, and will still absorb the sauce nicely.
Toppings and Garnishes:
To take your Hawaiian Chicken Sheet Pan Dinner to the next level, consider adding some of these toppings:
Toasted Coconut Flakes: Add some crispy coconut flakes for texture and a more pronounced tropical flavor.
Lime Wedges: A squeeze of fresh lime right before eating brightens up the entire dish.
Chopped Cilantro: Fresh cilantro adds a burst of freshness and color.
Sesame Seeds: For a bit of crunch and a slightly nutty flavor, sesame seeds are an excellent topping choice.
Side Dishes:
This sheet pan dinner is delicious on its own, but you can elevate the meal with a few tasty sides. Here are some ideas:
Grilled Vegetables: Grilled asparagus, zucchini, or even corn on the cob pair beautifully with the sweetness of the chicken.
Pineapple Mango Salsa: Serve a refreshing salsa with chopped pineapple, mango, red onion, cilantro, and a squeeze of lime on the side.
Creamy Coleslaw: A cool, creamy coleslaw can balance the savory-sweet flavors and provide a nice contrast in textures.
Storing and Reheating Leftovers
This Hawaiian Chicken Sheet Pan Dinner stores very well and makes for great leftovers. Follow these tips to keep it fresh:
Storage:
Refrigeration: Allow the dish to cool completely before transferring it into airtight containers. Store in the refrigerator for up to 3-4 days.
Freezing: If you want to keep it longer, you can freeze the individual components. Let the chicken and vegetables cool fully before placing them in freezer-safe containers. Freeze for up to 3 months.
Reheating:
Oven: To retain the crispy texture, reheat the leftovers in the oven at 350°F (175°C) for about 8-10 minutes.
Microwave: If you’re in a rush, the microwave will do, though the texture won’t be as crispy. Heat on high for 2-3 minutes, stirring halfway through.
Air Fryer: For crispy chicken, the air fryer is your best bet. Heat the leftovers in the air fryer at 350°F for about 4-5 minutes.
Hawaiian Chicken Sheet Pan Dinner Recipe Card
Ingredients:
For the Chicken:
2 lbs chicken breasts (boneless, skinless)
1/3 cup reduced-sodium soy sauce
1/4 cup ketchup
1/4 cup honey
2 tbsp pineapple juice
2 tbsp rice vinegar
2 cloves garlic, minced
1 tbsp fresh grated ginger
1/4 tsp red pepper flakes
1 tbsp arrowroot powder (or cornstarch)
For the Vegetables:
1 red bell pepper, diced
1 yellow or orange bell pepper, diced
1 small red onion, diced
4 cups fresh pineapple, diced
For Cooking:
Parchment paper (for easy cleanup)
1 tbsp olive oil (for greasing the sheet pan)
Instructions:
Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
Prepare the ingredients:
Dice the chicken breasts into bite-sized cubes (about 1-inch pieces).
Dice the bell peppers, red onion, and pineapple into chunks.
Make the marinade:
In a glass measuring cup, whisk together the soy sauce, ketchup, honey, pineapple juice, rice vinegar, garlic, ginger, and red pepper flakes.
Stir in the arrowroot powder or cornstarch to thicken the marinade.
Coat the chicken and vegetables:
In a large mixing bowl, combine the diced chicken, bell peppers, red onion, and pineapple.
Pour the marinade over the mixture and toss until everything is well-coated.
Arrange on the baking sheet:
Spread the marinated chicken and vegetables evenly on the prepared baking sheet.
Bake:
Place the sheet pan in the oven and bake for 10 minutes.
After 10 minutes, remove the pan and toss the ingredients to ensure even cooking.
Return to the oven and bake for an additional 15 minutes, or until the chicken is fully cooked (internal temperature of 165°F / 74°C).
Broil (optional):
For extra crispiness, switch the oven to broil and cook for an additional 3-4 minutes until the chicken and vegetables are golden brown.
Serve:
Remove from the oven, let it rest for a few minutes, and serve over rice. Be sure to spoon some of the extra marinade from the sheet pan over the dish for added flavor.
Notes:
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. This dish also freezes well for up to 3 months.
For extra spice: If you prefer more heat, add extra red pepper flakes, cayenne pepper, or diced red chile peppers to the marinade.
Substitutes: Feel free to swap chicken for shrimp or tofu. You can also replace bell peppers with broccoli or carrots.
Serving suggestions: Serve this dish over coconut rice or regular rice. It pairs wonderfully with a side of grilled vegetables or a refreshing pineapple mango salsa.
Nutritional Facts (Per Serving)
Calories: 410 kcal
Protein: 38g
Carbohydrates: 45g
Fat: 8g
Saturated Fat: 2g
Fiber: 3g
Sugar: 24g
Sodium: 810mg
Potassium: 950mg
Vitamin A: 12% of DV
Vitamin C: 85% of DV
Calcium: 6% of DV
Iron: 8% of DV
Recipe Details
Prep Time: 10 minutes
Cook Time: 30-35 minutes (including broiling time)
Total Time: 40-45 minutes
Method: Oven
Cuisine: Hawaiian, American
Servings: 6 servings
Calories per Serving: 410 kcal
Yield: 6 servings
