Hawaiian Chicken Sheet Pan Recipe
If you’re craving a meal that brings together sweet, savory, and colorful flavors with minimal fuss, the Hawaiian Chicken Sheet Pan is an absolute winner. This vibrant dish combines juicy chicken breasts with the tropical zing of pineapple chunks and the irresistible charm of teriyaki sauce, all roasted alongside crisp bell peppers and red onions. It’s an effortless one-pan wonder that fills your kitchen with mouthwatering aromas and delivers satisfying tastes, perfect for busy weeknights or when you want to impress without the hassle.
Ingredients You’ll Need
Gathering the right ingredients for this Hawaiian Chicken Sheet Pan recipe is a breeze because every component plays a crucial role in building layers of flavor and texture. From the tender chicken to the bright pineapple, each element enhances the dish’s balance and appeal.
- 1 pound boneless, skinless chicken breasts: Thinly sliced to ensure quick, even cooking and tender bites.
- 1/2 cup pineapple chunks, drained: Adds a burst of sweet, juicy tropical flavor that complements the savory chicken perfectly.
- 1/4 cup teriyaki sauce: Brings a rich, slightly tangy, and umami-packed glaze that ties everything together.
- 1 bell pepper, sliced: Offers a crunchy texture and vibrant color, enhancing visual appeal.
- 1/2 red onion, sliced: Adds a mild but distinctive sharpness that mellows as it roasts.
- 2 tablespoons olive oil: Keeps the chicken moist and helps with caramelization during roasting.
- Salt and pepper to taste: Essential seasonings that bring out the natural flavors of all ingredients.
- Cooked rice for serving (optional): Makes the meal heartier and soaks up the delicious juices beautifully.
How to Make Hawaiian Chicken Sheet Pan
Step 1: Preheat and Prep
Start by preheating your oven to 400°F (200°C). This high temperature ensures the chicken roasts quickly, staying juicy inside while the veggies get nicely tender and slightly charred at the edges.
Step 2: Toss the Ingredients
In a large bowl, combine your thinly sliced chicken breasts with the pineapple chunks, sliced bell pepper, and red onion. Pour in the teriyaki sauce and olive oil, then add salt and pepper to taste. Toss everything together thoroughly so every bite gets that beautiful glaze and seasoning.
Step 3: Spread on the Sheet Pan
Transfer the mixture to a large sheet pan, spreading it out evenly. This step is key to even cooking; the chicken and veggies need their space to roast properly rather than steam.
Step 4: Bake to Perfection
Bake the entire sheet pan in your preheated oven for about 20 to 25 minutes. You’ll know it’s done when the chicken is cooked through—no longer pink inside—and the vegetables have softened but still hold a satisfying bite. The pineapple will caramelize slightly, adding extra flavor and a fun texture contrast.
How to Serve Hawaiian Chicken Sheet Pan
Garnishes
Add a scattering of fresh chopped green onions or a handful of toasted sesame seeds on top just before serving. These tiny touches brighten the dish with fresh herbaceous notes and a slight crunch that pairs wonderfully with the tender chicken and sweet pineapple.
Side Dishes
The Hawaiian Chicken Sheet Pan is fantastic served over steamy white or brown rice, which catches all those delicious juices. For lighter sides, a crisp green salad or a simple cucumber salad with a splash of rice vinegar works beautifully, balancing the sweetness of the main dish.
Creative Ways to Present
For a festive touch, try serving this Hawaiian Chicken Sheet Pan in pineapple boats: hollow out fresh pineapples and spoon the cooked mixture right into them. It’s an eye-catching presentation that doubles down on that tropical vibe and is sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Any leftovers from your Hawaiian Chicken Sheet Pan can be stored in an airtight container and kept in the refrigerator for up to 3 days. This makes it a perfect make-ahead meal that tastes just as good the next day.
Freezing
If you want to keep this dish longer, portion it into freezer-safe containers and freeze for up to 2 months. Just be mindful that the texture of pineapple may change slightly after freezing, but the overall flavor remains delicious.
Reheating
To reheat, gently warm the leftovers in the oven at 350°F (175°C) until heated through to help maintain the chicken’s juicy texture. Microwaving is quicker but might slightly soften the vegetables; add a sprinkle of water and cover loosely to keep moisture in.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add extra juiciness and flavor and are less likely to dry out during roasting. Just slice them evenly like breasts for consistent cooking.
What if I don’t have teriyaki sauce?
You can easily substitute with a mix of soy sauce, honey, garlic, and a bit of ginger to replicate that sweet and savory profile. Adjust quantities to your taste preference.
Can I add more vegetables?
Yes, adding veggies like zucchini, carrots, or snap peas can elevate the dish’s nutrition and texture. Just slice them thinly to ensure they cook in the same timeframe.
Is this recipe gluten-free?
It can be, as long as you use a gluten-free teriyaki sauce. Many store-bought brands offer gluten-free options, or you can make a homemade version that fits your dietary needs.
Can I make this recipe vegan?
Definitely! Swap chicken for firm tofu or tempeh, and use a vegan teriyaki sauce. The roasting process works beautifully with plant-based proteins, giving you all the same great flavors.
Final Thoughts
I can’t recommend the Hawaiian Chicken Sheet Pan enough—it’s one of those recipes that feels like a special treat but is incredibly easy to pull together. Whether you’re feeding your family or enjoying a cozy night in, this dish brings tasty tropical cheer right to your table. Give it a try and watch how quickly it becomes a new favorite in your dinner rotation!
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Hawaiian Chicken Sheet Pan Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
This Hawaiian Chicken Sheet Pan recipe combines tender, thinly sliced chicken breasts with pineapple chunks, colorful bell peppers, and red onions, all tossed in a flavorful teriyaki sauce and olive oil. Baked to perfection on a single sheet pan, this quick and easy meal offers a delicious blend of sweet and savory flavors perfect for a hassle-free dinner. Serve it over cooked rice or enjoy it on its own for a satisfying, tropical-inspired dish.
Ingredients
Protein and Vegetables
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 1 bell pepper, sliced
- 1/2 red onion, sliced
- 1/2 cup pineapple chunks, drained
Sauce and Seasonings
- 1/4 cup teriyaki sauce
- 2 tablespoons olive oil
- Salt and pepper to taste
Serving
- Cooked rice for serving (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s ready for baking the chicken and vegetables evenly.
- Mix Ingredients: In a large bowl, combine the thinly sliced chicken breasts, pineapple chunks, sliced bell pepper, sliced red onion, teriyaki sauce, olive oil, salt, and pepper. Toss well until everything is evenly coated with the sauce and oil.
- Arrange on Sheet Pan: Spread the chicken and vegetable mixture in a single layer evenly across a large sheet pan to ensure even cooking and browning.
- Bake: Place the sheet pan in the preheated oven and bake for 20-25 minutes, or until the chicken is fully cooked through and the vegetables are tender but still vibrant.
- Serve: Remove from the oven and serve hot. Optionally, spoon the Hawaiian chicken mixture over cooked rice for a complete and hearty meal.
Notes
- Cut chicken into uniform pieces for consistent cooking.
- Do not skip olive oil as it keeps the chicken moist and adds flavor.
- Feel free to add other vegetables like carrots or zucchini to boost nutrition and flavor.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 280 kcal
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 70 mg
Keywords: Hawaiian chicken, sheet pan dinner, easy chicken recipe, teriyaki chicken, pineapple chicken, one-pan meal
