If you’re craving a tropical flavor burst with minimal fuss, then you’re going to fall head over heels for this Sheet Pan Hawaiian Chicken Recipe. Imagine juicy chicken breasts roasting alongside vibrant bell peppers, sweet pineapple chunks soaking up a sticky, tangy glaze, and those irresistible hints of garlic and lime all coming together on one single pan. It’s a complete meal that feels like a mini-vacation on a plate—bright, satisfying, and ready in under an hour!
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet pack a punch in flavor and texture. Each component plays a key role: the chicken offers hearty protein, the bell peppers bring crunch and color, the pineapple adds sweetness and juiciness, and the sauce ties everything together with a perfect balance of savory and sweet.
- 4 boneless, skinless chicken breasts: The star protein that soaks up the tropical sauce beautifully and stays tender when baked.
- 1 cup fresh pineapple chunks: Provides natural sweetness and a juicy pop that complements the savory elements.
- 1 red bell pepper, chopped: Adds vibrant red color and a subtle sweetness with a crisp bite.
- 1 yellow bell pepper, chopped: Balances the red pepper with sunny brightness and crunch.
- 1 red onion, sliced: Brings a mild sharpness and depth that caramelizes slightly as it roasts.
- 3 cloves garlic, minced: Infuses the dish with aromatic savory warmth.
- 2 tbsp olive oil: Helps roast the veggies beautifully and meld the flavors without overpowering.
- ¼ cup low-sodium soy sauce: Offers a salty, umami richness without being too heavy.
- 2 tbsp brown sugar: Balances the soy sauce with caramelized sweetness.
- 2 tbsp honey: Adds a luscious natural sweetness that helps create the glossy glaze.
- Juice of 1 lime: Brings a zesty brightness that lifts and freshens the entire dish.
How to Make Sheet Pan Hawaiian Chicken Recipe
Step 1: Preheat and Prepare the Pan
Start by heating your oven to 400°F (200°C). Line a sheet pan with parchment paper for easy cleanup and to prevent sticking. This simple prep sets the stage for your effortless tropical feast.
Step 2: Season the Chicken
Lightly season the chicken breasts with salt and pepper to enhance their natural flavor. Place them on one side of the prepared sheet pan, giving them space to roast evenly and maintain juiciness.
Step 3: Toss the Veggies
In a bowl, combine the chopped red and yellow bell peppers, sliced red onion, and minced garlic. Drizzle with olive oil, season with salt and pepper, and toss until everything is evenly coated. Then spread these colorful veggies on the other side of the sheet pan, creating a vibrant vegetable bed.
Step 4: Whisk the Sauce and Coat Pineapple
Next, in a separate bowl, whisk together low-sodium soy sauce, brown sugar, honey, and lime juice until the mixture is smooth and glossy. Toss the fresh pineapple chunks in this sticky sauce, ensuring each piece gets a nice glaze bursting with tropical sweetness and tang.
Step 5: Pour the Sauce Over Chicken and Veggies
Generously pour the pineapple and sauce mixture over the chicken breasts and veggie medley. This ensures every bite is infused with that irresistible Hawaiian flavor, creating a beautiful caramelized finish as it bakes.
Step 6: Bake to Perfection
Place the sheet pan in your preheated oven and bake for 25 to 30 minutes. Keep an eye on the chicken, aiming for an internal temperature of 165°F (75°C). When done, the chicken should be juicy, the veggies tender, and the pineapple caramelized and luscious.
How to Serve Sheet Pan Hawaiian Chicken Recipe
Garnishes
For an extra touch, sprinkle freshly chopped cilantro or green onions over the top just before serving. A light dusting of toasted sesame seeds adds a nutty crunch and that perfect finishing detail, elevating the tropical vibe beautifully.
Side Dishes
Serve this Sheet Pan Hawaiian Chicken Recipe alongside fluffy steamed white rice or coconut rice to soak up all those exotic juices. A simple side salad with crisp greens and a citrus vinaigrette also pairs nicely, adding freshness without overwhelming the bold flavors.
Creative Ways to Present
For a fun presentation, serve the chicken and veggies in hollowed-out pineapple halves or over a bed of quinoa or couscous. This not only makes the dish visually stunning but also complements the tropical theme perfectly—great for impressing friends or family at your next meal.
Make Ahead and Storage
Storing Leftovers
Place any leftover chicken and vegetables in an airtight container and refrigerate for up to 3 days. The flavors actually deepen after sitting, making for a delicious next-day lunch or dinner option.
Freezing
While it’s best fresh, you can freeze the cooked chicken and veggie mixture in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating to maintain texture and flavor.
Reheating
To reheat, pop the leftovers into a preheated oven at 350°F (175°C) for 10 to 15 minutes until warmed through, or microwave in short intervals, stirring in between for even heating. Avoid overcooking to keep chicken tender and juicy.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will add extra juiciness and a bit more flavor due to higher fat content. Just adjust the baking time slightly, as thighs may take a little longer to reach the safe internal temperature.
Is fresh pineapple necessary or can I use canned?
Fresh pineapple is preferred for its firmer texture and brightness, but canned pineapple chunks packed in juice can work in a pinch. Just make sure to drain them well to avoid excess liquid on the pan.
Can I make this recipe gluten-free?
Yes! Simply substitute the low-sodium soy sauce with a gluten-free tamari or coconut aminos to keep the dish celiac-friendly without sacrificing that savory umami flavor.
What if I want the vegetables crispier?
To get extra crisp veggies, consider tossing them separately with olive oil and roasting on their own pan for the last 10 minutes while the chicken finishes baking. This prevents them from steaming under the sauce.
Can this recipe be made in an air fryer?
While an air fryer is great for quick cooking, this recipe’s combination of sauce and mixed ingredients is best suited for an oven’s even heat and space. However, you could cook the chicken separately in an air fryer and then combine with roasted pineapple and veggies.
Final Thoughts
Once you dive into this Sheet Pan Hawaiian Chicken Recipe, you’ll see just how easy it is to bring tropical island vibes right into your own kitchen. The harmony of sweet, tangy, and savory flavors feels like an instant getaway for your taste buds. I can’t wait for you to try it out—grab your sheet pan and get ready to impress yourself and anyone lucky enough to share this meal with you!
Print
Sheet Pan Hawaiian Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: Hawaiian
Description
Sheet Pan Hawaiian Chicken is a vibrant and flavorful dish that combines tender, juicy chicken breasts with a colorful medley of bell peppers, red onion, and sweet pineapple chunks. Baked together on a single sheet pan with a savory-sweet sauce made from soy sauce, brown sugar, honey, and lime juice, this recipe is a quick and easy way to enjoy a tropical-inspired meal perfect for weeknight dinners.
Ingredients
Protein
- 4 boneless, skinless chicken breasts
Vegetables & Fruit
- 1 cup fresh pineapple chunks
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, sliced
Seasonings & Sauce
- 3 cloves garlic, minced
- 2 tbsp olive oil
- ¼ cup low-sodium soy sauce
- 2 tbsp brown sugar
- 2 tbsp honey
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Preheat Oven and Prepare Sheet Pan: Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper to prevent sticking and make cleanup easier.
- Season Chicken: Season the chicken breasts evenly with salt and pepper, then place them on one side of the prepared sheet pan, ensuring they are spaced out for even cooking.
- Prepare Vegetables: In a bowl, toss the chopped red and yellow bell peppers, sliced red onion, and minced garlic with olive oil. Season with salt and pepper to taste. Spread the veggies on the other side of the sheet pan alongside the chicken.
- Make the Sauce: In a separate bowl, whisk together the low-sodium soy sauce, brown sugar, honey, and freshly squeezed lime juice until the sugar dissolves and the mixture is well combined. Add the fresh pineapple chunks to the sauce and toss to coat thoroughly.
- Combine and Bake: Pour the pineapple sauce evenly over the chicken and vegetables on the sheet pan, making sure everything is well coated. Place the sheet pan in the oven.
- Bake to Perfection: Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender. The chicken should be juicy and infused with the tropical flavors of the sauce. Serve hot and enjoy.
Notes
- Use fresh pineapple chunks for the best flavor, but canned pineapple (drained) can be a substitute in a pinch.
- Adjust the amount of honey or brown sugar if you prefer a sweeter or less sweet glaze.
- For added heat, add a pinch of red pepper flakes to the sauce mixture.
- Make sure not to overcrowd the sheet pan to allow the chicken and vegetables to cook evenly.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
