Hawaiian Chicken Sheet Pan
I still remember the first time the house smelled like maple and warm pineapple during a blustery October evening; the kids tracked leaves inside, and a simple sheet-pan meal warmed us from the inside out. This Hawaiian Chicken Sheet Pan recipe has become a reader favorite for that reason — it’s cozy, bright, and perfect for seasonal dinners that feel comforting and a little festive. (1)
Introduction
There’s something about an easy one-pan dinner that makes weeknights feel special. The Hawaiian Chicken Sheet Pan brings together sweet pineapple, savory chicken, and fall-friendly spices for a meal that’s both family-friendly and elegant enough for guests. If you’re new to sheet-pan cooking, this recipe is forgiving and great for home bakers who love seasonal treats and bright flavors. For more one-pan inspiration, try this handy chicken fajitas sheet pan recipe that’s equally simple. (2)
Ingredients
- 1 1/2 to 2 pounds boneless, skinless chicken thighs or breasts, cut into 1½-inch pieces
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 medium red onion, cut into wedges
- 2 cups fresh pineapple chunks
- 3 cloves garlic, minced
- 2 tablespoons soy sauce (use a gluten-free tamari if desired)
- 3 tablespoons brown sugar or coconut sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground ginger
- Salt and pepper to taste
- 2 tablespoons chopped green onions (for garnish)
- Sesame seeds for garnish (optional)
Step-by-step Instructions
- Preheat and prep: Preheat your oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or a silicone baking mat for easier cleanup.
- Make the glaze: In a medium bowl combine garlic, soy sauce, brown sugar, rice vinegar, sesame oil, smoked paprika, and ground ginger. Whisk until the sugar dissolves and the glaze is glossy.
- Toss the components: Add the chicken pieces to the bowl and toss to coat evenly. In a second bowl, toss the bell peppers, red onion, and pineapple with a pinch of salt and a drizzle of oil.
- Arrange on the pan: Spread the chicken across one half of the sheet pan in a single layer and the vegetables and pineapple on the other half so everything roasts evenly. Pour any remaining glaze over the chicken and pineapple.
- Roast: Bake for 18–22 minutes, turning once halfway through. Chicken should reach 165°F (74°C) and be slightly caramelized at the edges. If you prefer a crispier finish, broil for 1–2 minutes, watching closely.
- Finish and serve: Remove from the oven, sprinkle with chopped green onions and sesame seeds, and serve over rice, quinoa, or cauliflower rice for a lighter option.
Tips for Success
- Even pieces cook evenly: Cut chicken and pineapple into similar-sized pieces so everything finishes at the same time.
- Don’t overcrowd the pan: Give ingredients space to roast rather than steam — use two pans if necessary.
- Taste and adjust: If the glaze is too sweet, add a splash more rice vinegar; for more heat, a pinch of red pepper flakes does wonders.
- Use a meat thermometer: To ensure perfectly cooked chicken, check for 165°F (74°C) at the thickest part.
- Clean roasting: Line your sheet pan for simpler cleanup and prevent sticky glaze from burning.
Possible Variations
- Gluten-free: Use tamari or a certified gluten-free soy sauce; serve over gluten-free rice or grain. If you want more gluten-free one-pan ideas, this low-carb sheet pan meal shows how simple swaps keep flavors intact. (3)
- Streusel topping twist: For an unexpected sweet-savory contrast, sprinkle a toasted macadamia nut streusel over pineapple before serving — reserve until after roasting so it stays crunchy.
- Vegetarian version: Swap chicken for firm tofu or tempeh, toss in the same glaze, and roast until golden.
- Herb-forward: Finish with chopped cilantro or basil and a squeeze of lime for brightness similar to our lemon herb gluten-free chicken skillet that highlights citrus and herbs. (4)
Storage Recommendations
- Refrigerator: Store cooled leftovers in an airtight container for up to 3–4 days. Reheat gently in a 350°F oven for 10–12 minutes or on the stovetop over medium heat to keep the pineapple texture pleasant.
- Freezer: For longer storage, place cooked chicken and vegetables in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating. Note that pineapple can become softer after freezing.
- Meal prep tip: Roast chicken and veggies separately from any grains to maintain best texture; assemble bowls when ready to eat.
Conclusion
This Hawaiian Chicken Sheet Pan is an ideal blend of seasonal warmth and tropical brightness that’s approachable for beginners and delightful for experienced cooks. With easy swaps and simple storage tips, it fits into busy weeks and special dinners alike — a cozy fall staple that keeps the kitchen humming and bellies happy.
FAQs
- How long does Hawaiian Chicken Sheet Pan take to cook?
- The recipe typically takes 18–22 minutes at 425°F for bite-sized chicken pieces, plus a few minutes to prep the glaze and vegetables.
- Can I use chicken breasts instead of thighs?
- Yes, boneless, skinless chicken breasts work well; slice them into uniform pieces and watch cooking time carefully so they don’t dry out.
- Is this recipe suitable for meal prep?
- Absolutely — roast the components, cool completely, and store in separate containers with grains or salads; it keeps 3–4 days in the fridge.
- Can I make the glaze ahead of time?
- Yes, the glaze stores in the refrigerator for up to 5 days. Whisk it before tossing with the chicken to recombine any settled ingredients.
Hawaiian Chicken Sheet Pan
This cozy Hawaiian Chicken Sheet Pan recipe combines sweet pineapple, savory chicken, and fresh vegetables for an easy one-pan dinner that's perfect for fall and festive occasions.
Ingredients
Main Ingredients
- 1.5 to 2 pounds boneless, skinless chicken thighs or breasts, cut into 1½-inch pieces
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 medium red onion, cut into wedges
- 2 cups fresh pineapple chunks
- 3 cloves garlic, minced
Sauce Ingredients
- 2 tablespoons soy sauce (use gluten-free tamari if desired)
- 3 tablespoons brown sugar or coconut sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground ginger
- Salt and pepper to taste
Garnish
- 2 tablespoons chopped green onions for garnish
- Sesame seeds for garnish (optional)
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or a silicone baking mat for easier cleanup.
- In a medium bowl combine garlic, soy sauce, brown sugar, rice vinegar, sesame oil, smoked paprika, and ground ginger. Whisk until the sugar dissolves and the glaze is glossy.
- Add the chicken pieces to the bowl and toss to coat evenly. In a second bowl, toss the bell peppers, red onion, and pineapple with a pinch of salt and a drizzle of oil.
Cooking
- Spread the chicken across one half of the sheet pan in a single layer and the vegetables and pineapple on the other half so everything roasts evenly. Pour any remaining glaze over the chicken and pineapple.
- Bake for 18–22 minutes, turning once halfway through. Chicken should reach 165°F (74°C) and be slightly caramelized at the edges. If you prefer a crispier finish, broil for 1–2 minutes, watching closely.
Serving
- Remove from the oven, sprinkle with chopped green onions and sesame seeds, and serve over rice, quinoa, or cauliflower rice for a lighter option.
Notes
Cut chicken and pineapple into similar-sized pieces to ensure even cooking. Don’t overcrowd the pan; give ingredients space to roast rather than steam. Use a meat thermometer to check for perfectly cooked chicken.
Nutrition
Serving: 1gCalories: 420kcalCarbohydrates: 32gProtein: 30gFat: 18gSaturated Fat: 4gSodium: 700mgFiber: 2gSugar: 12g
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