Hawaiian sheet pan chicken is a simple weeknight or anytime recipe. Toss all the ingredients on the sheet pan, bake and dinner is ready. A great family recipe with juicy chicken, pineapple and veggies tossed in a sweet yet tangy Hawaiian style sauce.
Recipe Highlights
- How it taste: Each flavor works together in this Hawaiian sheet pan chicken recipe. The pineapples are fresh so the sweetness will depend on many factors with that. But the veggies are roasted and the true sweetness come out of them. The chicken is seasoned with salt and pepper so that the sauce gets a front row seat for your taste spuds. Hawaiian sauce has a sweet and sour taste to it but it’s delicious.
- Skill level: This is a great beginner recipe for anyone. Sheet pan recipes are pretty fool-proof.
- Storing: Any leftovers can be stored in a container with a lid in the refrigerator for 3-4 days.
Ingredient tips
- Chicken: Chicken breast are used in the recipe but you can swap them out for thighs, legs, tenders or even chicken wings.
- Pineapple: Fresh pineapple is used in the recipe. But, use what you have available to you. Sometimes fresh pineapple isn’t worth the money or the effort of cutting it when it comes out flavorless.
- Bell peppers: Hawaiian sheet pan chicken is on the sweeter side of recipes. Red and yellow bell peppers were used but you can add an orange one in there if you’d like.
How To Make Hawaiian Sheet Pan Chicken
- Start by making the sauce on the stove top. This guarantees that the sauce thickens properly. Sat it to the side to cool a bit.
- Slice up the veggies, prepare the chicken and pineapple.
- Arrange the ingredients out on the pan. Then, add in the sauce with the ingredients to cover them all. Save a little bit to the side for later.
- Place the sheet pan in the oven and bake for 20-25 minutes.
- Remove from the oven and use the sauce you put to the side to give the Hawaiian sheet pan chicken one taste brushing of the sauce before serving.
Chef’s tips
- You’ll need thin chicken breast but don’t buy thin chicken breast. Store bought thin breast are way too thin and they’ll dry out. But, normal chicken breast are too thick and the sauce before it gets done. Instead, buy normal chicken breast then slice them in half. The average pack has 2-3 so you’ll get 4-6 nice size pieces.
- The sauce will start to char but you want that. It gives it flavor and a lot of Hawaiian chicken recipes are cooked on the grill for that char. Keep an eye on it though.
How to serve the Hawaiian sheet pan chicken
You can serve as! But, if you’re looking for something a bit heavier or starchy try roasted potatoes or rice.
You can also have fun with it and make Hawaiian chicken tacos with the ingredients. Just slice the chicken up and top the tacos with the veggies and pineapple. Tossing a little sweetened shredded coconut in there isn’t a bad idea either.
Frequently Asked Questions (FAQs)
Can I use canned pineapple or frozen?
Yes, and if the fresh pineapples don’t look sweet, I recommend it. When fresh pineapple is good, there is no comparison, fresh is best. But, when you don’t have a good fresh pineapple on hand, what waste the money?
How to store the recipe
Hawaiian chicken will keep well in the fridge for a few days. It’s also versatile and you can make a few different recipes out of it as mentioned above.
Do I line the sheet pan with parchment paper?
This is personal preference. I’m more of a fan of non-stick aluminum foil or nothing at all. Parchment paper prevents sticking but sticking isn’t always bad. Sheet pan recipes work well when the bottom gets seared because there is flavor there. The parchment paper stops this from happening. But for clean up? Parchment paper is amazing and if you want to easily clean dishes later, I say add the parchment paper.
Other recipes to try next
- Crockpot Hawaiian Chicken
- Hawaiian Chicken Stuffed Bell Peppers
- Hawaiian Pork Chops
- Hawaiian Beef Stew
- Hawaiian Macaroni Salad
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Hawaiian Sheet Pan Chicken
Ingredients
- 1.5-2 pound chicken breast
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1 medium red onion
- 1 pineapple
- salt & pepper to taste
Sauce
- 1/3 cup soy sauce
- 1/4 cup pineapple juice
- 2 tablespoon brown sugar
- 2 tablespoon ketchup
- 1 tablespoon white vinegar
- 1 teaspoon garlic powder
- 1.5 teaspoon cornstarch
Instructions
- Preheat the oven to 425℉.
- In a sauce pan, combine all the ingredients for the sauce. Then, turn the heat on to medium and continue stirring until its hot and starts to thicken. Once thickened, remove from the heat and sat to the side.
- Prep the veggies and pineapple. Then, slice the chicken breast in half so that it is thinner as you see in the photos. Season everything with salt and pepper to taste.
- Spread the ingredients into the sheet pan. Then use the majority of the sauce you made earlier and cover everything. Leave a little to the side for later.
- Place the pan in the oven and bake for 25 minutes.
- When the time is up, remove from the oven and brush the chicken with the sauce you saved. Allow to cool then serve.
Nutrition
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.