Sheet Pan Hawaiian Chicken
This delicious Sheet Pan Hawaiian Chicken has chicken, peppers, and onions in a sweet and tangy sauce.
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HAWAIIAN CHICKEN SHEET PAN
Sweet and tangy, this easy dinner makes dinner a breeze. Technically it’s not all one pan if you count the bowls in prep but overall it’s pretty dang easy.
INGREDIENTS
- CHICKEN – Chicken breasts are used in this recipe but you could also use chicken thighs or tenderloins.
- BELL PEPPERS – I like to use orange, yellow, or red bell peppers.
- RED ONION – I love the color and flavor of red onions.
- PINEAPPLE – Okay so obviously fresh is better but not always in season. Canned pineapple isn’t my first choice but it is convenient.
HOW TO MAKE THIS
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Preheat oven to 400℉. Line a large sheet pan with foil.
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In a large bowl, add the chicken, peppers, and onions.
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In a small bowl, stir all of the sauce ingredients together. Set aside half of the sauce (about 1/3 cup) in a microwave safe bowl and pour the remaining sauce on top of chicken mixture. Stir to coat.
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Spread chicken mixture evenly on the sheet pan. Sprinkle with salt and pepper. Bake for 20 minutes. Remove from the oven and add the pineapple. Return for 5-10 minutes or until chicken is done and reaches 165 ℉.
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While chicken is cooking, heat reserved sauce in the microwave for about 45-60 seconds or until thick. When chicken is done drizzle sauce on top of the chicken and veggies. Garnish with cilantro or parsley if desired.
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Serve plain or over cooked rice.
OTHER SHEET PAN RECIPES
- Sheet Pan Salmon and Asparagus
- One-Pan Sausage and Gnocchi
- Sheet Pan Philly Cheesesteak
- Greek Chicken Dinner
- Sheet Pan Chicken Fajitas
Sheet Pan Hawaiian Chicken
This delicious Sheet Pan Hawaiian Chicken has chicken, peppers, and onions in a sweet and tangy sauce.
Ingredients
- 1 ½ lbs chicken breasts, cut into 1½ inch cubes
- 1 red bell pepper, cut into strips, (about 1½ inches long by ¾ inch wide)
- 1 orange or yellow bell pepper, cut into strips, (about 1½ inches long by ¾ inch wide)
- ½ large red onion, cut into strips
- 1 cup diced pineapple, (fresh or canned)
SAUCE:
- ⅓ cup low-sodium soy sauce
- ¼ cup brown sugar, packed
- 2 Tablespoons Worcestershire sauce
- 2 Tablespoons pineapple juice, (from the can if using canned; freshly squeezed if using fresh)
- 1 Tablespoon cornstarch
- 1 Tablespoon olive oil
- 1 teaspoon fresh ginger, (I use a fresh minced ginger paste from the store)
- 1 teaspoon minced garlic, (about 2 cloves)
- ¼ teaspoon crushed red pepper
Instructions
- Preheat oven to 400℉. Line a large sheet pan with foil.
- In a large bowl, add the chicken, peppers, and onions.
- In a small bowl, stir all of the sauce ingredients together. Set aside half of the sauce (about 1/3 cup) in a microwave safe bowl and pour the remaining sauce on top of chicken mixture. Stir to coat. If not making right away this can marinate up to 24 hours in the fridge.
- Spread chicken mixture evenly on the sheet pan. Sprinkle with salt and pepper. Bake for 20 minutes. Remove from the oven and add the pineapple. Return for 5-10 minutes or until chicken is done and reaches 165 ℉.
- While chicken is cooking, heat reserved sauce in the microwave for about 45-60 seconds or until thick. When chicken is done drizzle sauce on top of the chicken and veggies. Garnish with cilantro or parsley if desired. Serve plain or over cooked rice.
Amazing! I tweaked it though. I used a whole red, yellow, orange pepper and red opinion. I also added fresh broccoli and Brussels sprouts. I did triple the amount of sauce mixture because we were feeding more and used two packs of boneless chicken thighs. The fresh cut pineapple from Publix was a good choice too. I let the chicken marinade in the mixture for two hours and then mixed in the veggies and made the 3rd mixture to make sure the veggies were sauced. We served over Jasmine rice 😋
Is it possible to make this to freeze for a future meal? If so, should I cook everything first then freeze?
I’ve made this a couple times now and it’s so incredibly easy and delicious!!! It’s my wife’s new favorite oven dish that I make
so happy to hear that
I saw this today and thought,, why not I have all the ingredients on hand !!! It came out so delicious and the chicken and veggies came out moist and so tender !!! I’ll add some broccoli and next time as I used red and yellow peppers this time .. thank you for such an easy and cheap and delicious dinner
So glad you loved it!
Can this be reheated in a roaster the following day?
Yes!
This was good. Family loved it–kid c approved, too. I didn’t get to marinate it too long; I felt like there was a little something missing. I’ll play with the spices or marinate longer next time, but this is starting in the rotation even as is. Quick enough for a weeknight meal, too!
Thank you!
Made it the other night and it was awesome! Can you suggest something other than red onion to use
White onion or just omit it?
I made this last night and it was delicious. I followed the recipe, which is something I rarely do. However, next time I will add my fresh pineapple earlier and it didn’t roast at all. Thank you for sharing. I will definitely make this again and again.
I actually don’t like it roasted because it gets mushy but if you do add it earlier for sure.
Loved this!
Thank you!
I made the Hawaiian Chicken. It was DELICIOUS!!!
Thank you!
Very good. Marinating the chicken and vegies ahead improves the flavor. We made one and half times the marinade so there was more to thicken at the end. This recipe would also work on a skewer. Marinate the chicken, peppers and onions. Skewer and grill. Grill the pineapple separately tossing together before serving.
Thank you!
Delicious! This recipe made its way into our regular meal rotation.
Ooh I love hearing that