Bored of Boring Bakes? Hawaiian Chicken Sheet Pan!

I remember the first time I tried Hawaiian chicken; it was at a potluck, and I was instantly transported to a tropical paradise with every bite. The juicy chicken, sweet pineapple, and colorful veggies were such a welcome change from the usual casserole suspects. If you’re anything like me and sometimes find yourself thinking, “Bored of Boring Bakes? Try This HAWAIIAN CHICKEN SHEET PAN Recipe!”, then prepare to have your taste buds waltzing on a sun-drenched beach. Today, I’m sharing my foolproof recipe that will bring a burst of island flavor right to your kitchen—get ready for a delicious adventure!

Why This Hawaiian Chicken Sheet Pan Will Become Your New Favorite

Okay, friend, let’s be honest. We all have those days when cooking feels like a chore. The thought of slaving away in the kitchen for hours just to create something…meh…is less than inspiring. That’s where this Hawaiian Chicken Sheet Pan comes to the rescue! It’s quick, easy, and packed with flavor that will make even the pickiest eaters sing its praises.

But what *really* makes this recipe shine? It’s the perfect balance of sweet and savory. The pineapple and bell peppers provide a delightful sweetness that complements the savory chicken and soy sauce marinade. And the best part? Minimal cleanup! Everything cooks on one sheet pan, saving you precious time and effort. Trust me, once you try this, it will become a staple in your weekly rotation.

The Star Ingredients: What You’ll Need

Let’s gather our ingredients! Don’t worry, you probably have most of these in your pantry already. This is what makes sheet pan meals so great – easily customizable and perfect for using up those veggies that are about to go bad!

• Chicken: I prefer boneless, skinless chicken thighs because they stay juicy and flavorful during baking. But chicken breasts work too! Just be careful not to overcook them. About 1.5-2 pounds.
• Pineapple: Fresh pineapple is always best, but canned pineapple chunks (drained) work in a pinch. You’ll need about 1.5-2 cups.
• Bell Peppers: Red, yellow, and orange bell peppers add color and sweetness. Use one of each, or mix and match your favorites.
• Red Onion: Adds a nice bite and a beautiful purple hue.
• Soy Sauce: The base of our delicious marinade! Use low-sodium to control the saltiness.
• Honey: Adds sweetness and helps the chicken caramelize beautifully.
• Garlic: Freshly minced garlic is a must!
• Ginger: A little grated ginger adds warmth and depth of flavor.
• Sesame Oil: Just a touch for that signature Asian flavor.
• Rice Vinegar: Balances the sweetness and adds a tangy kick.
• Cornstarch: Helps thicken the sauce slightly, creating a glossy glaze.
• Optional Garnishes: Sesame seeds, chopped green onions, fresh cilantro – for that extra pop of flavor and visual appeal!

Step-by-Step: Creating Your Hawaiian Chicken Masterpiece

Alright, let’s get cooking! Follow these simple steps, and you’ll have a delicious Hawaiian Chicken Sheet Pan on the table in no time. Don’t worry, I’ll walk you through every step of the way!

1. Prepare the Marinade: In a large bowl, whisk together the soy sauce, honey, minced garlic, grated ginger, sesame oil, rice vinegar, and cornstarch. Make sure everything is well combined. The mixture should be smooth and slightly thickened.
2. Marinate the Chicken: Cut the chicken into bite-sized pieces (about 1-inch cubes). Add the chicken to the marinade and toss to coat evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours. The longer it marinates, the more flavorful it will be!
3. Prep the Veggies: While the chicken is marinating, chop the bell peppers into 1-inch pieces and slice the red onion into wedges.
4. Assemble the Sheet Pan: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. Spread the bell peppers, red onion, and pineapple chunks evenly on the prepared sheet pan.
5. Add the Chicken: Arrange the marinated chicken pieces on top of the vegetables and pineapple. Make sure everything is in a single layer so it cooks evenly.
6. Bake: Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. The internal temperature of the chicken should reach 165°F (74°C).
7. Broil (Optional): For extra caramelization, broil the sheet pan for the last 2-3 minutes, keeping a close eye on it to prevent burning. The sauce should be bubbly and slightly charred.
8. Garnish and Serve: Remove the sheet pan from the oven and let it cool for a few minutes. Garnish with sesame seeds, chopped green onions, and fresh cilantro (if using). Serve hot over rice or quinoa.

Success Tips: Your Secrets to Hawaiian Chicken Perfection

Want to guarantee a flawless Hawaiian Chicken Sheet Pan every time? Here are my top tips and tricks!

• Don’t Overcrowd the Sheet Pan: Overcrowding will steam the ingredients instead of roasting them, resulting in soggy chicken and vegetables. If necessary, use two sheet pans.
• Use Parchment Paper: Parchment paper makes cleanup a breeze and prevents the chicken and vegetables from sticking to the pan.
• Adjust the Sweetness: If you prefer a less sweet dish, reduce the amount of honey in the marinade. You can also add a splash of lemon juice or lime juice for extra tang.
• Spice It Up: For a little heat, add a pinch of red pepper flakes to the marinade or sprinkle some on top of the finished dish.
• Make it a Meal Prep Powerhouse: This Hawaiian Chicken Sheet Pan is perfect for meal prepping! Simply cook it on Sunday and divide it into containers for easy lunches and dinners throughout the week. It reheats beautifully.

Variations: Let’s Get Creative!

The beauty of this recipe is that it’s incredibly versatile! Feel free to experiment with different ingredients and flavors to create your own unique version. Here are a few ideas to get you started:

Hawaiian Shrimp Sheet Pan

Substitute the chicken with shrimp for a lighter, seafood-based option. Shrimp cooks much faster than chicken, so reduce the baking time accordingly.

Hawaiian Tofu Sheet Pan

For a vegetarian or vegan option, use firm or extra-firm tofu. Press the tofu to remove excess water, then cut it into cubes and marinate it in the same sauce. You can also add other vegetables like broccoli, snap peas, or water chestnuts.

Hawaiian Sausage Sheet Pan

Use smoked sausage or kielbasa for a heartier meal. Slice the sausage into rounds and add it to the sheet pan along with the vegetables and pineapple.

Hawaiian Pork Tenderloin Sheet Pan

Pork tenderloin is another great option for this recipe. Cut the pork into medallions and marinate it in the same sauce. Be sure not to overcook the pork; it should be slightly pink in the center for the best flavor and texture.

Serving Suggestions: Completing Your Island Feast

This Hawaiian Chicken Sheet Pan is delicious on its own, but it’s even better when paired with complementary side dishes. Here are some of my favorite serving suggestions:

• Rice: Fluffy white rice, brown rice, or coconut rice are all excellent choices.
• Quinoa: A healthy and protein-packed alternative to rice.
• Noodles: Serve the chicken and vegetables over rice noodles or soba noodles.
• Salad: A simple green salad or a more elaborate Asian-inspired salad with sesame ginger dressing.
• Steamed Vegetables: Broccoli, green beans, or edamame make a healthy and delicious side dish.

Make-Ahead & Storage: Planning for Success

This recipe is perfect for meal prepping or making ahead of time. Here are some tips for storing and reheating:

• Make-Ahead: You can marinate the chicken and chop the vegetables up to 24 hours in advance. Store them separately in the refrigerator. When you’re ready to cook, simply assemble the sheet pan and bake.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat the chicken and vegetables in the oven at 350°F (175°C) until heated through, or in the microwave.
• Freezing: While you *can* freeze this dish, the texture of the vegetables might change slightly. If you do freeze it, let it thaw completely in the refrigerator before reheating.

Recipe Card: Your Hawaiian Chicken Sheet Pan Guide

Here’s a handy recipe card you can save for future reference:

Hawaiian Chicken Sheet Pan Recipe

Prep Time: 15 minutes

Marinating Time: 30 minutes (minimum)

Cook Time: 20-25 minutes

Serves: 4-6

Ingredients:

• 1.5-2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
• 1.5-2 cups pineapple chunks, fresh or canned (drained)
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 orange bell pepper, cut into 1-inch pieces
• 1 red onion, sliced into wedges
• 1/2 cup low-sodium soy sauce
• 1/4 cup honey
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 teaspoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch
• Sesame seeds, chopped green onions, and fresh cilantro for garnish (optional)

Instructions:

1. In a large bowl, whisk together the soy sauce, honey, garlic, ginger, sesame oil, rice vinegar, and cornstarch.
2. Add the chicken to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes.
3. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
4. Spread the bell peppers, red onion, and pineapple on the sheet pan.
5. Arrange the marinated chicken on top of the vegetables and pineapple.
6. Bake for 20-25 minutes, or until the chicken is cooked through.
7. Broil for the last 2-3 minutes for extra caramelization (optional).
8. Garnish and serve over rice or quinoa.

Conclusion: Aloha to Deliciousness!

So there you have it! A simple, flavorful, and oh-so-satisfying Hawaiian Chicken Sheet Pan recipe that’s guaranteed to banish those boring bake blues. I truly hope you give this recipe a try. It’s one of my absolute favorites, and I know it will become one of yours too. Remember, cooking should be fun and rewarding. Don’t be afraid to experiment, get creative, and most importantly, enjoy the process. From my kitchen to yours, Aloha and happy cooking!

Lady Maria

Hawaiian Chicken Sheet Pan

Skip the boring dinners — this Hawaiian Chicken Sheet Pan recipe bursts with juicy chicken, caramelized pineapple, and colorful bell peppers all baked in a savory-sweet soy-ginger marinade. Easy, delicious, and perfect for weeknights or meal prep!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 people

Course: Main Course

Cuisine: Asian Fusion, Hawaiian-Inspired

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1.5–2 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1.5–2 cups pineapple chunks (fresh or canned, drained)
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 orange bell pepper, chopped
• 1 red onion, sliced into wedges
• 1/2 cup low-sodium soy sauce
• 1/4 cup honey
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp cornstarch
• 1 tbsp sesame seeds, for garnish (optional)
• 2 tbsp chopped green onions, for garnish (optional)
• 2 tbsp fresh cilantro, chopped (optional)

Equipment

• Large mixing bowl
• whisk
• Sheet pan
• parchment paper
• Chef’s knife and cutting board

Method

 

1. In a large bowl, whisk together soy sauce, honey, garlic, ginger, sesame oil, rice vinegar, and cornstarch until smooth.
2. Add cubed chicken to the marinade and toss to coat. Cover and refrigerate for 30 minutes to 4 hours.
3. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
4. Spread bell peppers, onion, and pineapple on the sheet pan in a single layer.
5. Top with marinated chicken, spreading evenly without overcrowding.
6. Bake for 20–25 minutes, until chicken is cooked through and veggies are tender-crisp.
7. Optional: Broil for 2–3 minutes for caramelized edges. Watch carefully.
8. Garnish with sesame seeds, green onions, and cilantro. Serve hot over rice, quinoa, or noodles.

Notes

Don’t overcrowd the pan — use two pans if needed. Add red pepper flakes to the marinade for heat or lemon juice to balance sweetness. Great over rice or quinoa. Marinate in advance and store leftovers for up to 3 days.