If you’re craving a dish that combines sweet, tangy, and savory flavors all in one delightful meal, the Hawaiian Chicken Sheet Pan Recipe is your new go-to! This recipe is an absolute breeze to prepare but offers a vibrant, tropical burst of taste with every bite. Imagine tender chicken tenderloins roasted to perfection alongside colorful bell peppers, juicy pineapple chunks, and a luscious sauce that brings everything together beautifully. It’s the perfect balance of simplicity and mouthwatering complexity that makes weeknight dinners exciting and fun.
Ingredients You’ll Need
You don’t need a pantry full of fancy items to make this dish shine. Each ingredient in this Hawaiian Chicken Sheet Pan Recipe plays a crucial role, from adding depth and sweetness to delivering those vibrant pops of color and texture that make it such a feast for the senses.
- ⅓ cup low-sodium soy sauce: Provides the savory umami base for the sauce without overpowering the pineapple.
- ¼ cup pineapple juice (from concentrate): Adds a natural sweetness and tropical zing essential to the dish.
- 2 tablespoons brown sugar (or honey): Balances acidity with rich sweetness and helps caramelize the chicken.
- 2 tablespoons ketchup: Brings a hint of tang and depth to the sauce while thickening it slightly.
- 1 tablespoon rice vinegar: Introduces a mild acidity that brightens the flavors.
- 1 teaspoon garlic powder: Adds a subtle savory warmth that complements the sweetness perfectly.
- 1 tablespoon cornstarch: Thickens the sauce so it clings beautifully to the chicken and veggies.
- 1½ pounds chicken tenderloins: Tender, quick-cooking, and perfect for soaking up all those flavors.
- 1 red bell pepper: Adds a juicy crunch and stunning color contrast.
- 1 yellow or orange bell pepper: Brings a sweeter, mellow flavor and bright sunshine hues.
- 1 small red onion: Offers a mild sharpness and a touch of caramelization when roasted.
- 1½ cups pineapple chunks (fresh or canned, drained): Bursts of tropical sweetness that are the heart of the recipe.
- 2 tablespoons olive oil: Ensures everything roasts up golden and juicy without sticking.
- ½ teaspoon salt: Enhances all the natural flavors without overwhelming.
- ½ teaspoon pepper: Adds a gentle kick to balance the sweetness.
How to Make Hawaiian Chicken Sheet Pan Recipe
Step 1: Preparing the oven and sauce
Start by preheating your oven to a toasty 400°F (200°C) and lining a large rimmed baking sheet with aluminum foil for easy cleanup later. Meanwhile, whisk together the soy sauce, pineapple juice, brown sugar, ketchup, rice vinegar, garlic powder, and cornstarch in a small saucepan. Simmer this mixture over medium heat and then reduce to low, letting it thicken nicely for about 5 to 10 minutes while stirring occasionally. This luscious sauce sets the stage for all the amazing flavors to come.
Step 2: Arranging the chicken and veggies
Next, transfer your chicken tenderloins onto the prepared sheet pan along with the sliced red and yellow bell peppers, red onion, and those lovely pineapple chunks. Drizzle everything with olive oil and sprinkle salt and pepper over the top. Give it a good toss to coat all the ingredients evenly so each bite has a little bit of everything.
Step 3: The first round of baking
Pop the sheet pan into the oven and bake for 10 minutes. This initial baking helps the chicken and vegetables start to cook gently, allowing flavors to develop and the chicken to begin tenderizing.
Step 4: Adding the sauce and finishing baking
Once the first 10 minutes are up, pull the pan out and drizzle your thickened sauce over the chicken and veggies. Toss everything carefully so each piece gets coated in that tangy-sweet glaze. Arrange everything back into a single layer before returning the pan to the oven for another 10 to 15 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender yet still vibrant.
How to Serve Hawaiian Chicken Sheet Pan Recipe
Garnishes
For that extra touch of freshness and crunch, try garnishing your dish with lime wedges, a sprinkle of sesame seeds, and some freshly chopped cilantro. These simple additions brighten the flavors and add a delightful contrast to the warm, savory-sweet chicken and veggies.
Side Dishes
This Hawaiian Chicken Sheet Pan Recipe is wonderfully versatile when it comes to sides. Serve it over fluffy steamed white rice or coconut rice for a tropical flair. If you want something lighter, a crisp green salad or even roasted sweet potatoes can complement the meal beautifully without competing with the bold flavors.
Creative Ways to Present
If you’re feeling adventurous, turn this recipe into a fun Hawaiian-inspired bowl by layering the chicken and veggies over quinoa or brown rice, topped with avocado slices and a drizzle of sriracha mayo for a spicy kick. You can even serve it in halved pineapple shells to wow your guests with a festive, tropical presentation.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen a bit overnight, making it just as delicious (if not more) the next day.
Freezing
This dish freezes quite well if you want to prep in advance. Arrange cooled chicken and vegetables in a freezer-safe container before pouring the sauce on top and sealing tightly. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat your Hawaiian Chicken Sheet Pan Recipe gently in a skillet over medium heat or in the oven at 350°F (175°C) to keep the chicken juicy and avoid drying out the veggies. A quick zap in the microwave works too if you’re short on time, just be sure to cover and stir halfway through heating.
FAQs
Can I use chicken breasts instead of tenderloins?
Absolutely! Just cut chicken breasts into similar-sized strips or bite-sized pieces to ensure even cooking. Keep an eye on the baking time, as thicker pieces may take a bit longer to cook through.
Is fresh pineapple better than canned for this recipe?
Fresh pineapple adds a bright, juicy freshness, but canned pineapple works perfectly well too—just make sure to drain it thoroughly to avoid excess moisture on the sheet pan.
Can I make this recipe gluten-free?
Yes, just swap the soy sauce for tamari or any gluten-free soy sauce alternative. All other ingredients are naturally gluten-free, making this a great option for gluten-sensitive eaters.
How spicy is this recipe?
This Hawaiian Chicken Sheet Pan Recipe is naturally mild and designed to highlight sweet and tangy flavors. You can add a pinch of red pepper flakes to the sauce or a drizzle of hot sauce at serving to bring in some heat if you like.
Can I prepare the sauce in advance?
Definitely! The sauce can be made up to two days ahead and stored in the fridge. Give it a good stir before using, as it may thicken more as it chills.
Final Thoughts
This Hawaiian Chicken Sheet Pan Recipe is a total game changer for busy nights when you want something tasty without the fuss. With its vibrant colors, lush sweet-savory sauce, and minimal cleanup, it’s sure to become a favorite in your dinner rotation. Give it a try and watch it bring a little aloha spirit right to your table!
PrintHawaiian Chicken Sheet Pan Recipe
This Hawaiian Chicken Sheet Pan Recipe is a quick and flavorful meal perfect for busy weeknights. Tender chicken tenderloins are roasted alongside colorful bell peppers, red onion, and pineapple chunks, all coated in a sweet and tangy homemade pineapple-soy glaze. The entire dish is cooked on one sheet pan for easy preparation and cleanup, delivering a harmonious balance of savory, sweet, and tangy flavors with minimal effort.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
Ingredients
Sauce Ingredients
- ⅓ cup low-sodium soy sauce
- ¼ cup pineapple juice (from concentrate)
- 2 tablespoons brown sugar (or honey)
- 2 tablespoons ketchup
- 1 tablespoon rice vinegar
- 1 teaspoon garlic powder
- 1 tablespoon cornstarch
Main Ingredients
- 1½ pounds chicken tenderloins
- 1 red bell pepper (deseeded and sliced into strips)
- 1 yellow or orange bell pepper (deseeded and sliced into strips)
- 1 small red onion (sliced)
- 1½ cups pineapple chunks (fresh or canned, drained)
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with aluminum foil to prevent sticking and facilitate easy cleanup.
- Prepare the Sauce: In a small saucepan, whisk together soy sauce, pineapple juice, brown sugar, ketchup, rice vinegar, garlic powder, and cornstarch until fully combined. Bring the mixture to a simmer over medium heat, then reduce to low and cook for 5 to 10 minutes, stirring occasionally, until the sauce slightly thickens. Remove from heat and set aside.
- Arrange the Ingredients on the Sheet Pan: Transfer the chicken tenderloins, sliced red and yellow bell peppers, sliced red onion, pineapple chunks, olive oil, salt, and pepper onto the prepared baking sheet. Toss everything together to coat evenly, and spread the mixture out into an even layer.
- Initial Bake: Place the sheet pan in the preheated oven and bake for 10 minutes to begin cooking the chicken and vegetables.
- Add the Sauce: Remove the pan from the oven and drizzle the prepared pineapple-soy sauce over the chicken and vegetables. Toss the mixture to evenly coat all components, then spread it back out into an even layer on the pan.
- Final Bake: Return the pan to the oven and bake for an additional 10 to 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- Serve: Serve the Hawaiian chicken hot over rice. For an extra pop of flavor, garnish with lime wedges, sesame seeds, and fresh cilantro if desired.
Notes
- You can substitute honey for brown sugar for a different sweetness profile.
- Fresh pineapple chunks can be used instead of canned for a fresher taste.
- If you don’t have red or yellow bell peppers, green bell peppers can be used, although the flavor will be slightly less sweet.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
- For a spicier kick, add a pinch of red pepper flakes to the sauce while simmering.
