If you’re looking for a dish that’s bursting with tropical flavors, easy to prepare, and perfect for feeding a crowd, this Hawaiian Chicken Sheet Pan is your answer! Juicy chicken, sweet pineapple chunks, colorful bell peppers, and red onions are roasted together with a sticky, tangy glaze for a meal that’s as vibrant as it is delicious. Served over rice or enjoyed straight off the pan, this recipe brings the taste of Hawaii right to your kitchen. Let’s dive into how you can whip up this mouthwatering dish at home!
Why You’ll Love Hawaiian Chicken Sheet Pan
One-Pan Simplicity: Minimal cleanup and hands-off cooking make this recipe a breeze.
Tropical Flavors: Sweet pineapple, savory chicken, and a hint of spice create a flavor-packed dish.
Versatile: Serve it over rice, quinoa, or even cauliflower rice for a low-carb option.
Crowd-Pleasing: Perfect for weeknight dinners, potlucks, or casual gatherings.
Ingredients You’ll Need
(Serves 4–6)
For the Chicken and Veggies:
1 1/2 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
2 cups fresh pineapple chunks (or canned, drained)
1 red bell pepper, sliced
1 green bell pepper, sliced
1 medium red onion, sliced
2 tablespoons olive oil
For the Marinade/Glaze:
1/2 cup pineapple juice (reserve from canned pineapple or use store-bought)
1/4 cup soy sauce (or tamari for gluten-free)
2 tablespoons honey (or maple syrup for vegan option)
2 tablespoons brown sugar
2 cloves garlic, minced
1 tablespoon grated fresh ginger (or 1 teaspoon ground ginger)
1 tablespoon rice vinegar
1 teaspoon Sriracha or chili sauce (optional, for a spicy kick)
1 tablespoon cornstarch mixed with 2 tablespoons water (to thicken the glaze)
For Serving:
Cooked white or brown rice (or cauliflower rice)
Fresh cilantro or green onions, chopped (for garnish)
Sesame seeds (optional, for garnish)
Step-by-Step Instructions
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