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Hawaiian Chicken Sheet Pan

Hawaiian Chicken Sheet Pan

Discover the ultimate weeknight savior with this Hawaiian Chicken Sheet Pan recipe, designed for maximum flavor with minimal fuss. This one-pan wonder delivers a taste of the tropics right to your kitchen, offering a delicious and convenient meal solution for busy families and culinary adventurers alike.
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Prep Time 15 minutes
Cook Time 30 minutes
0 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian-inspired, Hawaiian
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs cut into 1-inch pieces
  • 1 cup fresh pineapple chunks from about 1/4 of a medium pineapple
  • 1 red bell pepper seeded and chopped into 1-inch pieces
  • 1 yellow bell pepper seeded and chopped into 1-inch pieces
  • 1 small red onion cut into wedges
  • 1/4 cup soy sauce low sodium recommended
  • 1/4 cup pineapple juice from the canned pineapple or fresh juice
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic minced
  • 1 teaspoon sesame oil
  • 1/2 teaspoon red pepper flakes optional, for a little heat
  • 1 tablespoon olive oil or avocado oil
  • Cooked white or brown rice for serving
  • Toasted sesame seeds for garnish
  • Chopped fresh green onions for garnish

Equipment

  • Large baking sheet
  • Parchment paper
  • Medium Bowl
  • Small Bowl

Method
 

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. In a medium bowl, combine the chicken pieces with 2 tablespoons of the soy sauce, 1 tablespoon of the pineapple juice, 1 tablespoon of the brown sugar, and the grated ginger and minced garlic. Toss well to ensure each piece is coated. Let it marinate for at least 10 minutes while you prepare the vegetables.
    1.5 lbs boneless, skinless chicken thighs, 1/4 cup soy sauce, 1/4 cup pineapple juice, 2 tablespoons brown sugar, 1 teaspoon grated fresh ginger, 2 cloves garlic
  3. In a small bowl, whisk together the remaining soy sauce, pineapple juice, brown sugar, rice vinegar, sesame oil, and red pepper flakes (if using). Set aside.
    1/4 cup soy sauce, 1/4 cup pineapple juice, 2 tablespoons brown sugar, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1/2 teaspoon red pepper flakes
  4. On the prepared baking sheet, arrange the marinated chicken pieces in a single layer. Scatter the pineapple chunks, chopped red and yellow bell peppers, and red onion wedges around the chicken. Drizzle the mixture with the olive oil or avocado oil.
    1 cup fresh pineapple chunks, 1 red bell pepper, 1 yellow bell pepper, 1 small red onion, 1 tablespoon olive oil or avocado oil
  5. Evenly pour the prepared sauce over all the ingredients on the baking sheet. Make sure to get it into all the nooks and crannies for maximum flavor infusion.
  6. Place the baking sheet in the preheated oven. Bake for 25-30 minutes, or until the chicken is cooked through and no longer pink in the center, and the vegetables are tender-crisp and slightly caramelized. You can give the pan a gentle shake halfway through baking to ensure even cooking.
  7. Once cooked, remove the sheet pan from the oven. Serve the Hawaiian Chicken Sheet Pan immediately over fluffy cooked rice. Garnish generously with toasted sesame seeds and freshly chopped green onions for an extra pop of flavor and visual appeal.
    Cooked white or brown rice, Toasted sesame seeds, Chopped fresh green onions

Notes

Properly storing and reheating your Hawaiian Chicken Sheet Pan will ensure you can enjoy its deliciousness even after the initial meal. Once the dish has cooled to room temperature, transfer any leftovers to an airtight container. Store in the refrigerator for up to 3-4 days. For reheating, use stovetop (skillet with water/soy sauce), oven (350°F/175°C for 10-15 mins), or microwave. For freezing, cool completely, portion, and store in freezer-safe containers for up to 2-3 months.