Sweet and Savory Hawaiian Chicken Sheet Pan Dinner
If you’re looking for an easy and flavorful dinner that combines sweet and savory elements, this Hawaiian Chicken Sheet Pan recipe is a must-try! Tender chicken, vibrant bell peppers, juicy pineapple chunks, and savory soy sauce come together in one pan to create a colorful and delicious meal. It’s perfect for a busy weeknight when you want something quick, healthy, and satisfying. With minimal prep and cleanup, this dish is bound to become a family favorite!
Why You’ll Love Hawaiian Chicken Sheet Pan
This sheet pan dinner offers a beautiful blend of flavors—sweet pineapple, savory soy sauce, and a hint of spice from red pepper flakes if you choose to use them. It’s a delightful mix of textures as well, with tender chicken, caramelized vegetables, and juicy pineapple chunks. The best part? Everything cooks on one pan, which means easy preparation and even easier cleanup. Plus, the colorful presentation makes this meal a feast for the eyes as well as the taste buds.
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 large red bell pepper, cut into 1-inch pieces
- 1 large yellow or orange bell pepper, cut into 1-inch pieces
- 1 red onion, cut into wedges
- 1 (20 oz) can pineapple chunks, drained (reserve juice)
- 1/4 cup soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons pineapple juice (from the can)
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- 1/2 teaspoon ginger
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon olive oil
Directions:
1. Preheat the Oven:
- Preheat Your Oven:
Preheat your oven to 400°F (200°C) and prepare a large, rimmed baking sheet.
2. Prepare the Ingredients:
- Mix Chicken and Veggies:
In a large bowl, combine the cubed chicken, bell pepper pieces, onion wedges, and pineapple chunks. This creates a colorful and balanced mixture of sweet and savory elements.
3. Make the Sauce:
- Whisk the Sauce:
In a small bowl, whisk together the soy sauce, brown sugar, pineapple juice, cornstarch, garlic powder, ginger, and red pepper flakes (if using). The cornstarch helps thicken the sauce, ensuring that it clings to the chicken and vegetables, while the brown sugar and pineapple juice add a lovely sweetness.
4. Coat the Chicken and Vegetables:
- Toss Everything in Sauce:
Pour the sauce over the chicken and vegetable mixture in the large bowl. Toss to ensure everything is evenly coated with the flavorful sauce.
5. Arrange on the Sheet Pan:
- Spread Out on the Sheet Pan:
Spread the coated chicken, vegetables, and pineapple chunks in a single layer on the prepared baking sheet. Make sure the ingredients are evenly distributed so they cook and caramelize evenly.
6. Roast in the Oven:
- Roast the Chicken and Vegetables:
Roast the sheet pan in the preheated oven for 30-35 minutes, stirring once halfway through. The chicken should be cooked through, and the vegetables and pineapple should be tender and slightly caramelized. Keep an eye on the dish to ensure everything is roasting evenly.
7. Serve and Enjoy:
- Serve Hot:
Once everything is roasted to perfection, remove the sheet pan from the oven. Serve the Hawaiian Chicken hot, straight from the pan, for a vibrant and flavorful dinner that’s sure to please.
Notes:
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Calories: 320 kcal per serving
- Servings: 4 servings
A Taste of the Tropics at Home
This Hawaiian Chicken Sheet Pan dinner is a fantastic way to enjoy tropical flavors without the need for complicated cooking methods. The combination of juicy pineapple, tender chicken, and colorful veggies tossed in a sweet and savory sauce brings the flavors of the islands right to your table. Plus, the simplicity of this one-pan meal makes it an easy weeknight option that still feels special.
Hawaiian Chicken Sheet Pan
- Total Time: 50 minutes
- Yield: 4 1x
Description
This Hawaiian Chicken Sheet Pan is the perfect combination of sweet and savory flavors, featuring tender chicken, roasted bell peppers, red onion, and juicy pineapple chunks. The rich, caramelized sauce made with soy, brown sugar, and pineapple juice adds a tropical twist to the dish, making it both satisfying and refreshing. The colorful ingredients make for a visually appealing presentation that will brighten up any dinner table.
Ingredients
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
1 large red bell pepper, cut into 1-inch pieces
1 large yellow or orange bell pepper, cut into 1-inch pieces
1 red onion, cut into wedges
1 (20 oz) can pineapple chunks, drained (reserve juice)
1/4 cup soy sauce
3 tablespoons brown sugar
2 tablespoons pineapple juice (from the can)
1 tablespoon cornstarch
1 teaspoon garlic powder
1/2 teaspoon ginger
1/4 teaspoon red pepper flakes (optional)
1 tablespoon olive oïl
Instructions
Preheat your oven to 400°F (200°C).
In a large bowl, combine the chicken cubes, bell peppers, onion wedges, and pineapple chunks.
In a small bowl, whisk together the soy sauce, brown sugar, pineapple juice, cornstarch, garlic powder, ginger, and red pepper flakes (if using).
Pour the sauce over the chicken and vegetable mixture. Toss to coat evenly.
Spread the coated chicken and vegetables in a single layer on a large, rimmed baking sheet.
Roast in the preheated oven for 30-35 minutes, stirring once halfway through, until the chicken is cooked through and the vegetables are tender and caramelized.
Serve hot and enjoy this sweet and savory sheet pan dinner!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 320