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Sheet Pan Hawaiian Chicken Recipe

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4.4 from 2 reviews

This Sheet Pan Hawaiian Chicken recipe features tender chicken breasts and vibrant vegetables baked together with a tangy, sweet pineapple sauce. Perfectly balanced with soy, honey, and fresh ginger, this colorful one-pan meal is easy to prepare, full of bright tropical flavors, and ideal for a quick weeknight dinner. The dish is finished with a broil to add a crispy, caramelized topping and is best served over steamed rice.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

Chicken and Vegetables

  • 2 lbs chicken breasts, diced into 1-inch cubes
  • 1 red bell pepper, diced into 1-inch pieces
  • 1 orange or yellow bell pepper, diced into 1-inch pieces
  • 1 small red onion, diced into 1-inch pieces
  • 4 cups fresh pineapple, diced

Sauce

  • 1/3 cup reduced sodium soy sauce
  • 1/4 cup ketchup
  • 1/4 cup honey
  • 2 tbsp pineapple juice
  • 2 tbsp rice vinegar
  • 2 cloves garlic, minced
  • 1 tbsp fresh grated ginger
  • 1/4 tsp red pepper flakes
  • 1 tbsp arrowroot powder (or substitute cornstarch)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper to prevent sticking and make clean-up easier.
  2. Prepare Ingredients: Dice the chicken breasts and all vegetables — red pepper, orange/yellow pepper, and red onion — into approximately 1-inch cubes. Combine them in a large mixing bowl.
  3. Make the Sauce: In a separate glass measuring cup, whisk together the reduced sodium soy sauce, ketchup, honey, pineapple juice, rice vinegar, minced garlic, grated ginger, and red pepper flakes. Whisk in the arrowroot powder until fully incorporated to help thicken the sauce.
  4. Toss Chicken and Veggies: Pour the prepared sauce over the diced chicken and vegetables. Toss everything thoroughly until all pieces are evenly coated with the sauce mixture.
  5. Bake: Spread the chicken and vegetables evenly onto the prepared baking sheet. Bake for 10 minutes. Then, add the diced pineapple chunks on top, and gently toss everything again to coat the pineapple with the sauce. Return to the oven and bake for an additional 15 minutes.
  6. Broil for Crispiness: For a crispier topping, switch the oven to broil and cook for another 3 to 4 minutes, watching carefully to avoid burning.
  7. Serve: Serve the Hawaiian chicken hot over freshly steamed rice. Save any extra saucy liquid from the pan to drizzle on top of the rice and chicken for additional moisture and flavor.

Notes

  • Arrowroot powder can be substituted with cornstarch if unavailable.
  • The broil step is optional but helps create a caramelized and crispy finish on top.
  • Using reduced sodium soy sauce helps control the saltiness of the dish without compromising flavor.
  • Serve with steamed white or brown rice for a complete meal.
  • Feel free to add other vegetables like snap peas or zucchini for variation.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Hawaiian

Find it online: https://monicarecipes.com/sheet-pan-hawaiian-chicken-recipe/