Hawaiian Chicken Sheet Pan Recipe

If you’re searching for a bright, easy dinner that brings summer right onto your table any time of year, this Hawaiian Chicken Sheet Pan absolutely delivers. It’s a magical blend of juicy chicken, caramelized pineapple, crisp peppers, and punchy red onions, all glossed with irresistible teriyaki sauce. The best part? Everything bakes together on a single pan for minimal cleanup and maximum flavor, making it the sheet pan meal you’ll crave again and again.

Ingredients You’ll Need

The beauty of this recipe is in its simplicity; each ingredient is chosen for a reason, contributing a layer of taste, texture, or vibrant color to the Hawaiian Chicken Sheet Pan. Make sure you gather these pantry and fridge basics for a breezy prep and utterly delicious results.

• Chicken Breasts: Thinly sliced for fast, even cooking and melt-in-your-mouth tenderness.
• Pineapple Chunks: Brings fresh, tropical sweetness and lovely caramelization as it bakes.
• Teriyaki Sauce: Infuses the whole dish with salty-sweet umami and a gorgeous glaze.
• Bell Pepper: Adds crisp-tender bite and brilliant color; any color pepper works, so choose your favorite.
• Red Onion: Offers gentle sharpness and turns sweet and jammy in the oven.
• Olive Oil: Helps everything roast to golden perfection and prevents sticking.
• Salt and Pepper: Essential for seasoning and bringing all the flavors into balance.
• Cooked Rice (optional): The perfect canvas for soaking up all those tropical juices!

How to Make Hawaiian Chicken Sheet Pan

Step 1: Prep Your Oven and Sheet Pan

Start by preheating your oven to 400°F (200°C). This high heat is key to quickly roasting the chicken and veggies, yielding juicy meat and those yummy caramelized edges we all love. Line a large sheet pan with parchment paper if you want easy cleanup.

Step 2: Toss Ingredients Together

In a spacious bowl, gather the sliced chicken breasts, pineapple chunks, bell pepper strips, sliced red onion, teriyaki sauce, olive oil, salt, and pepper. Mix everything well until the chicken and veggies are nicely coated in that glossy teriyaki goodness—no plain bites allowed!

Step 3: Arrange on the Sheet Pan

Spread this colorful mixture in a single, even layer across your prepared sheet pan. Be sure the pieces aren’t too crowded, so everything roasts and caramelizes rather than steams. If you want a little char, try not to overlap the chicken or veggies.

Step 4: Bake Until Perfection

Slide your pan into the heated oven and bake for 20-25 minutes. You’ll know your Hawaiian Chicken Sheet Pan is ready when the chicken is cooked through (165°F if you want to be precise) and the vegetables are fork-tender with caramelized edges. The kitchen will smell heavenly!

Step 5: Serve and Savor

Straight out of the oven, this dish is at its juiciest and most flavorful. Spoon generous helpings over fluffy cooked rice if you like, and don’t forget to drizzle any pan juices over the top to really soak in those sunny island vibes.

How to Serve Hawaiian Chicken Sheet Pan

Garnishes

This dish is already gorgeous, but a sprinkle of sliced green onions, a handful of toasted sesame seeds, or even a few sprigs of fresh cilantro can add color and a burst of freshness to your Hawaiian Chicken Sheet Pan.

Side Dishes

Steamed or coconut rice is classic and soaks up every drop of sauce. You could also serve this alongside sautéed greens, a simple cucumber salad, or some lightly toasted Hawaiian rolls on the side for a true island-style feast.

Creative Ways to Present

For a casual party, pile the Hawaiian Chicken Sheet Pan into lettuce cups or warm tortillas for tasty tropical wraps. Or, serve in individual bowls topped with extra pineapple and chili flakes for a vibrant power bowl spin.

Make Ahead and Storage

Storing Leftovers

Any extra Hawaiian Chicken Sheet Pan makes a fantastic lunch the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors deepen and meld beautifully overnight.

Freezing

You can absolutely freeze cooked portions. Let the sheet pan mixture cool completely, then pack into freezer-safe containers. Thaw in the fridge overnight when you’re ready for a taste of the tropics any night of the week.

Reheating

Gently warm leftovers in a skillet over medium heat for best texture, or pop them in the microwave for a quick fix. Add a splash of water or extra teriyaki sauce to keep everything juicy and vibrant.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work just as well and stay extra juicy. Just slice them thin for even roasting and adjust cook time if needed.

Do I have to use fresh pineapple?

Canned pineapple chunks are totally fine and super convenient here. Just drain them well to avoid extra liquid on the pan that can prevent caramelization.

Is this recipe gluten-free?

It can be! Simply use a gluten-free teriyaki sauce. Double-check all sauces and seasonings for hidden gluten if that’s a concern in your household.

Can I add other vegetables?

Of course—this Hawaiian Chicken Sheet Pan is wonderfully flexible. Try adding zucchini, snap peas, or even thin carrot rounds, just be sure everything is sliced similarly for even cooking.

What if I don’t have teriyaki sauce?

If you’re out of teriyaki, try mixing some soy sauce with a bit of honey or maple syrup, minced garlic, and a dash of vinegar for a quick homemade alternative. It won’t be quite as glossy, but will taste fantastic!

Final Thoughts

If you’re craving a meal that’s as cheerful as it is easy to prepare, don’t miss the magic of Hawaiian Chicken Sheet Pan. You’ll love how quickly it comes together and how every bite is packed with sunshine and island-inspired flavor. Give it a try and savor the never-boring, always-delicious joy of this sheet pan sensation with friends and family!

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