If you’ve ever wanted a meal that’s bursting with tropical flavor, colorful vegetables, and juicy chicken all baked together without a fuss, then this Hawaiian Chicken Sheet Pan Recipe is your new best friend. It perfectly balances sweet pineapple chunks with savory teriyaki and a hint of smoky spices, delivering a mouthwatering combination that’s as vibrant as a Hawaiian sunset. Whether you’re cooking for family dinner or impressing friends on a weeknight, this recipe makes dinner delightfully easy and irresistibly delicious.
Ingredients You’ll Need
These ingredients are straightforward yet essential, each adding its own unique touch to the Hawaiian Chicken Sheet Pan Recipe. From juicy chicken breasts to sweet pineapple and a tangy, savory sauce, every item plays a role in creating that perfect harmony of flavors and textures.
- 4 boneless, skinless chicken breasts: The tender, lean protein base that soaks up all the delicious seasonings.
- 1 tablespoon olive oil: Helps achieve a nice coating on the chicken and keeps it juicy while roasting.
- 1 teaspoon garlic powder: Adds a warm, aromatic depth to the chicken’s flavor.
- 1 teaspoon onion powder: A subtle savory touch that complements the garlic perfectly.
- 1/2 teaspoon smoked paprika: Gives a smoky hint that brings complexity and a lovely color to the dish.
- 1/2 teaspoon ground black pepper: Adds a mild heat and spice kick for balance.
- 1/2 teaspoon salt: Enhances all the flavors, bringing everything together.
- 1 cup pineapple chunks: Sweet, juicy, and tangy—an iconic Hawaiian ingredient that brightens the dish.
- 1 red bell pepper, sliced: Adds crunch and vibrant color.
- 1 yellow bell pepper, sliced: For extra sweetness and sunshine-yellow tones.
- 1/2 red onion, sliced: Offers a mild pungency and contrasts nicely with the sweetness of pineapple.
- 1/2 cup teriyaki sauce: The sweet-savory glaze that brings everything together beautifully.
- 1/4 cup low-sodium soy sauce: Adds a rich umami flavor without overwhelming saltiness.
- 2 tablespoons honey: Natural sweetness that complements the pineapple perfectly.
- 1 tablespoon rice vinegar: Provides a subtle tang that balances the sweet elements.
- 1 tablespoon sesame seeds: Adds a crunchy texture and a nutty finish.
- 2 green onions, chopped: A fresh, crisp garnish to brighten the final presentation.
How to Make Hawaiian Chicken Sheet Pan Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 400°F (200°C) and lining a large sheet pan with parchment paper or foil. This simple step ensures even cooking and makes clean-up a breeze once the magic is done.
Step 2: Dry and Place the Chicken
Pat the chicken breasts dry with paper towels. Removing moisture helps the chicken crisp slightly on the outside and lets the seasonings stick better. Then arrange them on your prepared sheet pan.
Step 3: Oil and Season
Drizzle the olive oil over the chicken breasts, coating them evenly. Follow with the garlic powder, onion powder, smoked paprika, black pepper, and salt. Use your hands or a spoon to rub these spices in well—this step builds the flavor foundation.
Step 4: Add Colorful Veggies and Pineapple
Surround the chicken with pineapple chunks, red and yellow bell pepper slices, and red onion slices. These vibrant ingredients not only add beautiful color but also complement the chicken with their unique textures and flavors.
Step 5: Make and Pour the Sauce
In a small bowl, whisk together teriyaki sauce, soy sauce, honey, and rice vinegar until smooth and the honey dissolves. Pour this flavorful mixture over the chicken and veggies, giving everything a glossy, irresistible coating.
Step 6: Bake to Perfection
Pop your sheet pan into the oven and bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender yet retain a little bite. The aroma filling your kitchen will hint at the delicious meal to come.
Step 7: Garnish and Serve
While the chicken bakes, chop the green onions for garnish. After baking, drizzle any sauce left on the pan over the dish, then sprinkle with sesame seeds and the fresh green onions for that extra pop of flavor and color.
How to Serve Hawaiian Chicken Sheet Pan Recipe
Garnishes
Finishing touches like toasted sesame seeds and chopped green onions not only elevate the look of this dish but also add layers of texture and fresh flavor that brighten every bite.
Side Dishes
This sheet pan chicken pairs wonderfully with a bowl of fluffy white rice or coconut rice to soak up all the flavorful juices. For veggies lovers, a crisp green salad or steamed broccoli adds balance and nutrition.
Creative Ways to Present
For a festive touch, serve the chicken and veggies in pineapple boat halves or atop a bed of quinoa or cauliflower rice. You can also wrap leftovers in warm tortillas for quick and tasty Hawaiian-inspired wraps the next day.
Make Ahead and Storage
Storing Leftovers
Store any leftover Hawaiian Chicken Sheet Pan Recipe in an airtight container in the refrigerator. It will stay fresh for up to 3 days, making it perfect for easy reheating and enjoying later.
Freezing
If you want to prepare this meal ahead of time, place the cooked chicken and vegetables in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
Reheat leftovers gently in the oven at 350°F (175°C) for about 15 minutes or until warmed through. You can also use a microwave, but the oven will help maintain better texture, especially for the veggies.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs are a fantastic alternative, as they tend to be juicier and more forgiving during cooking. Just adjust the cooking time slightly to ensure they reach the safe internal temperature.
Is it possible to make this recipe gluten-free?
Yes! Simply swap the teriyaki sauce and soy sauce for gluten-free versions. Many brands offer delicious gluten-free sauces that work perfectly with this Hawaiian Chicken Sheet Pan Recipe.
Can I add other vegetables to this dish?
Feel free! Zucchini, snap peas, or even sliced carrots would be great additions. Just make sure to cut them uniformly so they cook evenly alongside the chicken.
What if I don’t have rice vinegar?
No worries. Apple cider vinegar or white wine vinegar can be used in equal amounts as a substitute. They will still provide the necessary tang to balance the sweetness in the sauce.
How spicy is this dish?
This Hawaiian Chicken Sheet Pan Recipe is mild with just a hint of warmth from the black pepper and smoked paprika. If you love spice, you can easily add a pinch of red pepper flakes or a dash of hot sauce.
Final Thoughts
This Hawaiian Chicken Sheet Pan Recipe is an absolute keeper for anyone looking to add a splash of island-inspired joy to their dinner routine. It’s an effortless yet impressive dish that brings together sweet, savory, smoky, and fresh flavors all in one pan. I encourage you to try it out and share this little slice of paradise with your loved ones — I promise it will become a favorite in your home too!
Print
Hawaiian Chicken Sheet Pan Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
Description
This Hawaiian Chicken Sheet Pan recipe offers a flavorful and colorful dinner option featuring juicy, seasoned chicken breasts baked alongside vibrant pineapple, bell peppers, and red onion, all glazed with a sweet and tangy teriyaki-honey sauce. Quick to prepare and easy to clean up, it’s a perfect weeknight meal that brings tropical flavors to your table.
Ingredients
Chicken and Seasonings
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
Vegetables and Fruit
- 1 cup pineapple chunks
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1/2 red onion, sliced
Sauce and Garnish
- 1/2 cup teriyaki sauce
- 1/4 cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame seeds
- 2 green onions, chopped
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
- Prepare Chicken: Pat the chicken breasts dry with paper towels to remove any moisture and place them on the prepared sheet pan.
- Oil the Chicken: Drizzle 1 tablespoon of olive oil over the chicken breasts, making sure to coat each piece evenly.
- Season Chicken: Sprinkle garlic powder, onion powder, smoked paprika, black pepper, and salt evenly over the chicken breasts.
- Rub Seasonings: Use your hands or a spoon to rub the seasonings into the chicken breasts, ensuring even coating.
- Add Vegetables and Pineapple: Arrange pineapple chunks, red and yellow bell pepper slices, and red onion slices around the chicken breasts on the sheet pan.
- Make Sauce: In a small bowl, combine teriyaki sauce, low-sodium soy sauce, honey, and rice vinegar; stir until honey dissolves and mixture is smooth.
- Coat with Sauce: Pour the sauce mixture evenly over the chicken and vegetables on the sheet pan.
- Bake: Transfer the sheet pan to the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and vegetables are tender.
- Prepare Garnish: While baking, chop the green onions into small pieces.
- Finish Baking: Remove the sheet pan from the oven once cooked, and drizzle any remaining pan sauce over the chicken and vegetables.
- Add Sesame Seeds: Sprinkle sesame seeds over the dish for added texture and flavor.
- Garnish: Top with chopped green onions for a fresh, colorful finish.
- Serve: Serve the Hawaiian chicken hot, on its own or with rice, and enjoy your tropical-inspired meal.
Notes
- For extra flavor, marinate the chicken in the sauce mixture for 30 minutes before baking.
- Use fresh pineapple for the best tropical taste, but canned pineapple chunks drained well will also work.
- Adjust the honey amount to control the sweetness of the sauce.
- Serve with steamed rice or quinoa to make the meal more filling.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Ensure chicken is cooked through by checking the internal temperature with a meat thermometer.
