Hawaiian Chicken Sheet Pan is a vibrant, tropical-inspired dish featuring marinated chicken thighs or breasts, roasted with a medley of fresh ingredients like sweet pineapple, colorful bell peppers, and onions. The dish is typically seasoned with a savory-sweet blend of soy sauce, honey, garlic, and ginger, often finished with a sprinkle of chili flakes or green onions for a hint of heat and freshness.
Baked on a single sheet pan, it offers a delightful mix of flavors and textures—the juicy, tangy pineapple complements the tender chicken, while the vegetables provide a satisfying crunch. It’s a healthy, all-in-one meal that’s easy to prepare, perfect for feeding the family or meal prepping.
Questions I often get asked about this recipe:
1. Can I use a different protein?
Yes! You can easily substitute the chicken with other proteins:
- Pork: Pork tenderloin or chops work well with the sweet and savory flavors.
- Shrimp: Add shrimp toward the last 10-12 minutes of cooking to avoid overcooking.
- Tofu: For a vegetarian option, use firm tofu, cut into cubes, and marinate it for extra flavor.
- Beef: Thinly sliced steak or beef strips would also pair nicely with the marinade.
2. What can I serve with this dish?
Hawaiian Chicken Sheet Pan is versatile and can be paired with several side dishes:
- Rice: White rice, brown rice, or coconut rice would complement the tropical flavors.
- Quinoa: A healthy grain option that soaks up the sauce nicely.
- Couscous: Light and fluffy, it’s perfect for absorbing the savory-sweet juices.
- Salad: A fresh side salad with citrus vinaigrette would add a light contrast.
- Noodles: Serve with soba or rice noodles for an Asian-inspired twist.
3. Can I make this recipe ahead of time?
Yes, this recipe is great for prepping ahead:
Assemble and refrigerate: Lay everything on the sheet pan, cover it with plastic wrap, and refrigerate it. When you’re ready to cook, just pop it in the oven
Marinate the chicken: You can prepare the marinade and let the chicken soak in it for up to 24 hours in the refrigerator.
Pre-cut vegetables: Slice and store the vegetables in an airtight container up to a day in advance.
What you need to make Hawaiian Chicken Sheet Pan:To make a Hawaiian Chicken Sheet Pan, you’ll need the following ingredients:
Ingredients:
- Chicken:
- 4-6 boneless, skinless chicken thighs or breasts
- Vegetables:
- 1-2 bell peppers (red, yellow, or green), sliced
- 1 red onion, sliced
- 1-2 cups broccoli florets (optional)
- Pineapple:
- 1½ – 2 cups fresh pineapple chunks (or canned, drained)
- Marinade/Sauce:
- ¼ cup soy sauce (or tamari for gluten-free)
- ¼ cup pineapple juice (reserved from fresh or canned)
- 2 tbsp honey or brown sugar
- 2 cloves garlic, minced
- 1 tbsp grated ginger
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tbsp olive oil
- 1 tsp sesame oil (optional for added flavor)
- ½ tsp red pepper flakes (optional, for a bit of heat)
- Garnishes (optional):
- Green onions, chopped
- Sesame seeds
4. How long to cook a sheet pan meal?
Sheet pan meals typically take about 20-30 minutes at 400°F (200°C), depending on the thickness of the protein:
- Chicken: Boneless chicken breasts or thighs take about 25-30 minutes.
- Pork: Slices of pork will also cook within 25-30 minutes.
- Shrimp or Tofu: These take less time, around 15-20 minutes, so you may want to add them in the last 10-12 minutes of cooking.
Ensure the chicken reaches an internal temperature of 165°F (75°C) to confirm it’s fully cooked.