Hawaiian Chicken Sheet Pan

This sheet pan Hawaiian chicken has become my family's favorite for busy weeknights when I need a flavorful meal without the fuss. The sweet and tangy combination reminds us of sunny beach days even in the middle of winter.

I first made this recipe during a particularly hectic week when I needed something quick but didn't want to sacrifice flavor. My husband declared it was like a vacation on a plate, and now it's requested at least twice a month in our rotation.

Ingredients

• Chicken breasts: Provide lean protein and become incredibly tender with this cooking method. Look for uniform sizes to ensure even cooking.
• Red and orange bell peppers: Add natural sweetness and vibrant color. Choose firm peppers with glossy skin for the freshest flavor.
• Red onion: Offers a milder sweeter flavor than yellow varieties which complements the tropical elements perfectly.
• Low sodium soy sauce: Delivers rich umami flavor without making the dish too salty. The reduced sodium version gives you better control over the final taste.
• Ketchup: Might seem unexpected but adds the perfect touch of acidity and sweetness. Use a quality brand without high fructose corn syrup if possible.
• Honey: Creates beautiful caramelization on the chicken and vegetables. Local honey adds subtle flavor variations that store brands lack.
• Pineapple juice: Infuses the entire dish with tropical essence. Fresh is best but canned works in a pinch.
• Rice vinegar: Balances the sweetness with its mild tanginess. Don't substitute with stronger vinegars which could overwhelm the dish.
• Fresh garlic: Provides aromatic depth. Mince it finely for even distribution throughout the marinade.
• Fresh grated ginger: Adds warming spice notes that pair perfectly with pineapple. Store your ginger root in the freezer for easy grating when needed.
• Red pepper flakes: Bring just enough heat to wake up your taste buds without overpowering. Adjust according to your spice preference.
• Arrowroot powder: Helps thicken the marinade beautifully. It works at lower temperatures than cornstarch for a glossier finish.
• Fresh pineapple: Caramelizes gorgeously in the oven. Look for one with a fragrant bottom and golden color for optimal ripeness.

Step-by-Step Instructions

Prep Your Oven and Pan:

Preheat your oven to exactly 400°F to ensure proper caramelization without burning. Line your baking sheet completely with parchment paper, making sure to cover the corners to prevent any sticky spots during cleanup.

Prepare Your Ingredients:

Dice chicken and vegetables into uniform 1-inch pieces for even cooking. Try to keep them consistent in size so everything cooks at the same rate. Place them in a large bowl with plenty of room for tossing with the marinade.

Create Your Flavor Base:

Whisk together soy sauce, ketchup, honey, pineapple juice, rice vinegar, garlic, ginger, and red pepper flake until completely smooth. The marinade should have a beautiful reddish-brown color and smell fragrant. Add arrowroot powder last, whisking vigorously to prevent any clumps from forming.

Coat Everything Thoroughly:

Pour the marinade over your chicken and vegetables, using tongs or clean hands to ensure every piece is well-coated. Take your time with this step as it ensures flavor in every bite.

First Baking Phase:

Spread the coated mixture evenly across your prepared baking sheet, making sure not to overcrowd. Leave some space between pieces to promote browning rather than steaming. Bake for exactly 10 minutes until the chicken begins to firm up.

Add Pineapple and Finish Baking:

Scatter fresh pineapple chunks over the partially cooked mixture, gently tossing to incorporate them with the existing sauce. Return to the oven for another 15 minutes until chicken is cooked through and vegetables are tender with caramelized edges.

Broil For Perfect Finish:

Switch your oven to broil for the final 3-4 minutes, watching carefully to achieve golden brown bits without burning. This step creates irresistible caramelization that takes the dish from good to extraordinary.

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Pineapple is truly the star ingredient in this recipe. When I visited Hawaii years ago, I was amazed at how different fresh island pineapple tasted compared to what I was used to at home. While most of us can't access Hawaiian pineapples regularly, selecting a ripe one makes all the difference in this dish. I look for fruits with a strong sweet smell at the base and golden color extending up the sides.

Make-Ahead Magic

This Hawaiian chicken recipe works beautifully as a make-ahead meal. You can prepare the marinade and cut all ingredients up to 24 hours in advance, storing them separately in the refrigerator. The chicken can even marinate overnight which intensifies the flavors. When ready to cook, simply combine everything on your sheet pan and proceed with baking. This approach makes dinner time completely stress-free and results in even more flavorful chicken.

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Perfect Pairings

While this sheet pan meal is delicious served over plain white rice, elevating your side dish takes the whole meal to restaurant quality. Coconut rice made by replacing half the cooking water with coconut milk creates a dreamy base that complements the Hawaiian flavors beautifully. For a lower carb option, cauliflower rice works wonderfully too, soaking up all the delicious sauce. Add a simple side salad with a lime vinaigrette to round out the meal with fresh, crisp textures that balance the tender, glazed chicken.

Customize Your Heat Level

The beauty of this recipe is how easily it adapts to different spice preferences. As written, it offers just a gentle warmth from the red pepper flakes that most family members can enjoy. For those who crave more heat, there are several simple modifications. Adding a tablespoon of sriracha to the marinade introduces a garlicky heat that builds gradually. Diced jalapeños can be added with the bell peppers for fresh spicy bites throughout. My personal favorite is stirring a teaspoon of chili garlic sauce into the finished dish for an immediate flavor boost without changing the cooking process.

Storage Solutions

Leftovers store beautifully and often taste even better the next day as flavors continue to develop. Cool completely before transferring to airtight containers to prevent condensation that could make things soggy. When reheating, add a splash of pineapple juice or water to rejuvenate the sauce. This dish maintains its quality for up to four days in the refrigerator, making it perfect for weekly meal prep. For longer storage, freeze individual portions for up to three months in freezer-safe containers.

Frequently Asked Questions

→ How can I serve Hawaiian chicken sheet pan meals?

Serve on a bed of rice, like coconut rice, to complement the sweet and savory flavors. Pair with grilled veggies or a light coleslaw for a balanced meal.

→ Can I substitute fresh pineapple with canned or frozen?

Yes, both are great options. If using frozen pineapple, thaw and drain to avoid steaming during baking. Canned pineapple works well for convenience.

→ How can I make this dish spicier?

Add more red pepper flakes, diced red chiles, or cayenne pepper for extra heat. Customize to your spice preference with sriracha or chili oil as toppings.

→ What toppings go well with this dish?

Great options include toasted nuts like cashews, shredded coconut, lime wedges, chopped green onions, fresh cilantro, or toasted sesame seeds.

→ Can I prepare this for meal prep?

Absolutely! Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or oven, and enjoy the same delicious flavors.