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Hawaiian Chicken Sheet Pan is shown baked and ready to serve on a sheet pan with pineapple, peppers, and onions.

Hawaiian Chicken Sheet Pan

This Hawaiian Chicken Sheet Pan recipe delivers a symphony of sweet, savory, and tangy flavors with juicy chicken and perfectly roasted vegetables. The key to success lies in controlling moisture, strategic marinating, and proper roasting techniques for a consistently delicious and easy weeknight meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Hawaiian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 green bell pepper, cut into 1-inch pieces
  • 1 red onion, cut into wedges
  • 2 cups broccoli florets
  • 1/2 cup reserved pineapple juice
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes optional
  • 1 tablespoon olive oil
  • Salt to taste
  • Pepper to taste
  • Cooked rice, for serving optional
  • Sesame seeds, for garnish optional
  • Chopped green onions, for garnish optional

Equipment

  • Large baking sheet
  • parchment paper
  • Large bowl
  • mixing bowl
  • whisk
  • Measuring cups
  • Measuring spoons
  • Oven
  • tongs
  • cutting board
  • knife

Method
 

  1. Marinate the Chicken: In a bowl, whisk together pineapple juice, soy sauce, brown sugar, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes (if using). Add the chicken pieces and toss to coat thoroughly. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
  2. Preheat and Prep: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  3. Arrange the Vegetables: In a large bowl, toss the bell peppers, red onion, and broccoli florets with olive oil, salt, and pepper. Spread the vegetables in a single layer on the prepared baking sheet.
  4. Add the Chicken and Pineapple: Distribute the marinated chicken pieces evenly over the vegetables. Scatter the pineapple chunks amongst the chicken and vegetables.
  5. Bake: Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. Check the internal temperature of the chicken – it should reach 165°F (74°C).
  6. Broil (Optional): For extra caramelization, broil for the last 2-3 minutes, keeping a close eye to prevent burning.
  7. Serve: Serve immediately over rice, quinoa, or your favorite grain. Garnish with sesame seeds and chopped green onions, if desired.

Notes

Marinating the chicken for longer than 4 hours can lead to overly tenderized chicken. Ensure the vegetables are spread in a single layer to prevent steaming. For even more caramelization, brush the chicken and pineapple with a little extra marinade before broiling. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.