Hawaiian Chicken and Veggies

This Hawaiian chicken sheet pan meal brings vibrant tropical flavors right to your dinner table with minimal effort. The combination of juicy chicken, caramelized pineapple chunks, and colorful bell peppers creates a feast for both eyes and taste buds that will transport you straight to the islands.

I first made this Hawaiian sheet pan dinner during a cold January evening when we needed a mental vacation from winter. The tropical aroma filled our kitchen and instantly lifted everyone's mood. Now it's our go-to meal whenever we need a quick escape to paradise without leaving home.

Ingredients

• Boneless skinless chicken breasts or thighs: chicken thighs stay juicier but breasts work perfectly too if you prefer white meat
• Fresh pineapple chunks: provides natural sweetness and caramelizes beautifully in the oven
• Bell peppers in different colors: not just for visual appeal they add different flavor nuances
• Red onion: adds a pleasant bite that mellows when roasted
• Pineapple juice: forms the base of our sauce creating authentic Hawaiian flavor
• Soy sauce: provides the savory umami balance to the sweet elements
• Honey: adds thickness and helps create caramelization on everything
• Rice vinegar: adds necessary acidity to balance the sweetness
• Garlic and ginger: essential aromatic foundations for the sauce
• Cornstarch: transforms the liquid into a glossy sauce that clings to the chicken and vegetables

Step-by-Step Instructions

Preheat the Oven:

Turn your oven to 400°F and prepare your sheet pan with parchment paper or a light greasing. The high temperature is crucial for developing those beautiful caramelized edges on both the chicken and pineapple while keeping the chicken moist inside.

Create the Hawaiian Sauce:

Combine pineapple juice, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a saucepan over medium heat. Let it come to a gentle simmer allowing the flavors to meld together. The kitchen will begin filling with an intoxicating aroma that signals good things are coming. Create a cornstarch slurry with water and stir it into the simmering sauce watching as it transforms from thin and watery to gloriously thick and glossy within about 90 seconds.

Arrange the Sheet Pan:

Position your chicken pieces in the center of the pan where they'll receive the most consistent heat. Scatter the colorful mosaic of pineapple, bell peppers, and red onion around the chicken creating a beautiful frame. Drizzle everything with olive oil and season with salt and pepper focusing on seasoning the chicken well.

Apply the Sauce:

Brush the chicken pieces generously with half the sauce ensuring you get into all the nooks and crannies. The remaining sauce gets drizzled over the vegetables and pineapple. Take a moment to toss the vegetables gently to ensure even coating which will promote even cooking and flavor distribution.

Bake to Perfection:

Place the sheet pan in your preheated oven and roast for 25 to 30 minutes. You'll know it's done when the chicken reaches 165°F internally and the vegetables have softened while maintaining some texture. The edges of the pineapple and onions will develop delicious caramelization during this time.

Final Touch:

If you want to enhance the caramelization even further, switch your oven to broil for the final 2 to 3 minutes but watch carefully to prevent burning. This extra step creates those irresistible slightly charred bits that add complexity to the dish.

Pin it

The pineapple is truly the star ingredient here. While canned will absolutely work in a pinch, I discovered that using fresh pineapple creates a more complex flavor profile with less overall sweetness. My daughter always steals pieces of caramelized pineapple straight from the pan before dinner is served claiming they taste like candy but with the excuse that she's eating fruit.

Making Ahead and Storage

You can prepare this entire recipe up to the baking stage a day in advance. Simply arrange everything on the sheet pan, cover tightly with plastic wrap, and refrigerate. The marinating time actually improves the flavor. When ready to cook, remove from the refrigerator 30 minutes before baking and proceed as directed adding perhaps 5 extra minutes to the cooking time.

Leftovers store beautifully in airtight containers in the refrigerator for up to 4 days. The flavors actually continue to develop making day two sometimes even better than day one. Reheat gently in the microwave or for best results in a 350°F oven for about 10 minutes.

Easy Substitutions

This recipe welcomes many adaptations based on what you have available. Chicken can be swapped for pork tenderloin or even firm tofu for a vegetarian version. No fresh pineapple? Canned works perfectly just be sure to drain well and save the juice for the sauce. Bell peppers can be substituted with zucchini, broccoli, or snap peas depending on your preferences or what needs using up in your refrigerator.

For a spicier version add a diced jalapeño to the vegetable mix or incorporate a tablespoon of sriracha into the sauce. For a more authentic island flavor try adding a tablespoon of Korean gochujang paste to the sauce mixture.

Pin it

Serving Suggestions

This Hawaiian chicken sheet pan meal creates a complete dinner on its own but there are several ways to serve it depending on your preferences. My family enjoys it most over a bed of fluffy white rice which soaks up all the delicious sauce. For a lower carb option, cauliflower rice works beautifully.

For a fun presentation, serve in hollowed out pineapple halves for a tropical dinner party feel. A side of simple green salad with a light vinaigrette provides a fresh contrast to the sweet and savory main dish.

Frequently Asked Questions

→ Can I use canned pineapple instead of fresh?

Yes, canned pineapple works perfectly. Just use the drained chunks and reserve the juice to make the Hawaiian sauce.

→ Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are a great alternative and often stay juicier during roasting compared to chicken breasts.

→ How can I make this dish spicier?

Add a pinch of red pepper flakes or a drizzle of sriracha to the sauce or directly over the chicken and vegetables.

→ Can I prepare this ahead of time?

Yes, you can chop the vegetables, prepare the sauce, and marinate the chicken a few hours in advance. Store everything covered in the refrigerator until you're ready to cook.

→ What can I serve with this dish?

It pairs wonderfully with steamed rice, cauliflower rice, or noodles. You can also serve it with a fresh green salad for a lighter option.

→ Can I omit the sesame oil and seeds?

Yes, both sesame oil and seeds are optional and can be omitted if preferred or unavailable.