What ingredients are typically in Hawaiian chicken sheet pan?

A classic Hawaiian Chicken Sheet Pan typically features chicken pieces (often thighs or breasts), pineapple chunks, bell peppers (red, yellow, or green), and red onion, all tossed in a savory-sweet marinade, often soy-based with ginger, garlic, and brown sugar.

How do you prevent pineapple from getting mushy in sheet pan recipes?

To prevent pineapple from getting mushy, add it to the sheet pan during the last 10-15 minutes of cooking. This allows it to caramelize slightly without overcooking, maintaining its texture.

What temperature and how long do you cook Hawaiian chicken sheet pan?

Most Hawaiian Chicken Sheet Pan recipes call for baking at 400°F (200°C) for 20-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender-crisp.

Can I use frozen chicken for a Hawaiian sheet pan recipe?

Yes, but ensure the chicken is completely thawed before marinating and baking. Cooking frozen chicken directly on a sheet pan will result in uneven cooking and potentially dry chicken.

What sides go well with Hawaiian chicken sheet pan?

Hawaiian Chicken Sheet Pan pairs excellent with white or brown rice to soak up the delicious sauce. Other great sides include quinoa, a simple green salad, or even some steamed edamame.

Can I make Hawaiian chicken sheet pan ahead of time or meal prep it?

For meal prepping, you can chop vegetables and make the marinade a day or two in advance. Cooked Hawaiian chicken sheet pan leftovers store well in an airtight container in the refrigerator for 3-4 days, making it great for lunches.

Hawaiian Chicken Sheet Pan: Your New Favorite Easy Dinner 2025

Name: Hawaiian Chicken Sheet Pan
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Hawaiian
Ingredients: 1.5 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces; 2 cups fresh pineapple chunks (about 1 small pineapple); 1 red bell pepper, chopped into 1-inch pieces; 1 green bell pepper, chopped into 1-inch pieces; 1 red onion, cut into wedges; 2 tablespoons olive oil or avocado oil; 2 tablespoons soy sauce (or tamari for gluten-free); 2 tablespoons honey or maple syrup; 1 tablespoon rice vinegar; 2 cloves garlic, minced; 1 teaspoon fresh ginger, grated; 1 tablespoon cornstarch; 2 tablespoons water; Sesame seeds and chopped green onions for garnish

Hawaiian Chicken Sheet Pan

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This easy Hawaiian Chicken Sheet Pan Dinner combines tender chicken, sweet pineapple, and colorful bell peppers in a savory teriyaki-style glaze. A complete meal that comes together on one pan with minimal cleanup.

Author: Harmony
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: Hawaiian

Ingredients

Scale

1.5 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
2 cups fresh pineapple chunks (about 1 small pineapple)
1 red bell pepper, chopped into 1-inch pieces
1 green bell pepper, chopped into 1-inch pieces
1 red onion, cut into wedges
2 tablespoons olive oil or avocado oil
2 tablespoons soy sauce (or tamari for gluten-free)
2 tablespoons honey or maple syrup
1 tablespoon rice vinegar
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon cornstarch
2 tablespoons water
Sesame seeds and chopped green onions for garnish

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Instructions

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
In a small bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, and grated ginger to create the sauce base.
Place chicken pieces, pineapple chunks, bell peppers, and red onion on the prepared baking sheet. Drizzle with olive oil and half of the sauce mixture. Toss everything until evenly coated, then spread in a single layer without overcrowding.
Bake for 15 minutes. The chicken should be nearly cooked through, and the vegetables will be starting to soften and caramelize at the edges.
Meanwhile, mix cornstarch with water in a small bowl, then whisk into the remaining sauce. After 15 minutes, remove the pan from oven and pour the thickened sauce over everything. Return to oven for 5-10 more minutes until the sauce is bubbly and glossy, and chicken is fully cooked (165°F internal temperature).
Let the Hawaiian chicken sheet pan rest for 5 minutes before serving. Garnish with sesame seeds and chopped green onions.

Notes

For extra caramelization, switch your oven to broil for the final 1-2 minutes, watching carefully to prevent burning. Use canned pineapple if fresh isn’t available, though fresh caramelizes better. Store leftovers in an airtight container for up to 4 days.

Nutrition

Serving Size: 1.5 cups
Calories: 320
Sugar: 18g
Sodium: 480mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 3g
Protein: 28g
Cholesterol: 85mg

Find it online: https://harmonymeal.com/hawaiian-chicken-sheet-pan-3/