Hawaiian Chicken Sheet Pan Recipe
This Sheet Pan Hawaiian Chicken is a quick and easy dinner made with juicy chicken, colorful bell peppers, red onion, and sweet pineapple tossed in a tangy homemade Hawaiian sauce. On the table in under 45 minutes, it's the perfect weeknight meal that's both flavorful and fuss-free.
Servings: 4 servings
Calories: 390kcal
Ingredients
Hawaiian Sauce Ingredients
- ⅓ cup low-sodium soy sauce
- ¼ cup pineapple juice - from concentrate
- 2 tablespoons brown sugar - or honey
- 2 tablespoons ketchup
- 1 tablespoon rice vinegar
- 1 teaspoon garlic powder
- 1 tablespoon cornstarch
Chicken Ingredients
- 1½ pounds chicken tenderloins
- 1 red bell pepper - deseeded and sliced into strips
- 1 yellow or orange bell pepper - deseeded and sliced into strips
- 1 small red onion - sliced
- 1½ cups pineapple chunks - fresh or canned, drained
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with aluminum foil.
- In a small saucepan, whisk together the soy sauce, pineapple juice, brown sugar, ketchup, rice vinegar, garlic powder, and cornstarch until combined. Bring to a simmer over medium heat, then reduce the heat to low and cook for 5 10 minutes, stirring occasionally, until slightly thickened. Remove from heat and set aside.
- Transfer the chicken tenderloins, red and yellow bell peppers, red onion, pineapple chunks, olive oil, salt, and pepper to the prepared sheet pan. Toss to coat and spread into an even layer.
- Bake for 10 minutes.
- Remove the pan from the oven and drizzle the chicken and vegetables with the prepared sauce. Toss everything together and arrange the mixture into an even layer before returning it to the oven.
- Bake for an additional 10 to 15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender.
- Serve hot over rice, garnished with lime wedges, sesame seeds, and fresh cilantro, if desired.
Notes
- Sauce: Simmering the sauce before baking helps it thicken and cling to the chicken and vegetables. If making the sauce ahead, refrigerate for up to 1 week or freeze for up to 2 months.
- Pineapple: Fresh pineapple gives the best texture, but canned (drained) or thawed frozen pineapple also works well.
- Chicken swaps: Boneless, skinless chicken thighs or breasts can be used as a substitute for tenderloins; cut them into strips for even cooking.
- Vegetable options: Bell peppers and onions are classic, but zucchini, broccoli, snap peas, or carrots can also be added for variety.
- Spice it up: Add sriracha, chili flakes, or gochujang to the sauce for heat.
- Storage: Leftovers can be stored in the refrigerator for 3 to 4 days. Reheat gently on the stovetop, in the oven, or the microwave.
Nutrition
Calories: 390kcal | Carbohydrates: 32g | Protein: 39g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 1327mg | Potassium: 978mg | Fiber: 3g | Sugar: 24g | Vitamin A: 1068IU | Vitamin C: 52mg | Calcium: 48mg | Iron: 2mg
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