Hawaiian Chicken Sheet Pan Meal
Hawaiian Chicken Sheet Pan Meal is an easy dinner with bright colors, tons of flavor, and is great for busy weeknights and quick dinners!
A One-Pan Meal
This Hawaiian Chicken Sheet Pan Meal is a great spring and summer meal! It’s not a heavy dinner, instead it’s light with bright flavors and so easy to make! If you like sweet and sour chicken, you will love this! Everything cooks on one baking sheet, making it a great choice for those nights where you want to make dinner (but don’t want all those dishes that go with it!)
Frequently Asked Questions
No. I just did that to save on using more dishes. If you prefer, you can mix the chicken and veggies in the bowl with the sauce then pour onto the sheet pan. Whatever is easiest for you.
I think all of this could be done in the crock pot. You don’t get that same roasted chicken flavor but it could work. Please know I have not tested this in the crock pot so I can’t say with any kind of certainty how it will turn out since I haven’t personally tried it.
I would consider at least maybe browning the chicken a little first before putting in the crock pot to give it some color. Add everything in and cook on low maybe 4-6 hours then add in cornstarch slurry and turn on high for an additional 30 minutes until thickened.
If you like a lot of sauce, double the ingredients for the sauce, use half of the prepared sauce for the sheet pan then heat the remaining on the stove top on medium-low heat, add the cornstarch slurry, and whisk until the desired consistency is reached. Transfer to a bowl for serving or drizzle it on individual servings.
Store leftovers in an airtight container in the refrigerator for up to 3 days. I have not tried freezing this. Sometimes cooked pineapple doesn’t freeze well.
Ingredients Needed: (See Recipe Card Below For The Full Recipe)
- boneless skinless chicken breasts– cut into bite-size pieces. I am sure this could be done with pork or maybe even shrimp, just not sure what the timing would be on it honestly. Cut the chicken into evenly sized pieces so it cooks quickly and evenly.
- red and green bell peppers – if you don’t like bell peppers, you can leave them out. Or if you prefer certain colors over others, then use what you like.
- pineapple chunks – you can use fresh or canned.
- soy sauce– I use light soy sauce because that’s what I prefer, but you can use regular soy sauce. I try to control how much salt is going in and soy sauce can make things very salty very quickly. You can always season with more salt but you can’t take it out once it’s already in there.
- honey – this is going to give us that sticky texture and a touch of sweetness without making it overly sweet (think sweet and sour chicken.)
- garlic – use fresh garlic if you have it but the jarred stuff will work in a pinch.
- ground ginger – we’re not going heavy on the ginger here. Just to give it a little extra flavor. If you don’t like ginger, leave it out.
- cornstarch and water – these are used to thicken the sauce.
How To Make Hawaiian Chicken Sheet Pan Meal
Preheat oven to 425°F and line a large sheet pan with parchment paper or spray well with nonstick cooking spray. Spread the chicken pieces, bell peppers, and pineapple chunks evenly across the prepared sheet pan. Season the chicken lightly with salt and black pepper. In a small bowl whisk together the olive oil, soy sauce, honey, garlic, and ground ginger. In a smaller bowl, whisk together cornstarch and water until smooth and then mix it in with the soy sauce mixture.
Pour the sauce over the chicken and vegetables and toss gently to coat. Spread everything into a single even layer on the sheet pan. Bake for 10 minutes.
Remove the pan from the oven and toss everything gently. Return the pan to the oven and cook for 5 more minutes. In a small bowl mix the cornstarch and water to create a slurry. Drizzle it evenly over the sheet pan and toss gently to coat. Return the pan to the oven and cook for 5 more minutes, until the sauce thickens and the chicken is cooked through.
Serve hot with Jasmine rice. Sprinkle with sliced green onions, or sesame seeds or drizzle lightly with hot sauce before serving if desired.
Craving More Recipes?
Hawaiian Chicken Sheet Pan Meal
Ingredients
- 1 ½ pounds boneless skinless chicken breasts, cut into 1-inch chunks
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cups pineapple chunks (drained, can use fresh or canned)
- 3 Tablespoons olive oil
- ¼ cup soy sauce (I use light soy sauce)
- ¼ cup honey
- 3 cloves garlic, minced
- ½ teaspoon ground ginger
- 1 teaspoon cornstarch
- 1 Tablespoon water
Optional Serving/Toppings
- cooked rice (for serving)
- green onions and/or sesame seeds (for topping)
Instructions
- Preheat oven to 425°F and line a large sheet pan with parchment paper or spray well with nonstick cooking spray.
- Spread the 1 ½ pounds boneless skinless chicken breasts, cut into 1-inch chunks pieces, 1 red bell pepper, diced, 1 green bell pepper, diced and 2 cups pineapple chunks evenly across the prepared sheet pan. Season the chicken lightly with ½ teaspoon kosher salt and ¼ teaspoon black pepper.
- In a small bowl whisk together the 3 Tablespoons olive oil, ¼ cup soy sauce, ¼ cup honey, 3 cloves garlic, minced, and ½ teaspoon ground ginger. In a smaller bowl, whisk together 1 teaspoon cornstarch and 1 Tablespoon water until smooth and then mix it in with the soy sauce mixture.
- Pour the sauce over the chicken and vegetables and toss gently to coat. Spread everything into a single even layer on the sheet pan.
- Bake for 10 minutes.
- Remove the pan from the oven and toss everything gently. Return the pan to the oven and cook for 5 more minutes.
- Optional: Serve with cooked rice and garnish with green onions and/or sesame seeds.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Can I make this is a skillet on the stove top?
I am sure you could, I just haven’t tested it out 🙂
Native Hawaiian here. Made this last night! So delicious and I will absolutely be making it again. Thank you for sharing.
To the people I saw on social media upset that this is called “Hawaiian”, get a grip people. This does not offend me in any way as a 12th generation Hawaiian who owns a pineapple farm here with my family. Pineapple is synonymous with Hawai’i (whether you want it to or not) and I’m proud of that.
I would also like to point out that this also has soy sauce in it which is a huge ingredient in many Hawaiian foods (hello Huli Huli chicken!) Hawaiians take credit for that even though soy sauce was brought here by the Asian community. We also didn’t invent tomato ketchup (that was a mainlander) yet that is in Huli Huli chicken. If you want to go deeper, pork and beef are not native to Hawai’i either but we love our Kalua pork and Loco Moco. Many things we love are a cultural blend and we take credit for them.
We are a very blended society and have been for centuries by people who brought these things to our islands and our food reflects that. Our society and food would be very bland if we just used our truly native food.
This recipe feels and tastes Hawaiian to me. Don’t listen to people who get offended over food names. Food should be enjoyed not argued over about authenticity. We have enough problems in this world. Mahalo.
Thanks so much Kanani! That means a lot and I do understand. I actually talk a little about pineapple in recipes we call “Hawaiian” here: https://www.thecountrycook.net/hawaiian-macaroni-salad/
It is all love and respect from here and thank you for taking the time to comment! Also, you own a pineapple farm?? I’d love to learn more about that. If you have time, pop me over an email 🙂
Made for dinner and it was excellent! I made it exactly to the recipe and I wouldn’t change anything. Very good and highly recommend!