Hawaiian Chicken

This Hawaiian Chicken is the perfect combination of juicy chicken, sweet pineapple, and vibrant bell peppers, all roasted on a single sheet pan with a tangy, flavorful marinade. It’s an easy, delicious, and healthy meal that’s perfect for busy nights or whenever you want a tropical twist on dinner. Serve it over rice for a complete meal that will make your taste buds feel like they’re on a Hawaiian vacation!

Why You’ll Love This Recipe

Hawaiian Chicken is a quick, colorful, and flavorful dish that comes together effortlessly. The marinade is a balanced mix of sweet, savory, and tangy, infusing the chicken and veggies with delicious flavor. The combination of caramelized bell peppers, pineapple, and tender chicken makes this sheet pan meal a well-rounded dinner option. Plus, it’s easy to prepare and clean up since everything cooks on one pan!

Ingredients

For the Hawaiian Marinade/Sauce:

• ⅓ cup soy sauce (or tamari for gluten-free)

• ½ cup pineapple juice (fresh or canned)

• 2 tablespoons brown sugar (or honey)

• 2 tablespoons ketchup

• 1 tablespoon rice vinegar (or apple cider vinegar)

• 2 cloves garlic, minced

• 1 teaspoon grated fresh ginger (or ½ teaspoon ground ginger)

For the Chicken/Veggies:

• 2 pounds boneless, skinless chicken breasts, cut into 1”-2” pieces

• 1 red bell pepper, chopped

• 1 yellow bell pepper, chopped

• 1 red onion, sliced into wedges

• 1 ½ cups pineapple chunks (fresh or canned, drained if canned)

• 1 tablespoon extra virgin olive oil

• ½ teaspoon fine sea salt (or to taste)

• ½ teaspoon fresh ground black pepper (or to taste)

For the Cornstarch Slurry (optional, for thickening):

• 1 tablespoon cornstarch

• 1 tablespoon water

For Garnish (Optional):

• Chopped parsley

• Fresh pineapple

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Marinade:

1. In a bowl, whisk together the soy sauce, pineapple juice, brown sugar, ketchup, rice vinegar, garlic, and ginger until well combined. Set aside ¼ cup of the marinade to use later as a drizzle or glaze.

Marinate the Chicken:

2. Toss the chicken pieces in the marinade and let it sit for at least 20 minutes. For extra flavor, marinate the chicken up to 24 hours in advance.

Bake the Chicken and Veggies:

3. Preheat the oven to 425°F (220°C).

4. On a large sheet pan, toss the chopped bell peppers, onion, and pineapple chunks with olive oil, salt, and pepper. Add the marinated chicken and spread everything in a single layer.

5. Bake for 25-30 minutes, flipping halfway through, until the chicken is cooked through and the veggies are caramelized. During the last 5 minutes of baking, you can top with fresh pineapple if desired.

Prepare the Sauce:

6. While the dish bakes, take the reserved ¼ cup marinade and simmer it in a small saucepan over medium heat. If you’d like a thicker sauce, mix together the cornstarch and water to create a slurry, then add it to the simmering marinade. Cook until the sauce has thickened, about 2-3 minutes.

Serve:

7. Serve the baked chicken and veggies over steamed rice or coconut rice, and drizzle with the thickened sauce. Garnish with fresh chopped parsley and optional lime wedges or sesame seeds.

Servings and Timing

• Prep Time: 20 minutes

• Cook Time: 30 minutes

• Total Time: 50 minutes

• Servings: 6 servings

Variations

• Spicy Version: Add red pepper flakes or a dash of sriracha to the marinade for some heat.

• Vegetarian Option: Replace the chicken with tofu or tempeh for a plant-based version of this dish.

• Additional Veggies: Add other vegetables like zucchini, mushrooms, or snap peas to the sheet pan for even more color and flavor.

• Rice Alternatives: Serve over cauliflower rice for a low-carb version, or try quinoa for a protein-packed twist.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in the microwave or in the oven at 350°F until warmed through. You can also reheat in a skillet with a little bit of water to keep the chicken and veggies moist.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs work great for this recipe! They tend to be juicier, so they’re a perfect option if you prefer dark meat.

Can I make this recipe ahead of time?

Yes, you can marinate the chicken up to 24 hours ahead of time and prepare the dish the day you plan to bake it.

Can I use frozen chicken?

It’s best to use fresh chicken for this recipe, but if you’re using frozen chicken, make sure it’s fully thawed before marinating and baking for even cooking.

Can I cook the chicken and veggies on a grill instead of baking?

Yes, you can grill the chicken and veggies if you prefer that method. Just make sure to cook the chicken thoroughly to an internal temperature of 165°F.

How do I know when the chicken is done?

The chicken is done when it reaches an internal temperature of 165°F. You can use a meat thermometer to ensure it’s fully cooked.

Can I use a different kind of rice?

Yes! While jasmine or basmati rice work well with this dish, you can substitute any rice variety or even use quinoa or cauliflower rice for a different base.

Conclusion

Hawaiian Chicken is a light, flavorful, and easy sheet pan meal that combines the sweet and savory flavors of pineapple, bell peppers, and tender chicken. With its tangy marinade and caramelized veggies, this dish is a perfect weeknight dinner for busy nights or even a weekend treat. Serve it with rice or your favorite sides, and enjoy a deliciously tropical meal that’s packed with flavor!

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