Sheet Pan Hawaiian Chicken
If you’re craving a fast weeknight dinner with a short ingredient list, minimal dishes and fun flavors, then this Sheet Pan Hawaiian Chicken is for you! Juicy chicken and veggies tossed in a pineapple-garlic-ginger glaze with a whisper of sriracha heat, tastes like your on a tropical vacation in under 35 minutes.
Why this recipe works
- One-pan sheet pan dinner: quick prep + fast cleanup. Need I say more?
- Classic “Hawaiian chicken” flavors: pineapple juice, soy sauce, garlic and ginger with a dash of sriracha for a sweet-heat flavor explosion your crew will love
- Make-ahead & freezer-friendly, so you can double the batch and stash for later. (Storage + freezing tips below)
Ingredients Needed
- Chicken, cut in bite-size chunks (breast or thigh)
- Pineapple juice
- Honey
- Sriracha
- Olive oil
- Soy sauce
- Garlic (minced)
- Ginger
- Red onion (cut into strips)
- Red bell pepper (cut into strips)
- Pineapple chunks
Instructions
Heat the oven – Preheat to 425°F and line a rimmed sheet pan with tin foil.
Mix the marinade – In a small bowl or liquid measuring cup, whisk together 1/4 cup pineapple juice, 2 Tbsp honey, 1–2 tsp sriracha, 1 Tbsp olive oil, 2 tsp soy sauce, 2 tsp garlic (minced), 2 tsp ginger (grated). Set aside.
Prep the chicken and veggies – Using a sharp knife or a pair of kitchen shears, (I like these) cut 1lb of chicken into small pieces approx 2″-3″ in size, and toss into a large mixing bowl. Slice a red onion and a red bell pepper into uniform size strips, and add to bowl. Cut 1 cup of fresh pineapple (or canned pineapple, drained) into chunks and add to bowl. Pour the marinade over top and toss until everything is well coated.
Roast – Drizzle 1Tbsp of olive oil on the tin foil and pour the chicken and veggie mix onto pan in an even layer (this will ensure the chicken bakes evenly).
Bake 20-25 minutes, stirring and rotating pan halfway. Cook until the chicken is cooked through (use a meat thermometer like this one to make sure the internal temperature is 165°F).
Serve – Serve over white or brown rice. Garnish with sliced green onion or sesame seeds (optional).
Leftover Storage, Freezing & Reheating
Fridge:
Store in refrigerator for up to 4 days, in an airtight container to keep fresh.
Freezer:
Place leftovers in freezer-safe container. Store up to 3 months. Thaw on counter before reheating.
Reheat instructions:
- Oven: Reheat at 350°F on a foil lines baking sheet for 10 minutes until warmed through.
- Microwave: Place on a microwave safe plate and cover with a paper towel. Heat for 30-45 seconds. Check, and if not quite heated through, continue heating in 30 second increments.
- Stovetop: Add a few splashes of water and sauté over medium heat until hot.
FAQ’s
Absolutely! Just keep the chunks even for consistent cooking.
Yes. Play with the quantities of honey and sriracha to taste. Add a squeeze of lime if you like it tangier.
Yellow or orange bell peppers, green beans or snap peas work well in this dish.
Sheet Pan Hawaiian Chicken
Ingredients
- ¼ cup pineapple juice
- 2 tbsp honey
- 1 tsp siracha
- 2 tbsp olive oil (divided)
- 2 tsp soy sauce
- 2 tsp garlic minced
- 2 tsp ginger grated
- 1 lb chicken
- 1 red onion
- 1 red bell pepper
- 1 cup pineapple chunks
Instructions
- Preheat to 425°F and line a rimmed sheet pan with tin foil.
- In a small bowl or liquid measuring cup, whisk together 1/4 cup pineapple juice, 2 Tbsp honey, 1–2 tsp sriracha, 1 Tbsp olive oil, 2 tsp soy sauce, 2 tsp garlic (minced), 2 tsp ginger (grated). Set aside.
- Using a sharp knife or a pair of kitchen shears, (I like these) cut 1lb of chicken into small pieces approx 2″-3″ in size, and toss into a large mixing bowl. Slice a red onion and a red bell pepper into uniform size strips, and add to bowl. Cut 1 cup of fresh pineapple (or canned pineapple, drained) into chunks and add to bowl. Pour the marinade over top and toss until everything is well coated.
- Drizzle 1Tbsp of olive oil on the tin foil and pour the chicken and veggie mix onto pan in an even layer (this will ensure the chicken bakes evenly).
- Bake 20-25 minutes, stirring and rotating pan halfway. Cook until the chicken is cooked through (use a meat thermometer like this one to make sure the internal temperature is 165°F).
- Serve over white or brown rice. Garnish with sliced green onion or sesame seeds (optional).
