Hawaiian Chicken Sheet Pan

This naturally sweet and smoky Hawaiian chicken sheet pan dinner is my favorite way to bring tropical flavors into a quick weeknight meal. There is something about the juicy chunks of chicken, roasted peppers, and caramelized pineapple that makes this dish so lively and vibrant. It is also naturally gluten free and dairy free so everyone can dig in.

I first made this after a trip to Maui when I was missing those punchy pineapple and grilled chicken flavors. My family loves how fun and colorful it looks on the table and there are never any leftovers.

Ingredients

• Chicken breasts chopped into cubes: choose plump chicken with a pinkish color for best texture
• Olive oil: helps coat and crisp the chicken on the pan use extra virgin for flavor
• Garlic powder: brings savory depth to the marinade
• Coriander powder: infuses warm citrusy notes and extra aroma
• Ginger powder: adds zingy brightness reminiscent of the islands
• Salt: helps the chicken stay juicy and flavors everything
• Black pepper: gives a gentle heat
• Red yellow and green bell peppers diced: these give sweetness and eye catching color use firm peppers for optimal crunch
• Red onion cut into chunks: its sweetness intensifies as it roasts pick one that feels heavy for its size
• Hawaiian style BBQ sauce: tropical tang that ties everything together I use Primal Kitchen for a dairy free version
• Pineapple chunks: bring all the sunshine use fresh if possible or drained canned for convenience
• Fresh lime juice for garnish: adds a zip of acidity that balances the sweetness
• Sesame seeds for garnish: provide subtle crunch and a hint of nuttiness
• Cilantro chopped for garnish: brings freshness and a pop of green

Step-by-Step Instructions

Prep the Oven:

Preheat your oven to 350 degrees Fahrenheit and spray a large baking sheet with oil to prevent sticking

Season the Chicken:

In a large mixing bowl combine olive oil garlic powder coriander powder ginger powder salt and black pepper Mix thoroughly so the spices are evenly distributed

Coat and Toss:

Add the cubed chicken to the bowl Toss well so every piece is coated in the spice mixture This step ensures you get flavor in every bite

Add Vegetables and Sauce:

Add diced bell peppers red onion and BBQ sauce into the bowl Toss all ingredients until evenly coated Use your hands for the best coverage

Arrange on Baking Sheet:

Spread the entire mixture out onto your prepared baking sheet Try to make an even layer so everything roasts properly

First Bake:

Place the pan in the preheated oven and bake for 20 minutes This gives the chicken a head start and lets the veggies begin to soften

Add Pineapple and Finish Baking:

Carefully remove the baking sheet and scatter pineapple chunks over everything Return the pan to the oven and bake for another 10 to 15 minutes until the chicken is fully cooked and the edges are caramelized

Garnish and Serve:

Take the pan out of the oven Squeeze fresh lime juice over the top and sprinkle with sesame seeds and chopped cilantro Serve hot right away for best flavor

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Storage tips

Leftovers save well in an airtight container in the fridge for up to three days I like reheating it in the oven for about ten minutes to keep the edges crisp If you want to freeze it let it cool completely first Store in a freezer safe bag or container for up to two months and thaw overnight in the fridge before reheating

Ingredient substitutions

Chicken thighs can stand in for breasts if you prefer dark meat You can also swap the bell peppers for zucchini or toss in snap peas for a little crunch If you do not have Hawaiian BBQ sauce look for any sweet and tangy BBQ blend or make a quick mix with regular BBQ sauce and a splash of pineapple juice

Serving suggestions

I love this over hot cooked rice or quinoa to soak up all the juices For a low carb version serve over cauliflower rice A fresh cabbage slaw on the side brings extra crunch and color and a wedge of lime always brightens everything just before serving

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Cultural and historical context

Sheet pan dinners like this take inspiration from island BBQs where grilled meats and pineapple are beloved staples Hawaiian style BBQ sauce often features soy ginger and pineapple juice tying together classic Asian and tropical flavors This recipe brings those ideas into an easy hands off meal perfect for busy weeknights

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs can be substituted for a juicier result. Adjust baking time as needed for doneness.

→ Is fresh pineapple necessary?

Both fresh and canned pineapple work well. If using canned, drain for best texture.

→ What if I don't have Hawaiian-style BBQ sauce?

Regular BBQ sauce with a bit of pineapple juice or honey adds a similar sweetness and tang.

→ Can this meal be made ahead?

Absolutely. Prepare the components ahead, then bake before serving for best texture and flavor.

→ How should leftovers be stored?

Store in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before enjoying.