I absolutely love how this Hawaiian Chicken Sheet Pan Meal Recipe brings together the sweet, tangy flavors of pineapple and Hawaiian BBQ sauce with tender, juicy chicken—all baked up on one easy sheet pan. It’s one of those recipes where you throw everything together, pop it in the oven, and walk away knowing you’re going to come back to a delicious, vibrant dinner that feels special but is incredibly simple.
Whether you’re cooking for a busy weeknight or looking for a laid-back weekend meal that doesn’t require a mountain of cleanup, this Hawaiian Chicken Sheet Pan Meal Recipe is a total winner. The combination of colorful veggies and fresh cilantro garnish gives it a pop of freshness that makes each bite exciting. I’ve found it’s a crowd-pleaser that’s great for family dinners and always sparks a few compliments at the table!
Why You’ll Love This Recipe
- One-Pan Simplicity: Minimal cleanup and easy prep make weeknight dinners stress-free.
- Vibrant, Balanced Flavors: Sweet pineapple pairs beautifully with smoky Hawaiian BBQ sauce for a taste that feels tropical but familiar.
- Customizable to Your Taste: You can easily swap chicken cuts or add your favorite veggies to suit your family’s preferences.
- Healthy and Satisfying: Packed with protein and bright veggies, it’s a nourishing dinner that won’t weigh you down.
Ingredients You’ll Need
This Hawaiian Chicken Sheet Pan Meal Recipe strikes the perfect balance between fresh ingredients and pantry staples, so it’s easy to shop for without hunting down anything obscure. Plus, the mix of colorful peppers, pineapple, and fragrant cilantro makes it as pretty as it is delicious.
- Chicken breast or boneless skinless chicken thighs: Thighs stay juicier but breasts work fine—just watch your cooking time.
- Red and orange bell peppers: They add sweetness and a pop of color that brightens the dish.
- Red onion: These add a mild bite and caramelize beautifully when roasted.
- Pineapple chunks: Fresh or canned works—this adds the signature tropical sweetness you want.
- Primal Kitchen Foods Hawaiian BBQ Sauce: The star ingredient for that smoky, tangy vibe; if unavailable, substitute with your favorite Hawaiian-style BBQ or teriyaki sauce.
- Avocado oil: Light and healthy oil that helps everything roast evenly without overpowering.
- Salt and lime juice: Essential for balancing the flavors—lime juice brightens it up spectacularly.
- Cilantro and white sesame seeds: For garnish, adding a fresh herbal note and a little crunch respectively.
- Cauliflower rice or white rice: To serve alongside, soaking up all those beautiful pan juices.
Variations
I love how flexible this Hawaiian Chicken Sheet Pan Meal Recipe is, and that means you can really make it your own. Here are some tweaks I’ve tried that worked beautifully and might inspire your next go.
- Chicken cut swap: I’ve used drumsticks on the bone for an even juicier bite—just increase the cooking time by 10–15 minutes.
- Veggie add-ins: Zucchini, snap peas, or cherry tomatoes bring in extra color and flavor; just add them midway to roasting so they don’t overcook.
- Spice it up: For a little heat, sprinkle in some crushed red pepper flakes or a dash of cayenne before roasting.
- Make it gluten-free: Most Hawaiian BBQ sauces are gluten-free, but double-check yours or make a simple homemade sauce with tamari and pineapple juice.
How to Make Hawaiian Chicken Sheet Pan Meal Recipe
Step 1: Preheat and Prep Your Pan
First things first—preheat your oven to 350°F. Line a baking sheet with parchment paper and lightly spray it with avocado oil. Trust me, lining and spraying your pan like this not only prevents sticking but makes cleanup a breeze. I learned the hard way that skipping parchment leads to sticky messes that aren’t fun to scrub later!
Step 2: Season and Toss the Chicken and Veggies
In a large bowl, combine your cubed chicken, diced red and orange bell peppers, and red onion chunks. Drizzle with avocado oil, sprinkle on the salt, and pour in ½ cup of the Hawaiian BBQ sauce. Toss everything gently but thoroughly so every piece is coated in that smoky sweetness. This step is crucial—it ensures every bite is bursting with flavor.
Step 3: Bake for Deep Flavor Development
Spread the chicken and vegetables evenly on your prepared sheet pan. Pop it into the oven for 20 minutes. This first bake starts caramelizing the onions and peppers and lets the chicken begin soaking in those classic Hawaiian BBQ flavors. Resist the urge to stir too often; letting it roast undisturbed helps develop those lovely roast bits.
Step 4: Add Pineapple and Finish Roasting
After 20 minutes, carefully remove the pan and scatter your pineapple chunks over the top. Return it to the oven and roast for another 10–20 minutes, or until your chicken reaches an internal temp of 165°F. The pineapple will caramelize and mingle with the savory chicken, creating that irresistible sweet-savory combo.
Step 5: Finish with Lime and Garnishes
Once out of the oven, squeeze fresh lime juice over everything for a bright pop that balances the richness. Sprinkle on chopped cilantro and a handful of toasted white sesame seeds for that fresh, nutty crunch. This is the moment your kitchen fills with those mouthwatering tropical aromas that let you know dinner’s ready!
Step 6: Serve and Enjoy
Serve your Hawaiian Chicken Sheet Pan Meal hot over cauliflower rice or traditional white rice to soak up all those delicious juices. I usually use cauliflower rice to keep it lighter, but you really can’t go wrong with either.
Pro Tips for Making Hawaiian Chicken Sheet Pan Meal Recipe
- Use Room Temperature Chicken: Let your chicken sit out for 15 minutes before roasting so it cooks evenly and stays juicy.
- Don’t Overcrowd the Pan: Spread everything out in a single layer to ensure crisp edges and proper roasting instead of steaming.
- Reserve Some Sauce for Drizzling: I like to save a little Hawaiian BBQ sauce to add fresh at serving for an extra flavor kick.
- Check Pineapple Doneness: If your pineapple starts to brown too quickly, cover loosely with foil to prevent burning while chicken finishes cooking.
How to Serve Hawaiian Chicken Sheet Pan Meal Recipe
Garnishes
I always top this dish with fresh cilantro and toasted white sesame seeds. The cilantro adds a burst of freshness that balances the richness, while sesame seeds bring a subtle nuttiness and crunch. Sometimes, I add a few lime wedges on the side so everyone can adjust the brightness to their liking.
Side Dishes
This sheet pan meal pairs beautifully with fluffy white rice to soak up the sauce or light cauliflower rice for a low-carb option. For a little green crunch, I like to serve it alongside a simple cucumber salad or steamed broccoli to keep things fresh and vibrant.
Creative Ways to Present
For special occasions, I love plating this Hawaiian Chicken Sheet Pan Meal Recipe in mini coconut boats or serving it over a bed of shredded lettuce with pineapple salsa on the side for a tropical feast vibe. It’s also great in lettuce wraps for a fun, interactive family meal.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, where they keep beautifully for up to 3 days. The flavors actually deepen overnight, so sometimes I purposely make extra to enjoy the next day’s lunch.
Freezing
After cooking and cooling, you can freeze portions in freezer-safe containers. I recommend freezing without the rice and adding fresh rice when you reheat. This keeps the texture of the chicken and veggies from becoming mushy.
Reheating
Reheat leftovers gently in a skillet over medium heat or in a 350°F oven until warmed through. Avoid microwaving if you can, as it tends to make the chicken dry and veggies soggy. A quick sauté helps revive the texture and flavor perfectly.
FAQs
-
Can I use frozen pineapple for the Hawaiian Chicken Sheet Pan Meal Recipe?
Absolutely! Frozen pineapple works well as long as you thaw and drain the chunks before adding them to the sheet pan to prevent extra moisture which can cause sogginess.
-
What’s the best cut of chicken for this recipe?
Boneless skinless chicken thighs are my personal favorite because they stay juicy and flavorful during roasting, but chicken breasts are a leaner option that works just as well if you watch your cooking time to avoid drying them out.
-
Can I make this recipe gluten-free?
Yes! Just make sure your Hawaiian BBQ sauce is labeled gluten-free or use a gluten-free teriyaki or BBQ sauce alternative. The rest of the ingredients are naturally gluten-free.
-
How long will leftovers keep in the refrigerator?
Leftovers will stay good in an airtight container in the fridge for up to 3 days. After that, the texture and flavor begin to decline, but freezing is a great option for longer storage.
Final Thoughts
When I first tried this Hawaiian Chicken Sheet Pan Meal Recipe, I didn’t expect it to become a staple, but it quickly won me over with how easy and flavorful it is. I love that I can customize it on the fly and still get consistent, delicious results every time. If you’re looking for a laid-back, approachable dinner that feels like a mini getaway in every bite, you’ll really enjoy giving this recipe a try—your taste buds (and your family) will thank you!
Print
Hawaiian Chicken Sheet Pan Meal Recipe
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
Description
This Hawaiian Chicken Sheet Pan Meal is a vibrant and easy one-pan dinner featuring tender chicken breast or thighs baked with colorful bell peppers, red onion, and sweet pineapple chunks, all coated in a flavorful Hawaiian BBQ sauce. Quick to prepare and perfect for a weeknight meal, it’s served alongside cauliflower rice or white rice for a complete, delicious dish.
Ingredients
For the Hawaiian Chicken:
- 1–1.5 lbs chicken breast or boneless skinless chicken thighs, cut into cubes
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1/2 red onion, cut into chunks
- 1 cup pineapple chunks
- 1/2 cup Primal Kitchen Foods Hawaiian BBQ Sauce, plus more for drizzling
- 1 tablespoon avocado oil, plus more for spraying and seasoning
- 1/4 teaspoon salt
- Juice of 1 lime
- Cilantro and white sesame seeds for garnish
For Serving:
- Cauliflower rice or white rice
Instructions
- Preheat the oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper and lightly spray it with avocado oil to prevent sticking.
- Prepare the chicken: In a mixing bowl, season the cubed chicken with salt, pepper, and 1 tablespoon of avocado oil. Mix well to coat all pieces evenly.
- Coat with sauce and veggies: Add the diced red and orange bell peppers, red onion chunks, and 1/2 cup of Hawaiian BBQ sauce to the chicken. Toss everything together until the chicken and vegetables are thoroughly coated in the sauce.
- Bake: Spread the chicken and vegetable mixture evenly on the prepared baking sheet. Bake in the preheated oven for 20 minutes.
- Add pineapple: Remove the baking sheet from the oven and scatter the pineapple chunks over the top of the chicken mixture. Return the pan to the oven and continue baking for an additional 10 to 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Finish and garnish: Once baked, squeeze the juice of one lime over the sheet pan contents. Garnish with fresh cilantro leaves and a sprinkle of white sesame seeds for added flavor and a beautiful presentation.
- Serve: Plate the Hawaiian chicken sheet pan meal alongside cauliflower rice or white rice to soak up the delicious sauce and complete the meal.
Notes
- You can customize this dish by adding other favorite vegetables such as zucchini slices or cherry tomatoes for more variety and color.
- Adjust the amount of Hawaiian BBQ sauce to your preferred level of sweetness and tanginess.
- Chicken thighs can be used as a juicier alternative to chicken breast if desired.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
