Kitchen notes · a little help before you start
Sheet Pan Hawaiian Chicken
Sweet pineapple and savory chicken make a cheerful plate to come home to. The peppers and onion catch the sauce, so a forkful has plenty going on without needing much on the table.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Original yield
- Serves 5
- Ingredients
- 16 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cooking method
- Sheet pan · One pot & sheet pan
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Whisk the sauce before coating
Mix the sauce in its bowl first, then pour it over the chicken, peppers and onion on the prepared sheet.
2. Toss during the first bake
Take the tray out after its first cooking stage and toss the chicken and vegetables before adding pineapple.
3. Pineapple joins later
Sprinkle the fresh pineapple over the partly cooked chicken mixture, then return to the oven until the chicken is cooked through.
Get to know the ingredients
Fresh pineapple only
Use fresh pineapple here; frozen or canned pineapple cannot be substituted.
Chicken cubes
Cut the boneless, skinless breasts into inch-sized cubes before tossing them with the vegetables and sauce on the sheet.
Juice concentrate
Use pineapple juice concentrate in the sauce, thawing it first if fully solid, before whisking with the remaining sauce ingredients.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 5. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 8 steps completeMake room for Sheet Pan Hawaiian Chicken
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
One final sauce toss
Once the chicken is cooked through, toss the tray mixture again to coat with sauce and serve it warm.
A little more help as you go
Prepare the rimmed sheet
Spray the specified rimmed baking sheet with nonstick cooking spray before adding vegetables, chicken and the whisked sauce.
Keep peppers in pieces
Core and dice both bell peppers into the listed inch-sized pieces so they join the chicken and onion ready for roasting.
A few questions you might have
Does the pineapple roast from the beginning?
It is added after the first bake and toss, then cooks with the chicken during the final oven stage.
Can I use dark brown sugar?
Light or dark brown sugar is listed for the sauce, packed before mixing with the other sauce ingredients.
Is rice included for serving?
The directions offer coconut rice as an optional serving choice when bringing the warm chicken and vegetables to the table.
When do the ginger and garlic go in?
Both are whisked into the sauce bowl before it is poured over the chicken, bell peppers and onion.
Should I toss the chicken again after baking?
Yes. The directions give it a final toss after removing the tray, helping the sauce coat everything before serving.
Any more cooking tips?
Use fresh pineapple here. Don't substitute frozen or canned pineapple.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: cookingclassy.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
