Hawaiian Sheet Pan Chicken
Hawaiian Sheet Pan Chicken is giving all the tropical vibes in less than 30 minutes! Perfect for a healthy weeknight meal and great for meal prepping!
Since summer is still in full swing, I thought I would make something that would remind me of the islands without having to leave Georgia, haha! Being a new mom and all, we haven’t taken many trips this summer, so I figured I can dream while we enjoy this Hawaiian chicken!
Sheet Pan dinners are a favorite of mine because you can literally add whatever veggies and meats you would like and they all turn out delicious! They are also great for meal prepping for the week, budget-friendly, and can be doubled or tripled with very little effort!
More Sheet Pan Dinners For You to Checkout:
- Easy Sheet Pan Salmon For Two
- Sweet And Spicy Asian Chicken Sheet Pan Dinner (Instant Pot Option Included)
- Lemon Pepper Chicken And Potatoes Sheet Pan Meal | Healthy Dinner Idea
- Healthy Sheet Pan Honey Garlic Chicken And Veggies
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Grocery List for Hawaiian Sheet Pan Chicken
Veggies: broccoli, orange bell pepper, red bell pepper, mushrooms
Pineapple – you can use fresh or canned
Chicken – use your favorite cut, we like boneless, skinless
Salt and Pepper
For the Hawaiian Sauce
Pineapple juice – be sure to grab the unsweetened kind and make sure there isn’t added sugar
Teriyaki sauce – low sodium because who needs more salt?!
Ketchup
Garlic – grab the minced in a jar or mince your own from fresh cloves
Coconut sugar – you will want to pack it down good so don’t forget!
Ginger
How to Make the BEST Hawaiian Sheet Pan Chicken
Start by preheating your oven and line a baking pan with parchment paper or a silicone baking mat. If you use parchment paper spray it with a little cooking spray so nothing sticks!
Go ahead and dice the veggies and cube the chicken.
Grab a small saucepan and add the Hawaiian sauce ingredients. Stir it occasionally and let it come to a boil. Once it’s boiling, reduce the heat to low and simmer for about 10 minutes then let it cool.
Add all of the prepared veggies and cubed chicken to the baking pan and season with salt and pepper.
Next, pour the cooled sauce over the chicken and vegetables. Be sure they are all coated evenly.
Place the pan in the oven and bake for about 10 minutes then add the pineapple chunks and finish cooking. Just be sure the chicken reaches 165 degrees internally before eating!
Once it’s finished cooking, stir the veggies around so they are coated with sauce once more and serve!
What Should I Serve Hawaiian Chicken With?
For a low-carb option, you can serve it on cauliflower rice. If you love white or brown rice, those are great too!
You can also pair this dish with a dinner salad!
After you make my famous Hawaiian Sheet Pan Chicken, head over to IG, snap a pic, then tag me @hellospoonful! You may get featured on my stories! 😉
More Healthy Chicken Recipes:
- Chicken Pesto Pasta Salad
- Pesto Pasta Chicken Bake
- Southwest Chicken Bake
- Buffalo Chicken & Cauliflower Rice Casserole
- Slow Cooker Honey Mustard Chicken
Hawaiian Sheet Pan Chicken
Ingredients
- 4 cups broccoli
- 1 large orange bell pepper
- 1 large red bell pepper
- 2 cups mushrooms
- 2 cups pineapple
- 1.5 lbs chicken
- Salt
- Pepper
Hawaiian Sauce:
- 1/3 c cup unsweetened pineapple juice
- 1/4 c cup low-sodium teriyaki sauce
- 1/4 c cup ketchup
- 2 tsp minced garlic
- 1 tablespoon coconut sugar firmly packed
- 1 tsp ground ginger
Instructions
- Preheat your oven to 350F.
- Line a baking sheet with parchment paper and spray with cooking spray.
- In a small saucepan, combine sauce ingredients and bring to a boil.
- Stir over med-high heat. When it starts to boil, reduce heat to low, and simmer for 10 minutes.
- Remove from heat, and let cool.
- Add chopped veggies and cubed chicken to your baking pan and season with salt and pepper.
- Next, pour your sauce over the chicken and veggies and stir to coat evenly.
- Bake in the oven for 10 minutes then remove the sheet pan and add pineapple chunks before returning to the oven for 10-20 more minutes or until chicken reaches an internal temperature of 165 degrees.
- Remove the sheet pan from the oven and toss once more to coat with sauce.
- Serve over cauliflower rice to keep things lower carb or with white rice for a gluten-free meal.
Just made For dinner. So good. Doubled the sauce because we are a saucy family.