Hawaiian Chicken Sheet Pan Meal Recipe

If you’re anything like me, you love a meal that’s just as vibrant and fun as it is simple to make. This Hawaiian Chicken Sheet Pan Meal Recipe hits that sweet spot perfectly. The way the smoky Hawaiian BBQ sauce mingles with juicy chicken, colorful bell peppers, and sweet pineapple chunks creates a symphony of flavors that feels like a mini island vacation on your plate.

What really makes this recipe stand out to me is how effortlessly it comes together on one sheet pan—meaning less mess and more time to enjoy your meal. Whether you’re whipping this up for a busy weeknight dinner or a casual weekend get-together, the balance of tangy, savory, and slightly sweet notes will have everyone asking for seconds.

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Ingredients You’ll Need

Every ingredient here works in harmony to deliver that authentic Hawaiian vibe—you’ll want to shop for fresh veggies and a good-quality Hawaiian BBQ sauce to get the best results.

• Chicken breast or boneless skinless chicken thighs: I find thighs juicier and more forgiving if you’m not perfect with cooking times.
• Red bell pepper: Adds sweetness and a pop of color, so don’t skip it.
• Orange bell pepper: Brings a lovely bright contrast and subtle fruity notes.
• Red onion: Gives a mild pungency that softens as it roasts—adds depth.
• Pineapple chunks: The star of the dish! Use fresh if possible for juiciness, but canned works too.
• Primal Kitchen Foods Hawaiian BBQ Sauce: This sauce has the perfect blend of tangy and sweet; feel free to substitute your favorite Hawaiian-style BBQ sauce.
• Avocado oil: A great neutral oil that stands up well to roasting without overpowering flavors.
• Salt: Simple seasoning really lets the natural flavors shine.
• Lime juice: A fresh squeeze at the end brightens all those roasted flavors beautifully.
• Cilantro and white sesame seeds: These toppings add freshness and a bit of crunch—don’t skip the garnish!
• Cauliflower rice or white rice: To serve as a base that soaks up the sauce and rounds out the meal.

Variations

I love to mix things up depending on what’s in season or what my family is craving. This Hawaiian Chicken Sheet Pan Meal Recipe is flexible enough to handle all sorts of tweaks.

• Veggie Swap: I once added zucchini and cherry tomatoes for extra color and texture, and it was a hit with everyone.
• Protein Options: Try using shrimp or pork chunks instead of chicken if you want a different take.
• Spice Level: If you like things spicy, sprinkle some red pepper flakes or add a dash of hot sauce to the BBQ mix.
• Gluten-Free: Double check your BBQ sauce to keep this meal gluten-free and safe for all family members.

How to Make Hawaiian Chicken Sheet Pan Meal Recipe

Step 1: Preheat and Prep Your Pan

First, get your oven warmed up to 350°F. Line a baking sheet with parchment paper to prevent sticking and lightly spray it with avocado oil. Trust me, lining the pan this way makes cleanup so much easier, which is always a win in my book.

Step 2: Season and Coat the Chicken

In a mixing bowl, toss your chicken cubes with salt, pepper, and avocado oil. Then add your diced red and orange bell peppers, red onion chunks, and pour in the Hawaiian BBQ sauce. Give it a good stir to coat everything evenly—this is where that rich flavor starts to build.

Step 3: Bake, Add Pineapple, and Finish Cooking

Spread the chicken and veggies out on your prepared sheet pan and pop it in the oven for 20 minutes. After that, carefully pull the pan out and sprinkle the pineapple chunks over the top. Toss the pan back in the oven for another 10 to 20 minutes — you want to make sure the chicken hits an internal temp of 165°F for safety and juiciness.

Step 4: Lime, Garnish, and Serve

Once baked, squeeze fresh lime juice over the whole pan—it adds that bright finish that really wakes up the dish. Then sprinkle cilantro and white sesame seeds on top for color and a little crunch. Serve this Hawaiian Chicken Sheet Pan Meal Recipe over a bed of cauliflower rice or regular white rice to soak up all those tasty juices.

How to Serve Hawaiian Chicken Sheet Pan Meal Recipe

Garnishes

I always add fresh cilantro and sprinkle white sesame seeds on top—it adds freshness and a subtle crunch that pairs so well with the tender chicken. Sometimes I’ll also add a few thinly sliced green onions for a mild bite.

Side Dishes

My go-to sides with this Hawaiian Chicken Sheet Pan Meal Recipe are cauliflower rice for a low-carb option or fluffy white rice to really soak up the sauce. Sometimes I’ll throw together a simple mixed greens salad dressed lightly with a citrus vinaigrette for some contrast.

Creative Ways to Present

For a fun twist, try serving the dish in pineapple boat halves—just hollow out fresh pineapples and fill with the chicken mixture. It’s a showstopper for summer dinners or casual gatherings and makes cleanup even easier!

Make Ahead and Storage

Storing Leftovers

I store leftover Hawaiian Chicken Sheet Pan Meal in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, so leftovers often taste even better the next day.

Freezing

If you want to prep ahead, I recommend freezing the cooked chicken and veggies in individual portions. It freezes well for 1-2 months—just thaw overnight in the fridge before reheating.

Reheating

I usually reheat leftovers in a skillet over medium heat to keep the chicken juicy and the veggies crisp. Microwaving works in a pinch but can sometimes make the pineapple soggy, so stovetop is my favorite method.

FAQs

Final Thoughts

I absolutely love how this Hawaiian Chicken Sheet Pan Meal Recipe comes together with minimal fuss but maximum flavor. It’s become a regular in my household because it checks all the boxes—easy, delicious, and colorful. If you’re looking for a way to brighten up weeknight dinners or impress guests without stress, give this one a try—I’m confident it’ll become a favorite in your kitchen, too.

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