Hawaiian Chicken Sheet Pan Supper

This Hawaiian Chicken Sheet Pan Supper is made with chunks of flavourful marinated chicken, roasted vegetables and roasted pineapple.  A simple and quick dinner that everyone will love!

I love skewers but honestly, they’re a lot of work.  I don’t like putting everything onto the skewers, and I especially find them hard to BBQ.  That’s why I love sheet pan recipes like this one so much, because it’s everything I love about skewers but without all the work.  Put everything you would use for skewers onto a sheet pan, and let your oven do all the work.

Hawaiian Chicken Sheet Pan Supper

The recipe for this Hawaiian Chicken is so flavourful…with the star of the show being tender chicken marinated in a pineapple juice/soy sauce/sugar/garlic/ginger sauce.  This marinade can do it’s flavour trick in an hour, but if you can leave the chicken to marinate overnight it’s even better.  Then take this flavourful chicken and combine it with pineapple and vegetables that are tossed in a ginger/lime mix, this dish is a winner winner chicken dinner.

Hawaiian Chicken Sheet Pan Supper

What I really love about this recipe is that I can just toss all the chicken, vegetables and chunks of pineapple onto a baking sheet and let my oven do all the work.  Then in about 40 minutes of roasting time, dinner is ready.

Hawaiian Chicken Sheet Pan Supper

Just place the pan in the centre of the table with a pot of rice, and let everyone help themselves!

Hawaiian Chicken Sheet Pan Supper

So so good.  This recipe will be on repeat in our home.  It would also be great to serve a crowd…you could double the recipe and invite some friends over for dinner!  Enjoy.

Hawaiian Chicken Sheet Pan Supper

Hawaiian Chicken Sheet Pan Supper Recipe Tips:

  • If you have too many vegetables to fit on your sheet pan, just add them to another pan and roast it at the same time.  You may just want to shift the pans around in the oven a couple of times to ensure even cooking.
  • Feel free to substitute any of the vegetables.  Zucchini, green beans, and asparagus are all delicious options.
  • I like to toss the snap peas onto the pan when everything is about 5 minutes away from being done.  This is because we like them to be crisp.
  • This chicken should marinate for a minimum of 1 hour, but is best left to marinate overnight.  BUT, don’t let it marinate any longer…the pineapple juice may make the chicken mushy. 
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Hawaiian Chicken Sheet Pan Supper


  • Author: Jo-Anna Rooney
  • Prep Time: 25 minutes plus 1 hour to overnight for marinating
  • Cook Time: 40 minutes
  • Total Time: 2 hours
  • Yield: 8 servings 1x

Description

This Hawaiian Chicken Sheet Pan Supper is made with chunks of flavourful marinated chicken, roasted vegetables and roasted pineapple.  A simple and quick dinner that everyone will love!


Scale

Ingredients

Chicken

  • 4 boneless skinless chicken breasts, cut into 1 inch cubes

Marinade

  • 1/4 cup pineapple juice
  • 1/2 cup brown sugar
  • 1/2 cup soy sauce
  • 12 garlic cloves, minced
  • 1 tbsp minced fresh ginger
  • 1/4 tsp fresh ground pepper
  • 1/4 tsp salt teaspoon pepper
  • 1 tbsp cornstarch
  • 1 tbsp pineapple juice or water

Vegetables

  • 1 red onion, cut into 1 inch chunks
  • 2 bell peppers, cut into 1 inch cubes (I used red and orange)
  • 1 cup mushrooms, cut in half
  • 1 tbsp olive oil
  • juice from 1 lime
  • 2 tsp minced fresh ginger
  • salt & pepper
  • 2 cups fresh pineapple, cut into 1 inch cubes
  • 1 cup snap peas

Instructions

Marinating the Chicken:

  1. In a small saucepan whisk together the pineapple juice, brown sugar, soy sauce, minced garlic, minced ginger, fresh ground pepper, and salt. 
  2. In a separate small bowl, whisk together the cornstarch and 1 tbsp pineapple juice.  
  3. Whisk the cornstarch mixture into the mixture in the saucepan.
  4. Over medium heat, bring the mixture to a low boil. Whisk the mixture continuously until it thickens. This will take about 3 – 5 minutes.
  5. Let the mixture cool before adding it to the chicken.
  6. Once the mixture has cooled, add it to the chicken.  I like to marinade mine in a ziplock bag so that I can massage it, but you can use a bowl as well.  
  7. Let the chicken marinade for at least 1 hour, or even overnight.  NOTE: don’t let the chicken marinate any longer than overnight…the pineapple juice may make the chicken mushy.

Getting ready to cook: Putting it all together

  1. Preheat your oven to 400 degrees.
  2. Prepare all of the vegetables and pineapple by cutting them into 1 inch chunks (except for the snap peas).
  3. Toss the chopped veggies (except for the snap peas and pineapple, leave them out) in the olive oil, lime juice, minced ginger and salt & pepper.
  4. Onto a sheet pan, lay out the marinated chicken, pineapple and veggies (except for the snap peas).  If it doesn’t all fit, you can bake the rest on another sheet.
  5. Roast for 35 minutes.  Then after this time, add the snap peas and continue roasting for 5 more minutes or until the chicken is cooked through.
  6. Serve with rice and enjoy!

More Sheet Pan Recipes:

If you love sheet pan suppers, you’re in luck because I’m sharing more Sheet Pan Recipes here!

Have a delicious day!

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