Hawaiian Chicken Sheet Pan
The sweet aroma of caramelized pineapple and tender chicken wafts through the air, creating a scene that instantly transports me to the Hawaiian islands. This Hawaiian Chicken Sheet Pan dish beautifully marries juicy chicken with vibrant veggies and succulent pineapple for a delightful meal that’s as colorful as it is flavorful. Whether you’re aiming for an easy weeknight dinner or a fun family gathering, this recipe is bound to become a go-to in your culinary repertoire.
Why you’ll love this dish
Hawaiian Chicken Sheet Pan is not just a meal; it’s a celebration of flavors and convenience. Perfect for busy weeknights, this one-pan wonder avoids the hassle of multiple pots and pans, making cleanup a breeze. Who doesn’t love a dish that brings a taste of the tropics right to their dining table? Plus, it’s budget-friendly and allows you to include fresh, wholesome ingredients that please both kids and adults alike. Whether it’s a casual family dinner or a festive get-together, this recipe fits the bill beautifully.
"This Hawaiian Chicken Sheet Pan has quickly become a family favorite! It’s packed with flavor, colorful, and so easy to prepare. My kids can’t get enough of the sweet pineapple with the juicy chicken. Highly recommended!" — A Happy Home Cook
How this recipe comes together
Making Hawaiian Chicken Sheet Pan is a straightforward process. You’ll start by preheating your oven, followed by prepping the ingredients and tossing everything together on a sheet pan. With just a little simmering of the sauce on the stove, you’ll have a delectable meal ready in no time. This recipe is a deliciously simple way to enjoy the essence of Hawaiian cuisine combined with the convenience of sheet pan cooking.
What you’ll need
To whip up this tropical delight, gather the following ingredients:
- 1 ½ lbs boneless skinless chicken breasts, cut into 1-inch pieces
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 small red onion, cut into wedges
- 1 ½ cups fresh pineapple chunks (or canned, drained)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ¼ tsp chili flakes (optional)
- ⅓ cup low-sodium soy sauce
- ¼ cup pineapple juice
- 3 tbsp honey (or brown sugar)
- 2 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp cornstarch + 2 tbsp water (optional for thickening)
Feel free to substitute ingredients based on what you have on hand; for instance, chicken thighs can add extra juiciness.
Step-by-step instructions
- Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it.
- Spread the chicken pieces, red and yellow bell peppers, onion wedges, and pineapple chunks on the pan.
- Drizzle with olive oil and sprinkle with minced garlic, salt, black pepper, paprika, and optional chili flakes. Toss to coat everything evenly.
- Roast in the preheated oven for 20–25 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165°F (74°C).
- While the chicken and veggies are baking, whisk together soy sauce, pineapple juice, honey, and vinegar in a saucepan and simmer for 3–4 minutes. For a thicker sauce, stir in a cornstarch slurry.
- Once the chicken and veggies are cooked, drizzle the sauce over the top or serve it on the side. Garnish with sesame seeds or sliced green onions if desired.
Best ways to enjoy it
When it comes to serving your Hawaiian Chicken Sheet Pan, think beyond the plate! This dish pairs wonderfully with fluffy jasmine rice, quinoa, or a fresh green salad drizzled with a light vinaigrette. You might even consider serving it in lettuce wraps for a fun, interactive meal. A sprinkle of toasted sesame seeds or a dash of Sriracha can add that extra flair!
Storage and reheating tips
Leftover Hawaiian Chicken? You’re in luck! To keep your tasty creation fresh, store it in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through— just be cautious not to dry out the chicken. For longer storage, you can freeze the dish (up to 3 months) but consider storing the sauce separately to maintain its flavorful consistency.
Helpful cooking tips
To elevate your dish, consider marinating the chicken in the soy sauce mixture for a couple of hours before cooking. This extra step intensifies the flavor and allows the chicken to absorb the tanginess of the sauce. Quick tip: if you’re short on time, you can also use pre-cut chicken and frozen vegetables to make preparation even faster.
Creative twists
Feel free to give your Hawaiian Chicken Sheet Pan a personal twist! Swap out the bell peppers for snap peas or zucchini, or add in some cashews for crunch. If you’re after a spicy kick, try adding diced jalapeños to the mix. You can also make it a vegetarian option by substituting chicken with tofu—just ensure you adjust cooking times accordingly!
Your questions answered
How long does it take to prepare the dish?
The total time from preparation to serving is approximately 30 to 40 minutes, making it an efficient meal choice for busy weeknights.Can I use frozen chicken?
Yes, you can! However, ensure it’s fully thawed before cooking for even results.What if I don’t have low-sodium soy sauce?
You can substitute with regular soy sauce, but you may want to adjust the amount of salt you add to prevent the dish from getting too salty.
By following this guide, you’ll not only master the art of making Hawaiian Chicken Sheet Pan but also add a delicious and colorful dish to your meal plans that everyone will love!
Hawaiian Chicken Sheet Pan
Ingredients
Method
- Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it.
- Spread the chicken pieces, red and yellow bell peppers, onion wedges, and pineapple chunks on the pan.
- Drizzle with olive oil and sprinkle with minced garlic, salt, black pepper, paprika, and optional chili flakes. Toss to coat everything evenly.
- Roast in the preheated oven for 20–25 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165°F (74°C).
- While the chicken and veggies are baking, whisk together soy sauce, pineapple juice, honey, and vinegar in a saucepan and simmer for 3–4 minutes. For a thicker sauce, stir in a cornstarch slurry.
- Once the chicken and veggies are cooked, drizzle the sauce over the top or serve it on the side. Garnish with sesame seeds or sliced green onions if desired.
