Hawaiian Chicken Sheet Pan
Hawaiian Chicken Sheet Pan is a delightful dish that combines tender chicken, vibrant vegetables, and the sweet tang of pineapple—all roasted together on one sheet pan. It’s the epitome of a simple yet flavorful dinner, perfect for busy weeknights or laid-back family gatherings. The harmony of soy sauce, honey, and fresh ginger brings a taste of the islands right into your kitchen, enticing your senses from the moment it hits the oven.
Table of Contents
I first discovered this gem during a potluck, where everyone raved about its bold flavors and colorful presentation. I was sold the moment I took my first bite; the caramelization of the veggies paired with the tender, succulent chicken and juicy pineapple was simply divine. If you’re like me and love a good, easy recipe that’s impressive yet quick to whip up, then this Hawaiian Chicken Sheet Pan is about to become your new favorite family meal!
Why You’ll Love This Recipe
- Simple & Quick: With only 10 minutes of prep and 35 minutes of bake time, you can have a delicious meal ready in no time.
- Irresistible Flavor: The sweet and savory flavors meld seamlessly, creating a dish that is both comforting and exhilarating for your taste buds.
- Eye-Catching Appeal: The vibrant colors of the bell peppers, onion, and pineapple create a visually stunning dish that’s sure to impress anyone at your table.
- Flexible Serving: Perfect for weekday dinners, weekend gatherings, or meal prep, serving over rice or quinoa makes it incredibly versatile.
- Diet-Friendly Options: Easily adaptable for various diets—just swap soy sauce for tamari to keep it gluten-free.
Ingredients You’ll Need
- 1.5 lbs boneless, skinless chicken breasts: Cut into 1-inch cubes, these are the star of your dish. Chicken thighs can also be a juicy alternative.
- 1 large red bell pepper: Adds a sweet crunch; you can substitute with orange or yellow bell peppers for a different flavor.
- 1 large green bell pepper: Brings a slight bitterness that balances the sweetness; frozen bell peppers work in a pinch.
- 1 large red onion: Cut into wedges, it caramelizes beautifully. A yellow onion can serve as a good substitute.
- 20 oz canned pineapple chunks in juice: Drained for balance, it infuses sweetness and moisture. Fresh pineapple can also be used for a vibrant touch.
- 1/4 cup soy sauce or tamari: Adds depth and umami flavor; for a lighter version, use low-sodium soy sauce.
- 2 tbsp honey: This natural sweetener enhances the sauce; agave syrup works well as a vegan alternative.
- 1 tbsp rice vinegar: It brightens up the flavor; apple cider vinegar is an acceptable substitute.
- 1 tbsp sesame oil: This adds a nutty undertone that marries the other flavors; you could also use olive oil if needed.
- 2 cloves garlic, minced: Fresh garlic gives a punch; jarred minced garlic can be used too.
- 1 tsp fresh ginger, grated: Adds warmth and spice; ground ginger can be used in a pinch.
- 1/2 tsp red pepper flakes: Optional, but adds a delightful kick; adjust to your heat preference or omit it.
- 2 green onions, sliced: For garnish, they enhance flavor with a fresh, crunchy element.
- Sesame seeds: A finishing touch for added texture and nuttiness.
- Cooked rice or quinoa: For serving, these grains soak up the delicious sauce beautifully.
How to Make Hawaiian Chicken Sheet Pan
Preheat the oven: Start by setting your oven to 400°F (200°C) and lining a large baking sheet with parchment paper. This not only helps with cleanup but also prevents the chicken from sticking.
Whisk together the sauce: In a small bowl, whisk together 1/4 cup soy sauce or tamari, 2 tbsp honey, 1 tbsp rice vinegar, 1 tbsp sesame oil, 2 minced garlic cloves, 1 tsp grated fresh ginger, and 1/2 tsp red pepper flakes if using. This sauce will provide the sweet and savory flavor that defines your Hawaiian Chicken Sheet Pan.
Combine chicken and veggies: Place the 1.5 lbs cubed chicken breasts, 1 large red bell pepper, 1 large green bell pepper, 1 large red onion, and the drained 20 oz canned pineapple chunks onto the prepared baking sheet. Pour the sauce over your mixture and toss everything gently until all pieces are evenly coated.
Spread evenly: Make sure to spread the chicken and vegetables in a single layer on the baking sheet. Avoid overcrowding, as this can lead to steaming instead of roasting. If necessary, use a second pan to ensure every bite gets that lovely caramelization.
Bake to perfection: Transfer the sheet pan to the oven and bake for 20-25 minutes. You’ll know it’s ready when the chicken is cooked through (an internal temperature of 165°F) and the veggies are tender and lightly caramelized. The aromas wafting through your kitchen at this point are simply mouthwatering.
Garnish and serve: Once removed from the oven, let the dish rest for a few minutes. Top with sliced green onions and a sprinkle of sesame seeds for added flavor and visual appeal. Serve warm over your choice of cooked rice or quinoa; you’ll want every drop of that delicious sauce!
Storing & Reheating
Store any leftovers of your Hawaiian Chicken Sheet Pan in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the chicken and vegetables in a freezer-safe bag or container for up to 3 months. When you’re ready to enjoy, thaw overnight in the refrigerator, then reheat in the oven at 350°F for about 15 minutes. Just keep in mind that the texture may change slightly after freezing, so consider adding a splash of water or a drizzle of soy sauce to rejuvenate the flavors.
Chef’s Helpful Tips
- Avoid overcrowding the pan to ensure perfect roasting—shallow layers are key for caramelization.
- If using frozen vegetables, don’t thaw them beforehand; this will help maintain their texture.
- For maximum flavor, let the chicken marinate in the sauce for about 30 minutes before roasting.
- Switch up the protein by substituting chicken with firm tofu for a delicious vegetarian option.
- Challenge yourself with fresh ginger; it packs more flavor than ground ginger.
- Feel free to adjust the spice level; more red pepper flakes will ramp up the heat!
Enjoy the balance of sweet, savory, and slightly spicy flavors all on one pan. This dish is not just about good food; it’s about creating memories around the dinner table.
Recipe FAQs
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken. However, it’s best to thaw it ahead of time for even cooking. If you’re in a hurry, you could cook it from frozen, but you may need to increase the baking time by 10-15 minutes while ensuring it reaches an internal temperature of 165°F.
How do I make this dish gluten-free?
To make Hawaiian Chicken Sheet Pan gluten-free, simply use tamari instead of soy sauce. Most of the other ingredients are naturally gluten-free, so just ensure that any substitutes, like rice vinegar, are labeled as gluten-free.
Is there a way to make this dish ahead of time?
Absolutely! You can prepare everything up to the baking step and store it in the fridge for up to a day before cooking. Just remember to bring the mixture to room temperature for about 30 minutes before placing it in the oven to ensure even cooking.
Can I add other vegetables?
Definitely! Feel free to mix in your favorite veggies, such as zucchini, snap peas, or even carrots. Just remember to cut them into similar-sized pieces so they cook evenly alongside the chicken.
This Hawaiian Chicken Sheet Pan is not just a meal; it’s a delicious journey to tropical shores, all from the comfort of your dining room. So gather your ingredients and let the spirit of Aloha inspire your next dinner! Enjoy!
More Dinner Recipes
- Creamy Pancetta Gnocchi
- Cottage Cheese Alfredo
- Cozy Chicken Pot Pie with Leeks & Thyme (Skillet Version)
- Baked Honey Garlic Chicken Thighs with Veggies
- Deconstructed Egg Rolls
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📖 Recipe Card
Hawaiian Chicken Sheet Pan
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Hawaiian
Description
This Hawaiian Chicken Sheet Pan is a delightful combination of juicy chicken, sweet pineapple, and vibrant bell peppers. Perfect for a quick dinner, this dish is easy to prepare and full of flavor, making it an ideal choice for a healthy family meal.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts cut into 1-inch cubes
- 1 large red bell pepper cut into 1-inch pieces
- 1 large green bell pepper cut into 1-inch pieces
- 1 large red onion cut into 1-inch wedges
- 20 oz canned pineapple chunks in juice drained
- 1/4 cup soy sauce or tamari for gluten-free
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 1/2 tsp red pepper flakes optional, for heat
- 2 green onions sliced, for garnish
- sesame seeds for garnish
- cooked rice or quinoa for serving
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a small bowl, combine soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes to make the sauce.
- On the prepared baking sheet, place the chicken, bell peppers, red onion, and drained pineapple chunks. Drizzle the sauce over and toss until everything is coated.
- Spread the mixture in a single layer on the sheet, avoiding overcrowding for best roasting results.
- Bake for 20-25 minutes, until the chicken is cooked through and vegetables are caramelized.
- Let it rest for a few minutes, then garnish with green onions and sesame seeds before serving over rice or quinoa.
Notes
For a gluten-free version, use tamari instead of soy sauce.
Feel free to add other vegetables like zucchini or broccoli.
Adjust the amount of red pepper flakes based on your heat preference.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
