Hawaiian Chicken Sheet Pan is a delicious and easy recipe that brings tropical flavors right to your table. This dish combines tender chicken, colorful bell peppers, and sweet pineapple, all baked together for a quick meal. Not only is this recipe simple to make, but it also allows for easy cleanup since everything cooks on one pan. For those looking for a delightful chicken dish, you might want to explore more about this tasty option in this Hawaiian Chicken Sheet Pan recipe.

Why Make This Recipe

This recipe is perfect for busy weeknights or a relaxing weekend meal. The combination of ingredients creates a balance of savory and sweet flavors that everyone in your family will enjoy. Plus, it’s nutritious and colorful, making it a great choice for both adults and kids. The ease of preparation makes it even more appealing, as you won’t spend hours cleaning up afterward.

How to Make Hawaiian Chicken Sheet Pan

Making Hawaiian Chicken Sheet Pan is straightforward. Here’s how you do it:

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)

Sauce (for tossing & drizzling):

• ⅓ cup low-sodium soy sauce
• ¼ cup pineapple juice (from the can or fresh)
• 3 tbsp honey (or brown sugar)
• 2 tbsp rice vinegar (or apple cider vinegar)
• 1 tbsp cornstarch + 2 tbsp water (slurry, optional for thickening)

Directions:

1. Prep the oven & pan: Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.

2. Assemble ingredients: Spread the chicken, bell peppers, onion, and pineapple on the pan. Drizzle with olive oil, garlic, salt, pepper, paprika, and chili flakes. Toss everything to coat evenly.

3. Bake: Roast for 20–25 minutes, flipping halfway through, until the chicken is fully cooked (internal temperature should reach 165°F / 74°C).

4. Make the sauce: While the chicken and veggies bake, whisk together the soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer for 3–4 minutes. If you prefer a thicker sauce, stir in the cornstarch slurry and cook until glossy.

5. Finish: Once the chicken and veggies are done, drizzle the sauce over the top or serve on the side for dipping. You can garnish with sesame seeds or sliced green onions for extra flavor.

How to Serve Hawaiian Chicken Sheet Pan

Serve the Hawaiian Chicken Sheet Pan hot, straight from the oven. This dish pairs well with steamed rice, quinoa, or even a light salad. The sweet and savory sauce adds a delightful touch that complements the chicken and vegetables.

How to Store Hawaiian Chicken Sheet Pan

To store leftovers, let the dish cool completely and then transfer it to an airtight container. You can refrigerate it for up to 3 days. When reheating, make sure the chicken is heated thoroughly to an internal temperature of 165°F (74°C).

Tips to Make Hawaiian Chicken Sheet Pan

• Fresh Ingredients: Use fresh pineapple if possible, as it enhances the flavor.
• Marinating: For extra taste, consider marinating the chicken in the sauce for a few hours before cooking.
• Veggie Variations: Feel free to add other vegetables like broccoli or carrots according to your preference.

Variations

You can customize this recipe by adding different spices or using other proteins like shrimp or tofu. For a spicier kick, incorporate more chili flakes or serve it with a spicy dipping sauce.

FAQs

1. Can I use frozen chicken?
Yes, you can use frozen chicken breasts. Just make sure to thaw them completely before cooking for even cooking.

2. How do I make the sauce vegetarian?
You can replace the soy sauce with a plant-based option and use maple syrup instead of honey.

3. Can I prepare this dish ahead of time?
Absolutely! You can prep all ingredients ahead of time, store them in the fridge, and then bake just before serving.

Conclusion

Hawaiian Chicken Sheet Pan is a simple and tasty meal that brings a taste of the tropics to your kitchen. For those eager to learn more, check out this Sheet Pan Hawaiian Chicken for another delicious take on this dish that you might love.

Hawaiian Chicken Sheet Pan

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• Author: make-recipe
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

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Description

A delicious and easy recipe that brings tropical flavors right to your table with tender chicken, colorful bell peppers, and sweet pineapple baked on one pan.

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Ingredients

Scale 1x2x3x

• 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)

• Sauce (for tossing & drizzling):
• ⅓ cup low-sodium soy sauce
• ¼ cup pineapple juice (from the can or fresh)
• 3 tbsp honey (or brown sugar)
• 2 tbsp rice vinegar (or apple cider vinegar)
• 1 tbsp cornstarch + 2 tbsp water (slurry, optional for thickening)

Cook Mode Prevent your screen from going dark

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Instructions

1. Prep the oven & pan: Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
2. Assemble ingredients: Spread the chicken, bell peppers, onion, and pineapple on the pan. Drizzle with olive oil, garlic, salt, pepper, paprika, and chili flakes. Toss everything to coat evenly.
3. Bake: Roast for 20–25 minutes, flipping halfway through, until the chicken is fully cooked (internal temperature should reach 165°F / 74°C).
4. Make the sauce: While the chicken and veggies bake, whisk together the soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer for 3–4 minutes. If you prefer a thicker sauce, stir in the cornstarch slurry and cook until glossy.
5. Finish: Once the chicken and veggies are done, drizzle the sauce over the top or serve on the side for dipping. You can garnish with sesame seeds or sliced green onions for extra flavor.

Notes

You can customize with different spices or proteins like shrimp or tofu. Use fresh pineapple for better flavor.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Hawaiian

Nutrition

• Serving Size: 1 serving
• Calories: 420
• Sugar: 14g
• Sodium: 600mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 80mg