Flavorful Chicken Bliss Awaits!
Ever had a sweet tropical aroma waft through your kitchen, promising a feast that’ll make your taste buds dance? Hawaiian Chicken Sheet Pan is not just a meal; it’s a quick escape to a sunny paradise, all without leaving home. This one-pan wonder comes together effortlessly, offering juicy chicken combined with colorful veggies and a luscious sauce that’ll have you craving seconds (or thirds!).
Why Make This Recipe
Why should you whip up this Hawaiian Chicken? Well, for starters, it’s an easy cleanup—who doesn’t love a no-fuss kitchen after dinner? Plus, it’s family-friendly: the kids will dig the sweet pineapple, while you enjoy the health boost. And let’s be honest, budget-friendly meals are always a win!
Ingredients
You don’t need fancy stuff — just these basics!
- 1 ½ lbs (700 g) 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
Let’s break down the steps!
Prep the oven & pan: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
Assemble ingredients: On the pan, spread out the chicken, bell peppers, onion, and pineapple.
Season: Drizzle with olive oil, garlic, salt, pepper, paprika, and optional chili flakes. Toss those beauties around to coat evenly.
Bake: Roast for 20–25 minutes, flipping halfway, until the chicken hits an internal temperature of 165°F (74°C).
Make the sauce: While it’s baking, whisk together soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer for 3–4 minutes. If you want it thicker, add the cornstarch slurry and cook until glossy.
Finish: Once everything’s done, drizzle the sauce over your chicken and veggies (or serve it on the side). Feel free to garnish with sesame seeds or sliced green onions if you’re feeling fancy!
How to Make Hawaiian Chicken Sheet Pan (Overview)
So, first up, you’re heating things up! Preheat that oven so it’s nice and toasty. As you chop and toss the ingredients on your sheet pan, let the vibrant colors put you in a good mood. Then, while the magic happens in the oven, whip up that delicious sauce—trust us, the secret is in the simmer. Just don’t skip toasting the garlic; it’s a game changer! 🧄✨
How to Serve Hawaiian Chicken Sheet Pan
When it’s time to feast, serve this vibrant dish straight from the pan! Picture tender chicken pieces nestled among colorful veggies and juicy pineapple, all drizzled in that sweet-savory sauce. Serve it over a bed of fluffy rice or paired with a fresh salad—your diners will be mesmerized by the aromas and colors.
How to Store Hawaiian Chicken Sheet Pan
Leftovers? No problem! This dish keeps well in the fridge for 3–4 days. Pop it in an airtight container, and you’re golden. Want to make it ahead? Go for it! Just remember, it freezes nicely for up to two months—just reheat it in the oven for that fresh-out-of-the-oven feel.
Tips to Make Hawaiian Chicken Sheet Pan
Here are some insider tricks to elevate your dish:
- Timing is key: Make sure your oven is preheated; you want that roast to seal in all the juicy goodness.
- Ingredient swaps: Don’t have pineapple? Use mango or even diced peaches for a sweet twist.
- Boost it up: Adding a splash of ginger or a sprinkle of cilantro elevates the flavor to island levels.
- Meal prep: Chop your veggies a day ahead if you’re in a rush. Less work, more play!
Variation
Feeling adventurous? Try swapping the chicken for tofu for a delicious vegan option! Add some zucchini or snap peas for extra crunch and color if you want a veggie-packed meal.
FAQs
Can I use frozen chicken?
Yes, but defrost it and pat it dry first for the best texture!
What if I don’t have soy sauce?
You can use liquid aminos or even coconut aminos for a tasty alternative.
Can I make this dish spicy?
Absolutely! Just add more chili flakes or toss in some diced jalapeños for that kick! 🌶️
📌 Pin this recipe for your next cozy dinner night!
Hawaiian Chicken Sheet Pan
Ingredients
Main Ingredients
- 1.5 lbs 1 ½ lbs boneless skinless chicken breasts, cut into 1-inch pieces
- 1 each 1 red bell pepper, chopped
- 1 each 1 yellow bell pepper, chopped
- 1 small 1 small red onion, cut into wedges
- 1.5 cups 1 ½ cups fresh pineapple chunks (or canned, drained)
- 2 tbsp 2 tbsp olive oil
- 2 cloves 2 cloves garlic, minced
- 0.5 tsp ½ tsp salt
- 0.5 tsp ½ tsp black pepper
- 0.5 tsp ½ tsp paprika
- 0.25 tsp ¼ tsp chili flakes (optional) Optional for added spice
Sauce
- ⅓ cup ⅓ cup low-sodium soy sauce
- ¼ cup ¼ cup pineapple juice (from the can or fresh)
- 3 tbsp 3 tbsp honey (or brown sugar)
- 2 tbsp 2 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp 1 tbsp cornstarch + 2 tbsp water (slurry, optional for thickening) Optional for a thicker sauce
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
- On the pan, spread out the chicken, bell peppers, onion, and pineapple.
- Drizzle with olive oil, garlic, salt, pepper, paprika, and optional chili flakes. Toss to coat evenly.
Cooking
- Roast for 20–25 minutes, flipping halfway, until the chicken reaches an internal temperature of 165°F (74°C).
- While baking, whisk together soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer for 3–4 minutes. For a thicker sauce, add cornstarch slurry and cook until glossy.
Finishing Touches
- Once baked, drizzle the sauce over the chicken and veggies or serve it on the side. Garnish with sesame seeds or sliced green onions if desired.
Notes
Printable Recipe Card
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