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Hawaiian Chicken Sheet Pan Recipe
Why Make This Recipe
Hawaiian Chicken Sheet Pan is a delightful meal that brings a taste of the tropics to your dinner table. It combines tender chicken with colorful vegetables and sweet pineapple, all roasted on one pan for easy cleanup. This dish is not only flavorful but also quick to prepare, making it perfect for busy weeknights or family gatherings. Plus, the sauce adds a wonderful finishing touch that ties all the ingredients together beautifully.
How to Make Hawaiian Chicken Sheet Pan
Ingredients
- 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
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Prep the oven & pan: Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
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Assemble ingredients: On the pan, spread out the chicken, bell peppers, onion, and pineapple. Drizzle with olive oil, garlic, salt, pepper, paprika, and chili flakes. Toss everything to coat evenly.
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Bake: Roast for 20–25 minutes, flipping halfway through. Cook until the chicken reaches an internal temperature of 165°F (74°C).
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Make the sauce: While baking, whisk soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer for about 3–4 minutes. If you want it thicker, stir in the cornstarch slurry and cook until it becomes glossy.
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Finish: Once the chicken and veggies are cooked, drizzle sauce over the top or serve it on the side for dipping. You can also garnish with sesame seeds or sliced green onions if you wish.
How to Serve Hawaiian Chicken Sheet Pan
You can serve Hawaiian Chicken Sheet Pan hot right out of the oven. It pairs well with steamed rice or quinoa to soak up the delicious sauce. Add a side salad or some crusty bread, and you have a complete meal. This dish is great for family dinners or casual gatherings with friends.
How to Store Hawaiian Chicken Sheet Pan
To store leftovers, let the chicken and veggies cool completely, then place them in an airtight container. They can be stored in the refrigerator for up to 3-4 days. If you want to freeze it, use a freezer-safe container and store it for up to 2 months. Reheat in the oven or microwave before serving.
Tips to Make Hawaiian Chicken Sheet Pan
- Make sure to cut the chicken and veggies into uniform sizes for even cooking.
- You can adjust the spice level by adding more or fewer chili flakes according to your taste.
- For extra flavor, marinate the chicken in the sauce for at least 30 minutes before baking.
- Adding other colorful vegetables like zucchini or broccoli can enhance the dish’s visual appeal and nutrition.
Variation
Feel free to customize this recipe to your liking. You can use different proteins like shrimp or tofu instead of chicken. Substitute the vegetables with seasonal options, such as snap peas or carrots, if desired. You can also try different fruits such as mango instead of pineapple for a unique twist.
FAQs
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken. Just ensure to thaw it completely before cooking for even and safe cooking.
Can I use other fruits besides pineapple?
Absolutely! Mango or peach can be a great swap. Just adjust the sauce ingredients slightly to match the sweetness of the new fruit.
How do I know when the chicken is cooked?
The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C). You can use a meat thermometer to check this.
Hawaiian Chicken Sheet Pan
A delightful meal combining tender chicken, colorful vegetables, and sweet pineapple, all roasted on one pan for easy cleanup. Perfect for busy weeknights or family gatherings.
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)
Sauce
- 0.33 cups ⅓ cup low-sodium soy sauce
- 0.25 cups 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)
Instructions
Preparation
- Preheat the 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 chili flakes. Toss everything to coat evenly.
Cooking
- Roast for 20-25 minutes, flipping halfway through. Cook until the chicken reaches an internal temperature of 165°F (74°C).
- While baking, whisk soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer for about 3-4 minutes. If you want it thicker, stir in the cornstarch slurry and cook until it becomes glossy.
Finishing
- Once the chicken and veggies are cooked, drizzle sauce over the top or serve it on the side for dipping. You can also garnish with sesame seeds or sliced green onions if you wish.
Notes
Make sure to cut the chicken and veggies into uniform sizes for even cooking. You can adjust the spice level by adding more or fewer chili flakes according to your taste. For extra flavor, marinate the chicken in the sauce for at least 30 minutes before baking. Adding other colorful vegetables like zucchini or broccoli can enhance the dish's visual appeal and nutrition.
