Why Make This Hawaiian Chicken Sheet Pan
If you’re looking for a fun, flavorful meal that makes weeknight cooking a breeze, look no further than Hawaiian Chicken Sheet Pan! This dish captures the vibrant flavors of the tropics with succulent chicken, fresh veggies, and sweet pineapple, all cooked together on one pan. It’s not only easy to prepare, but it also minimizes cleanup time, giving you more time to enjoy your meal. Perfect for busy families or casual gatherings, this dish brings a taste of Hawaii to your dinner table.
How to Make Hawaiian Chicken Sheet Pan
Creating this delicious dish is simple and quick. You’ll start by preparing your ingredients and then assemble them on a sheet pan. The chicken gets a lovely caramelization, while the vegetables and pineapple soften and become juicy. It’s all complemented by a zesty sauce that ties everything together, making each bite a delightful experience. Follow the steps below for a mouthwatering meal that everyone will love!
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 for a touch of heat)
- 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:
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it. Spread the cut chicken, chopped bell peppers, onion wedges, and pineapple chunks on the pan. Drizzle with olive oil, minced garlic, salt, black pepper, paprika, and optional chili flakes. Toss everything to coat evenly and roast for 20–25 minutes, flipping halfway through, until the chicken is cooked through (with an internal temperature of 165°F / 74°C).
While baking, whisk together the soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer for 3–4 minutes and stir in the cornstarch slurry for thickness, if desired. Once the chicken and veggies are done, drizzle the sauce over them or serve it on the side. You can also garnish with sesame seeds or sliced green onions for that extra flair! Serve hot, paired with rice, quinoa, or a fresh green salad for a complete meal.
Nutritional Information
Each serving (approximately 4 oz of chicken and veggies) contains approximately:
- Calories: 350
- Total Fat: 10 g
- Saturated Fat: 1.5 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Sugars: 12 g
- Protein: 30 g
- Sodium: 700 mg
These values can vary based on ingredient brands and portion sizes.
How to Serve Hawaiian Chicken Sheet Pan
Serve your Hawaiian Chicken Sheet Pan straight from the oven for a warm, inviting dinner. It pairs beautifully with fluffy white rice or nutty quinoa. For a lighter option, serve it with a fresh green salad dressed with a simple vinaigrette. This dish is also a great leftover option for lunch the next day. Just reheat and enjoy the flavorful goodness all over again!
How to Store Hawaiian Chicken Sheet Pan
To store leftovers, let the chicken and veggies cool completely, then transfer them to an airtight container. They will keep in the refrigerator for up to 3 days. You can also freeze the dish for longer storage; just make sure to use a freezer-safe container. When you’re ready to enjoy it again, thaw the frozen meal in the fridge overnight and reheat thoroughly before serving.
Expert Tips for Perfect Hawaiian Chicken Sheet Pan
- Use Fresh Ingredients: Whenever possible, opt for fresh fruits and vegetables for the best flavor and texture.
- Tailor the Spice Level: Adjust the chili flakes to your heat preference or omit them entirely for a milder dish.
- Don’t Overcrowd the Pan: Space out your ingredients on the sheet pan to ensure everything cooks evenly and gets that nice roasted flavor.
- Make it Ahead: You can marinate the chicken in the sauce a few hours before cooking for deeper flavors.
Delicious Variations
- Swap the Protein: Substitute chicken with shrimp or firm tofu for a different protein option.
- Add More Veggies: Incorporate broccoli or snap peas to boost nutritional value.
- Spicy Twist: Add sriracha or a splash of hot sauce to the marinade for a spicy kick.
Frequently Asked Questions
Can I use frozen chicken for this recipe?
While fresh chicken is best, you can use thawed frozen chicken. Just ensure it’s fully cooked and reaches the safe temperature.Is this recipe gluten-free?
Yes, you can make it gluten-free by using tamari (a gluten-free soy sauce) instead of regular soy sauce.Can I cook this on the grill instead of the oven?
Absolutely! Just use a grill basket for the veggies and chicken to ensure nothing falls through the grates. Grill until cooked through, turning frequently.
Conclusion
Hawaiian Chicken Sheet Pan is a delicious, simple meal that brings together fresh ingredients and vibrant flavors in one easy-to-clean dish. With its tropical flair, it’s a fantastic choice for any weeknight dinner or a casual gathering with friends. We encourage you to give this easy recipe a try and share your experience! Happy cooking!
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 cut chicken, chopped bell peppers, onion wedges, and pineapple chunks on the pan.
- Drizzle with olive oil, minced garlic, salt, black pepper, paprika, and optional chili flakes. Toss everything to coat evenly.
- Roast for 20–25 minutes, flipping halfway through, until the chicken is cooked through (with an internal temperature of 165°F / 74°C).
- While baking, whisk together the soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer for 3–4 minutes.
- Stir in the cornstarch slurry for thickness, if desired.
- Once the chicken and veggies are done, drizzle the sauce over them or serve it on the side.
- Garnish with sesame seeds or sliced green onions, if desired. Serve hot with rice, quinoa, or a fresh green salad.