Discover the magic of a Hawaiian Chicken Sheet Pan, the ultimate weeknight solution that brings the vibrant flavors of the islands right to your kitchen with minimal fuss. This recipe is designed for busy cooks seeking a delicious, wholesome meal without the mountain of dishes.
Key Ingredients for Hawaiian Chicken Sheet Pan
- 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 (8-ounce) can pineapple chunks, drained (reserve juice)
- 1 red bell pepper, seeded and chopped into 1-inch pieces
- 1 green bell pepper, seeded and chopped into 1-inch pieces
- 1 medium red onion, cut into 1-inch wedges
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1/2 teaspoon red pepper flakes (optional, for a touch of heat)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- Optional toppings: toasted sesame seeds, chopped fresh cilantro, cooked white or brown rice for serving
How to Make Hawaiian Chicken Sheet Pan
This Hawaiian Chicken Sheet Pan recipe is your ticket to a flavor-packed, fuss-free meal that comes together in under 45 minutes, including prep! Imagine tender chicken and vibrant veggies coated in a sweet and tangy glaze, roasted to perfection. Its simple assembly and minimal cleanup make it a weeknight hero.
Step-by-Step Instructions
- Preheat and Prep: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. This is your first step towards a stress-free cooking experience.
- Whisk the Glaze: In a small bowl, whisk together the reserved pineapple juice (about 2 tablespoons), soy sauce, brown sugar, rice vinegar, grated ginger, minced garlic, and red pepper flakes (if using). This aromatic blend is the heart of our tropical flavor. Set aside.
- Toss the Veggies: In a large bowl, combine the chopped red bell pepper, green bell pepper, and red onion wedges. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and toss to coat evenly. Spread the vegetables in a single layer on one half of the prepared baking sheet.
- Prepare the Chicken: Add the chicken thigh pieces to the same large bowl (no need to wash it!). Drizzle with the remaining 1 tablespoon of olive oil, season generously with salt and pepper, and toss to coat.
- Combine and Glaze: Add the pineapple chunks to the bowl with the chicken and toss gently. Pour about half of the prepared glaze over the chicken and pineapple mixture. Toss to ensure everything is well coated.
- Arrange on Sheet Pan: Place the chicken and pineapple mixture in a single layer on the other half of the baking sheet, alongside the vegetables. Ensure there’s some space between the pieces for even roasting.
- First Roast: Place the baking sheet in the preheated oven and roast for 15 minutes. This initial roast ensures the vegetables begin to soften and the chicken starts to cook.
- Second Roast & Glaze: Remove the baking sheet from the oven. Drizzle the remaining glaze over the chicken and vegetables. Toss the chicken and vegetables gently directly on the baking sheet to redistribute the glaze and ingredients.
- Final Roast: Return the baking sheet to the oven and roast for another 10-15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender-crisp and slightly caramelized.
- Serve: Once done, remove the sheet pan from the oven. Serve the Hawaiian Chicken Sheet Pan immediately over cooked white or brown rice, if desired. Garnish with toasted sesame seeds and chopped fresh cilantro for an extra pop of flavor and color.
Why You’ll Love This Hawaiian Chicken Sheet Pan
You’ll adore this Hawaiian Chicken Sheet Pan because it delivers an explosion of sweet, savory, and tangy island flavors right to your dinner table with unparalleled ease. The star of the show is the perfectly roasted chicken and vibrant vegetables, all tossed in a irresistible pineapple-infused glaze that tastes like a mini-vacation. Plus, making this at home is significantly more budget-friendly than ordering takeout, offering a delicious and visually appealing meal that’s a fraction of the cost. The tender chicken, sweet pineapple, and crisp-tender bell peppers create a delightful textural contrast, making every bite a joyous experience.
Forget complicated marinades or endless stirring; this sheet pan wonder simplifies weeknight cooking like no other. It’s a refreshing alternative to typical baked chicken recipes, offering a vibrant zest that’s both comforting and exciting. If you’re craving something that feels special but requires minimal effort, this Hawaiian Chicken Sheet Pan is your answer. Give it a try tonight and taste the sunshine!
Storing and Reheating Tips
To store your delicious Hawaiian Chicken Sheet Pan leftovers, allow the dish to cool completely before transferring it to an airtight container. Refrigerate and it should stay fresh for up to 3 to 4 days. For longer storage, you can freeze portions of the cooled chicken and vegetables in freezer-safe containers or bags for up to 2-3 months.
To reheat, use the microwave for a quick option, heating in 30-second intervals until warmed through, stirring occasionally. Alternatively, you can reheat in a skillet over medium heat or spread on a baking sheet and warm in a 350°F (175°C) oven for about 10-15 minutes until heated through. If reheating from frozen, it’s best to thaw in the refrigerator overnight before reheating.
Final Thoughts
This Hawaiian Chicken Sheet Pan is a true weeknight warrior, offering a delightful tropical escape with minimal effort and maximum flavor. Gather your ingredients, and let this simple, stunning dish transform your dinner routine. You’ll be amazed at how easy and delicious Hawaiian-inspired cooking can be!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Hawaiian Chicken Sheet Pan
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a small bowl, whisk together the reserved pineapple juice (about 2 tablespoons), soy sauce, brown sugar, rice vinegar, grated ginger, minced garlic, and red pepper flakes (if using). Set aside.1 (8-ounce) can pineapple chunks, 1/4 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon rice vinegar, 1 teaspoon grated fresh ginger, 1 clove garlic, 1/2 teaspoon red pepper flakes
- In a large bowl, combine the chopped red bell pepper, green bell pepper, and red onion wedges. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and toss to coat evenly. Spread the vegetables in a single layer on one half of the prepared baking sheet.1 medium red bell pepper, 1 medium green bell pepper, 1 medium red onion, 2 tablespoons olive oil, to taste salt, to taste freshly ground black pepper
- Add the chicken thigh pieces to the same large bowl (no need to wash it!). Drizzle with the remaining 1 tablespoon of olive oil, season generously with salt and pepper, and toss to coat.1.5 pounds boneless, skinless chicken thighs, 2 tablespoons olive oil, to taste salt, to taste freshly ground black pepper
- Add the pineapple chunks to the bowl with the chicken and toss gently. Pour about half of the prepared glaze over the chicken and pineapple mixture. Toss to ensure everything is well coated.1 (8-ounce) can pineapple chunks, 1.5 pounds boneless, skinless chicken thighs
- Place the chicken and pineapple mixture in a single layer on the other half of the baking sheet, alongside the vegetables. Ensure there’s some space between the pieces for even roasting.
- Place the baking sheet in the preheated oven and roast for 15 minutes.
- Remove the baking sheet from the oven. Drizzle the remaining glaze over the chicken and vegetables. Toss the chicken and vegetables gently directly on the baking sheet to redistribute the glaze and ingredients.
- Return the baking sheet to the oven and roast for another 10-15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender-crisp and slightly caramelized.
- Once done, remove the sheet pan from the oven. Serve the Hawaiian Chicken Sheet Pan immediately over cooked white or brown rice, if desired. Garnish with toasted sesame seeds and chopped fresh cilantro for an extra pop of flavor and color.cooked white or brown rice, toasted sesame seeds, chopped fresh cilantro