Hawaiian Chicken Sheet Pan is the ultimate weeknight dinner solution, offering a flavorful and fuss-free meal in one pan. This delicious recipe brings the taste of the tropics right to your kitchen, simplifying your cooking routine without sacrificing taste.
Key Ingredients for Hawaiian Chicken Sheet Pan
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large red bell pepper, cut into 1-inch pieces
- 1 large green bell pepper, cut into 1-inch pieces
- 1 large red onion, cut into 1-inch wedges
- 1 (20 ounce) can pineapple chunks, drained (reserve 1/4 cup juice)
- 1/2 cup soy sauce (or tamari for gluten-free)
- 1/4 cup packed brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
- 1 tablespoon cornstarch
- Cooked rice, for serving
- Toasted sesame seeds, for garnish
- Chopped green onions, for garnish
How to Make Hawaiian Chicken Sheet Pan
This Hawaiian Chicken Sheet Pan recipe is a game-changer for busy evenings, delivering tender chicken, sweet pineapple, and vibrant veggies all roasted to perfection in a delectable tropical glaze. With minimal cleanup and maximum flavor, prep time is a mere 15 minutes, and cook time is approximately 25-30 minutes, making it a satisfying and speedy option.
Step-by-Step Instructions
Preheat and Prep: Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
Prepare the Glaze: In a small bowl, whisk together the reserved pineapple juice, soy sauce (or tamari), brown sugar, rice vinegar, grated ginger, minced garlic, sesame oil, and red pepper flakes (if using). In a separate tiny bowl, whisk the cornstarch with 2 tablespoons of water until smooth to create a slurry. Add this slurry to the glaze mixture and whisk until combined.
Combine Ingredients: In a large bowl, combine the chicken pieces, red bell pepper, green bell pepper, red onion, and drained pineapple chunks.
Coat Everything: Pour about half of the prepared Hawaiian glaze over the chicken and vegetables. Toss gently until everything is evenly coated.
Arrange on Sheet Pan: Spread the coated chicken and vegetables in a single layer on the prepared baking sheet. Ensure there is some space between the pieces for even roasting.
Roast: Place the baking sheet in the preheated oven and roast for 15 minutes.
Glaze and Continue Roasting: Remove the baking sheet from the oven. Drizzle the remaining Hawaiian glaze over the chicken and vegetables, tossing gently to coat. Return the sheet pan to the oven and continue roasting for another 10-15 minutes, or until the chicken is cooked through and the vegetables are tender-crisp and slightly caramelized. The glaze should be thickened and glistening.
Serve: Serve the Hawaiian Chicken Sheet Pan immediately over cooked rice. Garnish generously with toasted sesame seeds and chopped green onions.
Why You’ll Love This Hawaiian Chicken Sheet Pan
You’ll adore this Hawaiian Chicken Sheet Pan for its effortless charm and undeniably tropical flavors that transport you straight to the islands. Its star feature is the irresistible sweet and savory glaze that coats tender chicken, juicy pineapple chunks, and colorful bell peppers, creating a harmonious bite every time. This recipe is a budget-friendly alternative to takeout, bringing that coveted island taste to your table without a hefty price tag, all while being healthier and customizable.
Compared to a complicated stir-fry, this sheet pan wonder minimizes dishes and maximizes flavor with minimal effort, making it a weeknight hero. The vibrant medley of ingredients not only looks beautiful but also bursts with delightful textures and sweet, tangy, and slightly spicy notes that will have everyone reaching for seconds. Don’t miss out on this incredibly easy and delicious way to bring a taste of paradise home tonight!
Storing and Reheating Tips
Leftovers of your delicious Hawaiian Chicken Sheet Pan can be stored in an airtight container in the refrigerator for up to 3-4 days. Ensure the dish has cooled completely before sealing the container to prevent condensation.
To reheat, you can gently warm the leftovers in a skillet over medium-low heat, stirring occasionally, until heated through. Alternatively, you can microwave individual portions for 1-2 minutes, or until hot. For best results, you can add a splash of water or a bit more soy sauce before reheating to refresh the glaze. If you plan to freeze portions for future meals, cool the dish completely, transfer to freezer-safe containers or bags, and freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Final Thoughts
This Hawaiian Chicken Sheet Pan recipe is a true weeknight warrior, proving that incredibly delicious meals don’t have to be complicated. Give it a try, and experience a burst of sunshine right in your own kitchen!
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 rimmed baking sheet with parchment paper for easy cleanup.
- In a small bowl, whisk together the reserved pineapple juice, soy sauce (or tamari), brown sugar, rice vinegar, grated ginger, minced garlic, sesame oil, and red pepper flakes (if using). In a separate tiny bowl, whisk the cornstarch with 2 tablespoons of water until smooth to create a slurry. Add this slurry to the glaze mixture and whisk until combined.1/4 cup reserved pineapple juice, 1/2 cup soy sauce, 1/4 cup packed brown sugar, 2 tablespoons rice vinegar, 1 tablespoon grated fresh ginger, 2 cloves garlic, 1 teaspoon sesame oil, 1/4 teaspoon red pepper flakes, 1 tablespoon cornstarch, 2 tablespoons water
- In a large bowl, combine the chicken pieces, red bell pepper, green bell pepper, red onion, and drained pineapple chunks.1.5 lbs boneless, skinless chicken thighs, 1 large red bell pepper, 1 large green bell pepper, 1 large red onion, 1 (20 ounce) can pineapple chunks
- Pour about half of the prepared Hawaiian glaze over the chicken and vegetables. Toss gently until everything is evenly coated.
- Spread the coated chicken and vegetables in a single layer on the prepared baking sheet. Ensure there is 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 Hawaiian glaze over the chicken and vegetables, tossing gently to coat. Return the sheet pan to the oven and continue roasting for another 10-15 minutes, or until the chicken is cooked through and the vegetables are tender-crisp and slightly caramelized. The glaze should be thickened and glistening.
- Serve the Hawaiian Chicken Sheet Pan immediately over cooked rice. Garnish generously with toasted sesame seeds and chopped green onions.cooked rice, toasted sesame seeds, chopped green onions