Experience the vibrant taste of the islands with this simple yet incredibly flavorful Hawaiian Chicken Sheet Pan recipe, offering a delicious and convenient weeknight meal solution. This Hawaiian Chicken Sheet Pan is your passport to a quick, easy, and satisfying dinner that minimizes cleanup and maximizes flavor.
Key Ingredients for Hawaiian Chicken Sheet Pan
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 (20 oz) can pineapple chunks in juice, drained, reserving the juice
- 1 red bell pepper, deseeded and cut into 1-inch pieces
- 1 yellow bell pepper, deseeded and cut into 1-inch pieces
- 1 red onion, cut into 1-inch wedges
- 1/4 cup soy sauce (low sodium if preferred)
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon red pepper flakes (optional, for a little heat)
- 2 tablespoons olive oil or avocado oil
- Cooked white rice, for serving
- Chopped fresh cilantro or green onions, for garnish (optional)
- Toasted sesame seeds, for garnish (optional)
How to Make Hawaiian Chicken Sheet Pan
This Hawaiian Chicken Sheet Pan recipe is a weeknight warrior, designed for maximum flavor with minimal effort. In under 40 minutes, you’ll enjoy tender chicken, sweet pineapple, and perfectly roasted vegetables, all coated in a tangy, savory sauce. Imagine a tropical getaway on a single sheet pan – that’s the magic of this dish!
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- Marinate the Chicken: In a medium bowl, combine the cut chicken thighs, reserved pineapple juice, soy sauce, brown sugar, rice vinegar, minced garlic, grated ginger, and red pepper flakes (if using). Stir well to coat the chicken evenly. Let it marinate for at least 10-15 minutes while you prepare the vegetables. If you have more time, you can marinate it in the refrigerator for up to 30 minutes.
- Assemble the Sheet Pan: Add the drained pineapple chunks, red bell pepper, yellow bell pepper, and red onion wedges to the bowl with the marinated chicken. Drizzle with olive oil and toss everything gently to ensure all the ingredients are coated with the marinade and oil.
- Arrange and Roast: Spread the chicken and vegetable mixture evenly onto the prepared baking sheet. Make sure not to overcrowd the pan; use two pans if necessary to ensure everything roasts rather than steams.
- Bake to Perfection: Bake for 20-25 minutes, or until the chicken is cooked through and no longer pink in the center, and the vegetables are tender-crisp and slightly caramelized. For an extra touch of color and char, you can broil for the last 1-2 minutes, watching carefully to prevent burning.
- Serve Hot: Serve your delicious Hawaiian Chicken Sheet Pan immediately over fluffy cooked white rice. Garnish with fresh cilantro or green onions and toasted sesame seeds, if desired, for an extra pop of flavor and texture.
Why You’ll Love This Hawaiian Chicken Sheet Pan
You’ll adore this Hawaiian Chicken Sheet Pan for its effortless elegance and burst of island-inspired taste, a delightful alternative to a classic stir-fry. The star of this dish is the irresistible sweet and savory glaze that coats succulent chicken and vibrant pineapple, creating a symphony of flavors that transports you straight to the tropics. Plus, making this at home is a budget-friendly way to enjoy a restaurant-quality meal, far more economical than takeout, making it perfect for busy weeknights.
The combination of juicy pineapple, tender chicken, and perfectly roasted bell peppers and onions creates a satisfying and visually appealing dish that’s both healthy and incredibly delicious. Unlike a more involved Hawaiian chicken recipe that might require multiple pots and pans, this one-pan wonder means less time scrubbing and more time savoring. So gather your ingredients and give this Hawaiian Chicken Sheet Pan a try – your taste buds (and your wallet) will thank you!
Storing and Reheating Tips
Leftover Hawaiian Chicken Sheet Pan can be stored in an airtight container in the refrigerator for up to 3-4 days. Ensure the chicken and vegetables have cooled completely before sealing the container to prevent condensation, which can make them soggy. For freezing, allow the cooked dish to cool, then portion it into freezer-safe containers or bags. It can remain frozen for up to 2-3 months.
To reheat, gently warm the leftovers in a skillet over medium-low heat, stirring occasionally, until heated through. You can also reheat it in the microwave in 30-60 second intervals, stirring between each interval, until piping hot. If reheating from frozen, thaw it in the refrigerator overnight first, then reheat as described. For optimal texture, avoid overcooking, which can make the chicken dry.
Final Thoughts
This Hawaiian Chicken Sheet Pan recipe delivers a delightful taste of paradise with unparalleled ease, proving that incredible flavor doesn’t need to be complicated. We encourage you to gather your family around the table and dig into this simple, satisfying, and utterly delicious meal. Happy cooking!
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 medium bowl, combine the cut chicken thighs, reserved pineapple juice, soy sauce, brown sugar, rice vinegar, minced garlic, grated ginger, and red pepper flakes (if using). Stir well to coat the chicken evenly. Let it marinate for at least 10-15 minutes while you prepare the vegetables. If you have more time, you can marinate it in the refrigerator for up to 30 minutes.1.5 lbs boneless, skinless chicken thighs, 1 (20 oz) can pineapple chunks in juice, 1/4 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon rice vinegar, 2 cloves garlic, 1 teaspoon grated fresh ginger, 1/2 teaspoon red pepper flakes
- Add the drained pineapple chunks, red bell pepper, yellow bell pepper, and red onion wedges to the bowl with the marinated chicken. Drizzle with olive oil and toss everything gently to ensure all the ingredients are coated with the marinade and oil.1 (20 oz) can pineapple chunks in juice, 1 red bell pepper, 1 yellow bell pepper, 1 red onion, 2 tablespoons olive oil or avocado oil
- Spread the chicken and vegetable mixture evenly onto the prepared baking sheet. Make sure not to overcrowd the pan; use two pans if necessary to ensure everything roasts rather than steams.
- Bake for 20-25 minutes, or until the chicken is cooked through and no longer pink in the center, and the vegetables are tender-crisp and slightly caramelized. For an extra touch of color and char, you can broil for the last 1-2 minutes, watching carefully to prevent burning.
- Serve your delicious Hawaiian Chicken Sheet Pan immediately over fluffy cooked white rice. Garnish with fresh cilantro or green onions and toasted sesame seeds, if desired, for an extra pop of flavor and texture.Cooked white rice, Chopped fresh cilantro or green onions, Toasted sesame seeds