Name: Hawaiian Chicken Sheet Pan
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Hawaiian
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); 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 (optional for thickening)

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Hawaiian Chicken Sheet Pan

The air fills with the intoxicating aroma of sweet and savory as the oven radiates warmth, beckoning you into the heart of your home. Lush, tropical flavors dance on the palette, harmonizing beautifully in a dish that feels like a getaway to paradise. Imagine tender chicken pieces glistening with a tantalizing glaze, fresh pineapple chunks bursting with juicy sweetness, and vibrant bell peppers creating a colorful symphony that brings life to your dinner table. Each bite leaves you craving more, showcasing the perfect balance of tender, succulent chicken and a delectable medley of fresh vegetables, coated in a luscious sauce that has just the right touch of sweetness and a hint of tang.

This Hawaiian Chicken Sheet Pan is more than just a meal; it’s an experience that transports you to sun-kissed beaches, swaying palm trees, and gentle ocean waves. The textures play enticingly across your taste buds—the crisp crunch of roasted peppers, the rich, succulent chicken, and the soothing creaminess of the sauce. With each mouthful, you feel not just full but fulfilled, savoring the simple joy of good food that leaves you with a smile.

Why You’ll Love This Hawaiian Chicken Sheet Pan

You’ll adore this recipe for its ability to transform ordinary weeknight dinners into extraordinary feasts. The blend of flavors makes it a delicious choice for family gatherings, weekend celebrations, or even cozy date nights in. The combination of sweet pineapple, savory chicken, and vibrant veggies creates a refreshing dish that stands out on any table, capturing the essence of summertime regardless of the season.

This one-pan wonder is not only easy to prepare but also yields minimal cleanup, allowing you to relish every moment spent with loved ones. Perfect for busy weeknights, you can assemble it in under 20 minutes, pop it in the oven, and enjoy the wonderful aroma wafting through your home as it bakes. This delightful dish provides a healthy and satisfying way to tantalize your taste buds without hours of effort.

Preparation Phase & Tools to Use

Before diving into this mouthwatering adventure, ensure you have the right tools at your fingertips.

Sheet Pan: A large, sturdy sheet pan holds all the ingredients, allowing them to roast evenly and develop their flavors beautifully. Opt for a heavy-duty one to withstand high temperatures.
Parchment Paper or Cooking Spray: This will help prevent sticking and make cleanup a breeze, ensuring your delicious creations lift off with ease.
Mixing Bowls: For whisking together the sauce, have a medium mixing bowl handy—this will prevent spills and make the process smooth.
Whisk and Tongs: A whisk will perfectly blend the sauce, while tongs will help you handle the hot, roasted chicken and vegetables without any fuss.

Practical Preparation Tips

Prepare your ingredients ahead of time. Chop and measure everything before you begin cooking; this simplifies the process and speeds everything up.
If learning your oven’s quirks takes time, use a meat thermometer to ensure chicken pieces reach a safe internal temperature of 165°F (74°C).

Ingredients for Hawaiian Chicken Sheet Pan

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)

Key Ingredients

The bright, colorful peppers not only introduce a delightful crunch but also a spectrum of nutrients. Fresh pineapple adds a tropical flair and balances the dish’s savory elements. If you aim for substitutes, feel free to swap in chicken thighs for more juiciness, or use other vegetables like zucchini or asparagus based on your preference.

How to Make Hawaiian Chicken Sheet Pan

Prep the Oven & Pan

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it to prevent sticking.

Assemble Ingredients

On the prepared pan, arrange the chicken pieces, chopped bell peppers, onion wedges, and fresh pineapple chunks.
Drizzle with olive oil, adding minced garlic, salt, pepper, paprika, and chili flakes if you crave a kick. Toss everything to coat evenly in the delicious seasoning.

Bake

Roast in the oven for 20–25 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165°F (74°C) and the veggies are tender yet slightly caramelized.

Make the Sauce

While the chicken and veggies bake, whisk the soy sauce, pineapple juice, honey, and vinegar together in a saucepan. Bring to a gentle simmer for about 3–4 minutes. For a thicker sauce, stir in a cornstarch slurry and cook until the sauce becomes glossy and thickens to your liking.

Finish

When the chicken and veggies are done, drizzle the sauce over top or serve it on the side for dipping. For an extra touch of elegance, garnish with sesame seeds or thinly sliced green onions before serving.

Chef’s Notes & Helpful Tips

Make-ahead Tips: Prepare the ingredients the night before and store them in the refrigerator, mixing the sauce separately. This way, you just have to pop everything in the oven after a long day.
Cooking Alternatives: If you’re short on time, an air fryer can work wonders! Cook in batches at 375°F for about 15 minutes, ensuring that chicken remains tender and juicy.
Customization Ideas: Explore variations by adding other seasonings or sauces like teriyaki or coconut aminos. You could also switch up the vegetables based on what’s in season or your pantry.

Common Mistakes to Avoid

Overcrowding the Pan: Tightly packed chicken and vegetables won’t roast properly, leading to steaming instead of browning. Keep space between the ingredients for even cooking.
Ignoring Temperature: Always check for doneness using a meat thermometer; relying on cooking time alone may result in undercooked chicken or dried-out pieces.
Saucing Too Early: Adding your sauce before chicken is done can lead to it burning and losing its flavor. Wait until the last moment for the best taste.

What to Serve With Hawaiian Chicken Sheet Pan

Pair this delightful dish with various sides to create a balanced meal. Here are a few ideas:

White Rice: Absorb the luscious sauce and complement the flavors.
Quinoa: A nutritious, nutty alternative that adds protein.
Coconut Rice: Infuse your meal with tropical vibes by cooking rice in coconut milk.
Garlic Bread: Crunchy, buttery slices provide the perfect vehicle for the leftover sauce.
Coleslaw: A refreshing, crunchy side that balances the meal with its tanginess.
Mixed Green Salad: Lightness from greens enhances the robust flavors of the chicken.
Grilled Corn on the Cob: Smoky sweetness pairs perfectly with the tropical flavors.
Roasted Sweet Potatoes: Their natural sweetness enhances the dish without overpowering it.

Storage & Reheating Instructions

Store any leftover Hawaiian Chicken Sheet Pan in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze portions for up to 2 months. When you’re ready to enjoy again, gently reheat in the oven or microwave until heated through, ensuring that the chicken remains succulent.

Estimated Nutrition Information

Each serving of this Hawaiian Chicken Sheet Pan boasts approximately:

Calories: 350
Protein: 30g
Carbohydrates: 40g
Fats: 9g
Please note that nutritional values may vary based on portion sizes and ingredient brands.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs remain juicy and tender when baking, making them a great choice for this dish.

How can I make this dish spicier?

If you love some heat, consider adding more chili flakes, a splash of sriracha, or even diced jalapeños to the mix.

Is this recipe gluten-free?

To make it gluten-free, use a gluten-free soy sauce alternative or coconut aminos as a substitute.

Can I use frozen chicken and vegetables?

Yes, but the cooking time may need to be adjusted. Ensure chicken reaches a safe internal temperature, and aim for an additional 5–10 minutes of baking.

What can I do with leftover sauce?

Mix it with cooked rice for a flavorful side dish or drizzle over a salad to enhance its taste. You can also use it to marinate chicken for grilling!

Conclusion

Embrace the culinary adventure that the Hawaiian Chicken Sheet Pan brings into your kitchen. This vibrant and satisfying dish not only nourishes the body but also fills the heart with warmth and joy, creating moments you’ll cherish. Revel in the delightful aroma while you gather friends or family around the table, sharing laughter and memories as you savor each delicious bite. So grab those ingredients, get cooking, and let the sweetness of Hawaii fill your home!