Hawaiian Chicken Sheet Pan
Hawaiian Chicken Sheet Pan is an easy, vibrant dish that brings a burst of tropical flavors to your dinner table. With tender chicken chunks, fresh vegetables, and sweet pineapple, every bite is a delightful escape. The colors of this dish are as stunning as the flavors — bright green bell peppers and rich red onions mingle with golden pineapple, creating a feast for both the eyes and the mouth. It’s not just about visuals; the combination of tender chicken and caramelized veggies coated in a sticky, savory sauce makes this recipe unforgettable.
Table of Contents
I first stumbled upon this recipe during a family gathering, and it quickly became a favorite. The sheer simplicity of preparing Hawaiian Chicken Sheet Pan in one go is a lifesaver for busy weeknights! No one wants to spend hours in the kitchen after a long day, right? This dish is fast, budget-friendly, and perfect for swiftly feeding a crowd or a family. I can assure you — once you give this recipe a try, it will become a regular on your meal rotation.
Why You’ll Love This Recipe
- Simple & Quick: With just 10 minutes of prep and 35 minutes in the oven, dinner is served in under an hour!
- Irresistible Flavor: Sweet honey, tangy soy sauce, and fragrant garlic combine to create a sauce that will have you coming back for seconds.
- Eye-Catching Appeal: The vibrant mix of vegetables and juicy pineapple make this dish as beautiful as it is delicious.
- Flexible Serving: Perfect for a family dinner or when entertaining guests, it pairs wonderfully with rice or quinoa.
- Diet-Friendly Options: Easily adaptable for gluten-free diets with tamari or for those seeking lower-carb choices!
Ingredients You’ll Need
- 1.5 lbs boneless, skinless chicken breasts: Cut into 1-inch cubes for quick cooking. You can substitute with boneless thighs for richer flavor.
- 1 large red bell pepper: Adds sweetness and color. Feel free to use yellow or orange peppers for variety.
- 1 large green bell pepper: Provides a slight crunch and acidity. This can be replaced with zucchini for a different texture.
- 1 large red onion: Offers a sweet and savory note. Yellow onions can work as an alternative here.
- 20 oz canned pineapple chunks in juice: The star of this recipe! Using canned pineapple simplifies preparation, but fresh pineapple can be used for an even more refreshing taste.
- 1/4 cup soy sauce or tamari: This savory element creates depth in flavor; choose tamari for gluten-free options.
- 2 tbsp honey: Balances the salty and savory flavors. Agave syrup or maple syrup are great substitutes for a vegan option.
- 1 tbsp rice vinegar: Adds a nice tang that cuts through the sweetness. Apple cider vinegar can also provide a similar taste.
- 1 tbsp sesame oil: Introduces a nutty aroma and richness. Olive oil can be used but will slightly alter the overall flavor.
- 2 cloves garlic, minced: Essential for depth of flavor. Fresh garlic is recommended, but pre-minced can work in a pinch.
- 1 tsp fresh ginger, grated: Introduces warmth and spice. Ground ginger is an acceptable alternative but use sparingly.
- 1/2 tsp red pepper flakes (optional): For those who enjoy a bit of heat, this is a perfect addition.
- 2 green onions, sliced: For garnishing, adding freshness and a pop of color at the end.
- Sesame seeds: Sprinkled on top for crunch and visual appeal.
- Cooked rice or quinoa: These will serve as a hearty base for this flavorful dish.
How to Make Hawaiian Chicken Sheet Pan
Preheat your oven: Begin by setting your oven to 400°F (200°C) and lining a large baking sheet with parchment paper. This will help with cleanup and ensure even cooking.
Whisk the sauce: In a small bowl, combine 1/4 cup soy sauce (or tamari), 2 tbsp honey, 1 tbsp rice vinegar, 1 tbsp sesame oil, 2 minced garlic cloves, 1 tsp grated fresh ginger, and 1/2 tsp red pepper flakes (if using). Whisk until well combined.
Prepare the sheet pan: Place the 1.5 lbs of cubed chicken, 1 large cut red bell pepper, 1 large cut green bell pepper, 1 large cut red onion, and 20 oz of drained pineapple chunks onto the prepared baking sheet. Pour the sauce over the top, and toss everything together until evenly coated.
Arrange for roasting: Spread the chicken and vegetable mixture in a single layer on the baking sheet. Avoid overcrowding to ensure they roast instead of steam; use two pans if you need extra space.
Bake to perfection: Place the sheet pan in the preheated oven and bake for 20-25 minutes. Keep an eye on it until the chicken is fully cooked and the veggies are tender and slightly caramelized. You’ll know it’s ready when the chicken juices run clear and the edges of the veggies are golden.
Garnish and serve: After baking, remove the pan from the oven and let it rest for a few minutes. Garnish with sliced green onions and a sprinkle of sesame seeds for a beautiful finish. Serve warm over your choice of cooked rice or quinoa.
Storing & Reheating
After you’ve enjoyed your Hawaiian Chicken Sheet Pan, storing leftovers is simple! You can keep it in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the dish in a freezer-safe container for up to 3 months. When you’re ready to enjoy it again, reheat in the oven at 350°F (175°C) for about 15-20 minutes or until heated through. Just remember that freezing may alter the texture slightly, so a quick splash of water when reheating can help refresh the dish.
Chef’s Helpful Tips
- Avoid overcrowding the pan to prevent steaming; a single layer is key for good roasting.
- If you have frozen chicken, ensuring it’s fully thawed will guarantee even cooking.
- Consider adding different veggies based on what you have on hand — broccoli or snap peas work beautifully.
- Allowing the dish to sit for a few minutes before serving helps flavors deepen.
- Leftover chicken makes for a great addition to salads or wraps the following day.
Great flavors and easy prep make this dish a winner on every table. The blend of savory, sweet, and vibrant vegetables is not only delicious but also a feast for the eyes. Feel free to adjust the ingredients based on what’s in your pantry or your dietary preferences.
Recipe FAQs
Can I make this dish ahead of time?
Absolutely! You can prepare the chicken and veggies and store them in the fridge for a few hours or overnight. Just toss it with the sauce right before baking for the freshest flavor.
What if I don’t have fresh ginger?
No worries! You can use 1/4 teaspoon of ground ginger as a substitute. It won’t have quite the same zing, but it will still add a nice depth of flavor to the dish.
Can this be made in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Combine everything in your slow cooker and cook on low for 4-6 hours or high for 2-3 hours. Just be aware that cooking times may vary based on your specific model.
Is this dish gluten-free?
It can easily be made gluten-free by using tamari instead of soy sauce. Always check ingredient labels for hidden gluten sources, especially in sauces.
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📖 Recipe Card
Hawaiian Chicken Sheet Pan
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Oven
- Cuisine: Hawaiian
Description
Savor the mouthwatering Hawaiian Chicken Sheet Pan featuring juicy chicken, vibrant peppers, and sweet pineapple. Ideal for a quick dinner that’s packed with flavor!
Ingredients
- 1.5 lbs boneless, skinless chicken breasts cut into 1-inch cubes
- 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
- 20 oz canned pineapple chunks in juice drained
- 1/4 cup soy sauce or tamari for gluten-free
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 1/2 tsp red pepper flakes optional, for heat
- 2 green onions sliced, for garnish
- sesame seeds for garnish
- cooked rice or quinoa for serving
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
- Whisk together the sauce ingredients: soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes in a small bowl.
- On the prepared baking sheet, combine chicken, bell peppers, red onion, and drained pineapple chunks. Pour the sauce over and toss to coat evenly.
- Spread all ingredients in a single layer on the baking sheet to prevent steaming. Use two pans if necessary.
- Bake for 20-25 minutes until chicken is cooked through and vegetables are tender and caramelized.
- Let it rest briefly before garnishing with green onions and sesame seeds, then serve warm over rice or quinoa.
Notes
For a bit of heat, include the red pepper flakes; adjust based on taste preferences.
Make ahead by marinating the chicken and vegetables prior to baking for extra flavor.
Using fresh pineapple can enhance the sweetness and add a juicy texture.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 14g
- Sodium: 850mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg
