Hawaiian Chicken Sheet Pan

Are you yearning for a meal that brings a taste of the tropics right to your kitchen? Look no further than this delectable Hawaiian Chicken Sheet Pan recipe! Not only is this dish bursting with flavor from juicy chicken, sweet pineapple, and vibrant vegetables, but it also offers an effortless cooking experience. And who doesn’t love the idea of a one-pan meal? With just a bit of prep and a quick roast in the oven, you’ll be ready to serve a delicious dinner in no time!

Fun Fact: Did you know that Hawaiian cuisine uniquely blends traditional Hawaiian food with flavors from Asia, Europe, and North America? This Hawaiian Chicken dish embodies that delightful fusion, making it a true crowd-pleaser. Its easy preparation and wholesome ingredients make it perfect for family dinners or weekday meals when time is of the essence. So, roll up your sleeves and dive into making this tasty dish—it’s sure to become a favorite in your household!

If you love this Hawaiian Chicken Sheet Pan recipe, you’ll also want to check out our Lemon Garlic Herb Chicken, which offers a different yet equally satisfying approach with tangy and aromatic flavors. Let’s get cooking!

What is Hawaiian Chicken Sheet Pan?

The name “Hawaiian Chicken Sheet Pan” might spark your curiosity. Why Hawaiian, you ask? Well, this dish is inspired by the iconic sweet and savory flavors of Hawaiian cuisine, especially that delightful pairing of chicken and pineapple. Imagine the sunny shores of Hawaii as you enjoy this easy meal. It’s really true that “the way to a man’s heart is through his stomach!” This dish is so good, even skeptics of pineapple on pizza would approve!

So, why not grab your apron and give this yummy sheet pan recipe a try? You might just find that it’s not only easy to make but also incredibly satisfying to eat!

Why You’ll Love This Hawaiian Chicken Sheet Pan

There are three standout reasons why this Hawaiian Chicken Sheet Pan will become a staple in your weekly menu. First, the highlight is undoubtedly the combination of juicy chicken, sweet pineapple, and perfectly roasted veggies. Each bite is a flavor explosion that will transport you straight to an island paradise.

Second, let’s talk about cost-saving benefits. Making this dish at home is not only budget-friendly, but it also eliminates the need for takeout. You can create a fantastic meal without breaking the bank, all while enjoying the comfort of home.

Lastly, the variety of colorful ingredients adds not just flavor but also an eye-catching appeal to your dinner table. With the bright colors of bell peppers and the succulent sweetness of pineapple, this meal is sure to impress both family and friends.

If you’re searching for more delicious and straightforward options, you’ll love our Teriyaki Chicken Stir-fry. It’s another quick meal that packs in tons of flavor!

How to Make Hawaiian Chicken Sheet Pan

Quick Overview

The Hawaiian Chicken Sheet Pan is the epitome of simplicity and satisfaction. With just a few ingredients and minimal effort, you can prepare a vibrant one-pan meal in around 30 minutes. The highlight of this dish? The juicy chicken marinated in a sweet and savory sauce, perfectly balanced by the freshness of the veggies.

Key Ingredients for Hawaiian Chicken Sheet Pan

• 4 boneless, skinless chicken thighs
• 1 cup fresh pineapple chunks (or canned, drained)
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 1 tablespoon honey
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Chopped green onions for garnish

Step-by-Step Instructions

1. Preheat your oven to 400°F (200°C).
2. Prepare the marinade: In a small bowl, whisk together the soy sauce, olive oil, honey, garlic powder, salt, and pepper.
3. Combine the chicken and marinade: Place the chicken thighs in a large bowl or a resealable plastic bag, then pour the marinade over. Let it marinate for at least 15 minutes to absorb those delicious flavors.
4. Spread vegetables: On a large baking sheet, arrange the sliced bell peppers, red onion, and pineapple chunks in an even layer.
5. Add marinated chicken: Place the marinated chicken thighs on top of the veggie mixture, ensuring everything is spread out evenly for even cooking.
6. Bake: Roast in the oven for about 25-30 minutes, or until the chicken is cooked through and an internal temperature of 165°F (75°C) is reached.
7. Garnish: Remove from the oven, sprinkle with chopped green onions, and serve hot!

What to Serve Hawaiian Chicken Sheet Pan With

To complement your Hawaiian Chicken Sheet Pan, consider serving it with steamed jasmine rice for a fluffy base that soaks up the delicious juices. Alternatively, a crisp green salad drizzled with a light vinaigrette can offer a refreshing contrast to the warm dish. If you want to go all out, pair it with some coconut rice for a tropical twist!

Top Tips for Perfecting Hawaiian Chicken Sheet Pan

To enhance your Hawaiian Chicken Sheet Pan experience, consider these tips:

• For added flavor, let the chicken marinate longer—up to 2 hours in the refrigerator for even juicier results.
• Use fresh ingredients whenever possible; fresh pineapple can bring a delightful sweetness that canned pineapple might lack.
• Don’t overcrowd the pan; give each ingredient space to roast properly, ensuring they caramelize beautifully.

Should you find yourself low on time, don’t hesitate to utilize pre-chopped vegetables and pineapple chunks!

Storing and Reheating Tips

If you have leftovers (which is often a great idea with this dish!), store them in an airtight container in the refrigerator for up to three days. To enjoy again, simply reheat in the microwave for 1-2 minutes or in the oven at 350°F (175°C) until warmed through. Enjoy your delicious Hawaiian Chicken Sheet Pan whenever you crave a taste of the tropics!

By following this guide, you’ll create a delightful meal that’s colorful, flavorful, and satisfying. So get cooking, and savor each blissful bite of your Hawaiian Chicken Sheet Pan!

Hawaiian Chicken Sheet Pan

A delightful one-pan meal featuring juicy chicken, sweet pineapple, and vibrant vegetables, all roasted together for an effortless tropical experience.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Hawaiian, Tropical

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Chicken

• 4 pieces boneless, skinless chicken thighs Thighs are preferred for juiciness.
• 2 tablespoons soy sauce For marinating the chicken.
• 1 tablespoon olive oil For marinating the chicken.
• 1 tablespoon honey Adds sweetness to the marinade.
• 1 teaspoon garlic powder For flavor enhancement.
• Salt and pepper to taste Adjust according to preference.

For the Vegetables

• 1 cup fresh pineapple chunks Canned and drained is also acceptable.
• 1 piece red bell pepper, sliced Adds vibrant color and crunch.
• 1 piece yellow bell pepper, sliced Adds sweetness and color.
• 1 piece red onion, sliced Provides a savory base.
• 2 tablespoons chopped green onions for garnish Adds freshness to the dish.

Method

 

Preparation

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, whisk together the soy sauce, olive oil, honey, garlic powder, salt, and pepper to create the marinade.
3. Place the chicken thighs in a large bowl or a resealable plastic bag, then pour the marinade over them. Let it marinate for at least 15 minutes.

Cooking

1. On a large baking sheet, arrange the sliced bell peppers, red onion, and pineapple chunks in an even layer.
2. Place the marinated chicken thighs on top of the veggie mixture, ensuring everything is spread out evenly.
3. Roast in the oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
4. Remove from the oven, sprinkle with chopped green onions, and serve hot.

Notes

For enhanced flavor, let the chicken marinate longer—up to 2 hours. Use fresh ingredients whenever possible and avoid overcrowding the pan for even roasting. Leftovers can be stored in an airtight container in the refrigerator for up to three days.