If you crave a dish that brings together savory, sweet, and vibrant colors all in one effortless meal, this Hawaiian Chicken Sheet Pan Recipe is exactly what you need. It’s a joyful celebration of tender chicken chunks glazed in a luscious honey-soy marinade, mingling with juicy pineapple, crisp bell peppers, and sweet onions, all roasted to perfection on just one pan. This recipe is not only a feast for your taste buds but also a breeze to prep and clean up, making weeknight dinners feel like a tropical getaway.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet each plays a crucial role in building the dish’s irresistible flavor profile, texture, and vibrant appearance. From the tangy pineapple to the fragrant ginger and the hearty chicken, they come together harmoniously.
- 2 pounds boneless skinless chicken breasts cut into chunks: The star protein that soaks up all the delicious glaze perfectly.
- 2 cups fresh pineapple chunks: Adds a juicy sweetness and tropical flair that brightens every bite.
- 1 large red bell pepper sliced: Provides a pop of color and a subtle crunch.
- 1 large green bell pepper sliced: Offers a fresh, slightly grassy flavor to balance the sweetness.
- 1 medium red onion cut into wedges: Adds a sweet, mellow sharpness once roasted.
- 3 tablespoons olive oil: Helps in roasting by adding richness and ensuring everything doesn’t stick.
- 1/4 cup soy sauce: Brings savory umami depth and saltiness that ties the glaze together.
- 2 tablespoons honey: Adds natural sweetness that caramelizes beautifully under heat.
- 2 tablespoons brown sugar: Enhances the caramelization and adds a warm molasses undertone.
- 3 cloves garlic minced: Infuses the dish with aromatic pungency and flavor complexity.
- 1 teaspoon fresh ginger grated: Brings a zingy brightness and subtle spice to the glaze.
- 1 teaspoon paprika: Adds warm earthiness and a touch of color.
- 1/2 teaspoon salt: Essential to bring all flavors into balance.
- 1/2 teaspoon black pepper: Adds mild heat and sharpness to round out the taste.
How to Make Hawaiian Chicken Sheet Pan Recipe
Step 1: Prepare Your Oven and Sheet Pan
Start by preheating your oven to 400°F (200°C) to get it nice and hot for roasting. Line a large sheet pan with parchment paper which makes cleanup a dream and prevents sticking, ensuring your chicken and veggies cook evenly.
Step 2: Whisk Together the Flavorful Glaze
In a large bowl, combine olive oil, soy sauce, honey, brown sugar, minced garlic, freshly grated ginger, paprika, salt, and black pepper. Whisking these ingredients not only dissolves the sugars but helps marry the sweet and savory elements, creating a sauce that will coat every morsel beautifully.
Step 3: Toss the Chicken in the Glaze
Add the chicken chunks to the bowl with your homemade glaze and give it a good toss to coat each piece thoroughly. This step is key because it ensures every bite of chicken absorbs that delicious marinade, keeping the meat moist and flavorful during roasting.
Step 4: Add the Pineapple and Vegetables
Now for the colorful, fresh additions: add pineapple chunks, sliced red and green bell peppers, and red onion wedges to the bowl. Toss everything again so the sweet and savory glaze embraces the fruits and veggies, promising each bite will have that perfect balance of flavors and textures.
Step 5: Spread the Mixture on the Sheet Pan
Arrange all the coated ingredients in a single layer on your prepared sheet pan. Spreading them evenly helps with even roasting and caramelization, making sure every component gets that gorgeous golden finish without steaming or overcrowding.
Step 6: Bake Until Perfectly Cooked
Bake in the preheated oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). If you want to kick the caramelization up a notch, broil for an additional 2 to 3 minutes at the end to get just the right amount of char and crispiness.
Step 7: Let It Rest Before Serving
Give your Hawaiian Chicken Sheet Pan Recipe a short 5-minute rest after taking it out of the oven. This step allows juices to redistribute within the chicken, keeping every bite tender and juicy.
How to Serve Hawaiian Chicken Sheet Pan Recipe
Garnishes
Sprinkle freshly chopped cilantro or green onions over the top for a fresh, herbaceous pop of color and flavor. For a little extra zing, a squeeze of lime juice brightens the dish beautifully and complements the sweet and savory elements.
Side Dishes
This dish pairs wonderfully with fluffy steamed rice or coconut rice, soaking up all the wonderful pan juices. For a lighter option, a crisp green salad or simple sautéed greens bring balance and freshness to the plate.
Creative Ways to Present
Serve your Hawaiian Chicken Sheet Pan Recipe straight from the pan family-style to celebrate its rustic charm. Alternatively, pile it over a bed of quinoa or cauliflower rice for a modern twist. You can also stuff the chicken and veggies into warm tortillas for a fun taco night that brings tropical vibes.
Make Ahead and Storage
Storing Leftovers
Place any leftovers in an airtight container and refrigerate for up to 3 days. Keeping the glaze intact helps maintain flavors, though the vegetables may soften slightly over time.
Freezing
This recipe freezes well if you want to save some for later. Cool completely, then transfer portions to freezer-safe containers or bags. It’s best enjoyed within 2 months to keep the best texture and flavor.
Reheating
Reheat leftovers gently in a skillet or the oven to keep the chicken juicy. Avoid microwaving as it can dry out the meat; if you do use a microwave, cover and heat in short intervals.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are juicier and more forgiving if slightly overcooked. Just adjust the cooking time as thighs may take a bit longer to reach the safe internal temperature.
Is fresh pineapple necessary?
Fresh pineapple works best for vibrant flavor and texture, but canned pineapple chunks drained well can be a convenient substitute in a pinch.
Can this recipe be made gluten-free?
Yes, simply use tamari or a gluten-free soy sauce alternative to keep all the amazing flavor without gluten.
What if I don’t have fresh ginger?
Ground ginger can be used as a substitute; use about 1/4 teaspoon ground ginger for every teaspoon of fresh. It won’t be quite the same but will still add that essential warm zing.
Can I add other vegetables?
Definitely! Feel free to toss in snap peas, zucchini, or baby corn to customize the dish to your liking and add more variety.
Final Thoughts
There’s something incredibly satisfying about the ease and explosion of flavors that the Hawaiian Chicken Sheet Pan Recipe delivers. It transforms simple ingredients into a colorful, sweet and savory experience that’s perfect for any night of the week. Trust me, once you try this, it will become your go-to recipe for fuss-free, delicious dinners that feel like a mini vacation on your plate. Give it a whirl and bring a taste of paradise to your table!
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Hawaiian Chicken Sheet Pan Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: Hawaiian
Description
A vibrant and flavorful Hawaiian Chicken Sheet Pan recipe that combines tender chicken chunks with sweet pineapple, colorful bell peppers, and red onion, all coated in a savory and slightly sweet glaze made from soy sauce, honey, and spices. Perfect for an easy weeknight dinner, this dish is baked on a single sheet pan for simple cleanup and a deliciously caramelized finish.
Ingredients
Chicken and Vegetables
- 2 pounds boneless skinless chicken breasts, cut into chunks
- 2 cups fresh pineapple chunks
- 1 large red bell pepper, sliced
- 1 large green bell pepper, sliced
- 1 medium red onion, cut into wedges
Glaze and Seasoning
- 3 tablespoons olive oil
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper to prevent sticking and make cleanup easier.
- Make the glaze: In a large bowl, whisk together the olive oil, soy sauce, honey, brown sugar, minced garlic, grated ginger, paprika, salt, and black pepper until well combined forming a flavorful glaze.
- Coat the chicken: Add the chicken breast chunks into the bowl with the glaze and toss until all the pieces are evenly coated, ensuring each bite will be packed with flavor.
- Add vegetables and pineapple: Toss in the fresh pineapple chunks, sliced red and green bell peppers, and red onion wedges, mixing everything thoroughly so the glaze covers all ingredients.
- Arrange on sheet pan: Spread the mixture out evenly in a single layer on the prepared sheet pan, allowing each piece ample space for even cooking and caramelization.
- Bake the dish: Place the sheet pan in the preheated oven and bake for 25 to 30 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender. For extra caramelization, optionally broil the dish for an additional 2 to 3 minutes.
- Rest and serve: Remove from the oven and let the chicken rest for 5 minutes to allow juices to redistribute before serving your delicious Hawaiian chicken and veggies.
Notes
- You can substitute chicken thighs for a juicier result.
- Serve with steamed rice or quinoa to make it a complete meal.
- Adjust sweetness by reducing or increasing honey and brown sugar to taste.
- Broiling is optional but adds a wonderful caramelized finish to the dish.
- Make sure not to overcrowd the sheet pan to ensure even cooking.
