Imagine a tropical paradise where the air is fragrant with sweet pineapple and soy sauce, and the sun kisses your skin while you savor a delicious meal. That’s the essence of Hawaiian Chicken Sheet Pan. This dish brings together juicy chicken, vibrant vegetables, and a tangy glaze that will transport you straight to an island getaway. It’s not just food; it’s a mini vacation on a plate!
I still remember the first time I made Hawaiian Chicken Sheet Pan for my family. We were having a laid-back summer evening, and boy, did this dish steal the show! The laughter around the table and those satisfied smiles made every bit of effort worth it. It’s perfect for casual dinners or festive gatherings, promising flavors so good they’ll have everyone clamoring for seconds. For more inspiration, check out this dinner recipes recipe.
Why You'll Love This Recipe
- This Hawaiian Chicken Sheet Pan recipe offers incredible flavor without all the fuss
- You can easily customize it with your favorite vegetables or proteins
- Vibrant colors and aromas make it visually stunning on any dinner table
- Ideal for busy weeknights but impressive enough for special occasions
The reactions from my family when they tasted this dish were priceless; they couldn’t believe how easy it was to prepare!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Boneless, Skinless Chicken Breasts: I usually use about 3-4 chicken breasts, but you can adjust the amount depending on how many people you’re feeding.
- Pineapple Chunks: Fresh pineapple adds sweetness; canned works too if you’re in a hurry.
- Bell Peppers: Choose any color you like; they add crunch and color to your dish.
- Red Onion: Sweet and slightly tangy, red onions caramelize beautifully in the oven.
- Garlic: Fresh minced garlic gives an aromatic depth that elevates the entire dish.
- Soy Sauce: Use low-sodium soy sauce to better control the saltiness.
- Brown Sugar: This balances out the saltiness of soy sauce with its rich sweetness.
- Olive Oil: A little drizzle helps everything roast beautifully and adds flavor.
- Sesame Seeds: Sprinkle these on top for extra crunch and nutty flavor before serving.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat Your Oven: Begin by preheating your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
Prepare Your Chicken: In a bowl, combine boneless chicken breasts with minced garlic, soy sauce, brown sugar, and olive oil. Mix until well coated; let it marinate briefly to soak up that flavor.
Add Your Vegetables and Pineapple: Toss bell peppers, red onion, and pineapple chunks onto the sheet pan. Drizzle lightly with olive oil and season with salt and pepper for extra taste.
Arrange Everything on the Pan: Place marinated chicken in the center of your prepared sheet pan. Scatter vegetables and pineapple around it artfully; don’t worry if things get messy—that’s part of the fun!
Bake to Perfection!: Slide your sheet pan into the oven and bake for about 25-30 minutes or until chicken reaches an internal temperature of 165°F (74°C). The aroma? Heavenly!
Add Finishing Touches: Once done baking, remove from oven and sprinkle sesame seeds over everything before serving. Enjoy this colorful feast straight from the pan!
Now that you’ve mastered Hawaiian Chicken Sheet Pan, it’s time to dig in! You can enjoy it right away or store leftovers in an airtight container for lunch tomorrow—if there are any left! For more inspiration, check out this lunch ideas recipe.
You Must Know
- This Hawaiian Chicken Sheet Pan recipe is not just a feast for the eyes; it simplifies weeknight dinners!
- It’s colorful, aromatic, and perfect for meal prep
- The sweet and savory blend of flavors makes it a crowd-pleaser at any table
Perfecting the Cooking Process
To achieve the best results with your Hawaiian Chicken Sheet Pan, start by marinating the chicken. While it soaks up all that tropical goodness, chop your veggies. Once everything is prepped, layer the chicken and veggies on the sheet pan for even cooking.
Add Your Touch
Feel free to swap out chicken for tofu or shrimp if you want a different protein. You can also add pineapple chunks or bell peppers to amp up the flavor and color. The more, the merrier!
Storing & Reheating
Store leftover Hawaiian Chicken in an airtight container in the fridge for up to four days. To reheat, pop it in the oven at 350°F until warmed through to keep that crispy texture.
Chef's Helpful Tips
- Don’t rush the marinating process—let the chicken soak overnight for maximum flavor
- Use fresh veggies like bell peppers and zucchini for that crunch
- Remember to arrange everything evenly on the sheet pan to ensure even cooking too!
Sharing this dish at a family gathering was magical; everyone raved about how delicious it was! My cousin even asked for the recipe, which made my heart swell with pride.
FAQ
How long should I marinate the chicken?
Marinate the chicken for at least 30 minutes, but overnight is best for flavor.
Can I use frozen vegetables?
Yes, but make sure to thaw them before adding them to your sheet pan.
What can I serve with Hawaiian Chicken Sheet Pan?
Serve it with rice or quinoa for a complete meal bursting with flavor!
Hawaiian Chicken Sheet Pan
- Total Time: 45 minutes
- Yield: Serves approximately 4
Description
Escape to a tropical paradise with this vibrant Hawaiian Chicken Sheet Pan dish! Juicy chicken breasts, sweet pineapple, and colorful bell peppers come together in a tangy soy glaze that’s perfect for busy weeknights or festive gatherings. With minimal prep and cleanup, this recipe promises to be a family favorite, delivering delicious island flavors in every bite.
Ingredients
- 3–4 boneless, skinless chicken breasts
- 1 cup pineapple chunks (fresh or canned)
- 1 cup bell peppers (any color), chopped
- 1 medium red onion, sliced
- 3 cloves garlic, minced
- ¼ cup low-sodium soy sauce
- 2 tbsp brown sugar
- 2 tbsp olive oil (plus extra for drizzling)
- 1 tbsp sesame seeds (for garnish)
Instructions
- Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
- In a bowl, mix chicken with minced garlic, soy sauce, brown sugar, and olive oil until well coated. Allow to marinate briefly.
- Arrange the bell peppers, red onion, and pineapple on the sheet pan. Drizzle lightly with olive oil and season with salt and pepper.
- Place the marinated chicken in the center of the pan and scatter vegetables around it.
- Bake for 25-30 minutes or until chicken reaches an internal temperature of 165°F (74°C).
- Remove from oven and sprinkle sesame seeds on top before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
Keywords: - For added flavor, marinate the chicken overnight. - You can substitute chicken with tofu or shrimp for variation. - Feel free to add more veggies like zucchini or snap peas for crunch.