Hawaiian Chicken Sheet Pan

Imagine biting into juicy chicken, bursting with tropical sweetness, mingled with caramelized pineapple. This Hawaiian Chicken Sheet Pan recipe is your ticket to a vibrant, flavorful getaway, right from your kitchen!

Picture this: a simple, one-pan wonder that delivers an explosion of sweet and savory goodness, perfect for busy weeknights or a casual get-together. Get ready for the easiest and most delicious Hawaiian chicken you’ve ever made.

Here’s why you’ll absolutely adore this recipe:

• Effortless cleanup meets amazing taste: It is baked all on one sheet pan, dramatically reducing after-dinner dish duty, a true win-win.
• Experience a symphony of flavors where the tangy pineapple, savory chicken, and vibrant vegetables come together in each bite.
• Vibrant colors and tantalizing aromas make this dish a feast for the eyes as well as the palate, perfect for impressing family.
• From meal prepping lunches to serving a crowd, this Hawaiian Chicken Sheet Pan recipe adapts easily to your needs, offering endless possibilities.

Ingredients for Hawaiian Chicken Sheet Pan

Here’s what you’ll need to make this delicious dish:

Chicken Breasts Use boneless, skinless chicken breasts, about 6-8 ounces each. They cook evenly and absorb the marinade beautifully.

Pineapple Chunks Fresh pineapple is preferred for its superior flavor, but canned pineapple chunks, drained well, work too. Pineapple adds sweetness and tropical flair.

Bell Peppers Red, yellow, and orange bell peppers contribute sweetness, color, and a boost of Vitamin C. Feel free to use your favorite color combination.

Red Onion A red onion adds a mild, slightly sweet onion flavor that complements the other ingredients. It caramelizes beautifully in the oven.

Soy Sauce Use low-sodium soy sauce to control the saltiness of the dish. It adds umami and depth of flavor to the marinade.

Brown Sugar Brown sugar provides sweetness and helps to caramelize the chicken and vegetables. Light or dark brown sugar will work.

Garlic Fresh garlic is essential for adding pungent, savory flavor. Mince it finely for even distribution in the marinade.

Ginger Fresh ginger adds a warm, spicy note that complements the other flavors. Grate it finely for the best flavor.

Apple Cider Vinegar Adds a touch of acidity to balance the sweetness and savory elements. It also helps tenderize the chicken.

Sesame Oil A drizzle of sesame oil adds a nutty aroma and flavor to the dish. A little goes a long way.

Cornstarch Cornstarch helps to thicken the sauce and give it a glossy finish.

Optional Garnishes Chopped green onions and sesame seeds add a pop of color and flavor to the finished dish.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Hawaiian Chicken Sheet Pan

Follow these simple steps to prepare this delicious dish:

Step 1: Prepare the Marinade

In a large bowl, whisk together the soy sauce, brown sugar, minced garlic, grated ginger, apple cider vinegar, and sesame oil. This fragrant mixture will infuse your chicken with incredible flavor.

Step 2: Marinate the Chicken

Cut the chicken breasts into 1-inch cubes. Add them to the bowl with the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours. The longer it marinates, the more flavorful it will be!

Step 3: Chop the Vegetables

While the chicken is marinating, chop the bell peppers and red onion into bite-sized pieces. The vibrant colors will make this dish even more appealing.

Step 4: Assemble the Sheet Pan

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. Spread the chopped bell peppers, red onion, and pineapple chunks evenly on the prepared baking sheet. Add the marinated chicken to the sheet pan, spreading it out in a single layer among the vegetables and pineapple.

Step 5: Bake

Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender. The internal temperature of the chicken should reach 165°F (74°C). Halfway through cooking, stir the vegetables and chicken to ensure even cooking.

Step 6: Thicken the Sauce (Optional)

If you want a thicker sauce, remove the sheet pan from the oven and carefully transfer the chicken, vegetables, and pineapple to a serving dish, leaving the pan juices behind. In a small bowl, whisk together cornstarch and 2 tablespoons of cold water to make a slurry. Pour the cornstarch slurry into the pan juices on the baking sheet. Stir and bake for another 2-3 minutes, or until the sauce has thickened. Drizzle the thickened sauce over the chicken, vegetables, and pineapple.

Transfer to plates and garnish with chopped green onions and sesame seeds for the perfect finishing touch.

Perfecting the Cooking Process

To maximize flavor and efficiency, arrange your ingredients. First, lightly sear the chicken pieces for a golden crust. Then, while the chicken bakes, prepare the pineapple glaze, ensuring a perfectly balanced sweet and savory profile in every bite.

Add Your Touch

Make this Hawaiian chicken sheet pan your own by swapping bell peppers for zucchini or adding a sprinkle of red pepper flakes for a kick. Experiment with different fruit juices in the marinade to create unique flavor combinations.

Storing & Reheating

Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, bake at 350°F (175°C) until warmed through, or microwave in short intervals to avoid drying out the chicken.

Here are some tips to make your Hawaiian Chicken Sheet Pan the talk of the town:

• Marinate the chicken for at least 30 minutes; overnight marinating results in incredibly tender and flavorful chicken.

• Don’t overcrowd the sheet pan; ensure even cooking by spacing the ingredients adequately and giving everything room to caramelize properly.

• Broil for the last few minutes to achieve a beautiful, glossy finish, keeping a close eye to prevent burning.

(Personal anecdote)

My family went wild when I first made this. Even my picky eater niece devoured it, proclaiming it the best chicken ever. That’s when I knew this recipe was a keeper.

Unleash the Island Vibes: Your Guide to a Perfect Hawaiian Chicken Sheet Pan

Picture this: the sun is setting, a gentle breeze rustles through the palm trees (okay, maybe it’s just the ceiling fan), and the aroma of sweet pineapple and savory chicken fills the air. You’re not in Honolulu, but with this **Hawaiian Chicken Sheet Pan** recipe, you’re about to embark on a culinary vacation right in your own kitchen. Forget those complicated recipes with a million steps and ingredients; this is all about simple deliciousness and maximum flavor with minimal effort.

I’m talking one pan, a handful of ingredients, and a whole lot of aloha spirit. This recipe is so easy, you could practically make it with your eyes closed (though I wouldn’t recommend it – hot ovens are no laughing matter!). It’s the perfect weeknight meal when you’re short on time but still craving something exciting and flavorful. And trust me, this dish delivers on both fronts.

Why This Hawaiian Chicken Sheet Pan Recipe Rocks

So, what makes this **Hawaiian Chicken Sheet Pan** recipe so special? Besides being incredibly delicious and ridiculously easy, it’s also:

• **Versatile:** Feel free to customize it with your favorite veggies. Bell peppers, onions, and even broccoli work beautifully.

• **Healthy(ish):** We’re skipping the excessive sugar and focusing on fresh ingredients and lean protein.

• **Kid-Friendly:** The sweet and savory flavors are a hit with even the pickiest eaters.

• **Make-Ahead Friendly:** You can prep all the ingredients ahead of time and simply toss them on the sheet pan when you’re ready to cook.

Basically, it’s a win-win-win situation. Are you ready to ditch the takeout menus and embrace the vibrant flavors of the islands? Let’s get cooking!

Gather Your Island Treasures: Ingredients You’ll Need

Before we dive into the recipe, let’s make sure you have everything you need. Don’t worry, it’s a pretty straightforward list:

• **Chicken:** About 2 pounds of boneless, skinless chicken thighs (cut into 1-inch pieces). Thighs are my preference because they stay juicy and tender, but chicken breasts will work too.

• **Pineapple:** One fresh pineapple, cored and cut into chunks. Canned pineapple works in a pinch, but fresh is always best!

• **Bell Peppers:** One red and one yellow bell pepper, sliced.

• **Red Onion:** One red onion, sliced.

• **Pineapple Juice:** 1/2 cup (the real stuff, not the sugary kind).

• **Soy Sauce (or Tamari for gluten-free):** 1/4 cup.

• **Honey:** 2 tablespoons.

• **Apple Cider Vinegar:** 1 tablespoon (adds a nice tang).

• **Garlic:** 2 cloves, minced.

• **Ginger:** 1 teaspoon, grated.

• **Sesame Oil:** 1 teaspoon.

• **Cornstarch:** 1 tablespoon (for thickening the sauce).

• **Sesame Seeds and Green Onions:** For garnish (optional, but highly recommended).

That’s it! See? Nothing too crazy. Now, let’s get this **Hawaiian Chicken Sheet Pan** party started!

Let’s Get This Sheet Pan Party Started: The Recipe

Alright, it’s time to transform these ingredients into a tropical masterpiece. Follow these simple steps, and you’ll be basking in island flavors in no time.

Step 1: Marinate the Chicken

In a large bowl, whisk together the pineapple juice, soy sauce (or tamari), honey, vinegar, garlic, ginger, and sesame oil. Add the chicken pieces and toss to coat. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes, or up to overnight. The longer the better, as it lets all those delicious flavors really soak in.

Step 2: Prep the Veggies

While the chicken is marinating, preheat your oven to 400°F (200°C). Slice the bell peppers and red onion into bite-sized pieces. Core and chop the fresh pineapple into chunks. Set everything aside.

Step 3: Assemble the Sheet Pan

Line a large baking sheet with parchment paper (for easy cleanup!). Spread the bell peppers, red onion, and pineapple chunks evenly over the sheet pan. Remove the chicken from the marinade and arrange it on top of the veggies. Try to spread everything out in a single layer so it cooks evenly.

Step 4: Bake to Perfection

Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender. The internal temperature of the chicken should reach 165°F (74°C).

Step 5: Thicken the Sauce

While the chicken is baking, pour the remaining marinade into a small saucepan. In a separate small bowl, whisk together the cornstarch and 2 tablespoons of cold water to create a slurry. Add the cornstarch slurry to the saucepan and bring to a simmer over medium heat, stirring constantly, until the sauce thickens slightly. This should only take a minute or two.

Step 6: Glaze and Garnish

Once the chicken is cooked, remove the sheet pan from the oven and drizzle the thickened sauce over the chicken and vegetables. Toss everything together to coat. If desired, you can broil the sheet pan for the last few minutes to get a nice, caramelized finish, but watch it closely to prevent burning. Sprinkle with sesame seeds and sliced green onions for garnish.

Step 7: Serve and Enjoy!

Serve your **Hawaiian Chicken Sheet Pan** over rice, quinoa, or even cauliflower rice for a lighter option. Garnish with extra sesame seeds and green onions, if desired. Now, sit back, relax, and enjoy the taste of the islands!

Level Up Your Sheet Pan Game: Tips and Tricks for Success

Want to take your **Hawaiian Chicken Sheet Pan** from good to great? Here are a few tips and tricks to help you achieve culinary perfection:

• **Don’t Skip the Marinade:** The marinade is key to infusing the chicken with flavor and keeping it moist during baking. Don’t skimp on the marinating time!

• **Use Fresh Pineapple:** While canned pineapple is convenient, fresh pineapple adds a brighter, more vibrant flavor to the dish. Plus, it looks prettier!

• **Don’t Overcrowd the Pan:** Overcrowding the sheet pan will steam the ingredients instead of roasting them. If necessary, use two sheet pans to ensure even cooking.

• **Broil for Extra Caramelization:** A few minutes under the broiler will give the chicken and vegetables a beautiful caramelized finish and add extra flavor.

• **Serve with Coconut Rice:** Take your meal to the next level by serving your **Hawaiian Chicken Sheet Pan** with coconut rice. Simply cook your rice with coconut milk instead of water for a deliciously tropical twist.

Beyond the Basics: Creative Variations to Try

Once you’ve mastered the basic **Hawaiian Chicken Sheet Pan** recipe, feel free to get creative and experiment with different variations. Here are a few ideas to get you started:

• **Hawaiian Shrimp Sheet Pan:** Substitute the chicken with shrimp for a lighter, seafood-based option.

• **Spicy Hawaiian Chicken Sheet Pan:** Add a pinch of red pepper flakes to the marinade for a touch of heat.

• **Vegetarian Hawaiian Sheet Pan:** Replace the chicken with tofu or tempeh for a vegetarian-friendly version.

• **Hawaiian Chicken and Sausage Sheet Pan:** Add sliced chicken or beef sausage for extra protein and flavor.

The possibilities are endless! Don’t be afraid to experiment and create your own signature **Hawaiian Chicken Sheet Pan** recipe.

Troubleshooting Your Sheet Pan Adventure

Even the best chefs encounter kitchen mishaps from time to time. Here are a few common problems you might encounter while making your **Hawaiian Chicken Sheet Pan** and how to fix them:

• **Chicken is Dry:** Make sure you’re not overbaking the chicken. Use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C), but don’t go over. Also, make sure you’re marinating the chicken long enough.

• **Vegetables are Soggy:** Don’t overcrowd the sheet pan. This will prevent the vegetables from roasting properly. You can also try roasting the vegetables for a few minutes before adding the chicken.

• **Sauce is Too Thin:** Make sure you’re using enough cornstarch to thicken the sauce. You can also try simmering the sauce for a longer period of time to reduce it.

• **Sauce is Too Sweet:** Reduce the amount of honey in the marinade, or add a squeeze of lime juice to balance the sweetness.

Remember, cooking is all about experimentation. Don’t be afraid to make mistakes and learn from them.

Say Aloha to Deliciousness!

There you have it – everything you need to create a mouthwatering **Hawaiian Chicken Sheet Pan** that will transport you to the islands with every bite. So, gather your ingredients, crank up the Hawaiian music, and get ready to experience a taste of paradise.

This recipe is not just about the food; it’s about the experience. It’s about bringing people together, sharing laughter, and creating memories. It’s about celebrating the simple joys of life and savoring every moment.

So, go ahead and make this **Hawaiian Chicken Sheet Pan** for your family, your friends, or even just for yourself. I promise, it will be a culinary adventure you won’t soon forget. Aloha!

Conclusion for Hawaiian Chicken Sheet Pan:

This Hawaiian Chicken Sheet Pan recipe is a delicious, easy weeknight meal. The combination of sweet pineapple, tender chicken, and vibrant vegetables creates a flavorful and satisfying dish. It’s also incredibly versatile; feel free to swap out veggies based on what you have on hand. Clean-up is a breeze too, thanks to the single sheet pan. Get ready for a taste of the tropics without all the fuss! Enjoy this simple yet amazing dish.

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FAQs:

Can I use other vegetables in my Hawaiian Chicken Sheet Pan?

Absolutely! Think of this recipe as a jumping-off point for your culinary creativity. Bell peppers (any color!), zucchini, or even broccoli florets would be fantastic additions. Just consider the cooking time of each vegetable; denser veggies like potatoes might need a head start, while softer ones can be added later. You want everything tender-crisp, not mushy. This sheet pan is a blank canvas, so don’t be afraid to experiment and make it your own tropical masterpiece! Get ready for an amazing dish.

What’s the best way to store leftovers of the Hawaiian Chicken Sheet Pan?

Storing leftovers is a breeze! Once the Hawaiian chicken and veggies have cooled completely, transfer them to an airtight container. Pop it in the refrigerator, and it will be good to go for up to three days. When you’re ready to reheat, you can use the microwave, oven, or even a skillet. If using the oven, add a splash of pineapple juice or broth to keep everything moist. Leftovers make a fantastic quick lunch or a second round of flavorful dinner. This recipe is truly a gift that keeps on giving.

How do I get the chicken perfectly cooked in my Hawaiian Chicken Sheet Pan?

The key to perfectly cooked chicken is even thickness and proper temperature. Before cooking, consider pounding thicker chicken breasts to an even thickness; this helps them cook at the same rate as the thinner pieces. A meat thermometer is your best friend! Aim for an internal temperature of 165°F (74°C). Also, avoid overcrowding the sheet pan; too many ingredients will steam instead of roast. For an extra crispy finish, broil the chicken for the last few minutes, but watch it carefully to prevent burning.

Can I make this Hawaiian Chicken Sheet Pan ahead of time?

You sure can! Prepare all the ingredients ahead of time by chopping the vegetables and marinating the chicken. Store the marinated chicken in the refrigerator for up to 24 hours. When you’re ready to cook, simply toss everything on the sheet pan and bake. This is a fantastic option for busy weeknights or when you’re expecting company. Having the prep work done in advance makes putting this flavorful dish on the table incredibly easy.