Sheet Pan Hawaiian Chicken with Pineapple and Peppers

Imagine biting into juicy chicken, sweet pineapple, and crisp bell peppers all glazed with a tangy-sweet sauce. That’s Sheet Pan Hawaiian Chicken with Pineapple and Peppers – a tropical vacation for your taste buds!

This recipe is a guaranteed crowd-pleaser, delivering vibrant flavors and requiring minimal cleanup. Get ready to transform your kitchen into a luau with this easy and delicious dish.

Here’s why you’ll absolutely adore this Sheet Pan Hawaiian Chicken with Pineapple and Peppers:

• Effortless prep means more time relaxing, as everything cooks together on a single sheet pan, making cleanup a breeze.
• The explosion of flavors—sweet pineapple, savory chicken, and tangy peppers—creates a delightful tropical symphony that dances on your palate.
• Vibrant colors make it a feast for the eyes, transforming any ordinary meal into a visually appealing culinary masterpiece.
• This recipe’s flexibility allows you to swap proteins or veggies, tailoring it to suit your dietary needs and preferences.

Ingredients for Sheet Pan Hawaiian Chicken with Pineapple and Peppers

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

Chicken Breast Use boneless, skinless chicken breasts for quick and even cooking. Cut them into 1-inch cubes for better marinade absorption and portioning.

Pineapple Chunks Fresh pineapple is ideal for its vibrant flavor and texture, but canned pineapple chunks, drained well, can be used as a convenient substitute.

Bell Peppers A mix of red, yellow, and orange bell peppers adds color and sweetness to the dish. Ensure they are evenly sliced for uniform cooking.

Red Onion The red onion provides a pungent and slightly sweet flavor that complements the other ingredients. Slice thinly for even cooking and distribution.

Soy Sauce Use low-sodium soy sauce to control the salt level in the marinade. It adds umami and depth of flavor to the chicken and vegetables.

Honey Honey sweetens the marinade and helps create a beautiful glaze as the dish roasts. Its natural stickiness also aids in the caramelization process.

Apple Cider Vinegar A splash of apple cider vinegar balances the sweetness of the honey and adds a tangy kick. It also helps to tenderize the chicken.

Garlic Freshly minced garlic is essential for its aromatic and savory flavor. It enhances the overall taste profile of the dish.

Ginger Freshly grated ginger adds a warm, spicy note that complements the tropical flavors. It also has anti-inflammatory properties.

Cornstarch Cornstarch helps to thicken the sauce during cooking, creating a glossy and flavorful glaze that coats the chicken and vegetables.

Sesame Seeds Toasted sesame seeds add a nutty flavor and visual appeal as a garnish. They provide a delightful textural contrast to the soft chicken and vegetables.

Green Onions Sliced green onions add a fresh, mild onion flavor and a pop of color as a garnish. They complement the overall presentation of the dish.

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

How to Make Sheet Pan Hawaiian Chicken with Pineapple and Peppers

Follow these simple steps to prepare this delicious dish:

Step 1: Marinate the Chicken

In a large bowl, whisk together soy sauce, honey, apple cider vinegar, minced garlic, and grated ginger. Add the cubed chicken and toss to coat evenly. Let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours for maximum flavor.

Step 2: Prepare the Vegetables

While the chicken is marinating, preheat your oven to 400°F (200°C). Chop the bell peppers into 1-inch pieces and thinly slice the red onion.

Step 3: Assemble the Sheet Pan

Line a large baking sheet with parchment paper for easy cleanup. Spread the bell peppers and red onion in an even layer on the sheet pan. Add the pineapple chunks. Place the marinated chicken on top of the vegetables and pineapple, distributing it evenly.

Step 4: Bake the Dish

Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender. Stir the mixture halfway through cooking to ensure even browning.

Step 5: Thicken the Sauce

In a small bowl, whisk together cornstarch and 2 tablespoons of cold water to create a slurry. Remove the sheet pan from the oven and carefully pour the cornstarch slurry over the chicken and vegetables. Stir to combine. Return the sheet pan to the oven and bake for an additional 5 minutes, or until the sauce has thickened and become glossy.

Step 6: Garnish and Serve

Remove the sheet pan from the oven and let it cool slightly. Garnish with toasted sesame seeds and sliced green onions. Serve hot over rice or quinoa for a complete and satisfying meal. Transfer to plates and drizzle with sauce for the perfect finishing touch.

Perfecting the Cooking Process

To achieve culinary nirvana with this Sheet Pan Hawaiian Chicken with Pineapple and Peppers, sear the chicken pieces first to lock in those delicious juices. While the chicken roasts, prep your colorful veggies, ensuring everything cooks evenly and the flavors meld perfectly.

Add Your Touch

Feel free to get creative! Swap bell peppers for jalapeños if you like a fiery kick, or add some chunks of zucchini or broccoli. For a different flavor profile, sprinkle some smoked paprika or a dash of garlic powder for added depth.

Storing & Reheating

Leftovers are your best friend! Store your Sheet Pan Hawaiian Chicken with Pineapple and Peppers in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave until warmed through, and enjoy those tropical vibes again!

Here are a few insider tips to make your Sheet Pan Hawaiian Chicken sing:

• Don’t overcrowd the sheet pan! Give everything enough space, so the ingredients roast instead of steaming, resulting in beautifully caramelized edges.

• Marinate the chicken for at least 30 minutes; an hour is better! A longer marinade will amplify the flavors and make the chicken more tender and succulent.

• Use fresh pineapple if possible. It brings a brighter, more vibrant flavor than canned and stands up to the heat perfectly on the sheet pan.

(Personal anecdote formated as paragraph subheading)

My Aunt Carol once declared this dish was “better than takeout,” which, coming from her, is high praise. I think it’s the sweet and savory combo that always wins her over!

The Call of the Islands (On a Sheet Pan!)

Okay, friends, let’s talk about this Sheet Pan Hawaiian Chicken with Pineapple and Peppers. I know, I know, the name is a mouthful, but trust me, the flavor is even MORE of a mouthful…in the best way possible. Forget your winter blues or your humdrum Tuesdays. This recipe is a one-way ticket to a sunny beach, fruity cocktail in hand (okay, maybe that’s sparkling water for now, but the *feeling* is there!), and a whole lotta deliciousness.

We’re not talking fancy culinary school techniques here. We’re talking about tossing some ingredients onto a sheet pan, letting the oven do its magic, and emerging with a meal that tastes like you slaved over a hot stove all day. But shhh, our little secret. Let them think you’re a gourmet genius. We’ll just wink and nod knowingly.

Why This Sheet Pan Hawaiian Chicken Recipe Rocks

First off, it’s ridiculously easy. I’m talking easier than ordering pizza (and arguably healthier, unless your pizza is topped with kale, in which case…good for you, I guess?). Seriously, minimal chopping, a simple marinade, and boom – it’s oven-bound.

Secondly, it’s a crowd-pleaser. Kids love it, adults love it, even your picky Uncle Jerry who only eats beige food might cautiously take a bite and then…gasp…ask for seconds. It’s the pineapple, I tell you. That sweet, tangy goodness works wonders.

Thirdly, cleanup is a breeze. One sheet pan. ONE! No mountains of dishes to face after dinner. You might even have time for that second glass of sparkling water (or, you know, a nap. I won’t judge).

Finally, it is packed with flavor. This isn’t some bland, boring chicken dish. The marinade infuses the chicken with a sweet, savory, and slightly tangy taste that’s absolutely addictive. The pineapple and peppers caramelize beautifully in the oven, adding a touch of sweetness and a whole lot of vibrant color.

Ingredient Rundown: The Island Dream Team

Let’s break down what makes this Sheet Pan Hawaiian Chicken recipe so good.

• **Chicken:** I typically use boneless, skinless chicken breasts cut into bite-sized pieces. Thighs work great too, offering a richer flavor. Just adjust the cooking time accordingly.
• **Pineapple:** Fresh pineapple is best for its juicy sweetness and vibrant flavor. If you’re short on time, canned pineapple chunks (in juice, not syrup!) will do in a pinch. Just be sure to drain them well.
• **Bell Peppers:** I love using a mix of colors – red, yellow, and orange – for a visually appealing and flavorful dish. But hey, use whatever you have on hand! Green peppers work too, though they have a slightly more bitter taste.
• **Onion:** A red onion adds a nice pop of color and a slightly milder flavor than yellow onions. But again, use what you’ve got!
• **Marinade Magic:** This is where the real flavor happens! We’re talking soy sauce (or coconut aminos for a soy-free option), honey (or maple syrup), rice vinegar, ginger, garlic, and a touch of sesame oil. This combination creates a sweet, savory, and umami-rich marinade that will make your taste buds sing.

Step-by-Step: From Kitchen Chaos to Culinary Triumph

Alright, let’s get cooking! Here’s the lowdown on how to make this Sheet Pan Hawaiian Chicken with Pineapple and Peppers:

Step 1: Marinate the Chicken (The Flavor Booster)

In a bowl, whisk together the soy sauce (or coconut aminos), honey (or maple syrup), rice vinegar, ginger, garlic, and sesame oil. Add the chicken pieces and toss to coat evenly. Cover and let marinate in the refrigerator for at least 30 minutes, or up to a few hours. The longer it marinates, the more flavorful it will be!

Step 2: Prep the Veggies (Colorful Creations)

While the chicken is marinating, chop the bell peppers and red onion into bite-sized pieces. If using fresh pineapple, chop it into chunks as well.

Step 3: Assemble the Sheet Pan (The Main Event)

Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup (trust me, you’ll thank me later). Spread the bell peppers, red onion, and pineapple in a single layer on the sheet pan. Add the marinated chicken on top of the vegetables, spreading it out evenly.

Step 4: Bake (The Aromatic Adventure)

Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized. Be sure to flip the chicken halfway through to ensure even cooking.

Step 5: Serve and Enjoy (The Happy Ending)

Remove the sheet pan from the oven and let it cool for a few minutes before serving. Serve the Sheet Pan Hawaiian Chicken with Pineapple and Peppers over rice, quinoa, or cauliflower rice for a complete meal. Garnish with chopped green onions or sesame seeds for extra flair.

Variations and Substitutions: Remix Your Meal

• **Spice it up:** Add a pinch of red pepper flakes to the marinade for a little heat.
• **Make it vegetarian:** Swap the chicken for tofu or tempeh. Press the tofu or tempeh to remove excess water before marinating.
• **Add some crunch:** Sprinkle some chopped macadamia nuts or cashews over the finished dish for added texture.
• **Get saucy:** Drizzle some extra teriyaki sauce or a pineapple glaze over the chicken and vegetables before serving.
• **Pineapple Salsa:** If you love to spice things up, a fresh Pineapple Salsa will work wonders.

Serving Suggestions: Complete the Feast

This Sheet Pan Hawaiian Chicken with Pineapple and Peppers is delicious on its own, but here are a few ideas for rounding out your meal:

• **Rice:** White rice, brown rice, or coconut rice all pair perfectly with this dish.
• **Quinoa:** A healthy and protein-packed alternative to rice.
• **Cauliflower rice:** A low-carb option for those watching their carb intake.
• **Salad:** A simple green salad with a light vinaigrette will add a refreshing touch.
• **Spring Rolls:** These can be a great appetizer for your Sheet Pan Hawaiian Chicken with Pineapple and Peppers.

Conclusion for Sheet Pan Hawaiian Chicken with Pineapple and Peppers :

This Sheet Pan Hawaiian Chicken with Pineapple and Peppers is your ticket to an easy, flavorful weeknight dinner. The vibrant flavors of sweet pineapple, juicy chicken, and colorful peppers create a delicious meal. Its versatility allows you to adjust the ingredients to your liking, making it a customizable dish the whole family will enjoy. So skip the takeout and enjoy a homemade tropical feast with minimal cleanup!

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FAQs :

What makes this Sheet Pan Hawaiian Chicken recipe so amazing?

Okay, let’s be real. This isn’t just dinner; it’s a tropical vacation on a sheet pan. The juicy chicken, sweet pineapple, and vibrant peppers practically sing a sunny tune to your taste buds. The best part? Minimal cleanup! Seriously, who wants to spend hours scrubbing pots and pans after a delicious meal? Not me, and probably not you either. Plus, it’s incredibly versatile. You can serve it over rice, quinoa, or even stuff it into lettuce wraps for a lighter option. It’s a guaranteed crowd-pleaser!

Can I use other vegetables in my Sheet Pan Hawaiian Chicken with Pineapple and Peppers?

Absolutely! Think of this recipe as a starting point for your culinary creativity. Bell peppers are fantastic, but you could also throw in some broccoli florets, zucchini slices, or even red onion wedges. Just keep in mind that different vegetables have different cooking times, so you may need to adjust accordingly. Heartier veggies like broccoli might need a head start. Ultimately, the goal is a symphony of flavors and textures that complement the sweet and savory Hawaiian vibe. Experiment and find your perfect veggie blend!

How do I prevent the chicken from drying out in this Sheet Pan Hawaiian Chicken with Pineapple and Peppers recipe?

Nobody wants dry, rubbery chicken. The key is to avoid overcooking it. Using boneless, skinless chicken thighs is one way to ensure juicy results, as they tend to be more forgiving than chicken breasts. Marinating the chicken beforehand also adds moisture and flavor. And don’t overcrowd the sheet pan! If the ingredients are too close together, they’ll steam instead of roast. Aim for a single layer with a bit of space between each piece. A quick check with a meat thermometer is your best bet for perfectly cooked chicken!

Is this Sheet Pan Hawaiian Chicken with Pineapple and Peppers good for meal prep?

You bet! This recipe is a meal prep champion. It reheats beautifully and tastes just as good (if not better) the next day. Cook up a big batch on Sunday, and you’ll have delicious, healthy lunches ready to go all week. Portion it out into containers with your favorite grain or salad, and you’re set. Plus, it’s a great way to avoid those midday fast food cravings. A little planning can go a long way toward a healthier and more delicious week.