Hawaiian Chicken Sheet Pan is a flavorful and easy-to-make dish that combines tender chicken with colorful vegetables and sweet pineapple. This one-pan recipe is perfect for busy weeknights or any time you want a tasty meal without the hassle. You will love how all the ingredients come together in the oven to create a delightful and nutritious meal. If you are searching for more delicious chicken recipes, you might want to check out this creamy chicken recipe.
Why Make This Recipe
Making Hawaiian Chicken on a sheet pan saves time and effort in cooking and cleaning. It requires minimal dishes, and everything cooks together, allowing the flavors to blend beautifully. The combination of savory, sweet, and tangy elements in this recipe makes it appealing to both adults and kids. Plus, it is a great way to use up fresh fruits and veggies!
How to Make Hawaiian Chicken
Ingredients
- 1 ½ lbs (700 g) boneless skinless chicken breasts, cut into 1-inch pieces
- 1 red bell pepper (chopped)
- 1 yellow bell pepper (chopped)
- 1 small red onion (cut into wedges)
- 1 ½ cups fresh pineapple chunks (or canned, drained)
- 2 tbsp olive oil
- 2 cloves garlic (minced)
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ¼ tsp chili flakes (optional)
Sauce (for tossing & drizzling)
- ⅓ cup low-sodium soy sauce
- ¼ cup pineapple juice (from the can or fresh)
- 3 tbsp honey (or brown sugar)
- 2 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp cornstarch + 2 tbsp water (slurry, optional for thickening)
Directions
- Prep the oven & pan: Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
- Assemble ingredients: On the pan, spread the chicken, bell peppers, onion, and pineapple. Drizzle with olive oil, garlic, salt, pepper, paprika, and chili flakes. Toss everything to coat evenly.
- Bake: Roast for 20–25 minutes, flipping halfway, until chicken is fully cooked (the internal temperature should be 165°F/74°C).
- Make the sauce: While baking, whisk soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer for 3–4 minutes. If you want it thicker, stir in the cornstarch slurry and cook until glossy.
- Finish: Once the chicken and veggies are done, drizzle the sauce over the top or serve it on the side for dipping. Garnish with sesame seeds or sliced green onions if desired.
How to Serve Hawaiian Chicken
Serve Hawaiian Chicken directly from the pan for a casual meal, or transfer it to a serving platter. This dish is great on its own or can be served with steamed rice or noodles. The bright colors from the vegetables and pineapple make for an attractive presentation.
How to Store Hawaiian Chicken
To store leftovers, let the dish cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days. If you want to keep it longer, consider freezing the chicken and vegetables. Reheat them in the microwave or on the stove until warmed through.
Tips to Make Hawaiian Chicken
- For extra flavor, marinate the chicken in the sauce for 30 minutes before cooking.
- If you like a bit more spice, add more chili flakes to the dish.
- Feel free to substitute other veggies like broccoli or snap peas!
Variation
You can make this recipe with shrimp instead of chicken for a different seafood twist. The cooking time may be reduced, so keep an eye on the shrimp as they cook quickly.
FAQs
1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken breasts. Just ensure they are fully thawed before cooking for even results.
2. Is this recipe gluten-free?
If you replace the soy sauce with a gluten-free option, the recipe can be made gluten-free.
3. Can I prepare this dish ahead of time?
Yes, you can chop the vegetables and chicken, then store them in the fridge until you’re ready to cook.
Conclusion
Hawaiian Chicken Sheet Pan is a simple yet flavorful recipe that brings a taste of the tropics to your kitchen. For a delicious side to pair with your meal, you can explore similar dishes like Sheet Pan Hawaiian Chicken. Enjoy your vibrant, healthy meal!