Hawaiian Chicken Sheet Pan: Easy One-Pan Dinner Recipe

Hawaiian Chicken Sheet Pan dinners are a weeknight game-changer, and I’m so excited to share my version with you! Imagine juicy, pineapple-glazed chicken thighs nestled amongst vibrant bell peppers, sweet onions, and chunks of golden pineapple, all roasted to perfection on a single sheet pan. Sounds delicious, right? This isn’t just a meal; it’s a mini-vacation for your taste buds!

While not steeped in centuries of tradition, the concept of Hawaiian-inspired cuisine gained popularity in the mainland United States, bringing the bright, tropical flavors of the islands to our tables. The combination of sweet and savory, a hallmark of Hawaiian cooking, is what makes this dish so incredibly appealing. The sweetness of the pineapple perfectly complements the savory chicken, creating a flavor explosion that will leave you wanting more.

People adore this Hawaiian Chicken Sheet Pan recipe for several reasons. First, it’s incredibly easy to make – minimal prep time and a single pan mean less cleanup! Second, it’s a healthy and balanced meal packed with protein and vegetables. And third, the taste is simply irresistible. The caramelized pineapple and tender chicken create a symphony of flavors and textures that even the pickiest eaters will enjoy. So, ditch the takeout menu and get ready to experience the magic of a Hawaiian-inspired feast, all from the comfort of your own kitchen!

this Recipe

Ingredients:

• For the Chicken:
• 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 red bell pepper, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 red onion, cut into wedges
• 1 (20 oz) can pineapple chunks, drained (reserve juice for marinade)
• For the Hawaiian Marinade:
• 1/2 cup reserved pineapple juice
• 1/4 cup soy sauce
• 2 tablespoons brown sugar, packed
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1/2 teaspoon red pepper flakes (optional, for a little heat)
• For Serving (Optional):
• Cooked rice, for serving
• Chopped green onions, for garnish
• Sesame seeds, for garnish

Preparing the Hawaiian Marinade:

First things first, let’s get that delicious Hawaiian marinade ready. This is where all the magic happens, infusing the chicken and veggies with that sweet and savory flavor we’re after. Trust me, this marinade is the key to success!

1. In a medium-sized bowl, whisk together the reserved pineapple juice (from the canned pineapple chunks), soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, ground ginger, and red pepper flakes (if using). Make sure the brown sugar is fully dissolved for the best flavor distribution.
2. Give it a taste! You can adjust the sweetness or spiciness to your liking. If you prefer a sweeter marinade, add a little more brown sugar. If you want more heat, add a pinch more red pepper flakes.

Marinating the Chicken and Veggies:

Now that our marinade is ready, it’s time to let the chicken and veggies soak up all that goodness. The longer you marinate, the more flavorful the dish will be. I usually aim for at least 30 minutes, but if you have the time, a few hours or even overnight is even better!

1. In a large bowl, combine the chicken pieces, red bell pepper, green bell pepper, yellow bell pepper, red onion wedges, and drained pineapple chunks.
2. Pour the Hawaiian marinade over the chicken and vegetables, making sure everything is evenly coated.
3. Toss everything together well to ensure that the marinade is distributed throughout.
4. Cover the bowl with plastic wrap or place it in a resealable bag.
5. Refrigerate for at least 30 minutes, or up to overnight. The longer it marinates, the more flavorful it will be! If marinating for more than 30 minutes, give it a toss occasionally to ensure even marination.

Preparing the Sheet Pan:

While the chicken and veggies are marinating, let’s get our sheet pan ready. This will ensure that the chicken and veggies don’t stick and that they cook evenly.

1. Preheat your oven to 400°F (200°C).
2. Line a large baking sheet with parchment paper. This makes for easy cleanup and prevents the chicken and veggies from sticking. You can also use aluminum foil, but parchment paper is my preferred method.

Cooking the Hawaiian Chicken Sheet Pan:

Alright, the moment we’ve been waiting for! It’s time to cook our Hawaiian Chicken Sheet Pan. This is a relatively hands-off process, so you can relax while the oven does its thing.

1. Spread the marinated chicken and vegetables in a single layer on the prepared baking sheet. Make sure not to overcrowd the pan, as this can cause the chicken and veggies to steam instead of roast. If necessary, use two baking sheets.
2. Pour any remaining marinade over the chicken and vegetables. This will add even more flavor and help to keep everything moist.
3. 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).
4. Halfway through the cooking time, about 10-12 minutes in, toss the chicken and vegetables to ensure even cooking. This will also help to prevent any burning.
5. If you want a little extra caramelization, you can broil the chicken and vegetables for the last 1-2 minutes of cooking time. Keep a close eye on it to prevent burning!

Serving the Hawaiian Chicken Sheet Pan:

The chicken is cooked, the veggies are tender, and the aroma is making your mouth water. Now it’s time to serve up this delicious Hawaiian Chicken Sheet Pan!

1. Remove the baking sheet from the oven and let it cool for a few minutes.
2. Serve the Hawaiian Chicken and vegetables over cooked rice. White rice, brown rice, or even coconut rice would be delicious!
3. Garnish with chopped green onions and sesame seeds, if desired. These add a pop of color and a little extra flavor.
4. Enjoy! This Hawaiian Chicken Sheet Pan is perfect for a weeknight dinner, a potluck, or any occasion where you want a flavorful and easy meal.

Tips and Variations:

• Spice it up: Add more red pepper flakes or a dash of hot sauce to the marinade for extra heat.
• Add more veggies: Feel free to add other vegetables to the sheet pan, such as zucchini, carrots, or broccoli.
• Use different protein: You can substitute the chicken thighs with chicken breasts, pork tenderloin, or even shrimp. Adjust the cooking time accordingly.
• Make it gluten-free: Use tamari instead of soy sauce to make this dish gluten-free.
• Make it ahead: You can marinate the chicken and vegetables up to 24 hours in advance. This is a great way to save time on busy weeknights.
• Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.

Why this recipe works:

This Hawaiian Chicken Sheet Pan recipe is a winner for several reasons:

• Easy Cleanup: Using a sheet pan lined with parchment paper makes cleanup a breeze. No scrubbing required!
• One-Pan Wonder: Everything cooks together on one pan, saving you time and effort.
• Customizable: You can easily adjust the ingredients and seasonings to your liking.
• Healthy and Delicious: This recipe is packed with protein, vegetables, and flavor.
• Perfect for Meal Prep: The leftovers are great for lunch or dinner the next day.

Nutritional Information (approximate, per serving):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.

• Calories: 400-500
• Protein: 30-40g
• Fat: 15-25g
• Carbohydrates: 30-40g

Serving Suggestions:

Here are a few ideas for serving your Hawaiian Chicken Sheet Pan:

• Serve over rice with a side of steamed broccoli.
• Make Hawaiian Chicken bowls with rice, avocado, and a drizzle of sriracha mayo.
• Serve as a topping for a salad.
• Use the chicken and vegetables to make Hawaiian Chicken tacos or wraps.

Enjoy your delicious and easy Hawaiian Chicken Sheet Pan! I hope you love it as much as I do!

Conclusion:

This Hawaiian Chicken Sheet Pan recipe is truly a game-changer, and I wholeheartedly believe it deserves a permanent spot in your regular dinner rotation. Why? Because it delivers a burst of tropical flavor with minimal effort and maximum satisfaction. We’re talking juicy, perfectly cooked chicken, tender vegetables, and that irresistible sweet and savory glaze that will have everyone reaching for seconds (and maybe even thirds!). It’s a complete meal on one pan, which means fewer dishes and more time to relax and enjoy your delicious creation.

But beyond the ease and convenience, it’s the taste that truly sets this recipe apart. The combination of pineapple, bell peppers, and red onion creates a symphony of textures and flavors that perfectly complements the chicken. The glaze, with its blend of soy sauce, brown sugar, ginger, and garlic, adds a layer of complexity that is both comforting and exciting. It’s a dish that’s sure to impress your family and friends, whether you’re serving it for a weeknight dinner or a weekend gathering.

Looking for serving suggestions? This Hawaiian Chicken Sheet Pan is fantastic served over fluffy white rice or quinoa. The grains soak up all that delicious sauce, making every bite a flavor explosion. You could also try serving it with a side of coconut rice for an extra tropical touch. For a lighter option, consider serving it with a simple green salad or a side of steamed broccoli.

And don’t be afraid to get creative with variations! If you’re a fan of spice, add a pinch of red pepper flakes to the glaze or a drizzle of sriracha over the finished dish. You could also swap out the bell peppers for other vegetables like zucchini, yellow squash, or even Brussels sprouts. If you’re feeling adventurous, try adding some chunks of fresh mango or papaya to the sheet pan for an even more intense tropical flavor. For a vegetarian option, substitute the chicken with firm tofu or tempeh, ensuring to press out any excess water before adding it to the sheet pan.

I’m confident that you’ll love this recipe as much as I do. It’s quick, easy, and incredibly flavorful – the perfect combination for a busy weeknight meal. The vibrant colors and enticing aroma will fill your kitchen with a sense of warmth and happiness.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to experience the magic of this Hawaiian Chicken Sheet Pan. I promise you won’t be disappointed.

And most importantly, I’d love to hear about your experience! Once you’ve tried the recipe, please come back and share your thoughts in the comments below. Did you make any variations? What did your family think? Your feedback is invaluable and helps me continue to create recipes that you’ll love. Happy cooking!