Hawaiian Chicken Sheet Pan Recipe

There's nothing quite like the aroma of Hawaiian Chicken filling your kitchen, with the sweet scent of pineapple and the savory notes of perfectly roasted chicken. This dish is vibrant, flavorful, and will transport your taste buds straight to the tropics without ever leaving home.

this Recipe

I remember the first time I tried this recipe during a spontaneous weeknight dinner. I was craving something quick and easy, yet bursting with bold, summery flavors. With minimal prep and only one sheet pan to clean, it quickly became a household favorite, especially on busy days when no one wants a kitchen full of dishes.

Why You’ll Love This Hawaiian Chicken Sheet Pan Recipe

Get ready to fall head over heels for this simple, flavor-packed dinner. It’s a lifesaver on hectic evenings, and every bite tastes like a mini vacation.

First of all, this recipe is incredibly easy to prepare. With just 10 minutes of hands-on time, you can have everything chopped and ready to go. Then the oven does all the work while you relax or tend to other things. Perfect for busy weeknights or lazy weekends!

Plus, cleanup is a breeze. One pan means fewer dishes, and if you use parchment paper or a nonstick sheet, you won’t even have to scrub. It’s a total win-win situation for anyone looking to simplify mealtime.

The sweet and tangy flavors make this dish irresistible. Pineapple chunks, bell peppers, and a savory soy-based sauce come together to coat tender chicken pieces. It’s a true crowd-pleaser that even picky eaters adore.

Finally, this recipe is highly customizable. Swap out the veggies, adjust the heat level, or use your favorite protein. You can make it your own while still keeping the classic Hawaiian vibes.

Ingredients Notes

The magic of this Hawaiian Chicken Sheet Pan recipe lies in the harmonious combination of fresh ingredients and simple seasonings. Each component is carefully chosen to bring a delightful balance of sweetness, tang, and savory goodness.

Chicken thighs are my preferred choice for this dish. Their natural juiciness and flavor stand up well to the intense heat of roasting. You can use chicken breasts if you prefer a leaner option, but keep an eye on them to prevent overcooking.

Fresh pineapple is a must. It caramelizes beautifully in the oven, intensifying its sweetness. If you’re in a pinch, you can use canned pineapple chunks, but make sure to drain them well to avoid excess moisture on the pan.

Bell peppers bring a pop of color and a subtle crunch. Red, yellow, and orange bell peppers are ideal for this recipe, as their natural sweetness complements the pineapple perfectly. Green bell peppers work too but will add a slightly bitter flavor.

Soy sauce and honey make up the base of the sauce. The soy sauce adds a savory depth, while honey provides a sticky sweetness. You can adjust the balance to your taste or experiment with other sweeteners like maple syrup.

Garlic and ginger are essential for that irresistible, aromatic flavor. Freshly minced garlic and grated ginger pack the most punch, but in a hurry, you can use pre-minced or powdered versions. Just keep in mind that fresh is best for a vibrant taste.

To complete the recipe, you’ll need a large sheet pan. Make sure everything is spread out in a single layer to promote even roasting and caramelization.

How To Make This Hawaiian Chicken Sheet Pan Recipe

Creating this delicious Hawaiian Chicken dinner is so simple, you’ll wonder why you haven’t been making it all along. Here’s a step-by-step breakdown of how to make it perfect every time.

Start by preheating your oven to 400°F (200°C). While the oven heats, line a large sheet pan with parchment paper or lightly grease it with oil to prevent sticking. This step makes cleanup a breeze!

Next, prepare your chicken. Cut boneless, skinless chicken thighs into bite-sized pieces, about 1-inch each, for even cooking. Place them in a large bowl along with the pineapple chunks, bell pepper strips, and thinly sliced red onion.

Now, it’s time to make the sauce. In a small bowl, whisk together soy sauce, honey, minced garlic, grated ginger, and a splash of rice vinegar. Pour the sauce over the chicken and veggies, and toss everything to coat well. Ensure every piece is nicely covered in the flavorful marinade.

Spread the chicken and veggies out in a single layer on your prepared sheet pan. You want everything to roast, not steam, so avoid overcrowding. If necessary, use two pans to give everything enough room.

Roast in the oven for 20-25 minutes, stirring halfway through to ensure even cooking. The chicken should be cooked through, and the vegetables should be tender with slightly caramelized edges. For an extra burst of flavor, you can broil the pan for 2-3 minutes at the end, keeping a close eye to avoid burning.

Storage Options

Leftovers? No problem! This Hawaiian Chicken keeps beautifully, making it great for meal prep or an easy reheat option.

For refrigeration, transfer the cooled chicken and veggies to an airtight container. They’ll stay fresh for up to 3-4 days. To reheat, warm in a skillet over medium heat until heated through, or microwave in short bursts, stirring occasionally.

If you want to freeze the leftovers, place them in a freezer-safe container. They can be stored for up to 2 months. When ready to enjoy, thaw overnight in the fridge and reheat as described above.

For those who like to plan ahead, you can even prepare the chicken and veggies in the sauce and freeze the raw mixture. When you’re ready to cook, let it thaw and then bake as directed. It’s a time-saving trick that works wonders!

Variations and Substitutions

One of the best things about this Hawaiian Chicken recipe is how versatile it is. You can easily adapt it to suit your tastes or use up whatever ingredients you have on hand.

Looking for a vegetarian version? Swap the chicken for tofu or tempeh. Make sure to press the tofu well before marinating to help it absorb all the delicious flavors. You could also use a medley of hearty vegetables like cauliflower and sweet potatoes.

For a lower-sodium option, use low-sodium soy sauce or swap it with coconut aminos. You can also reduce the honey or use a sugar-free alternative if you’re cutting back on sugar.

If you love heat, add a dash of sriracha or a sprinkle of red pepper flakes to the sauce. It’ll add a spicy kick that complements the sweetness of the pineapple beautifully.

Want to change up the veggies? Feel free to experiment! Zucchini, snap peas, or even chunks of butternut squash would all be delicious. Just keep in mind that harder veggies may require a bit longer in the oven.

No pineapple? No problem! Use fresh mango or even chunks of peach for a different tropical twist. Both fruits will caramelize well and add a unique flavor to the dish.

The sky’s the limit with this recipe, so don’t be afraid to get creative. Your family will love it no matter how you customize it!

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