If you’re looking for a quick, vibrant, and delicious dinner idea, this Hawaiian Chicken Sheet Pan recipe is the perfect solution. Combining the savory flavors of chicken with the sweetness of pineapple, bell peppers, and a tangy glaze, this dish is as colorful as it is tasty. Plus, it’s all made in one pan, making cleanup a breeze!
Why You’ll Love This Recipe
Quick Prep: Minimal chopping and a simple marinade make it weeknight-friendly.
Bursting with Flavor: A combination of sweet, savory, and tangy flavors in every bite.
Balanced Meal: Protein, veggies, and fruit all in one dish.
Easy Cleanup: Everything cooks on one pan, so there’s less mess.
Ingredients
For the Chicken and Vegetables:
1 1/2 lbs boneless, skinless chicken thighs or breasts, cut into chunks
2 cups pineapple chunks (fresh or canned, drained)
1 red bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks
1 red onion, sliced into wedges
For the Marinade/Glaze:
1/3 cup soy sauce
1/4 cup honey
2 tablespoons olive oil
2 tablespoons rice vinegar (or apple cider vinegar)
2 cloves garlic, minced
1 teaspoon grated ginger
1/4 teaspoon red pepper flakes (optional, for a touch of heat)
For Garnish:
2 tablespoons chopped fresh cilantro
1 tablespoon sesame seeds
Instructions
1. Preheat Oven
Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it with cooking spray.
2. Prepare the Marinade
In a medium bowl, whisk together soy sauce, honey, olive oil, rice vinegar, garlic, ginger, and red pepper flakes. Reserve 1/4 cup of the marinade for later use as a glaze.
3. Marinate the Chicken
Add the chicken chunks to the remaining marinade. Toss to coat and let it sit for at least 15 minutes while you prepare the vegetables.
4. Assemble the Sheet Pan
Spread the marinated chicken, pineapple chunks, bell peppers, and red onion evenly on the prepared sheet pan. Drizzle any leftover marinade over the top.
5. Bake
Bake in the preheated oven for 20-25 minutes, flipping the chicken and tossing the vegetables halfway through cooking.
6. Add the Glaze
During the last 5 minutes of baking, brush the reserved marinade over the chicken to enhance the flavor.
7. Garnish and Serve
Remove the sheet pan from the oven and sprinkle with chopped cilantro and sesame seeds. Serve hot over steamed rice or quinoa for a complete meal.
Tips for Success
Use Fresh Pineapple: Fresh pineapple offers a vibrant flavor, but canned works well in a pinch.
Customize Veggies: Add zucchini, snap peas, or carrots for variety.
Check for Doneness: Ensure chicken is cooked to an internal temperature of 165°F (74°C).
Serving Suggestions
This Hawaiian Chicken Sheet Pan pairs perfectly with:
Steamed Rice: Classic white rice or coconut rice for extra tropical vibes.
Quinoa: A high-protein alternative to rice.
Noodles: Toss with soba or rice noodles for an Asian-inspired twist.
Why This Recipe Stands Out
This Hawaiian Chicken Sheet Pan recipe is a crowd-pleaser that balances savory chicken with sweet pineapple and crunchy veggies, all coated in a delicious glaze. It’s perfect for busy weeknights, meal prepping, or even entertaining. With minimal effort and maximum flavor, it’s sure to become a household favorite!
Enjoy this tropical-inspired delight!
