Hawaiian Chicken Sheet Pan is a delicious, easy-to-make dish that combines juicy chicken with sweet pineapple and savory vegetables, all roasted together on one sheet pan for a hassle-free meal. It’s perfect for a quick weeknight dinner or when you want something tropical and flavorful without a lot of effort. Here’s a simple recipe for you to try!
Hawaiian Chicken Sheet Pan
Ingredients:
- 4 boneless, skinless chicken breasts (or thighs if you prefer)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 tablespoon soy sauce (or coconut aminos for a gluten-free option)
- 1 tablespoon honey or brown sugar
- 1 cup fresh pineapple chunks (or canned, drained)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium red onion, sliced
- 1 zucchini, sliced
- 2 tablespoons fresh cilantro or parsley, chopped (optional, for garnish)
- 1 tablespoon sesame seeds (optional, for garnish)
Instructions:
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Preheat the oven:
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat for easy cleanup.
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Prepare the chicken:
- Pat the chicken breasts dry with paper towels. Drizzle them with 1 tablespoon of olive oil and season both sides with salt, pepper, garlic powder, onion powder, and paprika.
- In a small bowl, whisk together the soy sauce and honey (or brown sugar) until well combined. Brush this glaze over the chicken breasts, reserving a bit for later.
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Prepare the veggies and pineapple:
- Arrange the sliced bell peppers, red onion, zucchini, and pineapple chunks around the chicken on the sheet pan. Drizzle a little olive oil over the vegetables and season them with salt and pepper.
- Optionally, you can brush some of the leftover glaze over the vegetables for extra flavor.
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Roast:
- Place the sheet pan in the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C) and the vegetables are tender.
- Halfway through roasting, baste the chicken with the remaining glaze to keep it juicy and flavorful.
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Serve:
- Once everything is cooked, remove the pan from the oven. Garnish the chicken and vegetables with freshly chopped cilantro or parsley, and sprinkle with sesame seeds for a little crunch.
- Serve immediately, and enjoy!
Tips and Variations:
- Add more veggies: Feel free to add other vegetables like broccoli, carrots, or sweet potatoes to make the dish even heartier.
- Sweet & spicy: If you like a bit of heat, add some red pepper flakes or a chopped jalapeño to the veggies before roasting.
- Rice pairing: This dish is great served over a bed of rice (white, brown, or jasmine rice), quinoa, or cauliflower rice for a complete meal.
- Grilled version: If you prefer grilling, you can grill the chicken and veggies, then add the pineapple at the end for a smoky flavor.
This Hawaiian Chicken Sheet Pan is an easy and delicious way to bring tropical flavors to your table with minimal effort. It’s perfect for busy nights but special enough for guests or family dinners. Let me know if you want more ideas for sheet pan meals or any variations!