Hawaiian Chicken Sheet Pan is a simple and delicious one-pan meal that combines the sweet flavors of pineapple and the savory goodness of chicken with a colorful mix of veggies. It’s super easy to prepare, and cleanup is a breeze. Here’s a tasty recipe you can try:
Ingredients:
For the Chicken:
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4 boneless, skinless chicken thighs (or breasts, if preferred)
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2 tbsp olive oil
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2 tbsp soy sauce
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1 tbsp honey
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1 tbsp apple cider vinegar (or rice vinegar)
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1 tsp garlic powder
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1/2 tsp ground ginger (optional for a hint of spice)
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1/2 tsp ground black pepper
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1/4 tsp red pepper flakes (optional for a little heat)
For the Veggies:
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1 red bell pepper, cut into strips
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1 yellow bell pepper, cut into strips
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1 medium red onion, sliced
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1 cup baby carrots (or sliced regular carrots)
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1 cup pineapple chunks (fresh or canned, drained)
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1 tbsp olive oil
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Salt and pepper, to taste
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Fresh cilantro, for garnish (optional)
Instructions:
1. Prepare the Marinade:
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In a small bowl, whisk together the olive oil, soy sauce, honey, apple cider vinegar, garlic powder, ground ginger, black pepper, and red pepper flakes (if using).
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Place the chicken thighs in a resealable plastic bag or shallow dish, and pour the marinade over the chicken. Seal the bag or cover the dish, and refrigerate for at least 30 minutes (or up to 2 hours for more flavor).
2. Prepare the Veggies:
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Preheat your oven to 400°F (200°C).
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On a large sheet pan, add the bell peppers, onion, carrots, and pineapple chunks. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss everything together to coat evenly.
3. Arrange Chicken on the Sheet Pan:
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After the chicken has marinated, remove it from the marinade and place the chicken thighs in the center of the sheet pan, surrounded by the veggies and pineapple.
4. Roast the Sheet Pan:
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Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the veggies are tender. Halfway through, toss the veggies around to ensure even cooking.
5. Finish and Serve:
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Once cooked, remove the sheet pan from the oven. Optionally, you can drizzle a little more honey over the chicken for extra sweetness, or even add a splash of soy sauce if you’d like more umami flavor.
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Garnish with fresh cilantro for an added pop of color and flavor.
Tips:
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Substitute Vegetables: Feel free to swap out the bell peppers or carrots with other veggies like zucchini, sweet potatoes, or broccoli.
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Grill Version: You can also grill the chicken and veggies for a smoky flavor if you prefer.
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Pineapple: If using canned pineapple, make sure to drain it well to avoid excess moisture on the sheet pan.
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Extra Saucy: If you want a more saucy dish, double the marinade and pour the extra over the chicken and veggies halfway through cooking.
How to Serve:
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Serve the Hawaiian Chicken Sheet Pan dish as is, or with a side of rice, quinoa, or a light salad to complete the meal. The sweet pineapple and savory chicken are a match made in heaven!
This meal is perfect for busy weeknights, and it’s so easy to prepare, with minimal cleanup involved! Enjoy your Hawaiian-inspired chicken!