Here’s a delicious and easy recipe for Hawaiian Chicken Sheet Pan—a one-pan meal that combines juicy chicken with sweet and savory pineapple, peppers, and onions. It’s a tropical-inspired dish that’s perfect for a weeknight dinner or a casual gathering!
Hawaiian Chicken Sheet Pan
Ingredients:
- 4 boneless, skinless chicken breasts (or thighs for more flavor)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium red onion, sliced
- 1 cup pineapple chunks (fresh or canned, drained)
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon honey or brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1/2 teaspoon crushed red pepper flakes (optional, for heat)
- Salt and pepper, to taste
- Fresh cilantro or green onions (optional, for garnish)
- Lime wedges (optional, for serving)
Instructions:
1. Preheat the Oven:
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
2. Prepare the Marinade:
- In a small bowl, whisk together the olive oil, soy sauce, honey (or brown sugar), garlic powder, ground ginger, and crushed red pepper flakes (if using). Season with salt and pepper to taste.
3. Marinate the Chicken:
- Place the chicken breasts on a plate or shallow dish and pour half of the marinade over the chicken. Turn the chicken to coat evenly. Let it marinate for at least 10-15 minutes, or up to an hour in the fridge for more flavor.
4. Prepare the Vegetables:
- While the chicken marinates, slice the bell peppers and red onion. Drain and pat dry the pineapple chunks if using canned pineapple.
5. Assemble the Sheet Pan:
- Once the chicken has marinated, place the chicken breasts in the center of the prepared sheet pan.
- Arrange the sliced bell peppers, onions, and pineapple chunks around the chicken.
6. Drizzle with Remaining Marinade:
- Pour the remaining marinade over the vegetables and pineapple, ensuring everything is coated.
7. Bake the Dish:
- Bake the sheet pan in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- If the vegetables and pineapple begin to brown too quickly, you can cover the sheet pan loosely with foil to prevent burning.
8. Serve:
- Once everything is cooked, remove from the oven and let it rest for a few minutes.
- Garnish with fresh cilantro or chopped green onions for added freshness, and serve with lime wedges for a zesty touch.
Tips:
- You can substitute the chicken breasts with chicken thighs for a juicier, more flavorful option.
- For extra crispy chicken, broil the chicken for the last 2-3 minutes of baking, but keep an eye on it to avoid overcooking.
- This dish pairs beautifully with rice, quinoa, or even a side salad.
- For added flavor, sprinkle some sesame seeds or drizzle a little extra soy sauce on top before serving.
This Hawaiian Chicken Sheet Pan is a simple yet flavorful dish that brings the tropical flavors of Hawaii to your dinner table in no time! Enjoy!