Hawaiian Chicken Sheet Pan is a delicious, one-pan meal that combines tender chicken, sweet pineapple, and vibrant veggies, all roasted together with a flavorful marinade. It’s a perfect dinner for busy weeknights, with minimal cleanup and maximum flavor!
Hawaiian Chicken Sheet Pan Recipe
Ingredients:
- 4 boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil (for marinating)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons honey or brown sugar
- 1 tablespoon apple cider vinegar (or rice vinegar)
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1/2 teaspoon crushed red pepper flakes (optional, for heat)
- 1 medium red bell pepper, sliced
- 1 medium yellow bell pepper, sliced
- 1 red onion, sliced
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 tablespoon sesame seeds (optional)
- Fresh cilantro, chopped (optional, for garnish)
- Salt and pepper, to taste
Instructions:
1. Marinate the Chicken:
- In a bowl, combine the olive oil, soy sauce, honey (or brown sugar), apple cider vinegar, minced garlic, ground ginger, and red pepper flakes (if using).
- Season the chicken breasts or thighs with salt and pepper, then place them in the marinade. Coat the chicken well and let it marinate for at least 20-30 minutes (or refrigerate for up to 2 hours for deeper flavor).
2. Preheat the Oven:
- Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper or lightly grease it with cooking spray.
3. Prepare the Veggies:
- While the chicken is marinating, slice the red and yellow bell peppers and red onion. Drain the pineapple chunks if you’re using canned pineapple.
4. Assemble the Sheet Pan:
- Arrange the marinated chicken breasts or thighs on the prepared sheet pan.
- Add the sliced bell peppers, onion, and pineapple chunks around the chicken on the sheet pan. Drizzle the remaining marinade over the vegetables and chicken.
5. Roast the Sheet Pan:
- 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 74°C) and the vegetables are tender. If you want a slightly caramelized top, you can broil it for the last 3-5 minutes of cooking.
6. Garnish and Serve:
- Once done, remove the sheet pan from the oven and sprinkle the roasted chicken and veggies with sesame seeds and fresh cilantro (if using).
- Serve the Hawaiian chicken and veggies immediately with rice, quinoa, or just enjoy on its own!
Tips:
- Chicken Thighs: If you prefer darker meat, you can use chicken thighs, which stay extra juicy and flavorful.
- Add More Veggies: Feel free to add other vegetables like zucchini, broccoli, or sweet potatoes for more variety.
- Sweet and Tangy Balance: Adjust the sweetness of the marinade by adding more honey if you like it sweeter, or more vinegar for tanginess.
- Grill Option: For a smoky flavor, you can grill the chicken and veggies instead of baking them. Just marinate as usual and grill until the chicken reaches the proper internal temperature.
This Hawaiian Chicken Sheet Pan is a quick, vibrant, and flavorful dish that brings together sweet pineapple and savory chicken in a way that’s sure to become a family favorite. It’s perfect for busy days when you want something tasty without a lot of fuss! Enjoy!