Hawaiian Chicken Sheet Pan Recipe

The Hawaiian chicken sheet pan is the solution if you wish for anything that rhymes with tropical paradise but want it prepared without leaving the kitchen. I love it because the recipe comes together in a flash, bursting with sunshine flavors, and is made in one pan-less dish to clean afterwards! A sweet one with pineapple flavor, tender chicken, and loads of colorful vegetables-a clear hit for the family!

What is Hawaiian Chicken Sheet Pan All About?

Hawaiian Chicken Sheet Pan is a one-pan dinner with marinated chicken, pineapple chunks, bell peppers, and onions roasted together until caramelized and juicy. Sweet, tangy, and savory flavors are in perfect balance. Think takeout vibes, but fresher and healthier and way easier.

Ingredients

Here’s what you’ll need:

For the chicken and marinade:

• 1 ½ lbs boneless, skinless chicken breast, cut into chunks
• ½ cup pineapple juice
• ¼ cup soy sauce
• 2 tbsp honey
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp grated ginger
• ½ tsp black pepper

For the sheet pan:

• 2 cups pineapple chunks (fresh or canned, drained)
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, cut into wedges
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a parchment sheet and set aside.
2. In a mixing bowl, combine pineapple juice, soy sauce, honey, olive oil, garlic, ginger, and black pepper. Add the chicken to the marinade briefly for another 20-30 minutes.
3. On the baking sheet, line the marinated chicken with pineapple, bell peppers, and onions. Drizzle everything with olive oil. Season with salt and pepper, and turn over with a spatula.
4. Cook for 25-30 minutes, turning halfway through, until the chicken is cooked through and the veggies are tender.
5. Serve warm with steamed rice, quinoa, or simply over flatbreads.

Storage Tips

• Transfer to room temperature and keep airtight in the fridge for up to 3 days.
• Reheat by crisping at 350 degrees F for approximately 10 minutes or zap in a microwave.
• By all means, freeze cooked chicken and vegetables for up to 2 months.

Serving Suggestions

• Pair with jasmine or coconut rice for a true island vibe.
• Add a side salad for freshness.
• Make a wrap out of leftovers or stuff warm leftovers in pita bread.

Pro Tips & Variations

• Use chicken thighs for a juicier result and better taste.
• For extra vegetables, add zucchini and broccoli.
• For a spicy version, toss in red chili flakes or drizzle some sriracha sauce.

FAQs

1. Is it possible to make Hawaiian Chicken Sheet Pan less sweet?

Sure thing, just lessen the honey or go with a low-sugar soy sauce.

2. What can I use in place of soy sauce?

Coconut aminos or tamari are great gluten-free alternatives.

3. Is this recipe spicy?

Definitely not-it’s naturally sweet and savory; you can add spice if you like.

4. Can this dish be made dairy-free and gluten-free?

Yes! Just swap soy sauce for tamari or coconut aminos, and it’s inherently dairy-free.

Try It!

This Hawaiian Chicken Sheet Pan is one of those recipes you want to repeat; it is colorful, flavorful, and simple enough for a busy weeknight. Just try it, and I bet it’ll shine some island sunshine on your table!