Hawaiian Chicken Sheet Pan: Easy One-Pan Recipe

Hawaiian Chicken Sheet Pan dinners are a weeknight game-changer! Imagine juicy, pineapple-glazed chicken thighs nestled amongst vibrant bell peppers, sweet onions, and chunks of golden pineapple, all roasted to perfection on a single pan. This isn’t just a meal; it’s a tropical vacation for your taste buds, ready in under an hour with minimal cleanup.

While not steeped in centuries of tradition, this dish draws inspiration from the beloved Hawaiian plate lunch, a staple of island cuisine. The sweet and savory combination, often featuring teriyaki chicken and rice, reflects the diverse cultural influences that have shaped Hawaii’s culinary landscape. The popularity of pineapple in Hawaiian cuisine is undeniable, and its inclusion in this sheet pan recipe adds a burst of sunshine and tangy sweetness that perfectly complements the savory chicken.

What’s not to love? People adore this Hawaiian Chicken Sheet Pan recipe for its incredible flavor profile – the sweet and savory dance is simply irresistible. The chicken becomes incredibly tender and flavorful, while the vegetables caramelize beautifully. Beyond the taste, it’s the sheer convenience that makes this dish a winner. One pan means less mess, and the simple preparation makes it perfect for busy weeknights. Plus, it’s a crowd-pleaser that even picky eaters will enjoy. Get ready to transport yourself to the islands with every delicious bite!

this Recipe

Ingredients:

• For the Chicken:
• 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/4 cup soy sauce
• 1/4 cup pineapple juice
• 2 tablespoons brown sugar, packed
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon ground ginger
• 1/2 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• For the Vegetables:
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large green bell pepper, cut into 1-inch pieces
• 1 red onion, cut into wedges
• 1 (20 ounce) can pineapple chunks, drained (reserve juice for marinade)
• 1 cup broccoli florets
• For Garnish (optional):
• Sesame seeds
• Chopped green onions
• Cooked rice, for serving

Marinating the Chicken:

Okay, let’s get started! The first thing we’re going to do is marinate the chicken. This is super important because it infuses the chicken with all that delicious Hawaiian flavor and helps to keep it nice and juicy while it bakes. Trust me, you don’t want to skip this step!

1. In a large bowl, whisk together the soy sauce, pineapple juice (from the can of pineapple chunks!), brown sugar, rice vinegar, sesame oil, ground ginger, garlic powder, and red pepper flakes (if using). Make sure the brown sugar is fully dissolved. This is your marinade!
2. Add the chicken pieces to the bowl with the marinade. Toss everything together really well to make sure each piece of chicken is coated in that flavorful goodness.
3. Cover the bowl with plastic wrap or transfer the chicken and marinade to a resealable plastic bag. Place it in the refrigerator and let it marinate for at least 30 minutes. The longer it marinates, the more flavorful the chicken will be! I usually aim for at least an hour, but if you have time, you can even let it marinate overnight. Just be sure to keep it refrigerated.

Preparing the Vegetables:

While the chicken is marinating, let’s get the veggies ready. This is the easy part! We’re going to chop them up into bite-sized pieces so they cook evenly on the sheet pan.

1. Preheat your oven to 400°F (200°C). This is the perfect temperature for roasting the chicken and vegetables to perfection.
2. Wash and dry the bell peppers, red onion, and broccoli.
3. Cut the red and green bell peppers into 1-inch pieces. I like to remove the seeds and membranes first.
4. Cut the red onion into wedges. You can adjust the size of the wedges depending on your preference. I like them to be about 1-inch thick.
5. If your broccoli florets are large, cut them into smaller, bite-sized pieces.
6. Drain the can of pineapple chunks, reserving the juice for the marinade (as mentioned above).

Assembling the Sheet Pan:

Now for the fun part – putting everything together on the sheet pan! This is where the magic happens. We’re going to arrange the chicken and vegetables in a single layer so they roast evenly and get nice and caramelized.

1. Line a large baking sheet with parchment paper. This will make cleanup a breeze! You can also use aluminum foil, but parchment paper is my preferred method.
2. Spread the bell peppers, red onion, pineapple chunks, and broccoli florets evenly over the prepared baking sheet.
3. Remove the chicken from the marinade and arrange it in a single layer on top of the vegetables. Try to spread everything out so the chicken isn’t overcrowded. Overcrowding can cause the chicken to steam instead of roast, and we want those nice, crispy edges!
4. Drizzle any remaining marinade over the chicken and vegetables. This will add even more flavor and help to keep everything moist.

Baking the Hawaiian Chicken:

Time to bake! This is where the oven does all the work. We’re going to roast the chicken and vegetables until the chicken is cooked through and the vegetables are tender and slightly caramelized.

1. Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender. The internal temperature of the chicken should reach 165°F (74°C). You can use a meat thermometer to check the temperature.
2. Halfway through the baking time (around 15 minutes), toss the chicken and vegetables to ensure even cooking. This will help to prevent any burning and ensure that everything is cooked to perfection.
3. If the vegetables start to brown too quickly, you can loosely cover the baking sheet with aluminum foil for the remaining baking time.

Serving and Garnishing:

Alright, the chicken is cooked, the vegetables are tender, and the aroma is making your mouth water! It’s time to serve this delicious Hawaiian Chicken Sheet Pan.

1. Remove the baking sheet from the oven and let it cool for a few minutes before serving.
2. Garnish with sesame seeds and chopped green onions, if desired. These add a nice pop of color and flavor.
3. Serve the Hawaiian Chicken Sheet Pan over cooked rice. White rice, brown rice, or even cauliflower rice would all be delicious.
4. Enjoy! This dish is perfect for a weeknight dinner, a potluck, or any occasion where you want a flavorful and easy meal.

Tips and Variations:

• Spice it up: Add a pinch of red pepper flakes to the marinade for a little extra heat. You can also use a dash of hot sauce.
• Add more vegetables: Feel free to add other vegetables to the sheet pan, such as zucchini, yellow squash, or mushrooms.
• Use different protein: You can substitute the chicken thighs with chicken breasts, pork tenderloin, or even tofu. Just adjust the cooking time accordingly.
• Make it ahead: You can marinate the chicken and chop the vegetables ahead of time. Store them separately in the refrigerator until you’re ready to bake.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat the leftovers in the microwave or oven until heated through.

Why This Recipe Works:

This Hawaiian Chicken Sheet Pan recipe is a winner for several reasons:

• Easy cleanup: Using a sheet pan and parchment paper makes cleanup a breeze.
• One-pan meal: Everything cooks together on one pan, making it a convenient and efficient meal.
• Customizable: You can easily adapt the recipe to your liking by adding different vegetables or protein.
• Flavorful: The marinade infuses the chicken with a delicious Hawaiian flavor that everyone will love.
• Healthy: This recipe is packed with protein and vegetables, making it a healthy and satisfying meal.

Nutritional Information (approximate, per serving):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.

• Calories: 400-500
• Protein: 30-40g
• Fat: 20-30g
• Carbohydrates: 30-40g

Enjoy this delicious and easy Hawaiian Chicken Sheet Pan recipe! I hope you love it as much as I do!

Conclusion:

So, there you have it! This Hawaiian Chicken Sheet Pan recipe is truly a game-changer for busy weeknights or laid-back weekend gatherings. I know, I know, there are a million chicken recipes out there, but trust me on this one. The combination of sweet pineapple, savory chicken, and those vibrant veggies creates a flavor explosion that will have everyone asking for seconds. It’s a complete meal on one pan, which means less cleanup – and who doesn’t love that?

But why is this recipe a must-try? Beyond the incredible taste, it’s the sheer simplicity and versatility that makes it a winner. It’s incredibly easy to throw together, requiring minimal prep time and effort. Plus, it’s packed with nutrients, making it a healthy and satisfying option for the whole family. The vibrant colors alone are enough to brighten up any dinner table!

And the best part? You can easily customize it to your liking. Feel free to swap out the bell peppers for other veggies like zucchini, broccoli, or even sweet potatoes. If you’re looking for a little extra heat, add a pinch of red pepper flakes or a drizzle of sriracha. For a vegetarian option, you could easily substitute the chicken with tofu or tempeh. The possibilities are endless!

Serving Suggestions and Variations:

* Rice is Nice: Serve this delicious Hawaiian Chicken Sheet Pan over a bed of fluffy white rice, brown rice, or even quinoa for a complete and satisfying meal.
* Lettuce Wraps: For a lighter option, try serving the chicken and veggies in crisp lettuce wraps. It’s a fun and healthy way to enjoy all the flavors without the extra carbs.
* Skewers: Thread the chicken and veggies onto skewers and grill them for a fun and festive presentation. Perfect for summer barbecues!
* Pizza Topping: Get creative and use the Hawaiian Chicken Sheet Pan ingredients as a pizza topping. It’s a surprisingly delicious combination!
* Pineapple Salsa: Dice up the cooked chicken, pineapple, and veggies and mix them with some red onion, cilantro, and lime juice for a refreshing pineapple salsa. Serve with tortilla chips or grilled fish.
* Coconut Rice: Elevate your rice game by cooking it in coconut milk for a richer, more flavorful side dish that perfectly complements the Hawaiian flavors.

I truly believe this Hawaiian Chicken Sheet Pan recipe will become a staple in your kitchen. It’s quick, easy, delicious, and endlessly adaptable. It’s the perfect solution for those busy weeknights when you need a healthy and satisfying meal on the table in a flash.

So, what are you waiting for? Grab your sheet pan, gather your ingredients, and get cooking! I’m confident you’ll love this recipe as much as I do. And most importantly, I’d love to hear about your experience. Did you try any variations? What did your family think? Share your photos and comments below – I can’t wait to see what you create! Happy cooking!