Introduction:
This Hawaiian Chicken Sheet Pan is the perfect one-pan meal for a busy weeknight dinner or a special gathering.
It’s packed with vibrant, sweet, and savory flavors, combining juicy chicken, colorful vegetables, and tropical pineapple.
The combination of chicken marinated in a tangy, sweet sauce with the roasted veggies creates a satisfying meal everyone will love.
Plus, it’s easy to prepare, making cleanup a breeze!
Ingredients:
4 boneless, skinless chicken breasts (or thighs)
1 tablespoon olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 medium red onion, sliced
1 cup fresh pineapple chunks (or canned pineapple, drained)
1 tablespoon soy sauce
1 tablespoon honey
2 teaspoons garlic powder
1 teaspoon ground ginger
1 tablespoon apple cider vinegar or rice vinegar
Salt and pepper to taste
1 teaspoon sesame seeds (optional for garnish)
Chopped green onions (optional for garnish)
Instructions:
Preheat your oven to 400°F (200°C).
In a small bowl, whisk together soy sauce, honey, garlic powder, ginger, vinegar, salt, and pepper. This will be your marinade.
Place the chicken breasts (or thighs) into a resealable plastic bag or shallow dish, then pour half of the marinade over the chicken. Seal or cover and refrigerate for at least 30 minutes (or up to 4 hours for extra flavor).
While the chicken is marinating, prepare the vegetables. Slice the bell peppers and onion and cut the pineapple into chunks if you’re using fresh pineapple.
On a large baking sheet, arrange the marinated chicken breasts, bell peppers, onions, and pineapple chunks.
Drizzle the remaining marinade over the chicken and vegetables. Toss the vegetables to coat evenly in the sauce.
Roast the sheet pan in the preheated oven for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Remove from the oven and garnish with sesame seeds and chopped green onions, if desired.
Serve immediately and enjoy!
Description: This Hawaiian Chicken Sheet Pan dish is a delightful mix of sweet and savory flavors. The marinated chicken soaks in the tropical notes from the pineapple and the Asian-inspired seasoning. Roasted peppers and onions add a mild sweetness and tenderness that complements the juicy chicken. The easy sheet pan method ensures that everything cooks together, soaking in all the delicious flavors for a hassle-free, vibrant meal.
Tips:
For added flavor, you can marinate the chicken overnight.
If you don’t have fresh pineapple, canned pineapple works just as well. Make sure to drain the juice before using.
Add some heat by sprinkling red pepper flakes or chili powder to the marinade if you like a spicy kick.
You can substitute chicken thighs for a juicier, more flavorful cut.
Feel free to use other vegetables like zucchini or sweet potatoes in place of the bell peppers and onions.
Variations:
Teriyaki Chicken: Swap the honey for brown sugar and add some extra soy sauce for a more traditional teriyaki flavor.
Vegetarian Version: Replace the chicken with tofu or tempeh for a plant-based option.
Sweet and Sour: Add some vinegar or sweet and sour sauce to the marinade for a tangy twist.
Spicy Hawaiian Chicken: Add some chopped jalapeños or chili paste to the marinade for a spicy kick.
Corrections:
If your chicken is thicker, it might take longer to cook. Consider pounding the chicken breasts to an even thickness for more consistent cooking.
If you don’t have a sheet pan, you can use any large baking dish, but be sure to spread the ingredients out so everything cooks evenly.
Enjoy! Now that you have your Hawaiian Chicken Sheet Pan ready, sit back, relax, and enjoy the delicious tropical flavors with your family and friends. It’s a quick, flavorful meal that’s sure to be a hit at the dinner table!