Introduction:
Hawaiian Chicken Sheet Pan is a simple and flavorful dish that combines juicy chicken with the sweet and tangy flavors of pineapple, bell peppers, and onions, all roasted together on one sheet pan.
This meal is not only easy to prepare but also offers a tropical twist on the traditional chicken dinner. Perfect for busy weeknights or a casual family gathering, this dish comes together quickly, making clean-up a breeze.
Ingredients:
4 boneless, skinless chicken breasts (or thighs)
1 can (20 oz) pineapple chunks in juice, drained
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 small red onion, sliced
2 tbsp olive oil
2 tbsp soy sauce
2 tbsp honey
1 tbsp apple cider vinegar
1 tsp garlic powder
1 tsp ginger powder
Salt and pepper, to taste
Fresh cilantro, for garnish (optional)
Cooked rice, for serving (optional)
Instructions:
Preheat oven to 400°F (200°C).
Prepare the chicken: Pat the chicken breasts dry with paper towels. Season with salt, pepper, garlic powder, and ginger powder.
Make the sauce: In a small bowl, whisk together the soy sauce, honey, apple cider vinegar, and olive oil.
Arrange the sheet pan: On a large baking sheet, arrange the chicken breasts in the center. Surround with pineapple chunks, bell peppers, and red onion.
Drizzle the sauce: Pour the prepared sauce over the chicken and vegetables, ensuring everything is coated evenly.
Bake: Roast in the oven for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Garnish and serve: Remove from the oven, garnish with fresh cilantro (if desired), and serve over rice.
Description:
This Hawaiian Chicken Sheet Pan combines the sweetness of pineapple with savory, tender chicken and colorful vegetables. The dish is baked all at once, allowing the flavors to meld together perfectly. The soy-honey glaze adds a slightly sweet and salty kick, while the veggies bring in freshness and texture. The whole dish is not only easy to prepare but also bursting with flavor, making it a crowd-pleaser.
Tips
For crispy chicken skin: If using chicken thighs with skin, make sure to place the skin side up before roasting to achieve crispy skin.
Substitute vegetables: Feel free to swap bell peppers with other vegetables like zucchini or carrots depending on your preference.
Grilled option: If you want to add a grilled flavor, cook the chicken and vegetables on a grill pan before finishing in the oven.
Pineapple variation: Fresh pineapple works great in place of canned pineapple if you prefer it.
Variations
Spicy kick: Add a bit of sriracha or chili flakes to the sauce for a spicy variation.
Tropical twist: Include other tropical fruits like mango or papaya for a more varied Hawaiian-inspired flavor.
Chicken thighs: Swap the boneless chicken breasts with skinless bone-in chicken thighs for a richer flavor.
Vegetarian version: For a vegetarian twist, substitute the chicken with tofu or tempeh for a plant-based meal.
Corrections
If the chicken is overcooked: Be careful not to overbake the chicken; check the internal temperature with a thermometer to avoid dry chicken.
Too sweet? If the glaze becomes too sweet, you can balance it out with a little extra vinegar or add a splash of lime juice to balance the flavors.
Under-cooked vegetables: If your vegetables are not tender after the cooking time, give them a little extra time in the oven, but be sure to check on the chicken’s temperature to avoid overcooking it.
Enjoy
Sit back, relax, and enjoy the sweet and savory flavors of this tropical-inspired dish. Whether served over rice or on its own, this Hawaiian Chicken Sheet Pan is sure to bring a burst of sunshine to your dinner table.
Hope this helps! Enjoy cooking your Hawaiian Chicken Sheet Pan!