Hawaiian Chicken Sheet Pan
A simple and flavorful one-pan meal combining juicy chicken, sweet pineapple, and colorful vegetables roasted together. This dish is perfect for busy weeknights, offering a balance of sweet and savory flavors with minimal cleanup.
Equipment
- 1 Baking Sheet Line with parchment paper or lightly grease to prevent sticking.
- 1 Mixing Bowl For marinating the chicken and tossing vegetables.
- Optional Meat Thermometer To ensure chicken reaches a safe internal temperature.
Ingredients
Main Ingredients
- 1.5 lbs Chicken thighs or breasts Thighs are juicier; breasts cook faster. Cut into even-sized pieces.
- 1 cup Pineapple chunks Pineapple chunks
- 1 medium Red bell pepper (sliced) Adds sweetness and color.
- 1 medium Green bell pepper (sliced) Optional for variety.
- 1 small Red onion (sliced) Adds mild sweetness and texture.
- 3 cloves Garlic (minced) Enhances savory flavor.
Marinade/Sauce
- ¼ cup Soy sauce Use tamari for gluten-free option.
- 2 tbsp Honey or brown sugar Adds sweetness; adjust to taste.
- 2 tbsp Olive oil Helps with roasting and moisture.
- 1 tbsp Pineapple juice Optional for extra sweetness and tanginess.
- 1 tsp Garlic powder Boosts flavor if fresh garlic isn’t used.
- 1 tsp Ground ginger Adds warmth and complements tropical flavors.
- ½ tsp Black pepper Freshly ground for better flavor.
Optional Garnishes
- 1 tbsp Chopped green onions or cilantro for garnish. Optional
- 1 tsp Toasted sesame seeds for crunch. Optional
Instructions
Step-by-Step Recipe
Prepare the Marinade:
- In a mixing bowl, whisk together soy sauce, honey (or brown sugar), olive oil, pineapple juice, garlic powder, ground ginger, and black pepper.
- Add minced garlic to the marinade for extra flavor.
Marinate the Chicken:
- Place chicken pieces in a large bowl or resealable plastic bag. Pour the marinade over the chicken, ensuring each piece is well-coated.
- Let the chicken marinate for at least 30 minutes, or up to 2 hours in the refrigerator for deeper flavor.
Preheat and Prep Vegetables:
- Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper or lightly grease it.
- Toss sliced bell peppers, red onion, and pineapple chunks with a small amount of the marinade to coat lightly.
Assemble and Bake:
- Arrange the chicken, pineapple, and vegetables in a single layer on the prepared baking sheet.
- Bake for 25–30 minutes, flipping the chicken halfway through to ensure even browning. Check the chicken’s internal temperature—it should reach 165°F (74°C).
Optional Broiling:
- For caramelized edges, broil the sheet pan for 2–3 minutes at the end of cooking. Watch closely to avoid burning.
Garnish and Serve:
- Garnish with chopped green onions, cilantro, or toasted sesame seeds. Serve with steamed rice or quinoa for a complete meal.
Notes
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- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Remove excess liquid before storing to maintain texture.
- Freezing: Freeze portions in freezer-safe containers for up to 2 months. Cool completely before freezing to prevent freezer burn.
- Reheating: Reheat in the oven at 350°F (175°C) for 15–20 minutes, or microwave on medium power for 2–3 minutes, stirring halfway. Add a splash of water or broth to retain moisture.
Frequently Asked Questions
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What ingredients are needed for a Hawaiian chicken sheet pan meal?
- Chicken thighs or breasts, pineapple chunks, bell peppers, red onion, soy sauce, honey or brown sugar, garlic, ginger, and olive oil.
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How long should I bake the Hawaiian chicken sheet pan for optimal flavor?
- Bake at 400°F (205°C) for 25–30 minutes, flipping halfway through. Broil for 2–3 minutes at the end for caramelization.
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Can I substitute pineapple with another fruit in a Hawaiian chicken sheet pan recipe?
- Yes, mango or peaches can be used, but adjust cooking time as these fruits may soften quicker.
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What side dishes pair well with a Hawaiian chicken sheet pan meal?
- Steamed white rice, brown rice, quinoa, couscous, or a fresh green salad.
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How can I make a Hawaiian chicken sheet pan meal gluten-free?
- Use tamari or coconut aminos instead of soy sauce. Ensure all other ingredients are gluten-free.
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Is it possible to prepare Hawaiian chicken sheet pan meal ahead of time, and how should it be stored?
- Yes, marinate the chicken and prep vegetables up to 24 hours in advance. Store in the fridge until ready to bake. Leftovers can be refrigerated for 3–4 days or frozen for up to 2 months.
Tips & Tricks
- Flavor Enhancement: Add a splash of lime juice or zest to the marinade for a citrusy kick.
- Presentation: Arrange the chicken, pineapple, and vegetables attractively on the sheet pan for even cooking and visual appeal.
- Leftovers: Transform leftover chicken and veggies into a stir-fry by adding soy sauce and serving over rice or noodles.
Plating and Garnishing
- Garnish: Sprinkle chopped green onions, cilantro, or toasted sesame seeds for freshness and crunch.
- Serving Style: Serve directly from the sheet pan for a rustic presentation, or transfer to a platter for a more formal look. Pair with steamed rice or quinoa to soak up the juices.
- Sides: Include a wedge of lime on the side for an extra burst of tropical flavor.