Hawaiian Chicken Sheet Pan
Hawaiian Chicken Sheet Pan is a delightful dish that brings the sunny flavors of Hawaii straight to your kitchen. It’s perfect for weeknight dinners, combining tender chicken, vibrant veggies, and sweet pineapple, all roasted together for a quick, mouth-watering meal. The best part? You can whip it all up on a single sheet pan, making cleanup a breeze!
What You’ll Need for Hawaiian Chicken Sheet Pan
To create this flavorful dish, gather the following ingredients:
- 700 g boneless skinless chicken breasts, cut into 1-inch pieces
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 small red onion, cut into wedges
- 1 ½ cups fresh pineapple chunks (or canned, drained)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ¼ tsp chili flakes (optional)
- Sauce:
- ⅓ cup low-sodium soy sauce
- ¼ cup pineapple juice (from the can or fresh)
- 3 tbsp honey (or brown sugar)
- 2 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp cornstarch + 2 tbsp water (slurry, optional for thickening)
Cooking Hawaiian Chicken Sheet Pan: Step by Step
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Prep the oven and pan: Preheat your oven to 200°C (400°F). Line a large sheet pan with parchment paper or lightly grease it to prevent sticking.
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Assemble ingredients: On the prepared sheet pan, spread the chicken pieces, chopped bell peppers, onion wedges, and pineapple chunks evenly.
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Season it well: Drizzle olive oil over the ingredients and sprinkle with minced garlic, salt, black pepper, paprika, and chili flakes (if using). Toss everything to coat evenly.
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Bake to perfection: Roast in the preheated oven for about 20–25 minutes. Flip the pan contents halfway through cooking to ensure even browning. The chicken is fully cooked when it reaches an internal temperature of 74°C (165°F).
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Make the sauce: While the chicken and veggies are baking, whisk together soy sauce, pineapple juice, honey, and rice vinegar in a saucepan. Bring to a simmer over medium heat for about 3–4 minutes. If you like a thicker sauce, stir in the cornstarch slurry and cook until the sauce is glossy and thick.
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Finishing touches: Once the chicken and vegetables are cooked, drizzle the sauce over the top. For a nice presentation, you can also serve the sauce on the side for dipping. Feel free to garnish with sesame seeds or sliced green onions for that extra pop!
How to Serve Hawaiian Chicken Sheet Pan
Serving Hawaiian Chicken Sheet Pan is as easy as it is delicious! Once plated, this colorful dish is sure to stand out on your dining table. It pairs wonderfully with steamed rice or quinoa, allowing you to soak up all the delightful sauce. You can also serve it on a bed of fresh greens for a healthy twist or alongside a simple side salad for a light meal.
For a tropical vibe, consider adding coconut flakes as garnish or serving with a slice of lime on the side. It’s a sweet and savory dish that everyone will love!
Helpful Tricks for Hawaiian Chicken Sheet Pan
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Meal Prep: This Hawaiian Chicken Sheet Pan is great for meal prep! You can cut the chicken and veggies ahead of time, store them in the fridge, and simply roast them when you’re ready to eat.
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Add More Veggies: Feel free to add other seasonal vegetables like zucchini or carrots to the mix, accommodating your taste or what you have on hand.
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Spicy Kick: If you enjoy heat, increase the chili flakes or add a dash of sriracha to the sauce for an extra spicy twist.
Hawaiian Chicken Sheet Pan FAQs
Q: Can I use frozen chicken for this recipe?
A: Yes! Just make sure to thaw the chicken completely before cutting it into pieces and following the recipe.
Q: How do I know when the chicken is properly cooked?
A: Use a meat thermometer to check that the internal temperature reaches 74°C (165°F). This ensures it’s safe to eat.
Q: Can I prepare the sauce ahead of time?
A: Absolutely! You can make the sauce in advance and store it in the fridge. Just warm it up before drizzling it over the chicken and veggies when serving.
Anyone can create this vibrant, flavorful, and easy dish right in their own kitchen! I encourage you to give Hawaiian Chicken Sheet Pan a try—you’ll love the explosion of flavors and the ease of preparation. Enjoy your tropical feast!
Hawaiian Chicken Sheet Pan
Ingredients
Main Ingredients
- 700 g boneless skinless chicken breasts, cut into 1-inch pieces
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 small red onion, cut into wedges
- 1.5 cups fresh pineapple chunks (or canned, drained)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 0.5 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp paprika
- 0.25 tsp chili flakes (optional)
Sauce Ingredients
- 0.33 cup low-sodium soy sauce
- 0.25 cup pineapple juice (from the can or fresh)
- 3 tbsp honey (or brown sugar)
- 2 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp cornstarch + 2 tbsp water (slurry, optional for thickening)
Instructions
Preparation
- Preheat your oven to 200°C (400°F). Line a large sheet pan with parchment paper or lightly grease it.
- Spread the chicken pieces, chopped bell peppers, onion wedges, and pineapple chunks evenly on the prepared sheet pan.
- Drizzle olive oil over the ingredients and sprinkle with minced garlic, salt, black pepper, paprika, and chili flakes (if using). Toss to coat evenly.
Cooking
- Roast in the preheated oven for about 20–25 minutes, flipping halfway through for even browning. Ensure the chicken reaches an internal temperature of 74°C (165°F).
- While the chicken and veggies are baking, whisk together soy sauce, pineapple juice, honey, and rice vinegar in a saucepan. Bring to a simmer over medium heat for about 3–4 minutes.
- If you prefer a thicker sauce, stir in the cornstarch slurry and cook until the sauce is glossy and thick.
Serving
- Drizzle the sauce over the cooked chicken and vegetables, or serve it on the side for dipping.
- Garnish with sesame seeds or sliced green onions if desired.
