Hawaiian Chicken Sheet Pan Recipe

Hawaiian Chicken Sheet Pan is the epitome of a one-pan meal that’s both delicious and convenient. It combines juicy chicken, colorful vegetables, and a sweet and tangy pineapple glaze, offering a tropical twist that’s bursting with flavor. Ideal for busy weeknights, meal prepping, or feeding a family, this dish is a simple yet hearty meal with minimal cleanup.

The concept of a sheet pan dinner comes from the idea of placing all ingredients on a single baking sheet, making it easier to cook, clean, and serve. The Hawaiian Chicken Sheet Pan uses the power of pineapple, bell peppers, onions, and a rich chicken marinade to bring out bold, tangy, and savory flavors. This recipe offers versatility, allowing for customization based on your preferences, and is a healthy alternative to takeout.

Section 1: Understanding the Ingredients

Before diving into the cooking process, it’s essential to understand each ingredient’s role in the Hawaiian Chicken Sheet Pan Recipe. The success of this dish relies on selecting high-quality ingredients and pairing them correctly.

1.1: Chicken

The chicken forms the protein backbone of this recipe, and its preparation significantly impacts the overall dish. There are different cuts of chicken that you can use depending on your preference:

• Boneless Skinless Chicken Thighs: Thighs are slightly fattier and provide a richer, more flavorful result. They stay moist even if cooked for a little longer than needed, making them a forgiving choice for sheet pan meals.
• Boneless Skinless Chicken Breasts: These are leaner than thighs and can become dry if overcooked. However, they still provide great texture when marinated well and cooked properly.
• Bone-in Chicken Pieces: If you prefer bone-in chicken, it’s important to adjust the cooking time, as these will require a little longer in the oven. The bones add extra flavor to the meat.

For a quick dinner or meal prep, chicken breasts or chicken thighs are the most common and easiest choices.

1.2: Pineapple

Pineapple is the signature ingredient in this dish, providing that sweet, tropical flavor that pairs perfectly with the savory chicken. Fresh pineapple is the best choice because of its freshness and natural sweetness, but you can use canned pineapple chunks if necessary.

• Fresh Pineapple: Use fresh, ripe pineapple for the best flavor. Slice it into bite-sized pieces that will roast along with the chicken, contributing both sweetness and moisture.
• Canned Pineapple: If using canned pineapple, choose pineapple packed in its own juice, not syrup. Drain it well before using to avoid excess liquid.

1.3: Bell Peppers and Onions

Bell peppers and onions bring both color and flavor to the sheet pan. They balance the sweetness of the pineapple with a savory, slightly caramelized touch once roasted.

• Bell Peppers: Red, yellow, or orange bell peppers are ideal for adding color and sweetness. Green peppers are also an option, but they tend to be slightly more bitter than their colorful counterparts.
• Onions: Yellow or red onions work best, providing a mild sweetness when roasted. Avoid using white onions, as they can become too pungent when cooked at high temperatures.

1.4: Marinade Ingredients

A marinade is key to infusing the chicken with flavor and moisture. A well-balanced marinade combines soy sauce, honey, garlic, ginger, and apple cider vinegar to create a sweet, savory, and slightly tangy glaze. The key components of the marinade are:

• Soy Sauce: Provides the salty umami flavor that enhances the savory profile of the chicken.
• Honey: Adds a natural sweetness that complements the tangy pineapple.
• Apple Cider Vinegar: Adds acidity, balancing the sweetness of the honey and pineapple.
• Garlic and Ginger: These aromatic ingredients give depth and complexity to the marinade, elevating the overall flavor.

1.5: Olive Oil

Olive oil is used to coat the vegetables before roasting. It helps to brown them, creating a caramelized, crispy exterior that adds a delightful texture to the dish.

1.6: Optional Garnishes

To finish off the Hawaiian Chicken Sheet Pan, garnishing is a crucial step. Consider adding:

• Fresh Cilantro: Adds a fresh, herbaceous note to balance the rich flavors of the chicken and pineapple.
• Sesame Seeds: A sprinkle of sesame seeds adds a slight crunch and a touch of nuttiness.
• Lime Wedges: A squeeze of lime before serving adds an additional burst of freshness that complements the tropical flavors.

Section 2: Step-by-Step Instructions

Now that you understand the ingredients, let’s walk through the preparation process. From marinating the chicken to roasting everything on a single sheet pan, this recipe is designed to be as simple as possible.

2.1: Marinate the Chicken

1. Prepare the Marinade: In a small bowl, whisk together the soy sauce, honey, apple cider vinegar, minced garlic, and grated fresh ginger. Taste and adjust if needed — add more honey for sweetness, soy sauce for saltiness, or vinegar for tanginess.
2. Marinate the Chicken: Place the chicken pieces in a ziplock bag or shallow dish. Pour the marinade over the chicken, making sure it’s evenly coated. Seal the bag or cover the dish and refrigerate for 30 minutes to 2 hours. The longer the chicken marinates, the more flavorful it will be.

2.2: Prepare the Vegetables

1. Cut the Vegetables: Slice the bell peppers into strips or chunks, and cut the onions into wedges. Cut the pineapple into bite-sized pieces, discarding the skin and core.
2. Toss in Olive Oil: In a large bowl, toss the bell peppers, onions, and pineapple with olive oil, making sure everything is well coated. Season with a pinch of salt and pepper to taste. If you want a little extra kick, you can also add a sprinkle of crushed red pepper flakes.

2.3: Assemble the Sheet Pan

1. Preheat the Oven: Set your oven to 400°F (200°C), and allow it to preheat while you assemble the ingredients on the sheet pan.
2. Arrange the Chicken: Remove the marinated chicken from the fridge and place the chicken pieces in the center of a large, rimmed sheet pan. Arrange the pieces with a little space between them to ensure even cooking.
3. Add the Vegetables: Surround the chicken with the prepared vegetables and pineapple. Ensure that the vegetables and fruit are evenly spread out for optimal roasting.

2.4: Roast the Hawaiian Chicken Sheet Pan

1. Roast in the Oven: Place the sheet pan in the preheated oven and roast for about 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.
2. Baste the Chicken: About halfway through the roasting time, you can baste the chicken with some extra marinade to keep it moist and flavorful. If you prefer a slightly crispy finish on the chicken, skip the basting step and let the chicken roast undisturbed.
3. Optional Broil: If you like a crispy exterior on the chicken and vegetables, you can broil the dish for the last 2-3 minutes of cooking. Keep an eye on it to ensure nothing burns.

2.5: Serve the Hawaiian Chicken Sheet Pan

1. Rest the Chicken: Once the chicken has finished cooking, remove it from the oven and let it rest for 5 minutes before serving. This helps retain the juices within the chicken.
2. Garnish and Serve: Garnish the dish with fresh cilantro, lime wedges, and a sprinkle of sesame seeds. Serve the dish directly from the sheet pan or plate it for a more elegant presentation.

Section 3: Tips for Success

3.1: Achieving the Perfect Roast

To ensure that your vegetables are roasted evenly and don’t get soggy, be sure to:

• Cut them evenly so that all pieces are the same size.
• Toss them in oil to coat them evenly, which will help them caramelize and not stick to the pan.
• Avoid overcrowding the pan. If there’s too much going on in the pan, everything will steam instead of roasting.

3.2: Marinating the Chicken

Marinating the chicken is crucial for maximum flavor absorption. If you’re short on time, even a quick 30-minute marinade will add flavor, but for the best results, aim for at least 1-2 hours of marination. If you’re planning ahead, you can marinate the chicken overnight.

3.3: Customize the Vegetables

Feel free to customize the vegetables based on what you have available. You can include zucchini, sweet potatoes, or carrots. Just ensure that the vegetables have similar cooking times, or chop them into smaller pieces to ensure even roasting.

Section 4: Variations and Customization

4.1: Make It Spicy

If you like spice, add jalapeño slices or a drizzle of sriracha to the chicken before roasting. You can also sprinkle cayenne pepper or chili flakes over the vegetables for an extra kick.

4.2: Swap Pineapple with Mango

If you’re looking for a twist on the traditional Hawaiian flavors, you can swap the pineapple for mango, which will provide a more tropical sweetness that pairs beautifully with chicken.

4.3: Add a Carb

If you need a heartier meal, consider adding some roasted potatoes or rice to the sheet pan. Simply toss potatoes or rice with olive oil and seasonings, and add them to the pan halfway through the cooking process.

Conclusion

The Hawaiian Chicken Sheet Pan is a perfect blend of sweet and savory, making it a dish that will impress your family and guests alike. This easy-to-make recipe is filled with vibrant vegetables, tender chicken, and tropical pineapple, all brought together by a flavorful marinade. It’s customizable, easy to clean up, and perfect for any occasion. Whether you’re feeding a crowd, meal prepping for the week, or simply craving a tropical-inspired dinner, this recipe will not disappoint.

Yield: 4

Hawaiian Chicken Sheet Pan Recipe

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Hawaiian Chicken Sheet Pan is the epitome of a one-pan meal that’s both delicious and convenient. It combines juicy chicken, colorful vegetables, and a sweet and tangy pineapple glaze, offering a tropical twist that’s bursting with flavor. Ideal for busy weeknights, meal prepping, or feeding a family, this dish is a simple yet hearty meal with minimal cleanup.

Prep Time 15 minutes

Cook Time 30 minutes

Ingredients

• 4 boneless, skinless chicken breasts (or thighs if preferred)
• 1 tablespoon olive oil
• Salt and pepper (to taste)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika (optional, for a smoky flavor)
• 1 cup pineapple chunks (fresh or canned, drained if canned)
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small red onion, sliced
• 1 tablespoon soy sauce
• 1 tablespoon honey or brown sugar
• 1 teaspoon rice vinegar (or white vinegar)
• Fresh cilantro (optional, for garnish)
• Cooked rice (optional, for serving)

Instructions

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.

2. Prepare the chicken:

• Drizzle the chicken breasts with olive oil and season both sides with salt, pepper, garlic powder, onion powder, and smoked paprika (if using).
• Place the chicken breasts on one side of the baking sheet.

3. Prepare the vegetables:

• In a bowl, toss the sliced bell peppers, red onion, and pineapple chunks with a little salt, pepper, and a drizzle of olive oil. Spread them out on the other side of the baking sheet.

4. Make the sauce:

• In a small bowl, whisk together the soy sauce, honey (or brown sugar), and rice vinegar until smooth. Drizzle this mixture over the chicken and vegetables, making sure everything is evenly coated.

5. Bake:

• Place the sheet pan in the oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
• If you like a bit of caramelization, you can broil the dish for an extra 2-3 minutes at the end.

6. Serve:

• Remove the sheet pan from the oven and let it rest for a few minutes. Slice the chicken and serve over cooked rice, with the roasted vegetables and pineapple on the side.
• Garnish with fresh cilantro, if desired.

Notes

• Chicken Substitutes: You can use chicken thighs instead of breasts for a juicier result. Bone-in, skin-on chicken can be used but may require a longer cooking time.
• Veggie Variations: Feel free to add other vegetables like zucchini, carrots, or snap peas to the sheet pan.
• Sweetness Adjustment: If you prefer a sweeter dish, add a little more honey or brown sugar to the sauce.
• Make-Ahead: You can marinate the chicken in the soy sauce, honey, and vinegar mixture for up to 4 hours before cooking for even more flavor.
• Rice Alternative: This dish goes great with rice, but you could also serve it with quinoa or cauliflower rice for a low-carb option.