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If you’re dreaming of an easy weeknight dinner that bursts with tropical flavors, bright colors, and delightful textures, look no further than this Hawaiian Chicken Sheet Pan Recipe. It’s a one-pan wonder that brings together tender, juicy chicken breasts bathed in a sweet and tangy pineapple marinade, paired perfectly with vibrant bell peppers, broccoli, and red onion. This recipe nails the balance of savory and sweet with minimal fuss, making dinner both uncomplicated and utterly delicious.
Ingredients You’ll Need
Simple ingredients can create magic, especially when each one plays a crucial role in building layers of flavor and adding pops of freshness and texture. Here’s what you’ll gather to make this recipe a crowd-pleaser.
- 4 boneless, skinless chicken breasts: The star protein, tender and quick to cook.
- 1 cup pineapple chunks (fresh or canned): Adds a juicy sweetness that brightens every bite.
- 1 bell pepper (red, yellow, or green), sliced: For crunch and vibrant color.
- 1 red onion, sliced: Adds a mild, sweet sharpness that caramelizes beautifully when roasted.
- 2 cups broccoli florets: Brings earthiness and a fresh green element to the dish.
- 1/4 cup soy sauce: The perfect salty umami boost for the marinade.
- 1/4 cup pineapple juice: Amplifies the tropical notes and keeps the chicken juicy.
- 2 tablespoons honey: Balances tang with a sticky sweetness that caramelizes on roasting.
- 1 tablespoon olive oil: Helps everything roast evenly and adds richness.
- 1 teaspoon minced ginger: Adds a zesty warmth that complements the pineapple beautifully.
- 2 cloves garlic, minced: For an aromatic punch that ties the flavors together.
- Salt and pepper to taste: Essential for seasoning and enhancing all the natural flavors.
- Sesame seeds and chopped green onions for garnish (optional): The little finishing touches that add a subtle crunch and freshness.
How to Make Hawaiian Chicken Sheet Pan Recipe
Step 1: Preheat the Oven
Start by heating your oven to a warm 400°F (200°C). Preheating ensures the chicken cooks evenly and the vegetables roast to perfection, locking in all those gorgeous flavors.
Step 2: Prepare the Marinade
In a bowl, whisk together soy sauce, pineapple juice, honey, olive oil, minced ginger, and garlic. This marinade is the heart of the Hawaiian Chicken Sheet Pan Recipe, creating a beautiful balance of sweet, savory, and fresh notes that infuse the chicken and veggies.
Step 3: Marinate the Chicken
Place the chicken breasts in a large bowl and pour half of the marinade over them. Turn to coat every piece thoroughly. Let them soak up all that goodness for at least 10 minutes — even a bit longer if you have time. This step guarantees juicy, flavorful chicken.
Step 4: Marinate the Vegetables
While the chicken is soaking, toss your sliced bell pepper, red onion, and broccoli florets in the remaining marinade. This step is a game-changer because the vegetables absorb the subtle sweetness and tang, ensuring every bite bursts with flavor.
Step 5: Arrange Everything on a Sheet Pan
On a large sheet pan, spread out the marinated chicken breasts. Arrange the veggies around the chicken so everything roasts evenly. Scatter the pineapple chunks generously over both the chicken and vegetables — they add juicy bursts that make this dish unforgettable.
Step 6: Bake Until Perfect
Slide the sheet pan into your preheated oven and bake for 25 to 30 minutes. The chicken should be cooked through with juices that run clear. Use a meat thermometer to check that it hits 165°F (75°C) internally — this ensures safe, perfectly moist chicken.
Step 7: Rest and Garnish
Once out of the oven, give the chicken a few minutes to rest. This allows the juices to redistribute for the best texture. Then, sprinkle with sesame seeds and chopped green onions for that extra pop of flavor and a stunning presentation.
How to Serve Hawaiian Chicken Sheet Pan Recipe
Garnishes
Sesame seeds and green onions are lovely, but don’t stop there. A squeeze of fresh lime juice or a handful of chopped cilantro can elevate this dish even more, adding brightness and a touch of herbaceous contrast to the sweet and savory flavors.
Side Dishes
Serve this Hawaiian Chicken Sheet Pan Recipe alongside fluffy jasmine rice or coconut rice to soak up all the delicious pan juices. A light, crisp salad with a citrusy dressing complements the warmth of the dish perfectly, balancing indulgence with freshness.
Creative Ways to Present
For a fun twist, stack the chicken and veggies over grilled pineapple rings or place everything in individual banana leaf wraps for a festive island vibe. You can even serve it inside halved bell peppers for a vibrant, edible bowl that’s as charming as it is tasty.
Make Ahead and Storage
Storing Leftovers
Cool any leftover Hawaiian Chicken Sheet Pan Recipe completely before transferring to an airtight container. It will keep well in the refrigerator for up to 3 days, making for a convenient and tasty next-day lunch or dinner.
Freezing
If you want to save some for later, freeze the cooled leftovers in a freezer-safe container or bag. Frozen properly, the dish holds its quality for about 2 months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently in the oven at 350°F (175°C) until warmed through, or microwave in short bursts, stirring halfway to maintain the dish’s moisture and texture. Adding a sprinkle of fresh green onions after reheating refreshes the flavors beautifully.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a great option if you prefer darker meat. They stay juicy and flavorful, but you may need to adjust cooking time slightly to ensure they’re cooked through.
Do I have to use fresh pineapple?
Not at all. Fresh or canned pineapple chunks both work wonderfully, though fresh adds a bit more texture. If using canned, try to choose those packed in juice rather than syrup to keep flavors balanced.
Is this recipe spicy?
The classic Hawaiian Chicken Sheet Pan Recipe isn’t spicy, but if you like a little kick, feel free to add some crushed red pepper flakes or a dash of hot sauce to the marinade.
Can I prepare this recipe ahead of time?
You can marinate the chicken and vegetables up to 24 hours in advance. Just keep everything covered and refrigerated until ready to bake for maximum flavor infusion and convenience.
What if I don’t have a meat thermometer?
No worries! You can check doneness by slicing into the thickest part of the chicken to make sure it’s no longer pink and the juices run clear. However, a meat thermometer is always the safest bet for perfect results.
Final Thoughts
There’s something so satisfying about putting together a vibrant, flavor-packed meal on just one sheet pan, and this Hawaiian Chicken Sheet Pan Recipe delivers in spades. With its irresistible sweet-savory balance, easy prep, and minimal cleanup, it’s bound to become one of your go-to dinners. I can’t wait for you to try it and see how quickly it earns a spot in your weeknight rotation!
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