If you are craving a meal that bursts with vibrant colors, mouthwatering flavors, and effortless preparation, look no further than this Hawaiian Chicken on a Sheet Pan Recipe. Imagine juicy chicken breasts infused with a sweet and tangy marinade, roasted alongside tender pineapple chunks and crisp bell peppers, all coming together in one easy sheet pan. This dish is the perfect blend of savory, sweet, and a hint of spice, making dinner both exciting and incredibly simple to prepare.
Ingredients You’ll Need
The beauty of this Hawaiian Chicken on a Sheet Pan Recipe lies in its simple yet thoughtfully chosen ingredients. Each item contributes a key element to the final plate—whether it’s the vibrant color of the bell peppers, the sweet zing from fresh pineapple, or the rich depth from a perfectly balanced marinade. Gathering these essentials is the first step toward creating a meal that tastes as fantastic as it looks.
- 4 boneless, skinless chicken breasts: These provide tender, juicy protein that soaks up every bit of the marinade deliciously.
- 1 cup pineapple chunks (fresh or canned, drained): Adds natural sweetness and a tropical twist that perfectly complements the savory chicken.
- 1 red bell pepper, sliced into strips: Offers a crisp texture and lovely burst of red color to the plate.
- 1 yellow bell pepper, sliced into strips: Another colorful crunch, enhancing the visual appeal and flavor complexity.
- 1 small red onion, cut into wedges: Brings mild sharpness and sweetness as it roasts beautifully alongside the chicken.
- 3 cloves garlic, minced: Infuses the marinade with aromatic depth and warmth.
- 1/4 cup soy sauce: A savory backbone that adds umami and balances the sweetness.
- 1/4 cup honey: Gives the dish a luscious glaze and light caramel notes.
- 2 tablespoons rice vinegar: Introduces a gentle tang that brightens the overall flavor profile.
- 1 tablespoon sesame oil: Contributes a nutty richness that rounds out the marinade perfectly.
- 1 teaspoon ground ginger: Adds warm spice and an island-inspired kick.
- 1/2 teaspoon black pepper: Just enough subtle heat to awaken the palate without overpowering.
- 2 tablespoons chopped green onions (for garnish): Fresh, mild onion flavor and a pop of green to finish the dish.
- Sesame seeds (for garnish): Tiny crunchy bursts that add visual interest and texture.
How to Make Hawaiian Chicken on a Sheet Pan Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 400°F (200°C). This temperature ensures the chicken cooks through while the vegetables caramelize beautifully. Line a large baking sheet with parchment paper or lightly grease it with cooking spray to prevent sticking and make cleanup a breeze.
Step 2: Whisk Together the Marinade
In a small bowl, combine soy sauce, honey, rice vinegar, sesame oil, ground ginger, and black pepper. Whisk these vibrant ingredients until fully blended into a flavorful marinade that will become the heart of your Hawaiian Chicken on a Sheet Pan Recipe.
Step 3: Marinate the Chicken
Place your chicken breasts in a large mixing bowl and pour half of the marinade over them. Make sure every piece is well coated—this step infuses the chicken with the perfect balance of sweet, savory, and tangy flavors. Let it rest for 15-20 minutes, giving the marinade time to work its magic.
Step 4: Prep Your Vegetables
While the chicken marinates, take a moment to slice the red and yellow bell peppers into strips and cut the red onion into wedges. These colorful veggies add texture, nutrition, and taste to the dish, creating an irresistible medley on your sheet pan.
Step 5: Arrange Chicken and Veggies on the Sheet Pan
Place the chicken breasts in the center of your prepared baking sheet, leaving plenty of space around the edges. Surround the chicken with the bell peppers, red onion wedges, and pineapple chunks. The pineapple’s natural sweetness pairs brilliantly with the savory marinade.
Step 6: Drizzle Remaining Marinade and Roast
Pour the leftover marinade evenly over the chicken and vegetables, making sure everything is well coated. Pop the sheet pan into your preheated oven and roast for 25-30 minutes, or until the chicken reaches 165°F (74°C) internally and the veggies are tender with just the right amount of caramelization.
Step 7: Rest and Garnish
Once roasting is complete, carefully remove the sheet pan from the oven and let the chicken rest for a few minutes. This allows the juices to redistribute for maximum moisture. Finish off by sprinkling chopped green onions and sesame seeds over the dish, adding a fresh and crunchy finish to your Hawaiian Chicken on a Sheet Pan Recipe.
How to Serve Hawaiian Chicken on a Sheet Pan Recipe
Garnishes
Simple garnishes like chopped green onions and sesame seeds elevate this dish, bringing freshness and a slight crunch that contrast beautifully with the tender chicken and veggies. These finishing touches make the meal feel thoughtfully prepared and irresistibly inviting.
Side Dishes
A bowl of fluffy jasmine rice or nutty quinoa pairs beautifully with this Hawaiian Chicken on a Sheet Pan Recipe, soaking up the delicious juices and extra marinade. For something lighter, steamed greens or a crisp, tropical fruit salad offers a refreshing counterpoint.
Creative Ways to Present
For a party or family meal, consider serving the chicken and veggies over a bed of coconut rice with a sprinkle of toasted coconut flakes. Alternatively, wrap leftovers in warm tortillas with a swipe of creamy avocado for a fun Hawaiian-inspired wrap the next day.
Make Ahead and Storage
Storing Leftovers
Place any leftover Hawaiian Chicken on a Sheet Pan Recipe in an airtight container and refrigerate for up to three days. Keeping the chicken and vegetables together helps retain moisture and flavor, making for a satisfying quick meal later on.
Freezing
If you want to save this dish for longer, freeze it in a sealed container or heavy-duty freezer bag for up to two months. Be sure to cool it completely before freezing to maintain the best texture and taste.
Reheating
Reheat leftovers in a covered dish at 350°F (175°C) until warmed through or use a microwave for convenience. To revive some of the original crispness in the veggies, a quick sauté in a hot pan before serving works wonders.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will add a bit more richness and stay juicy during roasting. Just make sure they are boneless and skinless for even cooking, and adjust timing if they are thicker.
Is fresh pineapple better than canned for this recipe?
Fresh pineapple offers the brightest flavor and best texture, but canned works well too—just be sure to drain it well to avoid extra moisture on the sheet pan.
Can I make this recipe gluten-free?
Yes! Use gluten-free soy sauce or tamari to keep the marinade gluten-free without compromising flavor.
How spicy is this dish?
This Hawaiian Chicken on a Sheet Pan Recipe is mild, focusing on sweet and savory flavors. You can easily add a pinch of chili flakes or a dash of hot sauce if you like a spicy kick.
Can I prepare this recipe ahead of time?
You can marinate the chicken up to 24 hours in advance for deeper flavor. Assemble the sheet pan right before baking for the freshest results.
Final Thoughts
This Hawaiian Chicken on a Sheet Pan Recipe is truly a gem for anyone who loves food that’s flavorful, colorful, and fuss-free. With simple ingredients and straightforward steps, you’ll have a dinner that feels special without hours in the kitchen. Give it a try soon—you might just find it becomes one of your go-to weeknight favorites!
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Hawaiian Chicken on a Sheet Pan Recipe
- Prep Time: 0h 20m
- Cook Time: 0h 30m
- Total Time: 0h 50m
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
- Diet: Halal
Description
This Hawaiian Chicken on a Sheet Pan recipe is a vibrant and flavorful meal featuring tender chicken breasts roasted alongside sweet pineapple chunks and colorful bell peppers. Marinated in a tangy combination of soy sauce, honey, ginger, and sesame oil, the chicken absorbs tropical and savory notes while roasting to juicy perfection. Quick to prepare and easy to clean up, this dish is perfect for a busy weeknight dinner or casual gathering.
Ingredients
Chicken and Marinade
- 4 boneless, skinless chicken breasts
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon ground ginger
- 1/2 teaspoon black pepper
- 3 cloves garlic, minced
Vegetables and Garnish
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 small red onion, cut into wedges
- 2 tablespoons chopped green onions (for garnish)
- Sesame seeds (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray to prevent sticking and ease cleanup.
- Prepare Marinade: In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, ground ginger, and black pepper to create a flavorful marinade that will infuse the chicken and vegetables.
- Marinate Chicken: Place the chicken breasts in a large mixing bowl. Pour half of the marinade over the chicken, making sure each breast is thoroughly coated. Let it marinate for 15-20 minutes to absorb the flavors.
- Prepare Vegetables: While the chicken marinates, slice the red and yellow bell peppers into strips and cut the red onion into wedges to prepare for roasting.
- Arrange on Baking Sheet: Spread the marinated chicken breasts in the center of the prepared baking sheet, leaving space around them for the vegetables.
- Add Vegetables and Pineapple: Arrange the sliced bell peppers, red onion wedges, and pineapple chunks around the chicken. Drizzle the remaining marinade evenly over the chicken and vegetables for extra flavor.
- Roast: Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.
- Rest: Remove the baking sheet from the oven and let the chicken rest for a few minutes. This helps retain juiciness and makes it easier to serve.
- Garnish and Serve: Sprinkle chopped green onions and sesame seeds over the dish as garnish. Serve the Hawaiian Chicken with steamed rice or quinoa for a complete and delicious meal.
Notes
- Using fresh pineapple enhances the sweetness and freshness, but canned pineapple (well-drained) works just as well.
- Letting the chicken marinate for at least 15 minutes improves flavor, but longer marinating (up to 2 hours) is possible for even more taste.
- You can substitute chicken thighs for breasts if preferred; adjust cooking time accordingly.
- Ensure the internal temperature of the chicken reaches 165°F (74°C) for safe consumption.
- For a spicier variation, add a pinch of red pepper flakes to the marinade.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
