Bringing the warm, tropical flavors of Hawaii to your dinner table has never been easier—or more delicious—than with this Hawaiian Chicken Sheet Pan recipe. Picture this: juicy, tender chicken roasted to perfection alongside colorful, crisp vegetables and sweet, tangy pineapple chunks. Every bite transports you to a sandy beach with a cool breeze and the sound of gentle waves. This dish is more than just a meal; it’s an escape to paradise, even if you’re thousands of miles from the nearest ocean.
This recipe draws inspiration from the fusion of flavors that define Hawaiian cuisine. Pineapple, introduced to the islands in the early 19th century, quickly became a staple due to its unique sweetness and versatility. When combined with savory ingredients like chicken, it creates a perfect balance of flavors that’s both comforting and exotic. The beauty of this dish lies in its simplicity and adaptability, making it ideal for busy weeknights or casual gatherings with friends and family.
Imagine setting this colorful dish down at your dinner table, the vibrant hues of roasted bell peppers, red onions, and golden pineapple glistening against perfectly cooked chicken. The aroma alone—sweet, smoky, and slightly garlicky—is enough to draw everyone in, eager to taste. It’s the kind of recipe that not only satisfies but brings a little joy to your day, no matter the season.
Why You’ll Love This Recipe:
- Effortless Cleanup: Since everything roasts on a single sheet pan, there’s no need to spend extra time scrubbing multiple pots and pans.
- Burst of Flavors: Sweet, tangy, and savory notes come together in every bite.
- Nutritious Yet Delicious: Packed with lean protein, vitamins, and fiber, this dish doesn’t compromise health for taste.
- Customizable: Easily swap out vegetables or add a touch of heat to suit your palate.
- Family-Friendly: Kids and adults alike will love the unique blend of sweet pineapple with savory chicken.
Ingredients You’ll Need:
- Chicken Breast: 2 lbs, diced
- Bell Pepper: 1 large, chopped
- Red Onion: 1 medium, chopped
- Pineapple Chunks: 2 cups (fresh or canned, drained)
- Soy Sauce: 2 tablespoons
- Olive Oil: 2 tablespoons
- Garlic Powder: 1 teaspoon
- Paprika: 1 teaspoon
- Salt and Pepper: To taste
How to Make Hawaiian Chicken Sheet Pan
Step-by-Step Instructions:
- Preheat Your Oven:
Start by preheating your oven to 400°F (200°C). A well-heated oven ensures that the chicken cooks through evenly while the vegetables and pineapple develop a slight caramelization, enhancing their natural sweetness. - Create the Marinade:
In a large mixing bowl, whisk together soy sauce, olive oil, garlic powder, paprika, salt, and pepper. This marinade is simple yet incredibly flavorful, combining smoky, savory, and slightly salty elements that complement the sweetness of the pineapple. - Marinate the Chicken:
Add the diced chicken to the marinade, ensuring every piece is coated thoroughly. Let the chicken marinate for at least 15 minutes. If time allows, marinate for up to 30 minutes to deepen the flavor. While you wait, take a moment to prepare your vegetables. - Prep the Vegetables and Pineapple:
Chop the bell pepper and red onion into bite-sized pieces. If using fresh pineapple, cut it into even chunks. This ensures everything roasts evenly. Arrange your prepped ingredients on a tray to keep things organized. - Assemble on the Sheet Pan:
Spread the marinated chicken, chopped vegetables, and pineapple chunks onto a large sheet pan. Ensure everything is arranged in a single layer—this helps the ingredients cook evenly and prevents overcrowding. - Roast to Perfection:
Place the sheet pan in the preheated oven and roast for 25-30 minutes. Halfway through cooking, use a spatula to toss the ingredients gently, ensuring even browning. The dish is ready when the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender. - Serve and Savor:
Once roasted to perfection, remove the pan from the oven and let it rest for a few minutes. This resting period allows the flavors to meld beautifully. Serve hot, either over fluffy steamed rice, alongside quinoa, or as a standalone dish.
Helpful Tips:
- Use Fresh Pineapple When Possible: Fresh pineapple adds an extra layer of natural sweetness and juiciness that elevates the dish. If canned is your only option, opt for varieties packed in juice rather than syrup.
- Line Your Sheet Pan: Parchment paper or a silicone baking mat can prevent sticking and make cleanup even faster.
- Cut Uniformly: Ensure the chicken, vegetables, and pineapple chunks are similar in size for even cooking.
- Add a Spicy Kick: For those who love heat, sprinkle red pepper flakes over the dish before roasting or mix a dash of hot sauce into the marinade.
- Meal Prep Made Easy: This recipe stores beautifully. Cook once and enjoy leftovers for lunch or dinner throughout the week.
Recipe Details:
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Hawaiian-inspired
- Diet: Gluten-Free (use gluten-free soy sauce)
Notes:
- Adjust for Sweetness: If you prefer a sweeter dish, add a tablespoon of honey or a drizzle of maple syrup to the marinade.
- Customize Vegetables: Feel free to use your favorite vegetables. Zucchini, carrots, or snap peas work well in place of bell peppers or onions.
- Fresh vs. Canned Pineapple: While fresh pineapple delivers the best flavor and texture, canned pineapple in juice (not syrup) is a convenient alternative.
- Double the Recipe: Hosting a larger group? Simply double the ingredients and use two sheet pans, rotating them halfway through cooking for even results.
- Leftover Magic: Use leftovers to create delicious wraps, tacos, or stir-fries the next day.
- Gluten-Free Option: Ensure the soy sauce used is gluten-free if catering to dietary restrictions.
- Serving Ideas: This dish pairs perfectly with steamed rice, quinoa, or even as a filling for lettuce wraps for a low-carb option.
Nutritional Information (Per Serving):
- Calories: ~350
- Protein: 30g
- Carbohydrates: 25g
- Fat: 12g
- Fiber: 3g
- Sugar: 15g (natural sugars from pineapple)
FAQs:
1. Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are naturally juicier and work beautifully in this recipe. Just adjust the cooking time slightly if needed.
2. What’s a good vegetarian substitute?
Firm tofu or tempeh is an excellent swap. Marinate and roast them just like the chicken for a plant-based alternative.
3. Can I make this ahead of time?
Yes! You can chop and marinate the ingredients the night before. Store them covered in the fridge, then roast when ready.
4. What pairs well with this dish?
Steamed rice, quinoa, or even cauliflower rice are great options. Add a side of coconut slaw or roasted sweet potatoes for extra flair.
Storage Instructions:
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in a 350°F oven or in a skillet over medium heat until heated through. Avoid microwaving to maintain the roasted texture.
Related Recipes:
If you loved this tropical-inspired dish, check out these other island-flavored delights:
Conclusion:
This Hawaiian Chicken Sheet Pan recipe is more than just a meal—it’s an experience that brings a slice of paradise to your home. Whether you’re looking for a quick weeknight dinner or a unique dish to impress guests, this recipe is your ticket to tropical bliss. With its vibrant flavors, minimal cleanup, and wholesome ingredients, it’s bound to become a favorite in your household. So, grab your sheet pan and let’s roast our way to the islands tonight!
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Description
Bringing the warm, tropical flavors of Hawaii to your dinner table has never been easier—or more delicious—than with this Hawaiian Chicken Sheet Pan recipe. Picture this: juicy, tender chicken roasted to perfection alongside colorful, crisp vegetables and sweet, tangy pineapple chunks. Every bite transports you to a sandy beach with a cool breeze and the sound of gentle waves. This dish is more than just a meal; it’s an escape to paradise, even if you’re thousands of miles from the nearest ocean.
This recipe draws inspiration from the fusion of flavors that define Hawaiian cuisine. Pineapple, introduced to the islands in the early 19th century, quickly became a staple due to its unique sweetness and versatility. When combined with savory ingredients like chicken, it creates a perfect balance of flavors that’s both comforting and exotic. The beauty of this dish lies in its simplicity and adaptability, making it ideal for busy weeknights or casual gatherings with friends and family.
Imagine setting this colorful dish down at your dinner table, the vibrant hues of roasted bell peppers, red onions, and golden pineapple glistening against perfectly cooked chicken. The aroma alone—sweet, smoky, and slightly garlicky—is enough to draw everyone in, eager to taste. It’s the kind of recipe that not only satisfies but brings a little joy to your day, no matter the season.
Ingredients
- Chicken Breast: 2 lbs, diced
- Bell Pepper: 1 large, chopped
- Red Onion: 1 medium, chopped
- Pineapple Chunks: 2 cups (fresh or canned, drained)
- Soy Sauce: 2 tablespoons
- Olive Oil: 2 tablespoons
- Garlic Powder: 1 teaspoon
- Paprika: 1 teaspoon
- Salt and Pepper: To taste
Instructions
- Preheat Your Oven:
Start by preheating your oven to 400°F (200°C). A well-heated oven ensures that the chicken cooks through evenly while the vegetables and pineapple develop a slight caramelization, enhancing their natural sweetness. - Create the Marinade:
In a large mixing bowl, whisk together soy sauce, olive oil, garlic powder, paprika, salt, and pepper. This marinade is simple yet incredibly flavorful, combining smoky, savory, and slightly salty elements that complement the sweetness of the pineapple. - Marinate the Chicken:
Add the diced chicken to the marinade, ensuring every piece is coated thoroughly. Let the chicken marinate for at least 15 minutes. If time allows, marinate for up to 30 minutes to deepen the flavor. While you wait, take a moment to prepare your vegetables. - Prep the Vegetables and Pineapple:
Chop the bell pepper and red onion into bite-sized pieces. If using fresh pineapple, cut it into even chunks. This ensures everything roasts evenly. Arrange your prepped ingredients on a tray to keep things organized. - Assemble on the Sheet Pan:
Spread the marinated chicken, chopped vegetables, and pineapple chunks onto a large sheet pan. Ensure everything is arranged in a single layer—this helps the ingredients cook evenly and prevents overcrowding. - Roast to Perfection:
Place the sheet pan in the preheated oven and roast for 25-30 minutes. Halfway through cooking, use a spatula to toss the ingredients gently, ensuring even browning. The dish is ready when the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender. - Serve and Savor:
Once roasted to perfection, remove the pan from the oven and let it rest for a few minutes. This resting period allows the flavors to meld beautifully. Serve hot, either over fluffy steamed rice, alongside quinoa, or as a standalone dish.
Notes
- Adjust for Sweetness: If you prefer a sweeter dish, add a tablespoon of honey or a drizzle of maple syrup to the marinade.
- Customize Vegetables: Feel free to use your favorite vegetables. Zucchini, carrots, or snap peas work well in place of bell peppers or onions.
- Fresh vs. Canned Pineapple: While fresh pineapple delivers the best flavor and texture, canned pineapple in juice (not syrup) is a convenient alternative.
- Double the Recipe: Hosting a larger group? Simply double the ingredients and use two sheet pans, rotating them halfway through cooking for even results.
- Leftover Magic: Use leftovers to create delicious wraps, tacos, or stir-fries the next day.
- Gluten-Free Option: Ensure the soy sauce used is gluten-free if catering to dietary restrictions.
- Serving Ideas: This dish pairs perfectly with steamed rice, quinoa, or even as a filling for lettuce wraps for a low-carb option.