If you’ve ever dreamed of a meal that bursts with tropical flavors yet couldn’t be simpler to prepare, then the Hawaiian Chicken Sheet Pan Recipe is your new best friend in the kitchen. This dish masterfully brings together savory chicken thighs, vibrant vegetables, and a luscious, tangy Hawaiian sauce that melds sweet pineapple with a punch of ginger and soy. Imagine the convenience of a one-pan dinner that requires minimal effort but delivers maximum flavor, perfect for cozy weeknights or impressing friends with something fresh and exciting. Once you try this recipe, it’s bound to become a staple in your rotation, offering a delightful escape to the islands right from your own oven.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the key to creating that perfect balance of taste, texture, and color in your Hawaiian Chicken Sheet Pan Recipe. Each element serves a delicious purpose, whether it’s the richness of the chicken, the crispness of the vegetables, or the mouthwatering sauce that ties it all together.
- 4 boneless, skinless chicken thighs (or breasts): The star protein that soaks up all the amazing flavors.
- 1 tablespoon olive oil: Helps marinate the chicken, keeping it juicy and tender.
- 1 teaspoon garlic powder: Adds a subtle, savory depth that complements the tropical notes.
- 1 teaspoon onion powder: Brings warmth and complexity to the seasoning mix.
- Salt and pepper: Essential for balancing and enhancing all flavors.
- 1/2 cup soy sauce: A rich, salty base that creates umami depth in the sauce.
- 1/4 cup honey: Adds natural sweetness to perfectly counterbalance the tangy and savory elements.
- 1/4 cup pineapple juice: Injects a fresh, tropical zing that’s pure island living.
- 1 tablespoon rice vinegar: Provides just the right amount of tanginess to brighten the sauce.
- 1 teaspoon grated fresh ginger: Brings warmth and a hint of spice to elevate the flavor profile.
- 1 red bell pepper (sliced): Adds vibrant color and a touch of sweetness.
- 1 yellow bell pepper (sliced): Complements the red pepper with more color and gentle sweetness.
- 1 cup snap peas: Offers a fresh crunch, making the dish visually appealing and texturally pleasing.
- 1 cup pineapple chunks (fresh or canned): Loads the dish with juicy bursts of tropical sweetness.
- 1 red onion (sliced): Gives a mild sharpness and slight sweetness as it roasts.
How to Make Hawaiian Chicken Sheet Pan Recipe
Step 1: Marinate the Chicken
Start by combining olive oil, garlic powder, onion powder, salt, and pepper in a large bowl. Toss the chicken thighs in this fragrant mixture to coat every inch thoroughly. This simple marinade infuses the chicken with savory notes and ensures it stays moist and tender throughout cooking.
Step 2: Prepare the Hawaiian Sauce
In a separate bowl, whisk together soy sauce, honey, pineapple juice, rice vinegar, and grated ginger. This vibrant sauce is the magical blend that brings sweetness, tang, and a touch of warmth to your dish, ensuring every bite is packed with flavor.
Step 3: Arrange the Chicken on the Sheet Pan
Place your marinated chicken neatly in the center of a large sheet pan. This will allow the heat to circulate evenly around the chicken pieces, ensuring a juicy outcome with a hint of caramelized edges.
Step 4: Add the Colorful Vegetables and Pineapple
Surround the chicken with the sliced red and yellow bell peppers, snap peas, pineapple chunks, and sliced red onion. These ingredients not only create an eye-catching display but also offer a medley of flavors and textures that make each forkful exciting.
Step 5: Drizzle the Hawaiian Sauce
Pour the delicious sauce evenly over the chicken and vegetables, making sure everything is well coated. This step is crucial to make sure the sauce soaks into each component, transforming the meal into a harmony of sweet, salty, and tangy notes.
Step 6: Bake to Perfection
Pop the sheet pan into a preheated oven and bake for 25 to 30 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender yet slightly crisp. The oven’s heat caramelizes the sauce, melding the flavors beautifully.
Step 7: Rest and Serve
Once out of the oven, give the chicken and vegetables a few minutes to rest. Serving warm, this dish can be garnished with fresh cilantro or green onions to add a burst of freshness and color that complements the bold flavors.
How to Serve Hawaiian Chicken Sheet Pan Recipe
Garnishes
To elevate your Hawaiian Chicken Sheet Pan Recipe, fresh herbs like cilantro or sliced green onions are perfect. They add a pop of vibrant green color along with a subtle brightness that cuts through the richness of the sauce beautifully.
Side Dishes
This dish pairs wonderfully with steamed jasmine rice or coconut rice, which soak up the delicious sauce effortlessly. A light, crisp green salad can also balance the meal, providing refreshing contrast to the rich, sweet-savory chicken and veggies.
Creative Ways to Present
For a fun twist, serve your Hawaiian Chicken Sheet Pan over a bed of fluffy quinoa or cauliflower rice to add extra texture and nutrition. Alternatively, turn it into a vibrant taco filling by shredding the chicken and scooping it into soft tortillas with some lime and cilantro.
Make Ahead and Storage
Storing Leftovers
Leftover Hawaiian Chicken Sheet Pan Recipe keeps remarkably well in an airtight container in the fridge for up to 3 days. Keep the sauce and vegetables together with the chicken to preserve the flavors and moisture, making reheating as delicious as the first serving.
Freezing
You can freeze leftovers by portioning the chicken and vegetables into freezer-safe containers or bags. For best quality, consume within 2 months. Thaw overnight in the fridge before reheating for optimal texture and flavor.
Reheating
Reheat your leftovers gently in a microwave or on the stovetop over low heat to avoid drying out the chicken. Adding a splash of pineapple juice or a drizzle of soy sauce can help revive the sauce’s vibrant taste during reheating.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work just fine in this recipe. Keep in mind they may cook a little faster because they are leaner, so keep an eye on them to prevent drying out.
Is fresh pineapple necessary for the best flavor?
Fresh pineapple adds the brightest and most vibrant tropical flavor, but canned pineapple chunks work well too, especially if you drain them slightly to avoid extra liquid in the dish.
Can I make this recipe gluten-free?
Yes! Simply swap the regular soy sauce for tamari or a gluten-free soy sauce alternative. The rest of the ingredients are naturally gluten-free.
What can I substitute for the snap peas?
If you don’t have snap peas on hand, green beans or asparagus are great alternatives that still provide a wonderful crunch and freshness.
Can I add more vegetables to this recipe?
Definitely! Feel free to add zucchini, carrots, or even mushrooms depending on your preference. Just make sure to slice them thinly or in similar sizes to ensure they cook evenly with the chicken.
Final Thoughts
The Hawaiian Chicken Sheet Pan Recipe is truly one of those joyful meals that brings sunshine to your table without demanding hours in the kitchen. Its vibrant colors, tantalizing flavors, and easy cleanup make it a winner for any day of the week. I can’t wait for you to try it and see how it brightens your dinner routine with a tropical twist that’s as satisfying as it is simple. Here’s to many delicious moments served straight from your oven!
Print
Hawaiian Chicken Sheet Pan Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: Hawaiian
Description
This Hawaiian Chicken Sheet Pan recipe is a vibrant and flavorful dinner option that combines tender marinated chicken thighs with sweet and tangy pineapple-infused sauce, roasted alongside colorful bell peppers, snap peas, and red onions for a perfectly balanced meal all baked on one pan for easy cleanup.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken thighs (or breasts)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
For the Hawaiian Sauce:
- 1/2 cup soy sauce
- 1/4 cup honey
- 1/4 cup pineapple juice
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
For the Vegetables:
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup snap peas
- 1 cup pineapple chunks (fresh or canned)
- 1 red onion, sliced
Instructions
- Prepare the Chicken Marinade: In a large bowl, combine olive oil, garlic powder, onion powder, salt, and pepper. Add the chicken thighs and toss to coat evenly, allowing the flavors to penetrate the meat.
- Make the Hawaiian Sauce: In a separate bowl, whisk together soy sauce, honey, pineapple juice, rice vinegar, and grated fresh ginger until smooth and well combined.
- Arrange on Sheet Pan: Place the marinated chicken thighs in the center of a large sheet pan ensuring even spacing for proper cooking.
- Add the Vegetables: Surround the chicken with sliced red and yellow bell peppers, snap peas, pineapple chunks, and sliced red onion evenly distributed around the pan.
- Pour the Sauce: Evenly drizzle the Hawaiian sauce over the chicken and vegetables, making sure all pieces are well coated for maximum flavor.
- Bake the Dish: Place the sheet pan into a preheated oven at 400°F (200°C) and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender yet crisp.
- Rest and Serve: Remove the pan from the oven and let the chicken rest for a few minutes. Serve warm, optionally garnished with fresh cilantro or green onions to enhance freshness.
Notes
- You can substitute chicken breasts for thighs if preferred, but adjust baking time accordingly to avoid drying out.
- Fresh pineapple chunks add the best flavor, but canned can be used when fresh is not available; drain well.
- Feel free to add a pinch of crushed red pepper flakes to the sauce for a spicy kick.
- For a gluten-free version, use gluten-free soy sauce or tamari.
- To save time, marinate the chicken overnight for deeper flavor infusion.
