Description: A vibrant and flavorful Hawaiian Chicken Sheet Pan recipe that brings the taste of the tropics to your dinner table. This easy-to-make dish combines juicy chicken with colorful bell peppers, red onion, and sweet pineapple, all coated in a tangy and slightly sweet sauce. It’s a complete meal that’s perfect for busy weeknights or a casual weekend gathering. The simple preparation and quick cooking time make it a winner for both novice and experienced cooks alike. Enjoy the explosion of flavors that will transport you to a sunny Hawaiian beach with every bite.
Ingredients:
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 red bell pepper, cut into 1-inch pieces
- 1 orange or yellow bell pepper, cut into 1-inch pieces
- 1 small red onion, cut into 1-inch pieces
- 4 cups fresh pineapple chunks
For the Sauce:
- 1/3 cup low-sodium soy sauce
- 1/4 cup ketchup
- 1/4 cup honey
- 2 tablespoons pineapple juice
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- 1/4 teaspoon red pepper flakes
- 1 tablespoon arrowroot powder or cornstarch
Preparation:
Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
Step 2: In a large mixing bowl, combine the diced chicken, bell peppers, and red onion. This ensures that all the main ingredients are ready to be coated in the delicious sauce.
Step 3: In a separate bowl, whisk together the soy sauce, ketchup, honey, pineapple juice, rice vinegar, minced garlic, grated ginger, red pepper flakes, and arrowroot powder until well combined. Whisking ensures the sauce is smooth and emulsified, with no lumps of arrowroot powder.
Step 4: Pour the sauce over the chicken and vegetables. Toss to coat evenly. Make sure every piece of chicken and vegetable is covered with the sauce for maximum flavor.
Step 5: Spread the mixture in a single layer on the prepared baking sheet. This ensures even cooking and helps the chicken and vegetables caramelize nicely.
Step 6: Bake in the preheated oven for 10 minutes. This initial bake allows the chicken to start cooking and the vegetables to soften slightly.
Step 7: Remove the baking sheet from the oven and add the pineapple chunks, distributing them evenly over the chicken and vegetables. Toss gently to combine. Adding the pineapple later prevents it from becoming overly soft and mushy during the initial bake.
Step 8: Return the baking sheet to the oven and bake for an additional 15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Use a meat thermometer to ensure the chicken is fully cooked.
Step 9: For a caramelized finish, broil for an additional 3-4 minutes, watching closely to prevent burning. Broiling adds a beautiful, slightly charred finish that enhances the flavors.
Step 10: Remove from the oven and let rest for a few minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
Why you will love this recipe
This Hawaiian Chicken Sheet Pan recipe is a winner for so many reasons. First and foremost, it’s incredibly easy to make, requiring minimal prep time and only one pan for cooking, which means fewer dishes to wash. The combination of sweet, savory, and tangy flavors is irresistible, appealing to both kids and adults. The fresh pineapple adds a burst of tropical sweetness that complements the savory chicken and vegetables perfectly. It’s a healthy and balanced meal, packed with protein, vitamins, and antioxidants. Plus, it’s versatile – you can easily customize the vegetables to your liking or use it as a base for bowls, salads, or wraps. Finally, the vibrant colors and delicious aroma make it a feast for the senses, turning an ordinary dinner into a special occasion. This dish offers a delightful culinary experience with minimal effort, making it a go-to recipe for busy weeknights or a quick and satisfying weekend meal. The sheet pan method ensures that everything cooks evenly, and the easy cleanup is a major bonus. Whether you’re looking for a new family favorite or a quick and impressive dish to serve guests, this Hawaiian Chicken Sheet Pan recipe is sure to please.
Serving Suggestions:
- Serve over steamed white or brown rice for a classic Hawaiian-inspired meal.
- Quinoa or couscous also make excellent bases for this dish.
- Garnish with chopped green onions or sesame seeds for added flavor and visual appeal.
- Serve with a side of steamed broccoli or a fresh salad for a complete and balanced meal.
- For a low-carb option, serve over cauliflower rice or zucchini noodles.
Tips:
- For best results, use fresh pineapple. Canned pineapple can be used in a pinch, but the flavor won’t be as vibrant.
- If you don’t have rice vinegar, apple cider vinegar can be substituted.
- Adjust the amount of red pepper flakes to your preference for spice.
- To prevent the sauce from becoming too thick, make sure the arrowroot powder or cornstarch is fully dissolved before adding it to the sauce.
- If you don’t have fresh ginger, you can use ground ginger, but use half the amount.
- Make sure the chicken is cooked through to an internal temperature of 165°F (74°C) to ensure it’s safe to eat.
Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes
Nutritional Information:
Calories: Approximately 350 kcal per serving Protein: Approximately 30g per serving Sodium: Approximately 400mg per serving (depending on the soy sauce used)
Conclusion
The Hawaiian Chicken Sheet Pan recipe is a delightful and convenient way to bring a taste of the tropics to your home. Its simplicity and vibrant flavors make it a standout dish for any occasion. From the ease of preparation to the versatility of serving options, this recipe is designed to fit seamlessly into your busy lifestyle. The combination of tender chicken, sweet pineapple, and crisp vegetables, all coated in a savory-sweet sauce, creates a symphony of flavors that will leave you wanting more. Whether you’re cooking for your family, hosting a casual gathering, or simply looking for a quick and delicious weeknight meal, this Hawaiian Chicken Sheet Pan recipe is a guaranteed crowd-pleaser. Enjoy the perfect balance of sweet and savory, and savor the taste of the islands with every bite. Its vibrant colors, enticing aroma, and delicious taste make it a winning recipe that you’ll turn to time and time again. Embrace the simplicity and flavor of this dish, and let it transport you to a tropical paradise with each and every serving.
Questions and Answers about this Recipe:
Q1: Can I use frozen pineapple for this recipe?
A: While fresh pineapple is recommended for the best flavor and texture, you can use frozen pineapple in a pinch. Make sure to thaw the pineapple completely and drain any excess liquid before adding it to the sheet pan. Keep in mind that frozen pineapple may release more moisture during cooking, which can affect the consistency of the sauce.
Q2: Is it possible to make this recipe vegetarian or vegan?
A: Yes, you can easily adapt this recipe to be vegetarian or vegan. Substitute the chicken with firm tofu, tempeh, or a plant-based chicken alternative. Ensure the tofu or tempeh is pressed to remove excess moisture before using it. You may also want to marinate the tofu or tempeh in a bit of the sauce before baking for added flavor.
Q3: Can I prepare this dish ahead of time?
A: You can prepare the chicken and vegetable mixture with the sauce ahead of time and store it in the refrigerator for up to 24 hours. However, it’s best to add the pineapple just before baking to prevent it from becoming too soft. When you’re ready to cook, spread the mixture on the baking sheet, add the pineapple, and bake as directed.
Q4: What other vegetables can I add to this recipe?
A: This recipe is highly customizable, and you can add a variety of other vegetables to suit your taste. Some great options include broccoli florets, snap peas, zucchini slices, carrots, or even mushrooms. Just be sure to cut the vegetables into similar sizes to ensure they cook evenly.
Q5: How can I store leftovers and for how long?
A: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can either microwave the leftovers or warm them in a skillet over medium heat until heated through. The sheet pan can also be reheated in the oven, be sure to not overcook and dry out the chicken.
