Looking for a simple, yet mouthwatering dinner? This Hawaiian Chicken Sheet Pan recipe is the perfect solution! It combines tender chicken, fresh pineapple, colorful veggies, and a flavorful marinade, all roasted together on one sheet pan. This dish is packed with tropical goodness, and the best part? It’s so easy to prepare and clean up. Whether you’re making dinner for your family or having friends over, this recipe brings the flavors of the islands right to your kitchen.
Why You’ll Love This Recipe
This Hawaiian Chicken Sheet Pan will quickly become a favorite for several reasons:
- Flavorful: The sweet pineapple and savory chicken create a perfect balance of flavors.
- Effortless: One pan does all the work, making it an easy cleanup.
- Versatile: You can pair it with rice, quinoa, or even enjoy it as a low-carb dish.
- Quick: A delicious meal ready in just 30 minutes of cooking time.
A Peek into Hawaiian Chicken Sheet Pan’s Roots
The Hawaiian chicken sheet pan draws from Hawaii’s rich culinary tapestry. Here’s the scoop:
- Cultural Blend: Hawaiian food fuses Polynesian, Asian, and American flavors, with soy sauce and pineapple as stars.
- Huli-Huli Roots: It’s inspired by huli-huli chicken, a grilled dish with a similar sweet-savory marinade.
- Modern Ease: The sheet pan method simplifies traditional recipes for home kitchens.
- Pineapple Power: Introduced in the 1800s, pineapple became a Hawaiian staple, shining in dishes like this.
Each bite carries a slice of island history!
Ingredients
Main Ingredients:
- 2 pounds chicken breast, cut into 1-inch cubes
- 1 bell pepper (any color, or a mix), chopped into 1-inch pieces
- 1 red onion, chopped into 1-inch pieces
- 2 cups pineapple chunks (fresh or canned, drained well if using canned)
Marinade & Seasonings:
- 2 tablespoons soy sauce (low-sodium works well)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika (smoked paprika adds extra flavor)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper (adjust to taste)
Optional Additions:
- 1-2 tablespoons honey or brown sugar for extra sweetness
- 1 tablespoon grated fresh ginger
- 1/4 teaspoon red pepper flakes for heat
- Fresh chopped parsley or cilantro for garnish
For Serving (Optional):
- Cooked white rice or quinoa
- Lime wedges
- Sliced green onions
How to Make Hawaiian Chicken Sheet Pan
- Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
- Prepare the marinade: In a medium bowl, whisk together the soy sauce, olive oil, garlic powder, paprika, salt, and pepper. If you’re using honey, ginger, or red pepper flakes, add them now and mix well.
- Marinate the chicken: Place the diced chicken breast in a bowl or zip-top bag and pour half of the marinade over it. Toss to coat the chicken evenly. Let marinate for 15-30 minutes at room temperature, or up to 4 hours in the fridge for deeper flavor.
- Prepare the veggies: While the chicken is marinating, chop the bell pepper, red onion, and pineapple into 1-inch pieces. Make sure canned pineapple is well-drained to avoid excess liquid.
- Arrange the sheet pan: Place the marinated chicken pieces on the baking sheet, then scatter the bell pepper, red onion, and pineapple chunks around the chicken. Drizzle the remaining marinade over the top and gently toss to coat.
- Roast: Place the sheet pan in the preheated oven. Roast for 15 minutes, then flip or stir the chicken and vegetables to ensure even cooking. Continue roasting for another 10-15 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- Rest and Serve: Remove from the oven and let everything rest for 5 minutes. Serve over rice or quinoa, and garnish with fresh parsley, cilantro, sliced green onions, and lime wedges if desired.
Hawaiian Chicken Sheet Pan Tips and Twists
- Tip: Marinate the chicken for a few hours or overnight to intensify the flavors.
- Twist 1: Add a handful of toasted coconut for an extra island touch.
- Twist 2: For added sweetness, drizzle with extra honey or brown sugar before serving.
- Tip: If you like some heat, add a pinch of red pepper flakes to the marinade.
- Tip: Ensure the chicken and veggies are spread evenly to avoid overcrowding, which can lead to steaming rather than roasting.
Storage, Reheating, and Make-Ahead Tips
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in the microwave or place back in the oven at 350°F (175°C) for about 10 minutes until warm.
- Make-Ahead: You can marinate the chicken ahead of time and refrigerate it for up to 4 hours. Prepare the veggies ahead of time as well for a faster cooking experience.
Serving Suggestions
This Hawaiian Chicken Sheet Pan pairs wonderfully with:
- Rice or quinoa: Serve over a bed of steamed white rice or quinoa for a filling meal.
- Fresh salad: Pair with a light green salad or a citrus-based side to balance the sweetness.
- Tropical drinks: Enjoy with a refreshing drink like iced tea or a tropical fruit punch to complete the meal.
FAQ About Hawaiian Chicken Sheet Pan
- Can I use chicken thighs instead of breasts? Yes, chicken thighs will work well and add extra juiciness.
- Can I make this recipe with frozen pineapple? Yes, just thaw the pineapple and drain it well before using.
- How can I make this dish spicier? Add more red pepper flakes or some finely chopped jalapeños to the marinade.
- Can I substitute the soy sauce with something else? You can use tamari for a gluten-free option.
- Can I freeze leftovers? Yes, freeze the leftovers in an airtight container for up to 2 months.
Enjoy Your Hawaiian Chicken Sheet Pan
This Hawaiian Chicken Sheet Pan recipe is the perfect combination of sweet, savory, and smoky flavors. It’s easy to prepare, and the whole family will love it. Plus, cleanup is a breeze! Enjoy this vibrant, tropical meal tonight!
Hawaiian Chicken Sheet Pan Recipe
This Hawaiian Chicken Sheet Pan recipe combines juicy chicken, sweet pineapple, and colorful veggies all roasted together in one pan. It’s a quick, delicious, and beginner-friendly meal that’s perfect for busy nights. You’ll love the vibrant flavors and minimal cleanup!
Servings 4 servings
Calories 350kcal
Ingredients
- 2 pounds chicken breast, cut into 1-inch cubes
- 1 bell pepper, chopped into 1-inch pieces
- 1 red onion, chopped into 1-inch pieces
- 2 cups pineapple chunks fresh or canned, drained well if using canned
- 2 tbsp soy sauce low-sodium works well
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt adjust to taste
- 1/4 tsp black pepper adjust to taste
- 1 tbsp honey or brown sugar for extra sweetness Optional
- 1 tbsp grated fresh ginger Optional
- 1/4 tsp red pepper flakes for heat Optional
- Fresh parsley or cilantro for garnish
Instructions
- Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
- In a bowl, whisk together soy sauce, olive oil, garlic powder, paprika, salt, and pepper. Add optional honey, ginger, or red pepper flakes if desired.
- Place diced chicken in a bowl or zip-top bag, pour half the marinade over it, and toss to coat. Marinate for 15-30 minutes.
- Prepare the bell pepper, red onion, and pineapple. Arrange the marinated chicken on the sheet pan and surround with veggies and pineapple.
- Drizzle the remaining marinade over the ingredients, then toss gently. Spread everything into a single layer.
- Roast for 15 minutes, flip or stir the chicken, then roast for an additional 10-15 minutes until the chicken reaches 165°F (74°C).
- Let rest for 5 minutes, then serve over rice or quinoa. Garnish with parsley or cilantro.
Notes
Tip: For a more intense flavor, marinate the chicken overnight in the fridge.
Variation: Add extra veggies like zucchini or carrots for more texture and flavor.
Nutrition (Per Serving):
- Calories: 350
- Protein: 40g
- Carbs: 25g
- Fat: 12g
- Fiber: 3g
- Sugar: 10g
Explore More Recipes
Love your Hawaiian chicken sheet pan? Try these from Abby’s Recipes:
- Coconut Macaroons: A sweet, tropical dessert to cap your meal.
- Grilled Shrimp Recipe: Perfect for a seafood twist on island flavors.
- Focaccia Recipe: A chewy side to soak up those juices.
- Sweet Hawaiian Crockpot Chicken: Another pineapple-packed dish for slow-cooker fans.
Explore more at Abby’s Recipes!