Hawaiian Chicken Sheet Pan

If you’re looking for a vibrant and flavorful dinner option that captures the essence of the islands, Hawaiian Chicken Sheet Pan is the perfect dish. This easy-to-make recipe combines succulent chicken with colorful vegetables and a sweet, tangy sauce, all roasted together on a single sheet pan. It’s a delicious, hassle-free meal that will transport your taste buds to paradise!

This dish is ideal for busy weeknights or casual gatherings with friends and family. Not only is it packed with flavor, but it also requires minimal cleanup, allowing you to enjoy more time with your loved ones.

Why You’ll Love This Recipe
One-Pan Wonder: Cooking everything on a single sheet pan makes for easy preparation and cleanup.
Bursting with Flavor: The combination of pineapple, soy sauce, and ginger creates a sweet and savory glaze that’s irresistible.
Versatile: You can easily customize the vegetables or substitute the chicken with your preferred protein.
Healthy and Balanced: This dish is filled with lean protein and colorful vegetables, making it a nutritious choice for any meal.

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Ingredients You’ll Need
4 boneless, skinless chicken breasts
1 cup pineapple chunks (fresh or canned, drained)
1 red bell pepper, sliced
1 green bell pepper, sliced
1 medium red onion, sliced
3 tablespoons soy sauce (or tamari for gluten-free)
2 tablespoons honey or maple syrup
1 tablespoon sesame oil
1 teaspoon grated fresh ginger
2 cloves garlic, minced
Salt and pepper to taste
Optional: chopped green onions and sesame seeds for garnish
Kitchen Equipment Needed
Sheet pan: A large baking sheet to hold all the ingredients.
Mixing bowl: For combining the marinade.
Measuring spoons: For accurate ingredient measurements.
Sharp knife and cutting board: For slicing vegetables and chicken.
Serving plates: For presenting the finished dish.
How to Make Hawaiian Chicken Sheet Pan
Step 1: Prepare the Marinade
In a mixing bowl, whisk together the soy sauce, honey, sesame oil, grated ginger, and minced garlic until well combined.
Season the chicken breasts with salt and pepper, then add them to the bowl, coating them with the marinade. Let it sit for at least 15 minutes (or up to 2 hours in the fridge for deeper flavor).
Step 2: Preheat the Oven
Preheat your oven to 400°F (200°C) while the chicken marinates.
Step 3: Arrange the Ingredients
On a large sheet pan, arrange the marinated chicken breasts in the center.
Surround the chicken with pineapple chunks, sliced bell peppers, and red onion. Drizzle any remaining marinade over the top of the vegetables.
Step 4: Bake
Place the sheet pan in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
If desired, broil for an additional 2-3 minutes to achieve a slightly charred finish.
Step 5: Serve
Remove the pan from the oven and let it rest for a few minutes.
Garnish with chopped green onions and sesame seeds before serving.
Tips and Variations
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Vegetable Options: Feel free to add or substitute other vegetables such as zucchini, snap peas, or carrots for added nutrition and variety.

Chicken Alternatives: You can use bone-in chicken thighs or drumsticks for a different flavor and texture. Just adjust the cooking time as needed.

Serving Suggestions: This dish pairs beautifully with steamed rice or quinoa to soak up the delicious juices.

How to Serve Hawaiian Chicken Sheet Pan
This colorful and flavorful dish is perfect for any occasion. Serve it with:

Coconut Rice: The sweetness of coconut rice complements the flavors of the chicken and pineapple.
Tropical Salad: A fresh salad with mixed greens, avocado, and a citrus vinaigrette adds a refreshing touch.
Grilled Pineapple Slices: Enhance the tropical vibe with grilled pineapple on the side.