Hawaiian Chicken Sheet Pan: Easy, Flavorful & Quick Dinner!

Dreaming of a vibrant, flavorful, and effortless dinner that whisks you away to the tropics? Look no further than the Hawaiian Chicken Sheet Pan! This isn’t just another weeknight meal; it’s a culinary escape. Juicy chicken thighs, tender pineapple chunks, colorful bell peppers, and red onion are tossed in a sweet and tangy Hawaiian-inspired sauce, then roasted to perfection on a single sheet pan. The delicious Hawaiian Chicken Sheet Pan makes a regular dinner special. If you’re craving more easy and delicious sheet pan meals, check out our [Sheet Pan Fajitas Recipe] – another family favorite! Get ready to say “Aloha” to your new go-to dinner with this irresistible Hawaiian Chicken Sheet Pan!

Your Ingredient Checklist for Hawaiian Chicken Sheet Pan

The magic of Hawaiian Chicken Sheet Pan lies in the harmony of sweet, savory, and tangy flavors. Here’s your ingredient list, along with tips for selecting the best: Ensure you are purchasing fresh Pineapple, which you can learn more about here [Pineapple – Fresh Produce Guide]

• Boneless, Skinless Chicken Thighs: 2 pounds, cut into 1-inch pieces. Chicken thighs are ideal for this recipe as they remain juicy and tender during roasting. Breasts can be used, but be mindful of not overcooking. Ensure even cut pieces for your Hawaiian Chicken Sheet Pan.

• Fresh Pineapple: 1 medium, cored and cut into 1-inch chunks. Fresh pineapple is essential for the authentic Hawaiian flavor. Look for a pineapple that is fragrant and slightly soft when squeezed.

• Bell Peppers: 2 (1 red and 1 yellow), cut into 1-inch pieces. Adds vibrant color, sweetness, and a satisfying crunch.

• Red Onion: 1 medium, cut into wedges. Provides a pungent and slightly sweet flavor.

• Soy Sauce: 1/4 cup. Forms the base of the sweet and tangy sauce, adding umami and saltiness.

• Brown Sugar: 1/4 cup, packed. Adds sweetness and caramelization to the sauce. Light or dark brown sugar can be used.

• Rice Vinegar: 2 tablespoons. Provides a tangy acidity that balances the sweetness of the brown sugar and pineapple.

• Garlic: 3 cloves, minced. Aromatic and essential for flavor.

• Ginger: 1 teaspoon, grated (fresh). Adds a warm, spicy note that complements the other flavors.

• Sesame Oil: 1 teaspoon. Adds a nutty aroma and flavor.

• Red Pepper Flakes: 1/4 teaspoon (optional). Adds a touch of heat.

• Cornstarch: 1 tablespoon. Used to thicken the sauce slightly.

• Water: 2 tablespoons. Used to make a slurry with the cornstarch.

• Sesame Seeds and Chopped Green Onions: For garnish (optional). Enhances the look of your Hawaiian Chicken Sheet Pan.

Step-by-Step Instructions:

Creating this sensational Hawaiian Chicken Sheet Pan is surprisingly simple. Follow these easy steps:

1. Prepare the Sauce: In a medium bowl, whisk together the soy sauce, brown sugar, rice vinegar, minced garlic, grated ginger, sesame oil, and red pepper flakes (if using).

2. Prepare the Cornstarch Slurry: In a small bowl, whisk together the cornstarch and water until smooth. Add it to the sauce. The key ingredient to the sauce is essential for a great result with the Hawaiian Chicken Sheet Pan.

3. Combine Ingredients: In a large bowl, combine the chicken pieces, pineapple chunks, bell peppers, and red onion. Pour the sauce over the mixture and toss to coat evenly. Make sure the sauce is consistent.

1. Arrange on Sheet Pan: Spread the mixture in a single layer on a large baking sheet. Be careful to not let it touch. Even spread helps the finish of the Hawaiian Chicken Sheet Pan.

2. Bake: Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. The internal temperature of the chicken should reach 165°F (74°C). Be sure to watch it carefully.

3. Garnish and Serve: Remove from the oven and garnish with sesame seeds and chopped green onions (if desired). Serve immediately over rice or quinoa.

Pro Tips:

Want to create the ultimate Hawaiian Chicken Sheet Pan? Follow these expert tips:

• Use Fresh Pineapple: While canned pineapple can be used in a pinch, fresh pineapple provides a superior flavor and texture. The tang and freshness with make it taste fantastic!

• Marinate the Chicken: For even more flavor, marinate the chicken in the sauce for at least 30 minutes (or up to overnight) before baking. Add in more flavour for the Hawaiian Chicken Sheet Pan.

• Don’t Overcrowd the Sheet Pan: Overcrowding the sheet pan can result in steaming instead of roasting. Ensure that the ingredients are spread in a single layer. Even coverage of the chicken is essential!

• Adjust the Sweetness and Spice: Adjust the amount of brown sugar and red pepper flakes to suit your taste preferences. Try to always be a good mixture to ensure an accurate taste!

• Broil for Caramelization: For extra caramelization, broil the sheet pan for the last 1-2 minutes, watching carefully to prevent burning. Watch this closely, so it doesn’t burn the Hawaiian Chicken Sheet Pan.

• Use a Large Sheet Pan: Make sure that the tray is non-stick. This is the best option to ensure you can flip and turn the ingredients, but they won’t stick!

• Make it in advance: Make the sauce up to a week in advance, for added flavour. This is also a good time saving method to making your delicious Hawaiian Chicken Sheet Pan.

Conservation and Storage:

Leftover Hawaiian Chicken Sheet Pan can be stored in the refrigerator for up to 3-4 days. Here’s how:

• Cool Completely: Allow the sheet pan mixture to cool completely before storing.

• Airtight Container: Transfer the cooled sheet pan mixture to an airtight container.

• Reheating: Reheat the sheet pan mixture in a skillet over medium heat, or in the microwave.

Freezing is possible, but it may affect the texture of the vegetables and chicken. For best results, consume within 2-3 months. Reheat until it is piping hot.

Creative Variations:

This Hawaiian Chicken Sheet Pan recipe is incredibly versatile! Here are some exciting variations to try:

• Add Shrimp or Sausage: Add peeled and deveined shrimp or sliced smoked sausage to the sheet pan for a protein boost. Add any of your choice!

• Teriyaki Glaze: Use Teriyaki to elevate this fantastic dish! This delicious glaze enhances the flavour and texture of the Hawaiian Chicken Sheet Pan.

• Add Vegetables: Add other vegetables such as zucchini, broccoli florets, or snap peas for added nutrition and flavor. Get creative and add anything.

• Spicy Hawaiian Chicken: Add a diced jalapeno pepper (with seeds removed for less heat) to the sheet pan mixture for a spicy kick. This will add some fire, but the sweetness will still be present in the Hawaiian Chicken Sheet Pan!.

• Coconut Rice and Chicken: Serve on a bed of coconut rice. This creamy texture enhances the meal, and brings a taste sensation that you never experienced before with the Hawaiian Chicken Sheet Pan.

• Add Water Chestnuts for some crunch: Add some Chinese water chestnuts, canned, to the recipe for extra crunch.

Serving Suggestions:

Hawaiian Chicken Sheet Pan is delicious on its own, but it’s even better when paired with the right sides. Here are some serving suggestions to create a complete and unforgettable meal:

• Rice or Quinoa: Serve the sheet pan mixture over a bed of fluffy white rice, brown rice, or quinoa. Rice or Quinoa is perfect for the Hawaiian Chicken Sheet Pan.

• Coconut Rice: Take it to the next level by serving it over coconut rice for a truly tropical experience. This creamy side dish perfectly complements the flavours of the dish.

• Pineapple Salsa: Top with a fresh pineapple salsa for added sweetness and acidity.

• Macaroni Salad: Serve with a scoop of creamy macaroni salad for a classic Hawaiian plate lunch experience.

• Steamed Broccoli: For a healthy and nutritious side, serve with steamed broccoli or green beans.

• Make it a party snack: Serve this dish, on platters at a party or social gathering. A quick and easy tasty snack.

FAQs:

Q: Can I use frozen pineapple in this recipe?

A: While fresh pineapple is preferred, frozen pineapple can be used if necessary. Thaw it slightly before adding it to the sheet pan mixture.

Q: Can I use chicken breasts instead of chicken thighs?

A: Yes, you can use chicken breasts, but be mindful of not overcooking them. Reduce the baking time if necessary.

Q: Can I make this dish ahead of time for meal prepping?

A: Yes, you can prepare the sheet pan mixture ahead of time and store it in the refrigerator. Bake it just before serving.

Q: How do I prevent the vegetables from burning while the chicken is cooking?

A: Cut the vegetables into larger pieces so they don’t cook too quickly. You can also add the vegetables to the sheet pan after the chicken has been cooking for a while.

Q: Can I add other sauces to the recipe?

A: Yes! Sriracha is always a great option, to make the dish a little spicier.

Q: Can I cook this in an air fryer?

A: If you have a large Air Fryer, you can use this option. The same times as the oven, may be necessary.

Conclusion:

The Hawaiian Chicken Sheet Pan is more than just a recipe; it’s a culinary journey to the islands. Its simplicity, vibrant flavors, and minimal cleanup make it a weeknight champion. So, ditch the complicated dinners and embrace the effortless deliciousness of this sheet pan sensation. Ready to experience a taste of paradise? Prepare to wow your family and friends with this unforgettable Hawaiian Chicken Sheet Pan! It’s the perfect tasty dish that has all the right ingredients.

Hawaiian Chicken Sheet Pan

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A vibrant, flavorful, and effortless sheet pan dinner featuring juicy chicken thighs, fresh pineapple, and colorful bell peppers in a sweet and tangy Hawaiian-inspired sauce.

• Author: Kiera
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Sheet Pan
• Cuisine: Hawaiian

Ingredients

Scale 1x2x3x

• 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 medium fresh pineapple, cored and cut into 1-inch chunks
• 2 bell peppers (1 red, 1 yellow), cut into 1-inch pieces
• 1 medium red onion, cut into wedges
• 1/4 cup soy sauce
• 1/4 cup packed brown sugar
• 2 tablespoons rice vinegar
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 teaspoon sesame oil
• 1/4 teaspoon red pepper flakes (optional)
• 1 tablespoon cornstarch
• 2 tablespoons water
• Sesame seeds and chopped green onions for garnish (optional)

Instructions

1. Preheat oven to 400°F (200°C). Lightly grease a large baking sheet.
2. In a bowl, whisk together soy sauce, brown sugar, rice vinegar, garlic, ginger, sesame oil, and red pepper flakes (if using).
3. In a small bowl, mix cornstarch and water until smooth, then add to the sauce and whisk well.
4. In a large bowl, combine chicken, pineapple, bell peppers, and red onion. Pour sauce over the mixture and toss to coat evenly.
5. Spread the mixture in a single layer on the baking sheet.
6. Bake for 25-30 minutes, or until chicken is cooked through and vegetables are tender-crisp. Internal temperature of the chicken should reach 165°F (74°C).
7. Optional: Broil for 1-2 minutes for extra caramelization.
8. Remove from oven, garnish with sesame seeds and chopped green onions, and serve over rice or quinoa.

Notes

For best results, marinate the chicken for at least 30 minutes before baking. Avoid overcrowding the sheet pan for even roasting.

Nutrition

• Serving Size: 1 plate
• Calories: 420
• Sugar: 22g
• Sodium: 720mg
• Fat: 14g
• Saturated Fat: 3g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 4g
• Protein: 35g
• Cholesterol: 110mg

Keywords: Hawaiian chicken, sheet pan dinner, pineapple chicken, easy meal