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Hawaiian Chicken Sheet Pan Recipe

Hawaiian Chicken Sheet Pan Recipe
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★★★★★

5.3 from 18 reviews

This Hawaiian Chicken Sheet Pan Recipe is a vibrant and flavorful one-pan meal featuring tender chicken breasts marinated in a sweet and savory sauce, combined with colorful bell peppers, red onion, and juicy pineapple chunks. Oven-baked to perfection, this dish offers a perfect balance of tangy pineapple sweetness and aromatic spices, making it a quick, easy, and healthy dinner option. Serve it over steamed rice or quinoa to soak up the delicious sauce.

Ingredients

Scale

Chicken and Marinade

  • 1.5 lbs chicken breast, cut into bite-sized pieces
  • 1/4 cup soy sauce
  • 2 tablespoons olive oil
  • 2 tablespoons honey (or brown sugar)
  • 3 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1 teaspoon paprika
  • Salt and pepper, to taste

Vegetables and Fruit

  • 1 can (20 oz) pineapple chunks, drained (reserve juice)
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 medium red onion, cut into wedges

Garnish

  • Fresh cilantro, for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the perfect temperature for baking.
  2. Marinate Chicken: In a large bowl, combine the chicken pieces with soy sauce, olive oil, honey, minced garlic, ground ginger, paprika, salt, and pepper. Mix well to coat all pieces evenly. Let the chicken marinate for 10-15 minutes to absorb all the flavors.
  3. Prepare Vegetables and Pineapple: While the chicken is marinating, spread the diced red and yellow bell peppers, red onion wedges, and drained pineapple chunks evenly across a large sheet pan.
  4. Combine Chicken and Vegetables: Add the marinated chicken pieces over the vegetables and pineapple on the sheet pan. Pour any remaining marinade over the top for extra flavor.
  5. Bake: Place the sheet pan in the preheated oven and bake for 25-30 minutes. Halfway through cooking, stir the mixture gently to ensure even cooking and caramelization.
  6. Check Doneness: Use a meat thermometer to check the chicken’s internal temperature, which should reach 165°F (74°C). If the chicken is not fully cooked, return the pan to the oven for another 5-10 minutes.
  7. Rest and Garnish: Once cooked, remove the sheet pan from the oven and allow the dish to rest for a few minutes. Garnish with fresh cilantro to brighten the flavors.
  8. Serve: Serve the Hawaiian chicken warm, ideally over steamed rice or quinoa to enjoy the full, flavorful sauce.

Notes

  • Do not overcrowd the sheet pan to achieve crispy edges on the chicken pieces.
  • Pre-chopped vegetables can save prep time without compromising taste.
  • This dish can be refrigerated in an airtight container for up to 3 days, making it perfect for meal prep.
  • Reheat leftovers in the oven to retain the texture and caramelized flavor.
  • For a spicy variation, add sriracha or crushed red pepper flakes to the marinade.

Nutrition

Keywords: Hawaiian chicken, sheet pan dinner, pineapple chicken recipe, easy chicken dinner, healthy sheet pan meal, one pan chicken, sweet and savory chicken, oven baked chicken

Find it online: https://islawhite.com/hawaiian-chicken-sheet-pan-recipe/