Description

Experience the perfect blend of sweet and savory with this Hawaiian Chicken Sheet Pan recipe. Juicy, tender chicken is paired with vibrant bell peppers, tangy pineapple, and a luscious Hawaiian-inspired sauce. This one-pan wonder is ideal for busy weeknights, offering an easy cleanup and an explosion of tropical flavors. The colorful ingredients and enticing aroma make it a meal that's as visually appealing as it is delicious. Whether you're a novice in the kitchen or a seasoned chef, this recipe is foolproof and guaranteed to delight your taste buds.

Ingredients

• For the Chicken and Vegetables:
• 4 boneless, skinless chicken breasts or thighs
• 2 cups (300g) fresh pineapple chunks (or canned, drained)
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium red onion, sliced
• 1 tablespoon olive oil
• Salt and black pepper, to taste
• 1 tablespoon sesame seeds (optional, for garnish)
• 2 tablespoons chopped green onions (optional, for garnish)
• For the Hawaiian Sauce:
• ½ cup (120ml) pineapple juice (reserved from the can or fresh)
• ¼ cup (60ml) soy sauce (low sodium preferred)
• 3 tablespoons honey (or brown sugar for a deeper sweetness)
• 1 tablespoon rice vinegar (or apple cider vinegar for a milder tang)
• 1 teaspoon sesame oil (optional, for added depth of flavor)
• 3 cloves garlic, minced
• 1 teaspoon grated ginger (optional, for a spicy kick)
• 1 tablespoon cornstarch (for thickening)
• 2 tablespoons water (to make a cornstarch slurry)

Preparation Method

1. Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper or grease it.

2. In a small saucepan, combine pineapple juice, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Heat until simmering.

3. Mix cornstarch with water to create a slurry and stir it into the sauce. Cook for 1-2 minutes until thickened, then set aside.

4. Place chicken in the center of the sheet pan and surround with pineapple chunks, bell pepper slices, and red onion. Drizzle olive oil over vegetables, toss, and season with salt and pepper.

5. Brush half of the sauce over the chicken and drizzle the rest over the vegetables, tossing gently.

6. Bake for 25-30 minutes until chicken reaches 165°F (74°C) and vegetables are tender. Broil for 2-3 minutes for a crispy finish.

7. Garnish with sesame seeds and chopped green onions. Serve warm with rice or noodles.

Tips and Conclusion

For a spicier twist, add a drizzle of sriracha or sprinkle crushed red pepper flakes into the sauce. This recipe can also be customized with additional vegetables like zucchini or snap peas, making it versatile for any palate. To store leftovers, place them in an airtight container and refrigerate for up to 3 days. Reheat in the oven or microwave for a quick and satisfying meal.

This Hawaiian Chicken Sheet Pan recipe is more than just a meal – it’s an experience. The tropical sweetness of pineapple paired with the savory chicken and colorful vegetables is a feast for the senses. It's simple to make, easy to clean up, and endlessly customizable, making it a go-to recipe for any occasion. Try pairing it with our Coconut Rice or Hawaiian Slaw for a complete island-inspired feast. Don’t forget to share this recipe with friends and explore other delicious dishes on our site for more culinary inspiration!