When it comes to weeknight dinners, simplicity wins the race. You know what I mean—the days when you’re ping-ponging between work, family responsibilities, and possibly even a rogue pet that demands your immediate attention. That’s when a recipe like this Hawaiian Chicken Sheet Pan swoops in to save the day. With just a handful of ingredients, it’s bursting with sweet and savory flavors that will fill your kitchen with a tantalizing aroma, ready in around 30 minutes. Plus, it’s packed with protein and loaded with veggies, making it a healthy choice for you and your loved ones.
Hawaiian Chicken Sheet Pan
A delicious and effortless Hawaiian Chicken Sheet Pan recipe that combines juicy chicken, sweet pineapple, and colorful veggies, ready in around 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
- Diet: Gluten-Free
Ingredients
- 1 lb chicken thighs or breasts
- 1 cup fresh pineapple, diced
- 1 bell pepper, sliced
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Cooked rice for serving (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, combine the soy sauce, olive oil, brown sugar, garlic powder, salt, and pepper.
- Place the chicken on a sheet pan and pour the marinade over the chicken.
- Add the diced pineapple and sliced bell peppers around the chicken on the pan.
- Bake for 20-25 minutes or until the chicken is cooked through and the vegetables are tender.
- Serve with cooked rice or enjoy as is.
Notes
For extra flavor, marinate the chicken longer, and don’t forget to let it rest after baking to keep it juicy. You can also experiment with different vegetables and marinades.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 70mg
Why This Hawaiian Chicken Sheet Pan is Effortless and Delicious
If you’re anything like me, you love recipes that make life easier without skimping on flavor. This Hawaiian Chicken Sheet Pan ticks all the boxes when it comes to fuss-free cooking. Not only does it require minimal prep—a mere chop, mix, and bake—but it also takes advantage of the bold flavors of Hawaiian cuisine. The juicy chicken paired with sweet pineapple and fresh bell peppers truly elevates a standard dinner into something special, all while being a one-pan wonder. You’ll wonder why you didn’t try this sooner!
What You’ll Need
To whip up this delightful dish, gather the following ingredients:
- 1 lb chicken thighs or breasts
- 1 cup fresh pineapple, diced
- 1 bell pepper, sliced
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Cooked rice for serving (optional)
Let’s Cook
Ready to get cooking? Here’s how you can channel your inner chef with this straightforward sheet pan recipe:
- Preheat the oven to 400°F (200°C). A hot oven ensures crispy edges and tender chicken.
- In a bowl, combine the soy sauce, olive oil, brown sugar, garlic powder, salt, and pepper. This marinade is where the magic happens!
- Place the chicken on a sheet pan and pour the marinade over the chicken. Make sure every piece gets coated for optimal flavor.
- Add the diced pineapple and sliced bell peppers around the chicken on the pan. Colorful veggies not only add nutrients but also visual appeal!
- Bake for 20-25 minutes or until the chicken is cooked through and the vegetables are tender. The key here is to always check for a minimum internal temperature of 165°F (75°C).
- Serve with cooked rice or enjoy as is. Don’t skip on the rice if you want a satisfying meal that soaks up all those savory juices!
Nutrition Breakdown
Let’s talk numbers! A serving of this Hawaiian Chicken Sheet Pan (based on four servings) is approximately:
- Serving size: 1/4 of the dish
- Calories: 320
- Protein: 28g
- Carbs: 20g
- Fat: 15g
- Fiber: 1g
While it’s not a fiber powerhouse, this dish offers a solid amount of protein to keep you feeling full and satisfied, making it a great choice for a post-work meal.
Perfect Pairings
When serving this dish, think tropical vibes. A hearty scoop of jasmine rice or fluffy coconut rice complements the flavors beautifully. Add a fresh cucumber salad on the side for a crisp contrast and a touch of brightness, or serve with some grilled asparagus during the summer months. This meal is versatile enough to shine at a family dinner or a casual gathering with friends.
How to Store It Right
Leftovers? Yes, please! Store any unused Hawaiian Chicken in an airtight container in the fridge for up to four days. If you want to keep it longer, you can freeze it for up to three months. When you’re ready to enjoy it again, reheat thoroughly in the oven or microwave until steaming hot. A little splash of water while reheating in the microwave can keep it moist—just a quick tip from me!
Pro Tips
Here’s how to elevate this already delicious dish:
- Marinate longer: If you have time, marinate the chicken for a few hours—or even overnight—to enhance the flavor.
- Add texture: Toss in some slivered almonds or chopped cashews right before serving for an extra crunch.
- Watch the color: If you like a bit of char on your vegetables, broil the dish for the last 2-3 minutes for a great finish.
- Use fresh herbs: A sprinkle of green onions or cilantro right before serving provides a fresh kick.
- Adjust sweetness: If you prefer a little more zing, consider adding a splash of lime juice just before serving for a bright finish.
Flavor Experiments
Why not play around with flavors for an elevated experience?
- Ginger-infused: Add 1 tablespoon of grated fresh ginger to the marinade for a warm, spicy kick.
- Gourmet twist: Swap the pineapple for mango, and drizzle with a bit of honey for a gourmet-style dish.
- Playful take: Try using teriyaki sauce instead of soy sauce for a fun twist that kids will love.
Learn from My Mistakes
Every cook has their hurdles—here’s how to avoid some common pitfalls:
- Overcooking the chicken: Always check the internal temperature, as overdone chicken becomes dry.
- Skipping the marination: Don’t rush it; marinating is key for great flavor.
- Crowding the pan: If you’re doubling the recipe, use two pans; crowding creates steaming, not roasting.
- Ignoring the resting time: Allow the chicken to rest after baking before slicing; this keeps it juicy.
- Neglecting the veggies: Cut your vegetables to a uniform size for even cooking.
What to Do with Leftovers
Make the most of your leftovers!
- Hawaiian Chicken Wraps: Shred leftover chicken, mix it with some greens, and roll it into a wrap for a delicious next-day lunch.
- Stir-fry: Toss the chicken and veggies into a wok with some extra soy sauce and serve over rice or noodles.
- Pineapple Fried Rice: Stir-fry leftover chicken with cooked rice and more pineapple for a quick and delicious meal.
Quick Questions
- Can I use frozen chicken for this recipe?
- Absolutely! Just ensure it’s thawed before marinating and cooking for even results.
- What other veggies work well?
- Carrots, snap peas, or zucchini make excellent additions for seasonal variety.
- Is this recipe kid-friendly?
- Yes, the sweet pineapple and vibrant colors appeal to children and adults alike!
- Can I make this on the grill?
- Sure! Just grill the marinated chicken and vegetables in foil for a smoky flavor.
Now you’re ready to tackle this delightful Hawaiian Chicken Sheet Pan recipe. Here’s to many great meals and happy family gatherings!