This Hawaiian Chicken Sheet Pan recipe brings together juicy chicken, sweet pineapple, and colorful bell peppers for a meal that’s both simple and flavorful. The combination creates a perfect balance of sweet and savory flavors that work well together. The best part? Everything cooks on one pan, which means less cleanup and more time to enjoy your meal. This dish captures the tropical flavors of Hawaii in a practical weeknight dinner that the whole family will enjoy. The caramelized pineapple and tender chicken make this recipe a standout option for busy evenings when you want something delicious without much fuss.
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Reasons to Try Hawaiian Chicken Sheet Pan
This recipe stands out for several good reasons. First, it offers a mix of flavors that wake up your taste buds – sweet pineapple, savory chicken, and a hint of tanginess from the sauce. The textures also work well together, with the slight crispness of the vegetables, the juicy chicken, and the soft, caramelized pineapple.
It’s also a practical one-pan meal that saves time on both cooking and cleanup. For busy weeknights, this means less stress and more enjoyment.
The bright colors of the dish make it visually appealing, which is great for getting everyone excited about dinner. Even picky eaters are often drawn to the sweet and savory combination.
Finally, this recipe is flexible – you can adjust it based on what you have in your kitchen, making it a reliable option for last-minute meals.
Where did Hawaiian Chicken Sheet Pan come from?
Hawaiian Chicken Sheet Pan cooking isn’t a traditional Hawaiian recipe in the strict sense, but rather a modern fusion dish that borrows flavors and ingredients associated with Hawaiian cuisine. The combination of chicken with pineapple reflects the tropical influence that defines many Hawaiian-inspired dishes.
The concept draws from the popular Hawaiian plate lunch tradition, which typically includes proteins like chicken or fish served with rice and sides. The addition of pineapple pays homage to Hawaii’s famous pineapple production industry, which began in the early 1900s when James Dole established his first plantation.
Sheet pan cooking itself is a relatively recent cooking trend that gained popularity in the 2010s as busy home cooks looked for efficient ways to prepare complete meals with minimal cleanup. By combining these convenient cooking methods with tropical Hawaiian flavors, this recipe represents a practical adaptation of island-inspired cuisine for the modern kitchen.
The sweet and savory combination central to this dish reflects the multicultural influences that have shaped Hawaiian cooking throughout its history, including contributions from Japanese, Chinese, Filipino, Portuguese, and American culinary traditions.
Essential Ingredients Selection for Hawaiian Chicken Sheet Pan
- Chicken breasts or thighs: Use boneless, skinless pieces for quicker cooking. Thighs tend to stay juicier on the sheet pan.
- Fresh pineapple: While canned works in a pinch, fresh pineapple caramelizes beautifully and provides a more authentic flavor. Look for one that smells sweet at the stem end.
- Bell peppers: Red, yellow, and orange peppers add vibrant color and sweet flavor. Choose firm peppers with shiny skin.
- Red onion: Adds a mild bite that mellows during roasting. Select firm onions with dry outer skins.
- Garlic: Fresh garlic cloves provide much better flavor than pre-minced options.
- Ginger: Fresh ginger root adds a warm spiciness that balances the sweet elements.
- Soy sauce: Provides the savory base for the marinade. Low-sodium versions work well if you’re watching salt intake.
- Brown sugar: Helps create caramelization and balances the salty soy sauce.
- Rice vinegar: Adds brightness and balances the sweetness.
- Sesame oil: A small amount adds depth of flavor.
- Green onions: For garnish, adding color and a fresh bite.
- Sesame seeds: Optional garnish that adds visual appeal and subtle texture.
Instructions
- Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper or foil for easier cleanup.
- Cut 1.5 pounds of boneless chicken into 1-inch chunks and place in a large bowl.
- Chop 1 fresh pineapple into 1-inch chunks (about 2 cups).
- Slice 2 bell peppers and 1 red onion into 1-inch pieces.
- In a small bowl, make the marinade by mixing 1/4 cup soy sauce, 2 tablespoons brown sugar, 2 tablespoons rice vinegar, 1 teaspoon sesame oil, 2 minced garlic cloves, and 1 tablespoon grated fresh ginger.
- Pour half the marinade over the chicken and toss to coat evenly. Let it sit for at least 15 minutes (or refrigerate for up to 2 hours for more flavor).
- Arrange the marinated chicken, pineapple chunks, bell peppers, and red onion on the prepared sheet pan in a single layer. Try not to overcrowd the pan.
- Drizzle the remaining marinade over the vegetables and pineapple.
- Bake in the preheated oven for 20-25 minutes, stirring halfway through. The chicken should reach an internal temperature of 165°F (74°C) and the vegetables should be tender with some caramelized edges.
- Garnish with sliced green onions and a sprinkle of sesame seeds before serving.
What You Must Know About Hawaiian Chicken Sheet Pan
For the best results, don’t overcrowd your sheet pan. The ingredients need space to roast properly instead of steaming. If needed, use two pans and rotate them halfway through cooking.
Watch the chicken carefully toward the end of cooking time. Chicken breast can dry out quickly if overcooked. Use a meat thermometer to check for doneness at 165°F (74°C).
Pat the pineapple chunks dry with a paper towel before adding them to the pan. This removes excess moisture and helps with better caramelization.
For food safety, never reuse the marinade that has been in contact with raw chicken without boiling it first. That’s why we split the marinade before adding it to the chicken.
The high sugar content from the pineapple and brown sugar can cause quick browning, so keep an eye on the pan during the last few minutes of cooking.
Helpful Tips
For extra flavor, marinate the chicken for longer – even overnight in the refrigerator works well.
If you want more sauce, double the marinade recipe and set aside half. After cooking, bring this reserved portion to a boil in a small saucepan and simmer for 2-3 minutes until slightly thickened, then drizzle over the finished dish.
For a spicy version, add 1-2 teaspoons of sriracha or red pepper flakes to the marinade.
Line your sheet pan with foil or parchment paper for truly easy cleanup.
To ensure even cooking, try to cut all ingredients to roughly the same size.
Serving Suggestions for Hawaiian Chicken Sheet Pan
This Hawaiian Chicken Sheet Pan dish pairs perfectly with steamed white rice or brown rice, which soaks up the flavorful sauce beautifully.
For a lower-carb option, serve it over cauliflower rice or with a side of roasted sweet potatoes.
Add some diced avocado on top just before serving for a creamy texture that complements the sweet and savory flavors.
For a complete meal, serve with a simple green salad dressed with rice vinegar and a touch of sesame oil.
Garnish with extra sliced green onions, cilantro, or a squeeze of lime juice for brightness.
For a fun presentation, serve the mixture in hollowed-out pineapple halves if you’re using a fresh pineapple.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place in a microwave-safe dish and heat for 1-2 minutes, stirring halfway through. Add a splash of water if it seems dry.
For better texture, reheat in a skillet over medium heat until warmed through, which helps maintain some of the caramelization.
Freeze portions in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions about Hawaiian Chicken Sheet Pan
Can I use canned pineapple instead of fresh?
Yes, you can use canned pineapple chunks in a pinch. Make sure to drain them very well and pat them dry with paper towels to remove excess moisture. Fresh pineapple will caramelize better, but canned will still provide good flavor.
How can I make this recipe spicier?
Add red pepper flakes, sriracha, or sliced fresh jalapeños to the marinade. You can also serve the finished dish with a side of hot sauce or add a pinch of cayenne pepper to the marinade.
Can I prep this ahead of time?
Absolutely! You can chop all vegetables and pineapple up to 2 days ahead and store them separately in the refrigerator. The chicken can be marinated for up to 24 hours before cooking. Just arrange everything on the sheet pan when you’re ready to cook.
What’s the best way to cut a fresh pineapple?
First, cut off the top and bottom. Stand the pineapple upright and slice off the skin in strips from top to bottom. Cut the pineapple in half lengthwise, then into quarters. Cut out the tough core from each quarter, then slice into chunks.
Can I make this dish vegetarian?
Yes, you can replace the chicken with firm tofu, pressed and cut into cubes, or use chunky vegetables like zucchini, mushrooms, or eggplant. The cooking time may need to be adjusted slightly.
Why is my sheet pan meal steaming instead of roasting?
This usually happens when the pan is overcrowded or the ingredients have too much moisture. Make sure to give everything plenty of space, use two pans if needed, and pat ingredients dry before roasting.
Nutrition Facts (Per Serving)
- Calories: 285
- Protein: 29g
- Carbohydrates: 24g
- Fat: 7g
- Fiber: 3g
- Sugar: 18g
- Sodium: 650mg
These values are estimated based on using boneless, skinless chicken breast. Using chicken thighs will increase the fat and calorie content slightly. This dish is high in protein and provides a good source of vitamins C and A from the bell peppers.
Hawaiian Chicken Sheet Pan
Ingredients
- 1.5 pounds boneless chicken
- 1 fresh pineapple
- 2 bell peppers
- 1 red onion
- 2 garlic cloves
- 1 tablespoon fresh ginger
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- green onions
- sesame seeds
Instructions
- Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper or foil for easier cleanup.
- Cut 1.5 pounds of boneless chicken into 1-inch chunks and place in a large bowl.
- Chop 1 fresh pineapple into 1-inch chunks (about 2 cups).
- Slice 2 bell peppers and 1 red onion into 1-inch pieces.
- In a small bowl, make the marinade by mixing 1/4 cup soy sauce, 2 tablespoons brown sugar, 2 tablespoons rice vinegar, 1 teaspoon sesame oil, 2 minced garlic cloves, and 1 tablespoon grated fresh ginger.
- Pour half the marinade over the chicken and toss to coat evenly. Let it sit for at least 15 minutes (or refrigerate for up to 2 hours for more flavor).
- Arrange the marinated chicken, pineapple chunks, bell peppers, and red onion on the prepared sheet pan in a single layer. Try not to overcrowd the pan.
- Drizzle the remaining marinade over the vegetables and pineapple.
- Bake in the preheated oven for 20-25 minutes, stirring halfway through. The chicken should reach an internal temperature of 165°F (74°C) and the vegetables should be tender with some caramelized edges.
- Garnish with sliced green onions and a sprinkle of sesame seeds before serving.
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