Hawaiian Chicken Sheet Pan: Easy One-Pan Dinner Recipe

Hawaiian Chicken Sheet Pan dinners are a weeknight game-changer! Imagine juicy, pineapple-glazed chicken thighs nestled amongst vibrant bell peppers and sweet red onions, all roasted to perfection on a single pan. This isn’t just a meal; it’s a tropical escape for your taste buds, ready in under an hour with minimal cleanup.

While not steeped in centuries of tradition, the concept of pairing sweet and savory flavors in Hawaiian cuisine has deep roots. The fusion of Polynesian ingredients with Asian and Western influences has created a unique culinary landscape, and this sheet pan dinner is a delicious example of that harmonious blend. Think of it as a modern, simplified take on classic Hawaiian plate lunches, bringing those island vibes straight to your kitchen.

What makes this Hawaiian Chicken Sheet Pan recipe so irresistible? It’s the perfect balance of sweet, tangy, and savory. The pineapple glaze caramelizes beautifully, creating a sticky, flavorful coating that complements the tender chicken. The vegetables roast alongside, absorbing all those delicious juices and adding a satisfying crunch. But beyond the incredible taste, it’s the sheer convenience that makes this dish a winner. One pan, minimal effort, maximum flavor 鈥?what’s not to love? It’s a guaranteed crowd-pleaser, perfect for busy families or anyone craving a taste of paradise without the plane ticket!

this Recipe

Ingredients:

• For the Chicken:
• 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/4 cup soy sauce
• 2 tablespoons brown sugar, packed
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon ground ginger
• 1/2 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes (optional, for heat)
• For the Vegetables:
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large yellow bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch wedges
• 1 (20 ounce) can pineapple chunks, drained (reserve 1/4 cup of juice)
• 1 cup broccoli florets
• 1 cup cherry tomatoes, halved
• For the Sauce:
• Reserved 1/4 cup pineapple juice
• 2 tablespoons cornstarch
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 teaspoon rice vinegar
• For Garnish (Optional):
• Sesame seeds
• Chopped green onions
• Cooked white rice, for serving

Marinating the Chicken

Okay, let’s get started! The first step is to marinate the chicken. This is super important because it infuses the chicken with tons of flavor and helps to keep it nice and juicy while it’s baking. Trust me, you don’t want to skip this step!

1. In a large bowl, combine the chicken pieces, soy sauce, brown sugar, rice vinegar, sesame oil, ground ginger, and garlic powder. If you like a little kick, add the red pepper flakes.
2. Mix everything together really well, making sure that all the chicken pieces are coated in the marinade.
3. Cover the bowl with plastic wrap or transfer the chicken to a resealable bag.
4. Place the bowl or bag in the refrigerator and let the chicken marinate for at least 30 minutes. The longer it marinates, the more flavorful it will be! I usually aim for at least an hour, but if you have time, you can even let it marinate overnight. Just make sure it’s properly sealed in the fridge.

Preparing the Vegetables

While the chicken is marinating, let’s get the veggies ready. This is a great way to save time and keep things moving along smoothly.

1. Preheat your oven to 400掳F (200掳C). Make sure your oven rack is in the middle position.
2. Wash and chop all the vegetables. Cut the bell peppers into 1-inch pieces, the red onion into wedges, and halve the cherry tomatoes. If your broccoli florets are large, cut them into smaller, bite-sized pieces.
3. Drain the can of pineapple chunks, but don’t discard the juice! We’ll need 1/4 cup of it for the sauce later. Set the pineapple chunks aside with the other vegetables.
4. Line a large baking sheet with parchment paper. This will make cleanup a breeze!
5. In a large bowl, toss the bell peppers, red onion, pineapple chunks, broccoli florets, and cherry tomatoes together. You can add a drizzle of olive oil if you like, but it’s not necessary since the chicken will release some juices during baking.
6. Spread the vegetables in a single layer on the prepared baking sheet.

Assembling and Baking

Now for the fun part 鈥?putting everything together and getting it into the oven!

1. Remove the chicken from the refrigerator.
2. Evenly distribute the marinated chicken pieces over the vegetables on the baking sheet. Try to spread them out so they’re not too crowded, which will help them cook evenly.
3. Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender. The internal temperature of the chicken should reach 165掳F (74掳C).
4. Halfway through the baking time (around 15 minutes), give the vegetables and chicken a toss to ensure even cooking.

Making the Sauce

While the chicken and vegetables are baking, let’s whip up the delicious Hawaiian sauce. This sauce really ties everything together and adds that perfect sweet and savory flavor.

1. In a small saucepan, whisk together the reserved 1/4 cup pineapple juice, cornstarch, soy sauce, honey, and rice vinegar.
2. Place the saucepan over medium heat and cook, stirring constantly, until the sauce thickens. This should only take a few minutes.
3. Once the sauce has thickened, remove it from the heat.

Finishing Touches and Serving

Almost there! Now it’s time to add the finishing touches and get ready to enjoy your delicious Hawaiian Chicken Sheet Pan.

1. Once the chicken and vegetables are done baking, remove the baking sheet from the oven.
2. Drizzle the prepared sauce evenly over the chicken and vegetables.
3. If desired, sprinkle sesame seeds and chopped green onions over the top for garnish.
4. Serve the Hawaiian Chicken Sheet Pan immediately over cooked white rice. You can also serve it with quinoa or cauliflower rice for a healthier option.
5. Enjoy! This dish is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Tips and Variations:

• Spice it up: Add more red pepper flakes to the chicken marinade or a dash of sriracha to the sauce for extra heat.
• Add more vegetables: Feel free to add other vegetables like zucchini, carrots, or snap peas to the sheet pan.
• Use different protein: You can substitute the chicken thighs with chicken breasts, pork tenderloin, or even tofu. Just adjust the cooking time accordingly.
• Make it gluten-free: Use tamari instead of soy sauce to make this dish gluten-free.
• Sweetness Adjustment: If you prefer a less sweet sauce, reduce the amount of honey.
• Broiling for Extra Color: For a more caramelized look, broil the sheet pan for the last 2-3 minutes, keeping a close eye to prevent burning.

Serving Suggestions:

• Serve with a side of steamed rice or quinoa.
• Add a fresh salad for a complete meal.
• Garnish with extra sesame seeds and chopped green onions.

Conclusion:

And there you have it! This Hawaiian Chicken Sheet Pan recipe is truly a game-changer for busy weeknights or laid-back weekend gatherings. I know, I know, there are a million chicken recipes out there, but trust me on this one. The combination of sweet pineapple, savory chicken, and vibrant veggies, all roasted to perfection on a single pan, is simply irresistible. It’s a flavor explosion that will transport you straight to the islands, even if you’re just in your kitchen!

What makes this recipe a must-try? First, the ease of cleanup is a major win. One pan means minimal dishes, which is always a good thing, right? Second, it’s incredibly versatile. You can easily adapt it to your liking by swapping out the vegetables or adjusting the sweetness level. And third, the flavor profile is just so darn good! The caramelized pineapple and peppers complement the juicy chicken beautifully, creating a dish that’s both satisfying and healthy.

But the real magic lies in the simplicity. You don’t need to be a gourmet chef to pull this off. Just chop, toss, and roast! It’s the perfect recipe for beginner cooks or anyone who wants a delicious and effortless meal.

Now, let’s talk serving suggestions. This Hawaiian Chicken Sheet Pan is fantastic on its own, but you can also get creative with how you serve it. For a complete meal, try serving it over fluffy rice or quinoa. The grains will soak up all the delicious juices from the pan, making every bite even more flavorful. You could also serve it with a side of coconut rice for an extra tropical touch.

If you’re looking for a lighter option, try serving the chicken and veggies in lettuce wraps. The crisp lettuce provides a refreshing contrast to the warm, savory filling. Or, you could chop everything up and toss it into a salad with a light vinaigrette.

And don’t forget about variations! Feel free to experiment with different vegetables. Bell peppers, onions, and zucchini are all great additions. You could also add some broccoli florets or even some sliced carrots. If you’re feeling adventurous, try adding a pinch of red pepper flakes for a little bit of heat.

For a vegetarian twist, you can easily substitute the chicken with tofu or tempeh. Just make sure to press the tofu or tempeh before roasting to remove excess moisture. You could also add some chickpeas or black beans for extra protein.

Another fun variation is to use different types of fruit. Mango, peaches, or even plums would all work well in this recipe. Just be sure to adjust the cooking time accordingly, as some fruits may cook faster than others.

I’m so confident that you’ll love this Hawaiian Chicken Sheet Pan recipe. It’s a crowd-pleaser that’s perfect for any occasion. So, what are you waiting for? Grab your ingredients, preheat your oven, and get ready to experience a taste of paradise!

I’m really excited for you to try this recipe, and I can’t wait to hear what you think! Please, please, please, once you’ve made it, come back and share your experience in the comments below. Did you make any modifications? What did you serve it with? What did your family think? I’m all ears! Your feedback is invaluable, and it helps me to continue creating recipes that you’ll love. Happy cooking!