Sheet Pan Hawaiian Chicken: 1 Taste of Paradise

Sheet Pan Hawaiian Chicken has quickly become my go-to for a weeknight meal that tastes like a tropical vacation. I remember the first time I made it – the aroma of sweet pineapple and savory soy sauce filling my kitchen was incredible! It’s an easy sheet pan Hawaiian chicken recipe that’s perfect for when you want a delicious, home-cooked meal without a mountain of dishes. The chicken comes out so juicy, and the roasted pineapple and veggies are bursting with flavor. Let’s get this Hawaiian feast onto your plates!

Why You’ll Love This Sheet Pan Hawaiian Chicken

This recipe is a weeknight game-changer for so many reasons:

• Incredibly Easy Cleanup: It’s a true Hawaiian chicken sheet pan dinner, meaning everything cooks on one pan. Less washing up is always a win!
• Minimal Prep, Maximum Flavor: You get all those amazing Hawaiian flavors with very little effort.
• Juicy, Tender Chicken: The marinade and baking process ensure the chicken stays incredibly moist.
• Sweet & Savory Perfection: The combination of pineapple, soy sauce, and seasonings is simply irresistible.
• Healthy & Balanced: Packed with protein from the chicken and vitamins from the colorful veggies.
• Customizable: Easily swap out vegetables or proteins to suit your taste.
• Quick Cooking Time: This is a fantastic one pan Hawaiian chicken recipe that’s ready in under an hour, start to finish.

Ingredients for Sheet Pan Hawaiian Chicken

Gather these simple ingredients for a taste of the islands:

• 4 boneless, skinless chicken breasts – about 1.5 lbs total, trim any excess fat
• 1 cup fresh pineapple chunks – adds that signature sweet and tropical tang
• 1 red bell pepper, sliced – for color and a mild crunch
• 1 yellow bell pepper, sliced – complements the red pepper beautifully
• 1 red onion, cut into wedges – caramelizes nicely in the oven
• 1/4 cup soy sauce – the salty base for our marinade
• 2 tablespoons honey – for sweetness and to help create a lovely glaze
• 1 tablespoon sesame oil – brings a nutty aroma and authentic flavor
• 3 cloves garlic, minced – adds a pungent kick
• 1 tablespoon fresh ginger, grated – for a bit of warmth and spice
• 1 tablespoon lime juice – brightens all the flavors
• 1 teaspoon black pepper – for a touch of heat
• Chopped green onions for garnish – adds freshness and a pop of color
• Sesame seeds for garnish – for texture and visual appeal

This combination creates that classic sheet pan chicken with pineapple and soy sauce profile that makes Hawaiian chicken so beloved.

How to Make Sheet Pan Hawaiian Chicken

Get ready for an incredibly simple and flavorful meal! This method ensures your chicken is juicy and the vegetables are perfectly roasted.

1. Step 1: Preheat your oven to 400°F (200°C). Grab a large baking sheet – this is where all the magic happens!
2. Step 2: In a medium bowl, whisk together the 1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon sesame oil, 3 cloves garlic, minced, 1 tablespoon fresh ginger, grated, 1 tablespoon lime juice, and 1 teaspoon black pepper. This creates your delicious sheet pan chicken Hawaiian marinade.
3. Step 3: Place your 4 boneless, skinless chicken breasts into a large resealable bag or a shallow dish. Pour about half of your prepared marinade over the chicken. Make sure each piece is well-coated. Let it marinate for at least 15 minutes at room temperature. If you have time, marinating it for a couple of hours in the fridge will give you even deeper flavors.
4. Step 4: Arrange the marinated chicken breasts on one side of your prepared baking sheet. Then, scatter the 1 cup fresh pineapple chunks, 1 red bell pepper, sliced, 1 yellow bell pepper, sliced, and 1 red onion, cut into wedges around the chicken. Try to keep everything in a single layer so it cooks evenly.
5. Step 5: Drizzle the remaining marinade evenly over the chicken and vegetables. You want every bite to be packed with that sweet and savory goodness.
6. Step 6: Place the sheet pan into your preheated oven. Bake for 25-30 minutes. You’re looking for the chicken to be cooked through, reaching an internal temperature of 165°F (74°C). The pineapple should be slightly caramelized, and the vegetables tender-crisp.

7. Step 7: For an extra touch of deliciousness, you can switch your oven to the broil setting for the last 2-3 minutes. Keep a close eye on it so it doesn’t burn! This helps achieve a beautiful, slightly crispy finish on the chicken and veggies, making it a truly fantastic baked Hawaiian chicken sheet pan meal.
8. Step 8: Once done, carefully remove the pan from the oven. Let your Sheet Pan Hawaiian Chicken rest for a few minutes.
9. Step 9: Garnish generously with chopped green onions and sesame seeds before serving. Enjoy this flavorful Hawaiian chicken bake sheet pan recipe!

Pro Tips for the Best Sheet Pan Hawaiian Chicken

I’ve learned a few tricks that elevate this simple dish from good to absolutely amazing:

• Don’t skip the marinating time! Even 15 minutes makes a difference, but a few hours or overnight truly infuses the chicken with flavor.
• Ensure your oven is fully preheated before the pan goes in. This is crucial for getting that nice sear on the chicken and tender-crisp vegetables.
• Pat your chicken dry before marinating. This helps the marinade adhere better and promotes browning.
• If your pineapple is very juicy, drain it slightly before adding it to the pan to prevent excess moisture from steaming the ingredients.

What’s the secret to perfect Sheet Pan Hawaiian Chicken?

The real secret lies in the marinade and achieving a good balance of sweet and savory. Creating a sticky sheet pan chicken Hawaiian glaze by reducing some of the marinade after baking, or by broiling for those last few minutes, really amplifies the flavor and gives the chicken a beautiful finish.

Can I make Sheet Pan Hawaiian Chicken ahead of time?

Yes, you can prep the components ahead! Marinate the chicken up to 24 hours in advance and store it in the fridge. You can also chop all your vegetables and pineapple. Store them separately in airtight containers in the refrigerator. This makes the actual cooking process super quick!

How do I avoid common mistakes with Sheet Pan Hawaiian Chicken?

A common pitfall is overcrowding the pan, which leads to steaming instead of roasting. Make sure everything has a little breathing room. Also, don’t overcook the chicken; use a meat thermometer to ensure it reaches 165°F (74°C). Lastly, ensure your pineapple is ripe for the best sweetness. For more tips on selecting the best produce, check out this guide on vegetable gardening.

Best Ways to Serve Sheet Pan Hawaiian Chicken

This vibrant dish is incredibly versatile! For a complete meal, I love serving it over fluffy steamed jasmine rice to soak up all those delicious juices. Another fantastic option is to pair it with a side of coconut rice for an extra tropical touch. If you’re looking for lighter fare, a simple side salad with a zesty vinaigrette works wonderfully to complement the rich sheet pan chicken Hawaiian flavors. You could also serve it alongside some grilled pineapple skewers for an extra burst of sweetness. For a similar flavor profile, you might enjoy our spaghetti with garlic and oil.

Nutrition Facts for Sheet Pan Hawaiian Chicken

Here’s a breakdown of the nutritional information for this delicious Hawaiian chicken bake sheet pan recipe, per serving:

• Calories: Approximately 375 kcal
• Fat: 12 g
• Saturated Fat: 2.5 g
• Protein: 32 g
• Carbohydrates: 28 g
• Fiber: 4 g
• Sugar: 18 g
• Sodium: 700 mg

Nutritional values are estimates and may vary based on specific ingredients used and portion sizes. For more information on healthy eating, consider looking into sustainable farming practices.

This combination creates that classic sheet pan chicken with pineapple and soy sauce profile that makes Hawaiian chicken so beloved.

How to Store and Reheat Sheet Pan Hawaiian Chicken

Leftover Sheet Pan Hawaiian Chicken is a fantastic way to enjoy those tropical flavors again! Once your delicious Hawaiian chicken bake sheet pan meal has cooled completely, transfer any leftovers into an airtight container. It should stay fresh in the refrigerator for about 3 to 4 days. If you want to keep it even longer, you can freeze portions for up to 3 months; just make sure to wrap them well to prevent freezer burn.

Reheating this dish is super simple, making it a perfect candidate for a quick sheet pan Hawaiian chicken meal later in the week. The best method is to gently reheat it in a skillet over medium-low heat with a splash of water or chicken broth to help steam it and keep it moist. Alternatively, you can reheat it in the oven at around 300°F (150°C) until warmed through. Microwaving is also an option, though I find it can sometimes make the chicken a little less tender. For other quick meal ideas, check out our easy avocado toast recipe.

Frequently Asked Questions About Sheet Pan Hawaiian Chicken

What’s the difference between Sheet Pan Hawaiian Chicken and other sheet pan meals?

The main difference lies in the distinct flavor profile. While other sheet pan meals might focus on Italian herbs or Mexican spices, this Sheet Pan Hawaiian Chicken specifically uses ingredients like pineapple, soy sauce, ginger, and lime to create that signature sweet, savory, and slightly tangy Hawaiian taste. It’s a unique culinary experience.

How to make Sheet Pan Hawaiian Chicken taste more authentic?

Authenticity comes from the marinade and the ingredients. Ensure you use fresh ginger and garlic, and don’t be afraid to let the chicken marinate for at least 30 minutes, or even overnight, for maximum flavor infusion. Using fresh pineapple also makes a big difference compared to canned. The combination of sweet pineapple with the salty soy sauce and aromatic ginger is key to capturing that authentic Hawaiian essence. For more on the benefits of ginger, you can explore resources on onions.

What is Hawaiian chicken sheet pan?

What is Hawaiian chicken sheet pan refers to a cooking method where chicken and other ingredients, like pineapple, bell peppers, and onions, are all cooked together on a single baking sheet with a Hawaiian-inspired marinade or glaze. It’s designed for convenience, minimal cleanup, and delivering those classic sweet and savory Hawaiian flavors in one easy meal.

Can I use chicken thighs instead of breasts for Sheet Pan Hawaiian Chicken?

Absolutely! Chicken thighs are actually a fantastic alternative for this recipe. They tend to stay even more moist and flavorful than chicken breasts due to their higher fat content. Just adjust the cooking time slightly if needed, as thighs might take a few minutes longer to cook through. The result is a wonderfully tender and juicy Sheet Pan Hawaiian Chicken.

Variations of Sheet Pan Hawaiian Chicken You Can Try

Once you’ve mastered the classic, don’t be afraid to get creative with your Sheet Pan Hawaiian Chicken! Here are a few ideas to mix things up:

• Sheet Pan Teriyaki Chicken Hawaiian Style: Swap out some of the soy sauce and honey for a good quality teriyaki sauce. You can also add a touch more ginger and a splash of mirin for an even richer teriyaki flavor. This gives it a lovely, slightly different sweet and savory profile.
• Healthy Sheet Pan Hawaiian Chicken: To make it even healthier, opt for lean chicken tenders or turkey breast. Use a low-sodium soy sauce and consider swapping honey for a sugar-free sweetener like erythritol or monk fruit. Load up on extra colorful vegetables like broccoli florets or snap peas.
• Spicy Hawaiian Chicken: Add a pinch of red pepper flakes or a swirl of sriracha to the marinade for a kick of heat that contrasts beautifully with the sweet pineapple.
• Hawaiian Chicken Skewers: Cut the chicken into bite-sized cubes, marinate, and thread them onto skewers alternating with pineapple chunks and bell pepper pieces. Bake or grill for a fun, handheld version of this flavor combination.

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