If you’ve ever craved a taste of the tropics, Hawaiian Chicken Sheet Pan is the answer. This vibrant dish brings together juicy chicken breasts, sweet pineapple, and colorful bell peppers, all roasted on one pan for an effortless dinner. Perfect for busy weeknights or when entertaining friends, this recipe embodies the laid-back vibe of island life, making it a delicious escape right from your kitchen.
Why you’ll love this dish
What makes Hawaiian Chicken Sheet Pan truly special? It’s not just about the flavors; it’s also about the simplicity. With just one pan to clean up afterward, the ease of preparation will make this a regular in your meal rotation. Additionally, it’s budget-friendly, showcasing fresh seasonal ingredients without breaking the bank. It’s a hit with kids, too, thanks to the sweetness of the pineapple and the savory soy sauce that makes each bite a delight. Whether you’re looking for a quick weeknight dinner or a colorful dish to impress guests, this recipe checks all the boxes.
"Absolutely delicious! The combination of flavors was amazing, and cleanup was a breeze. This has quickly become my go-to weeknight meal." – A satisfied home cook
Cooking Process Explained
The beauty of this sheet pan recipe lies in its straightforwardness. Start by gathering your ingredients, then combine them in a bowl. The preparation is minimal; you’re looking at about 10 minutes of active cooking time followed by a hands-off baking period. This ease makes it accessible for novice cooks while still satisfying seasoned chefs.
What you’ll need
To prepare this delightful dish, you’ll need:
- Chicken breasts
- Fresh pineapple, cubed
- Bell peppers, sliced (any color works)
- Olive oil
- Soy sauce
- Garlic, minced
- Salt and black pepper
- Optional: Rice for serving
The juicy chicken pairs beautifully with the sweet pineapple and crisp bell peppers, while the soy sauce adds a depth of flavor that really ties it all together.
Directions to follow
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix together the chicken, pineapple, and bell peppers. Drizzle with olive oil and soy sauce, then add minced garlic, salt, and pepper. Toss everything well to coat.
- Spread the mixture evenly across a sheet pan.
- Bake for about 20-25 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the veggies are tender.
- Once out of the oven, serve with steamed rice if desired or enjoy it as is for a lighter option.
Best ways to enjoy it
To truly impress your guests or family, garnish the plate with a sprinkle of fresh cilantro or a squeeze of lime juice before serving. Pair this dish with a side of coconut rice or a simple green salad for a full Hawaiian-themed meal. You might even consider presenting it in pineapple halves for an authentic touch!
How to store
After enjoying your delicious Hawaiian Chicken Sheet Pan, you may have leftovers, and that’s perfect because they make for a fantastic lunch the next day. To store, place leftovers in an airtight container and refrigerate for up to 3-4 days. For longer storage, this dish freezes well; just be sure to let it cool completely before placing it in a freezer-safe container. You can reheat in the oven or microwave until warmed through, ensuring that the chicken stays juicy.
Helpful cooking tips
For best results, try to cut the chicken and veggies into uniform sizes so they cook evenly. If you’re grilling instead of baking, you can marinate the chicken in the sauce for a few hours before cooking for enhanced flavor. Also, feel free to double the recipe if you’re expecting guests; this dish is perfect for feeding a crowd and can easily be scaled up.
Creative twists
If you feel adventurous, consider swapping in different proteins like shrimp or tofu. You could also experiment with different sauces, like teriyaki or a spicy sriracha blend, to give the dish a kick. For an extra crunch, add cashews or peanuts right before serving.
Your questions answered
How long does it take to make Hawaiian Chicken Sheet Pan?
Active prep is around 10 minutes, with a baking time of about 20-25 minutes, making this a quick meal.Can I substitute the chicken?
Yes! You can use shrimp, tofu, or even pork for different takes on this recipe.How should I store the leftovers?
Place them in an airtight container and refrigerate for 3-4 days or freeze for longer storage.What can I serve with this dish?
It pairs wonderfully with rice, quinoa, or a light salad. Try coconut rice for an added tropical flair!
By embracing the flavors of Hawaiian Chicken Sheet Pan, you instantly elevate the dinner experience—transforming ordinary nights into something special. Enjoy this easy yet delicious dish that brings a taste of paradise right to your table!
Print
Hawaiian Chicken Sheet Pan
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
A vibrant, one-pan dish featuring juicy chicken breasts, sweet pineapple, and colorful bell peppers, making for an effortless dinner with minimal cleanup.
Ingredients
- 4 chicken breasts
- 1 cup fresh pineapple, cubed
- 2 bell peppers, sliced (any color)
- 2 tablespoons olive oil
- 3 tablespoons soy sauce
- 2 cloves garlic, minced
- Salt and black pepper to taste
- Optional: Rice for serving
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix together the chicken, pineapple, and bell peppers. Drizzle with olive oil and soy sauce, then add minced garlic, salt, and pepper. Toss everything well to coat.
- Spread the mixture evenly across a sheet pan.
- Bake for about 20-25 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the veggies are tender.
- Serve with steamed rice if desired or enjoy it as is for a lighter option.
Notes
For best results, cut the chicken and veggies into uniform sizes. This dish stores well in an airtight container for 3-4 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian