If you’re looking for a vibrant, tropical-inspired dinner that’s easy to whip up, this Hawaiian Chicken Sheet Pan recipe is the perfect solution. It’s packed with sweet and savory flavors, combining juicy pineapple, tender chicken, and colorful bell peppers. The best part? Everything cooks together on one sheet pan, making clean-up a breeze! Whether you’re prepping for a family meal or hosting a casual dinner, this dish will surely brighten up your table.
Ingredients:
- 2 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, sliced
- 2 cups fresh pineapple chunks (or canned, drained)
- 2 tbsp olive oil
- 1/4 cup soy sauce
- 1/4 cup pineapple juice (reserved from canned pineapple or fresh juice)
- 2 tbsp honey
- 2 tbsp rice vinegar
- 2 garlic cloves, minced
- 1 tsp ground ginger
- 1/2 tsp red pepper flakes (optional for a little heat)
- Salt and pepper, to taste
- Fresh cilantro or green onions, chopped for garnish
Instructions:
1. Prepare the marinade: In a medium-sized bowl, whisk together soy sauce, pineapple juice, honey, rice vinegar, minced garlic, ground ginger, and red pepper flakes. This will give your chicken that signature sweet and tangy flavor.
2. Marinate the chicken: Add the cubed chicken into the marinade and toss to coat well. Allow it to marinate in the fridge for at least 30 minutes, but for the best flavor, marinate for 2-4 hours.
3. Preheat the oven: Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it with olive oil.
4. Assemble the sheet pan: Spread the marinated chicken evenly across the sheet pan, then add the chopped bell peppers, red onion, and pineapple chunks around the chicken. Drizzle everything with olive oil, then season with salt and pepper.
5. Bake: Place the sheet pan in the preheated oven and roast for 20-25 minutes, or until the chicken is cooked through and has reached an internal temperature of 165°F (75°C). Halfway through cooking, stir the ingredients to ensure even cooking.
6. Serve: Once done, remove the pan from the oven and garnish with fresh cilantro or green onions for an extra burst of flavor. Serve over steamed rice or quinoa for a complete meal.
Tips for Success:
- Marinating Time: The longer you marinate the chicken, the more flavorful it will be. If you’re in a rush, 30 minutes will still give a good result.
- Fresh Pineapple: Fresh pineapple adds a juicier texture, but canned works fine if you’re short on time. Just be sure to drain it well.
- Extra Veggies: Feel free to add more veggies like zucchini or snap peas for added texture and color.
- Sheet Pan Crowding: Ensure your ingredients are spread out in a single layer to help them roast properly rather than steam.
Flavor Profile:
This dish is the perfect combination of sweet and savory. The pineapple brings a juicy sweetness that balances out the tangy marinade, while the soy sauce adds a rich umami depth. The ginger and garlic give the dish an aromatic warmth, and the bell peppers offer a crunchy, slightly smoky flavor once roasted. Add a sprinkle of cilantro at the end for a bright, fresh note.
Nutritional Information (per serving):
- Calories: 380
- Protein: 28g
- Carbohydrates: 32g
- Fats: 13g
- Fiber: 3g
- Sugars: 18g
Wine and Beverage Pairing:
For a tropical dish like this, a Riesling or Pinot Grigio pairs beautifully, as the sweetness of the wine complements the pineapple and honey in the marinade. If you’re looking for a non-alcoholic option, a sparkling pineapple soda or a coconut water with lime would be refreshing.
Leftover Ideas:
This Hawaiian chicken reheats wonderfully. You can:
- Toss the leftovers into a fresh salad.
- Use them as taco fillings, adding a slaw and extra pineapple salsa for a fun twist.
- Add them to a stir-fry with noodles or rice the next day.
Difficulty:
Easy – Perfect for weeknight dinners!
Prep Time:
15 minutes (plus marinating time)
Cook Time:
25 minutes
Total Time:
40 minutes (excluding marinating)
