Description
Hawaiian chicken sheet pan dinners bring island-inspired flavors right to your kitchen table. Juicy marinated chicken, caramelized pineapple, and colorful bell peppers create a quick, delicious meal you’ll crave again and again.
Ingredients
Scale
Proteins:
- 1.5 pounds (680 grams) boneless, skinless chicken breasts or thighs, cut into chunks
Fruits and Vegetables:
- 2 cups fresh pineapple chunks (or canned, drained)
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 small red onion, chopped
Sauce and Seasonings:
- ⅓ cup soy sauce
- ¼ cup pineapple juice (from canned pineapple or fresh)
- 2 tablespoons honey
- 2 tablespoons ketchup
- 1 tablespoon rice vinegar or apple cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
Instructions
- Prepare the oven by heating it to a scorching 400F (200C), ensuring a perfect roasting environment for the Hawaiian-inspired dish.
- Craft the vibrant sauce by whisking together the liquid ingredients, reserving the cornstarch mixture for later use.
- Arrange the protein and produce on a spacious baking sheet, creating a colorful landscape of chicken, tropical pineapple chunks, crisp bell peppers, and aromatic onions.
- Generously drizzle olive oil over the ingredients, then sprinkle with salt and pepper, massaging the seasonings to ensure even coverage.
- Cascade the prepared sauce across the sheet pan, gently tossing the ingredients to ensure complete flavor distribution.
- Slide the sheet pan into the preheated oven, allowing the contents to roast for 25-30 minutes. Midway through cooking, give the pan a quick stir to promote even caramelization and prevent sticking.
- For those desiring a more luxurious sauce consistency, transfer the pan juices to a small saucepan. Incorporate the cornstarch slurry and simmer for 2-3 minutes until the sauce transforms into a glossy, thick coating.
- Elevate the dish by serving over fluffy rice, low-carb cauliflower rice, or enjoy the Hawaiian-inspired medley as a standalone culinary masterpiece.
Notes
- Swap chicken for tofu or tempeh to create a vegetarian version that’s just as flavorful and tropical.
- Reduce sugar content by using fresh pineapple instead of canned, which naturally provides sweetness with less added sugar.
- Customize heat levels by adding red pepper flakes or sriracha for those who enjoy a spicier Hawaiian-style dish.
- Meal prep friendly: This sheet pan recipe can be prepared ahead and stored in the refrigerator for up to 3 days, making weeknight dinners a breeze.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 4
- Calories: 300
- Sugar: 10g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg