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Hawaiian Chicken Sheet Pan Flavorful and Simple Meal

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- 4 boneless, skinless chicken thighs - 1 cup pineapple chunks (fresh or canned, drained) - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 medium red onion, cut into wedges - 3 cloves garlic, minced - 1/4 cup soy sauce (low-sodium) - 2 tablespoons honey - 1 tablespoon sesame oil - 1 teaspoon ginger, grated - Salt and pepper to taste - 1/4 cup green onions, sliced (for garnish) - Cooked rice or quinoa (for serving) For the best flavor, choose ripe pineapple. Fresh pineapple adds sweetness and tang. Look for firm, golden-yellow fruit. If using canned, drain well. Select vibrant bell peppers for crunch and color. They should feel firm to the touch. For chicken, opt for thighs. They stay moist and tender during cooking. If you need gluten-free options, use gluten-free soy sauce. Coconut aminos can also work well. For a lower-sugar version, swap honey with a sugar-free sweetener. If you prefer plant-based meals, try using firm tofu. Just press and cube it before marinating. {{ingredient_image_1}} Start by preheating your oven to 400°F (200°C). This high heat helps the chicken cook well and keeps it juicy. In a small bowl, mix the soy sauce, honey, sesame oil, grated ginger, and minced garlic. Use a whisk to blend everything together until it is smooth. This mix will add a great flavor to your chicken. Next, take your four boneless, skinless chicken thighs. Place them in a large bowl or a zip-top bag. Pour the marinade over the chicken, making sure it is well coated. Let it marinate for at least 15 minutes. If you want more flavor, you can let it sit in the fridge for up to an hour. This step is key for making the chicken tasty and tender. While the chicken marinates, prepare your sheet pan. Line a large baking sheet with parchment paper or foil. It makes cleanup easy later. Spread sliced red and yellow bell peppers, onion wedges, and pineapple chunks evenly on the pan. These veggies add color and flavor to your dish. Finally, take the marinated chicken and place it on top of the veggies. Pour any leftover marinade over everything. Now, it’s time to bake! Place the sheet pan in the preheated oven. Bake for 25 to 30 minutes. You want the chicken to reach an internal temperature of 165°F. To check this, use a meat thermometer. For an extra touch, you can broil the dish for 2 to 3 minutes at the end. This gives a nice caramelized finish to the chicken and veggies. Once done, your Hawaiian Chicken Sheet Pan is ready to enjoy! To get the best flavor, use a good marinade. I mix soy sauce, honey, sesame oil, ginger, and garlic. This mix brings out the sweet and savory taste. Place chicken thighs in a bowl or bag, then pour the marinade over them. Let it sit for at least 15 minutes. For more flavor, try to marinate the chicken for up to one hour in the fridge. This makes the chicken juicy and tasty. Cut your vegetables into even pieces. This helps them cook evenly. I like to use red and yellow bell peppers, red onion, and pineapple. Spread them out on the sheet pan without crowding. This allows hot air to circulate, giving them a nice roast. Bake them for the same time as the chicken, so they come out soft and sweet. After baking, switch your oven to broil. Broiling adds a nice char and extra flavor. Place the sheet pan under the broiler for 2-3 minutes. Watch closely to avoid burning. This step gives the chicken a delicious caramelized finish and makes the veggies even tastier. Pro Tips Marinate Longer for Depth: For a more flavorful chicken, marinate for at least 1 hour or even overnight in the refrigerator. Use Fresh Ingredients: Whenever possible, opt for fresh pineapple and vegetables to enhance the dish's taste and nutrition. Experiment with Vegetables: Feel free to add other vegetables like zucchini or snap peas for added color and nutrition. Check Doneness: Always use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F for safety. {{image_2}} You can switch the chicken for pork or tofu. Pork adds a nice, rich flavor. Use pork chops or tenderloin for great results. Tofu is a perfect choice for a plant-based meal. Just press it to remove excess water for better texture. Marinate it the same way as chicken to soak up those tasty flavors. Feel free to mix in other vegetables for more color and taste. Zucchini adds a nice crunch and cooks quickly. Carrots bring sweetness and a vibrant hue. You can also try broccoli or snap peas. Just remember to cut them into similar sizes to ensure even cooking. Want to amp up the flavor? Add tropical fruits like mango or papaya. These fruits add a sweet twist and pair well with the dish. For those who love heat, sprinkle some red pepper flakes or add sliced jalapeños. Adjust the spice to your taste, and you’ll create a dish that suits your mood perfectly. To keep your Hawaiian chicken fresh, let it cool first. Place leftovers in an airtight container. Store it in the fridge for up to three days. Make sure the chicken and veggies are covered to avoid drying out. When you’re ready to enjoy your leftovers, preheat the oven to 350°F (175°C). Place the chicken and veggies in a baking dish. Cover with foil to keep moisture in. Heat for about 15-20 minutes, or until hot. This method helps keep the chicken juicy. If you want to freeze your Hawaiian chicken, pack it in a freezer-safe container. Make sure to separate the chicken from the veggies if you prefer. It can last for up to three months in the freezer. When you’re ready to eat, thaw it overnight in the fridge before reheating. You can serve Hawaiian Chicken Sheet Pan with cooked rice or quinoa. Both options soak up the tasty juices. You could also add a side salad for crunch. A fresh cucumber salad or coleslaw pairs well too. Yes, you can prepare this dish ahead of time. Marinate the chicken and chop the veggies. Store them in the fridge for up to 24 hours. When you are ready, just bake it. Check the chicken's internal temperature with a meat thermometer. It should reach 165°F (75°C) for safety. If you cut into the chicken, the meat should be white, not pink. Yes, grilling is a great option too! Preheat your grill to medium-high heat. Cook the chicken and veggies on skewers or in a grill basket. Grill until the chicken reaches 165°F. Enjoy that smoky flavor! This blog post covered all you need for making Hawaiian Chicken Sheet Pan. We looked at the best fresh ingredients, helpful substitutions, and step-by-step instructions. You learned pro tips for marinating and roasting. We explored different variations and how to store your meals. In short, you now have tools to cook a delicious dish. Enjoy flexing your skills in the kitchen!

WANT TO SAVE THIS RECIPE?

Are you ready for a quick, tasty meal? My Hawaiian Chicken Sheet Pan recipe brings together sweet and savory flavors in one simple dish. You’ll enjoy juicy chicken and fresh veggies all cooked on a single pan, saving you time on cleanup. Whether you want a weeknight dinner or something special, this recipe fits the bill. Let’s dive in and make your next meal a hit!

Why I Love This Recipe

  1. Quick and Easy: This sheet pan recipe comes together in just 45 minutes, making it perfect for busy weeknights.
  2. Deliciously Flavorful: The combination of soy sauce, honey, and ginger creates a mouthwatering marinade that infuses the chicken and veggies.
  3. Colorful Presentation: The vibrant bell peppers and pineapple add a beautiful pop of color to the dish, making it as appealing to the eyes as it is to the palate.
  4. Healthy and Balanced: With lean protein and plenty of veggies, this meal is both nutritious and satisfying, especially when served over rice or quinoa.

Ingredients

Complete ingredient list for Hawaiian Chicken Sheet Pan

  • 4 boneless, skinless chicken thighs
  • 1 cup pineapple chunks (fresh or canned, drained)
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 medium red onion, cut into wedges
  • 3 cloves garlic, minced
  • 1/4 cup soy sauce (low-sodium)
  • 2 tablespoons honey
  • 1 tablespoon sesame oil
  • 1 teaspoon ginger, grated
  • Salt and pepper to taste
  • 1/4 cup green onions, sliced (for garnish)
  • Cooked rice or quinoa (for serving)

Notes on selecting fresh ingredients

For the best flavor, choose ripe pineapple. Fresh pineapple adds sweetness and tang. Look for firm, golden-yellow fruit. If using canned, drain well. Select vibrant bell peppers for crunch and color. They should feel firm to the touch. For chicken, opt for thighs. They stay moist and tender during cooking.

Substitutions for dietary restrictions

If you need gluten-free options, use gluten-free soy sauce. Coconut aminos can also work well. For a lower-sugar version, swap honey with a sugar-free sweetener. If you prefer plant-based meals, try using firm tofu. Just press and cube it before marinating.

Step-by-Step Instructions

Preheating the oven and preparing the marinade

Start by preheating your oven to 400°F (200°C). This high heat helps the chicken cook well and keeps it juicy. In a small bowl, mix the soy sauce, honey, sesame oil, grated ginger, and minced garlic. Use a whisk to blend everything together until it is smooth. This mix will add a great flavor to your chicken.

Marinating the chicken for enhanced flavor

Next, take your four boneless, skinless chicken thighs. Place them in a large bowl or a zip-top bag. Pour the marinade over the chicken, making sure it is well coated. Let it marinate for at least 15 minutes. If you want more flavor, you can let it sit in the fridge for up to an hour. This step is key for making the chicken tasty and tender.

Arranging vegetables and chicken on the sheet pan

While the chicken marinates, prepare your sheet pan. Line a large baking sheet with parchment paper or foil. It makes cleanup easy later. Spread sliced red and yellow bell peppers, onion wedges, and pineapple chunks evenly on the pan. These veggies add color and flavor to your dish. Finally, take the marinated chicken and place it on top of the veggies. Pour any leftover marinade over everything.

Baking time and checking doneness

Now, it’s time to bake! Place the sheet pan in the preheated oven. Bake for 25 to 30 minutes. You want the chicken to reach an internal temperature of 165°F. To check this, use a meat thermometer. For an extra touch, you can broil the dish for 2 to 3 minutes at the end. This gives a nice caramelized finish to the chicken and veggies. Once done, your Hawaiian Chicken Sheet Pan is ready to enjoy!

Tips & Tricks

Pro tips for marinating chicken effectively

To get the best flavor, use a good marinade. I mix soy sauce, honey, sesame oil, ginger, and garlic. This mix brings out the sweet and savory taste. Place chicken thighs in a bowl or bag, then pour the marinade over them. Let it sit for at least 15 minutes. For more flavor, try to marinate the chicken for up to one hour in the fridge. This makes the chicken juicy and tasty.

How to achieve perfect roasted vegetables

Cut your vegetables into even pieces. This helps them cook evenly. I like to use red and yellow bell peppers, red onion, and pineapple. Spread them out on the sheet pan without crowding. This allows hot air to circulate, giving them a nice roast. Bake them for the same time as the chicken, so they come out soft and sweet.

Broiling for added flavor and texture

After baking, switch your oven to broil. Broiling adds a nice char and extra flavor. Place the sheet pan under the broiler for 2-3 minutes. Watch closely to avoid burning. This step gives the chicken a delicious caramelized finish and makes the veggies even tastier.

Pro Tips

  1. Marinate Longer for Depth: For a more flavorful chicken, marinate for at least 1 hour or even overnight in the refrigerator.
  2. Use Fresh Ingredients: Whenever possible, opt for fresh pineapple and vegetables to enhance the dish’s taste and nutrition.
  3. Experiment with Vegetables: Feel free to add other vegetables like zucchini or snap peas for added color and nutrition.
  4. Check Doneness: Always use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F for safety.

Variations

Alternative proteins (e.g., using pork or tofu)

You can switch the chicken for pork or tofu. Pork adds a nice, rich flavor. Use pork chops or tenderloin for great results. Tofu is a perfect choice for a plant-based meal. Just press it to remove excess water for better texture. Marinate it the same way as chicken to soak up those tasty flavors.

Adding different vegetables (e.g., zucchini, carrots)

Feel free to mix in other vegetables for more color and taste. Zucchini adds a nice crunch and cooks quickly. Carrots bring sweetness and a vibrant hue. You can also try broccoli or snap peas. Just remember to cut them into similar sizes to ensure even cooking.

Flavor variations (e.g., tropical fruit additions, spice level)

Want to amp up the flavor? Add tropical fruits like mango or papaya. These fruits add a sweet twist and pair well with the dish. For those who love heat, sprinkle some red pepper flakes or add sliced jalapeños. Adjust the spice to your taste, and you’ll create a dish that suits your mood perfectly.

Storage Info

How to store leftovers safely

To keep your Hawaiian chicken fresh, let it cool first. Place leftovers in an airtight container. Store it in the fridge for up to three days. Make sure the chicken and veggies are covered to avoid drying out.

Reheating instructions for best results

When you’re ready to enjoy your leftovers, preheat the oven to 350°F (175°C). Place the chicken and veggies in a baking dish. Cover with foil to keep moisture in. Heat for about 15-20 minutes, or until hot. This method helps keep the chicken juicy.

Freezing tips for meal prep

If you want to freeze your Hawaiian chicken, pack it in a freezer-safe container. Make sure to separate the chicken from the veggies if you prefer. It can last for up to three months in the freezer. When you’re ready to eat, thaw it overnight in the fridge before reheating.

FAQs

What can I serve with Hawaiian Chicken Sheet Pan?

You can serve Hawaiian Chicken Sheet Pan with cooked rice or quinoa. Both options soak up the tasty juices. You could also add a side salad for crunch. A fresh cucumber salad or coleslaw pairs well too.

Can I make this recipe in advance?

Yes, you can prepare this dish ahead of time. Marinate the chicken and chop the veggies. Store them in the fridge for up to 24 hours. When you are ready, just bake it.

How do I know when the chicken is fully cooked?

Check the chicken’s internal temperature with a meat thermometer. It should reach 165°F (75°C) for safety. If you cut into the chicken, the meat should be white, not pink.

Can I cook this dish on a grill instead of an oven?

Yes, grilling is a great option too! Preheat your grill to medium-high heat. Cook the chicken and veggies on skewers or in a grill basket. Grill until the chicken reaches 165°F. Enjoy that smoky flavor!

This blog post covered all you need for making Hawaiian Chicken Sheet Pan. We looked at the best fresh ingredients, helpful substitutions, and step-by-step instructions. You learned pro tips for marinating and roasting. We explored different variations and how to store your meals.

In short, you now have tools to cook a delicious dish. Enjoy flexing your skills in the kitche

- 4 boneless, skinless chicken thighs - 1 cup pineapple chunks (fresh or canned, drained) - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 medium red onion, cut into wedges - 3 cloves garlic, minced - 1/4 cup soy sauce (low-sodium) - 2 tablespoons honey - 1 tablespoon sesame oil - 1 teaspoon ginger, grated - Salt and pepper to taste - 1/4 cup green onions, sliced (for garnish) - Cooked rice or quinoa (for serving) For the best flavor, choose ripe pineapple. Fresh pineapple adds sweetness and tang. Look for firm, golden-yellow fruit. If using canned, drain well. Select vibrant bell peppers for crunch and color. They should feel firm to the touch. For chicken, opt for thighs. They stay moist and tender during cooking. If you need gluten-free options, use gluten-free soy sauce. Coconut aminos can also work well. For a lower-sugar version, swap honey with a sugar-free sweetener. If you prefer plant-based meals, try using firm tofu. Just press and cube it before marinating. {{ingredient_image_1}} Start by preheating your oven to 400°F (200°C). This high heat helps the chicken cook well and keeps it juicy. In a small bowl, mix the soy sauce, honey, sesame oil, grated ginger, and minced garlic. Use a whisk to blend everything together until it is smooth. This mix will add a great flavor to your chicken. Next, take your four boneless, skinless chicken thighs. Place them in a large bowl or a zip-top bag. Pour the marinade over the chicken, making sure it is well coated. Let it marinate for at least 15 minutes. If you want more flavor, you can let it sit in the fridge for up to an hour. This step is key for making the chicken tasty and tender. While the chicken marinates, prepare your sheet pan. Line a large baking sheet with parchment paper or foil. It makes cleanup easy later. Spread sliced red and yellow bell peppers, onion wedges, and pineapple chunks evenly on the pan. These veggies add color and flavor to your dish. Finally, take the marinated chicken and place it on top of the veggies. Pour any leftover marinade over everything. Now, it’s time to bake! Place the sheet pan in the preheated oven. Bake for 25 to 30 minutes. You want the chicken to reach an internal temperature of 165°F. To check this, use a meat thermometer. For an extra touch, you can broil the dish for 2 to 3 minutes at the end. This gives a nice caramelized finish to the chicken and veggies. Once done, your Hawaiian Chicken Sheet Pan is ready to enjoy! To get the best flavor, use a good marinade. I mix soy sauce, honey, sesame oil, ginger, and garlic. This mix brings out the sweet and savory taste. Place chicken thighs in a bowl or bag, then pour the marinade over them. Let it sit for at least 15 minutes. For more flavor, try to marinate the chicken for up to one hour in the fridge. This makes the chicken juicy and tasty. Cut your vegetables into even pieces. This helps them cook evenly. I like to use red and yellow bell peppers, red onion, and pineapple. Spread them out on the sheet pan without crowding. This allows hot air to circulate, giving them a nice roast. Bake them for the same time as the chicken, so they come out soft and sweet. After baking, switch your oven to broil. Broiling adds a nice char and extra flavor. Place the sheet pan under the broiler for 2-3 minutes. Watch closely to avoid burning. This step gives the chicken a delicious caramelized finish and makes the veggies even tastier. Pro Tips Marinate Longer for Depth: For a more flavorful chicken, marinate for at least 1 hour or even overnight in the refrigerator. Use Fresh Ingredients: Whenever possible, opt for fresh pineapple and vegetables to enhance the dish's taste and nutrition. Experiment with Vegetables: Feel free to add other vegetables like zucchini or snap peas for added color and nutrition. Check Doneness: Always use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F for safety. {{image_2}} You can switch the chicken for pork or tofu. Pork adds a nice, rich flavor. Use pork chops or tenderloin for great results. Tofu is a perfect choice for a plant-based meal. Just press it to remove excess water for better texture. Marinate it the same way as chicken to soak up those tasty flavors. Feel free to mix in other vegetables for more color and taste. Zucchini adds a nice crunch and cooks quickly. Carrots bring sweetness and a vibrant hue. You can also try broccoli or snap peas. Just remember to cut them into similar sizes to ensure even cooking. Want to amp up the flavor? Add tropical fruits like mango or papaya. These fruits add a sweet twist and pair well with the dish. For those who love heat, sprinkle some red pepper flakes or add sliced jalapeños. Adjust the spice to your taste, and you’ll create a dish that suits your mood perfectly. To keep your Hawaiian chicken fresh, let it cool first. Place leftovers in an airtight container. Store it in the fridge for up to three days. Make sure the chicken and veggies are covered to avoid drying out. When you’re ready to enjoy your leftovers, preheat the oven to 350°F (175°C). Place the chicken and veggies in a baking dish. Cover with foil to keep moisture in. Heat for about 15-20 minutes, or until hot. This method helps keep the chicken juicy. If you want to freeze your Hawaiian chicken, pack it in a freezer-safe container. Make sure to separate the chicken from the veggies if you prefer. It can last for up to three months in the freezer. When you’re ready to eat, thaw it overnight in the fridge before reheating. You can serve Hawaiian Chicken Sheet Pan with cooked rice or quinoa. Both options soak up the tasty juices. You could also add a side salad for crunch. A fresh cucumber salad or coleslaw pairs well too. Yes, you can prepare this dish ahead of time. Marinate the chicken and chop the veggies. Store them in the fridge for up to 24 hours. When you are ready, just bake it. Check the chicken's internal temperature with a meat thermometer. It should reach 165°F (75°C) for safety. If you cut into the chicken, the meat should be white, not pink. Yes, grilling is a great option too! Preheat your grill to medium-high heat. Cook the chicken and veggies on skewers or in a grill basket. Grill until the chicken reaches 165°F. Enjoy that smoky flavor! This blog post covered all you need for making Hawaiian Chicken Sheet Pan. We looked at the best fresh ingredients, helpful substitutions, and step-by-step instructions. You learned pro tips for marinating and roasting. We explored different variations and how to store your meals. In short, you now have tools to cook a delicious dish. Enjoy flexing your skills in the kitchen!

Hawaiian Chicken Sheet Pan

A delicious and easy sheet pan meal featuring marinated chicken thighs, colorful bell peppers, and sweet pineapple.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Hawaiian
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 thighs boneless, skinless chicken
  • 1 cup pineapple chunks (fresh or canned, drained)
  • 1 each red bell pepper, sliced
  • 1 each yellow bell pepper, sliced
  • 1 medium red onion, cut into wedges
  • 3 cloves garlic, minced
  • 0.25 cup soy sauce (low-sodium)
  • 2 tablespoons honey
  • 1 tablespoon sesame oil
  • 1 teaspoon ginger, grated
  • to taste salt and pepper
  • 0.25 cup green onions, sliced (for garnish)
  • as needed cooked rice or quinoa (for serving)

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a small bowl, mix the soy sauce, honey, sesame oil, grated ginger, and minced garlic. Whisk until combined.
  • Place the chicken thighs in a large bowl or zip-top bag and pour the marinade over the top. Let it marinate for at least 15 minutes (or up to 1 hour in the refrigerator for more flavor).
  • Line a large baking sheet with parchment paper or foil for easy cleanup.
  • On the prepared sheet pan, spread the sliced peppers, red onion wedges, and pineapple chunks evenly.
  • Remove the chicken from the marinade and place it on top of the vegetables on the sheet pan. Pour any remaining marinade over the chicken and vegetables.
  • Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F). You can broil for an additional 2-3 minutes at the end for extra caramelization.
  • Remove the sheet pan from the oven, and sprinkle with sliced green onions. Serve hot over cooked rice or quinoa for a complete meal.

Notes

For extra flavor, marinate the chicken for up to 1 hour.
Keyword chicken, easy meal, Hawaiian, sheet pan

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