Irresistible Hawaiian Chicken Sheet Pan Recipe to Savor

Hawaiian Chicken Sheet Pan is a tropical delight that combines juicy chicken with vibrant veggies, all roasted to perfection. Imagine the aroma of sweet pineapple mingling with savory soy sauce wafting through your kitchen, making everyone’s mouth water in anticipation. Creamy butter chicken recipe.

This dish isn’t just a meal; it’s an experience. Picture yourself hosting a sunny backyard barbecue or a cozy weeknight dinner. The Hawaiian Chicken Sheet Pan brings a taste of the islands right to your table, promising a flavor explosion that will have everyone asking for seconds! Crockpot chicken and peppers.

I remember the first time I made this dish; my friends couldn’t get enough! They even started planning future gatherings around it.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Thighs: I prefer thighs for their juiciness and flavor, but breasts work too if that’s your jam.

• Pineapple Chunks: Fresh or canned works; just make sure they are juicy and sweet for the best flavor.

• Bell Peppers: Use a mix of colors for visual appeal and sweetness; red, yellow, and green all bring something special.

• Red Onion: Adds a lovely sweetness when roasted; choose firm onions for the best results.

• Soy Sauce: Low-sodium soy sauce is perfect here; it keeps the dish from becoming overly salty while adding depth.

• Garlic Powder: A sprinkle goes a long way in enhancing the flavor profile without overpowering other ingredients.

• Ground Ginger: Fresh ginger is great, but ground ginger adds warmth and spice without extra prep time.

• Olive Oil: This will help everything roast beautifully and keep the chicken moist throughout cooking.

For the Sauce:

• Brown Sugar: A must-have for balancing out the salty soy sauce; it caramelizes nicely during roasting.

• Lime Juice: Freshly squeezed lime juice brightens up all the flavors; bottled juice just won’t cut it here!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat Your Oven: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup later.

Mix Your Marinade: In a bowl, whisk together soy sauce, brown sugar, garlic powder, ground ginger, and lime juice until well combined.

Prepare the Chicken: Place chicken thighs in a large mixing bowl. Pour half of the marinade over them and let them soak up those delicious flavors while you prep veggies. Delicious chicken pizza option.

Add Your Veggies!: Chop bell peppers and onion into bite-sized pieces. Toss them on the sheet pan along with pineapple chunks.

Toss It All Together!: Drizzle olive oil over veggies and pour remaining marinade on top. Mix everything well to ensure every piece is coated evenly.

Roast Away!: Spread chicken atop veggies on the sheet pan. Roast in preheated oven for 25-30 minutes until chicken reaches an internal temperature of 165°F (74°C) and veggies are tender.

Enjoy this Hawaiian Chicken Sheet Pan hot out of the oven! It pairs beautifully with rice or quinoa for a complete meal that’s sure to impress everyone at your table. For more inspiration, check out this Chicken Rice and Broccoli recipe.

Perfecting the Cooking Process

Start by marinating the chicken for at least an hour. Then, roast the veggies while the chicken cooks for perfectly tender and flavorful results. Flavorful Greek chicken bowls.

Add Your Touch

Feel free to swap out vegetables or add pineapple chunks for an extra tropical kick. Experimenting with spices can also elevate the flavor profile of this dish.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in the oven or microwave to retain moisture and flavor.

Cooking this Hawaiian Chicken Sheet Pan always reminds me of summer barbecues with friends, where laughter filled the air as we devoured every last bite.

FAQ

Can I use frozen chicken for Hawaiian Chicken Sheet Pan?

Yes, but thaw it completely before marinating for the best results.

What other vegetables pair well with Hawaiian Chicken?

Bell peppers, zucchini, or snap peas are great alternatives to consider.

How long should I marinate the chicken?

Marinate for at least one hour, but overnight is even better!

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Hawaiian Chicken Sheet Pan

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• Author: Luna Martinez
• Total Time: 45 minutes
• Yield: Serves 4

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Description

Hawaiian Chicken Sheet Pan is a vibrant and flavorful dish, combining juicy chicken thighs with sweet pineapple and colorful bell peppers, all roasted to perfection. This one-pan wonder not only brings the taste of the islands to your table but also simplifies meal prep for busy weeknights. With its delightful balance of sweet and savory flavors, it’s perfect for family dinners or entertaining guests. Get ready to impress everyone with this easy-to-make recipe that packs a tropical punch!

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Ingredients

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• 1.5 lbs boneless, skinless chicken thighs
• 1 cup pineapple chunks (fresh or canned)
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 green bell pepper, chopped
• 1 medium red onion, chopped
• 1/4 cup low-sodium soy sauce
• 2 tbsp olive oil
• 2 tbsp brown sugar
• 2 tbsp fresh lime juice
• 1 tsp garlic powder
• 1 tsp ground ginger

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Instructions

1. Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
2. In a bowl, mix soy sauce, brown sugar, garlic powder, ground ginger, and lime juice until combined.
3. Place chicken thighs in a mixing bowl; pour half of the marinade over them and let sit while prepping veggies.
4. Add chopped bell peppers, red onion, and pineapple chunks to the sheet pan.
5. Drizzle olive oil over veggies and pour remaining marinade on top; toss to coat evenly.
6. Lay marinated chicken on top of the veggies; roast for 25-30 minutes until chicken reaches an internal temperature of 165°F (74°C) and veggies are tender.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Baking
• Cuisine: Hawaiian

Nutrition

• Serving Size: 1/4 of the recipe (approximately 300g)
• Calories: 385
• Sugar: 10g
• Sodium: 480mg
• Fat: 15g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 150mg