There’s something undeniably enchanting about a Hawaiian Chicken Sheet Pan. Imagine succulent chicken marinated in a tropical blend of flavors, roasted to golden perfection alongside colorful veggies that look like they just stepped off an island paradise. The aroma wafts through your kitchen, making every passerby question whether they’ve accidentally stumbled into a five-star restaurant instead of your humble abode. For more inspiration, check out this dinner recipes recipe.
Now, picture this: you’re hosting friends for a casual gathering, and the air is filled with laughter and clinking glasses. You pull this vibrant dish out of the oven, and all eyes widen in anticipation. As you serve up generous portions, everyone dives in with gusto, savoring the sweet and savory notes that dance on their tongues. It’s not just a meal; it’s an experience that brings people together.
Why You'll Love This Recipe
- This Hawaiian Chicken Sheet Pan is incredibly easy to prepare, making it perfect for busy weeknights
- The combination of flavors is both refreshing and satisfying, transporting you straight to the tropics
- Its vibrant colors create an eye-catching presentation on any table, ensuring it stands out at gatherings
- This dish is versatile enough for meal prep or special occasions, catering to any palate with ease
Last summer, I surprised my family with this dish during our backyard barbecue. The kids declared it the “Best Chicken Ever,” while my husband went back for seconds (and thirds). Their enthusiasm was contagious.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Boneless, Skinless Chicken Thighs: Thighs are juicier than breasts and soak up the marinade beautifully.
- Bell Peppers: Choose a mix of red, yellow, and green for a colorful presentation.
- Red Onion: Adds a sweet bite that complements the chicken perfectly.
- Pineapple Chunks: Fresh pineapple enhances the tropical flavor; canned works well too.
- Fresh Garlic: Use minced garlic for its robust flavor; never underestimate garlic’s power.
- Teriyaki Sauce: A sweet and savory staple that ties everything together; opt for low-sodium if preferred.
- Olive Oil: A drizzle ensures everything roasts evenly while adding richness.
- Sesame Seeds: For garnish; they add a delightful crunch and visual appeal.
For the Sauce:
- Soy Sauce: Low-sodium soy sauce helps control saltiness while maintaining flavor depth.
- Brown Sugar: Balances out the savory elements with its natural sweetness.
- Ginger Paste or Fresh Ginger Grated: Adds warmth and spice—don’t skip this!
The full ingredients list, including measurements, is provided in the recipe card directly below. For more inspiration, check out this lunch recipe ideas recipe.
Let’s Make it Together
Prepare Your Oven and Ingredients: Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easy cleanup. Chop your vegetables into bite-sized pieces while imagining you’re preparing them at a beachside cabana.
Create Your Marinade: In a bowl, whisk together teriyaki sauce, soy sauce, brown sugar, minced garlic, and ginger paste until well combined. The mixture should smell heavenly—like a tropical vacation in a bowl!
Marinate the Chicken: Place chicken thighs in a resealable bag or bowl and pour half of the marinade over them. Seal or cover tightly and let them soak up those flavors for at least 30 minutes—longer if you have time!
Toss Veggies Together: In another bowl, combine bell peppers, red onion, and pineapple chunks. Drizzle with olive oil and toss with salt and pepper until evenly coated; it should look like a colorful confetti party!
Assemble on Sheet Pan: Spread marinated chicken on one side of the prepared sheet pan and pile on those vibrant veggies on the other side. Don’t forget to drizzle some leftover marinade over everything for extra flavor.
Bake to Perfection!: Slide your sheet pan into the preheated oven and bake for about 25-30 minutes or until chicken reaches an internal temperature of 165°F (74°C). Enjoy the tantalizing aroma that fills your kitchen—it’s practically begging you to dig in!
After removing from the oven, sprinkle sesame seeds over everything before serving—it’s like putting icing on an already delicious cake!
This Hawaiian Chicken Sheet Pan will not only fill bellies but also provide smiles all around as everyone enjoys this flavorful feast!
You Must Know
- This Hawaiian Chicken Sheet Pan is not just a dish; it’s a flavor-packed feast!
- The combination of tender chicken, vibrant veggies, and tropical pineapple creates a symphony of tastes
- Plus, it’s super easy to whip up on a busy weeknight or for a casual gathering
Perfecting the Cooking Process
Start by marinating the chicken while you chop the veggies, then arrange everything on the sheet pan and bake. This sequence ensures maximum flavor infusion and minimizes prep time.
Add Your Touch
Feel free to swap out veggies based on what’s in your fridge. Zucchini, red bell peppers, or even broccoli can add unique flavors and colors to the dish.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until warmed through for best results.
Chef's Helpful Tips
- Always let your chicken marinate for at least 30 minutes; this enhances flavor and tenderness
- Use fresh pineapple for extra sweetness and juiciness
- Cutting veggies uniformly helps them cook evenly and look fabulous on your plate
Sharing this recipe always brings back memories of my friends’ faces lighting up when they tasted it for the first time—definitely worth every bit of effort!
FAQ
What is Hawaiian Chicken Sheet Pan?
It’s a flavorful dish featuring chicken, pineapple, and vibrant vegetables all roasted together.
Can I use frozen chicken for this recipe?
Yes, but thaw it completely before marinating for optimal flavor absorption.
How do I know when the chicken is fully cooked?
Use a meat thermometer; chicken should reach an internal temperature of 165°F.
Hawaiian Chicken Sheet Pan
- Total Time: 45 minutes
- Yield: Serves 4
Description
Hawaiian Chicken Sheet Pan is a delightful one-pan meal that captures the essence of tropical flavors. Succulent boneless, skinless chicken thighs are marinated in a sweet and savory teriyaki sauce, paired with colorful bell peppers, red onion, and juicy pineapple chunks. This easy-to-make dish not only tantalizes your taste buds but also brings a vibrant touch to your dinner table, making it perfect for casual gatherings or busy weeknights.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 2 cups mixed bell peppers (red, yellow, green), chopped
- 1 cup red onion, sliced
- 1 cup pineapple chunks (fresh or canned)
- 4 cloves fresh garlic, minced
- ½ cup teriyaki sauce (low-sodium recommended)
- 2 tbsp olive oil
- 2 tbsp sesame seeds (for garnish)
- ¼ cup low-sodium soy sauce
- ¼ cup brown sugar
- 1 tbsp ginger paste or freshly grated ginger
Instructions
- Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper.
- In a bowl, whisk together teriyaki sauce, soy sauce, brown sugar, minced garlic, and ginger paste to create the marinade.
- Marinate chicken thighs in half of the marinade for at least 30 minutes.
- In another bowl, toss chopped bell peppers, red onion, and pineapple with olive oil and season with salt and pepper.
- Arrange marinated chicken on one side of the sheet pan and colorful veggies on the other side. Drizzle remaining marinade over everything.
- Bake for 25-30 minutes until chicken reaches an internal temperature of 165°F (74°C). Sprinkle with sesame seeds before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: Approximately 1 plate (300g)
- Calories: 420
- Sugar: 15g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg