When you think of a Hawaiian Chicken Sheet Pan, imagine vibrant colors dancing on your plate, with juicy chicken bathing in a tropical marinade that smells like a Hawaiian breeze. The sweet aroma of pineapple mingles with savory soy sauce and a hint of ginger, creating an irresistible symphony of flavors that will transport your taste buds to an island paradise. Trust me; this dish is not just food; it’s like a mini-vacation for your senses. For more inspiration, check out this easy lunch ideas recipe.
Now picture this: it’s a hot summer evening, and the sun is setting, painting the sky in shades of pink and orange. You gather your friends around for a casual backyard barbecue, and you serve up this Hawaiian Chicken Sheet Pan. The smiles and cheers as they bite into the tender chicken infused with tropical goodness will be etched in your memory forever. This dish is perfect for any occasion, whether it’s a weeknight dinner or a festive gathering, promising an explosion of flavor with every bite. For more inspiration, check out this dinner recipes recipe.
Why You'll Love This Recipe
- This Hawaiian Chicken Sheet Pan is incredibly easy to prepare and perfect for busy weeknights
- The combination of sweet and savory flavors creates an unforgettable taste experience
- With its colorful presentation, it’s sure to impress your guests at any gathering
- Plus, it’s versatile enough to adapt to whatever veggies you have on hand!
I vividly remember the first time I made this dish for my friends; their reactions were priceless as they devoured every last bite.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Boneless, Skinless Chicken Thighs: These thighs stay juicy and absorb flavors beautifully; plus, they’re forgiving if slightly overcooked.
- Pineapple Chunks: Fresh or canned works well; just ensure they’re juicy to complement the chicken perfectly.
- Bell Peppers: Any color adds visual appeal and sweetness; I love using red or yellow for their vibrant colors.
- Red Onion: Adds a lovely sweetness when roasted; choose firm onions that feel heavy for size.
- Garlic Cloves: Fresh garlic elevates the flavor; use minced garlic for more intensity in each bite.
- Soy Sauce: Go for low-sodium soy sauce to control saltiness while still packing a punch of umami flavor.
- Honey: A drizzle adds balance with sweetness; opt for raw honey if possible for its depth of flavor.
- Ground Ginger: A little goes a long way in enhancing the tropical notes without overpowering other flavors.
- Lime Juice: Freshly squeezed lime juice brightens up the dish like sunshine on your palate!
- Olive Oil: Helps caramelize the veggies beautifully while keeping everything moist during roasting.
- Salt and Pepper: Essential seasonings to enhance all flavors; don’t skimp on these basics!
- Cilantro (optional): A sprinkle of fresh cilantro at serving time adds freshness and color; it’s worth it if you’re a fan!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make It Together
Preheat Your Oven!: Start by preheating your oven to 400°F (200°C). While it warms up, grab your trusty sheet pan and spray it lightly with nonstick cooking spray.
Prep the Chicken!: In a large bowl, combine boneless chicken thighs with soy sauce, honey, minced garlic, lime juice, and ground ginger. Let that sit while you chop up your veggies.
Add Those Colorful Veggies!: Chop bell peppers into bite-sized pieces and slice the red onion into wedges. Toss them into the bowl with the chicken mixture until everything is well coated.
Spread It All Out!: Arrange everything in a single layer on the prepared sheet pan. Make sure there’s enough space between pieces so they roast nicely instead of steaming together.
Add Pineapple Goodness!: Scatter pineapple chunks all over the chicken and veggies before sliding that glorious pan into your preheated oven. Bake for about 25-30 minutes until everything is cooked through.
Garnish & Serve!: Once done, let it cool slightly before garnishing with fresh cilantro if desired. Serve hot straight from the pan for rustic charm!
This Hawaiian Chicken Sheet Pan recipe brings together ease and flavor while delivering an appealing meal that will leave everyone asking for seconds! Perfectly sweetened chicken paired with vibrant veggies makes every bite feel like summer vacation!
You Must Know
- This Hawaiian Chicken Sheet Pan dish not only bursts with flavor but makes cleanup a breeze
- The vibrant colors and sweet aroma fill your kitchen, making it a feast for the eyes and the nose
- Perfect for busy weeknights or impressing guests!
Perfecting the Cooking Process
Start by marinating the chicken to enhance flavor, then roast the veggies while the chicken cooks for optimal timing.
Add Your Touch
Feel free to swap out vegetables based on your preference; try adding bell peppers or snap peas for extra crunch.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven for best results.
Chef's Helpful Tips
- Use fresh pineapple juice instead of canned for a brighter flavor
- Cut chicken evenly for consistent cooking
- Don’t overcrowd your sheet pan, or you’ll steam rather than roast!
Sharing this dish with friends always brings smiles; one friend even asked if I could open a restaurant!
Hawaiian Chicken Sheet Pan
- Total Time: 45 minutes
- Yield: Serves 6
Description
Indulge in the tropical flavors of our Hawaiian Chicken Sheet Pan, where tender chicken thighs marinate in a zesty blend of soy sauce, honey, and ginger. Paired with vibrant bell peppers, sweet pineapple, and red onions, this easy one-pan dish is perfect for summer gatherings or busy weeknights. Enjoy a burst of island-inspired taste that will transport you straight to a beachside barbecue.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1 cup pineapple chunks (fresh or canned)
- 2 bell peppers (any color), chopped
- 1 medium red onion, sliced
- 4 garlic cloves, minced
- 1/4 cup low-sodium soy sauce
- 2 tbsp honey
- 1 tsp ground ginger
- 2 tbsp freshly squeezed lime juice
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro (optional for garnish)
Instructions
- Preheat your oven to 400°F (200°C) and lightly spray a sheet pan with nonstick cooking spray.
- In a large bowl, mix chicken thighs with soy sauce, honey, minced garlic, lime juice, and ground ginger. Let marinate for 15 minutes.
- Chop the bell peppers and slice the red onion. Add them to the marinated chicken and toss until well combined.
- Spread the mixture evenly on the prepared sheet pan. Scatter pineapple chunks over the top.
- Bake in the preheated oven for 25-30 minutes or until chicken is cooked through.
- Garnish with fresh cilantro if desired and serve hot straight from the pan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 10g
- Sodium: 540mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 120mg