Name: Hawaiian Chicken Sheet Pan: Easy One-Pan Dinner Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Ingredients: 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces; 1 large red bell pepper, cut into 1-inch pieces; 1 large yellow bell pepper, cut into 1-inch pieces; 1 large red onion, cut into wedges; 1 (20 ounce) can pineapple chunks, drained (reserve juice for marinade); 1 cup broccoli florets; 1 cup cherry tomatoes, halved; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon smoked paprika; 1/4 teaspoon red pepper flakes (optional, for heat); Salt and pepper to taste; 1/2 cup reserved pineapple juice (from the can); 1/4 cup soy sauce (low sodium preferred); 2 tablespoons brown sugar, packed; 1 tablespoon rice vinegar; 1 tablespoon sesame oil; 2 cloves garlic, minced; 1 teaspoon ginger, grated; Cooked rice, for serving; Chopped green onions, for garnish; Sesame seeds, for garnish

Hawaiian Chicken Sheet Pan dinners are about to become your new weeknight obsession! Imagine juicy, pineapple-glazed chicken, tender bell peppers, and sweet red onions, all roasted to perfection on a single pan. This isn't just a meal; it's a vibrant, flavorful escape to the tropics, right in your own kitchen.

While not steeped in centuries of tradition, the concept of combining sweet and savory flavors in Hawaiian cuisine has deep roots in the islands' diverse cultural influences. From Polynesian cooking techniques to Asian-inspired marinades, Hawaiian food is a delicious melting pot. This particular sheet pan rendition offers a modern, convenient twist on those classic flavors.

What makes this Hawaiian Chicken Sheet Pan so irresistible? It's the perfect balance of sweet, tangy, and savory. The pineapple glaze caramelizes beautifully, creating a sticky, delicious coating on the chicken and vegetables. People adore this dish because it's incredibly easy to prepare – minimal cleanup is always a win! Plus, it's a healthy and customizable meal that the whole family will enjoy. The vibrant colors and enticing aroma alone are enough to make anyone's mouth water. Get ready to experience a taste of paradise with this simple yet satisfying recipe!

Ingredients:

For the Chicken and Vegetables:

2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
1 large red bell pepper, cut into 1-inch pieces
1 large yellow bell pepper, cut into 1-inch pieces
1 large red onion, cut into wedges
1 (20 ounce) can pineapple chunks, drained (reserve juice for marinade)
1 cup broccoli florets
1 cup cherry tomatoes, halved
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/4 teaspoon red pepper flakes (optional, for heat)
Salt and pepper to taste

For the Hawaiian Marinade:

1/2 cup reserved pineapple juice (from the can)
1/4 cup soy sauce (low sodium preferred)
2 tablespoons brown sugar, packed
1 tablespoon rice vinegar
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon ginger, grated

For Serving (optional):

Cooked rice, for serving
Chopped green onions, for garnish
Sesame seeds, for garnish

Preparing the Hawaiian Marinade:

Okay, let's get started with the marinade! This is where all the amazing Hawaiian flavor comes from, so pay close attention. Trust me, it's super easy.

Combine the Liquids: In a medium-sized bowl, whisk together the reserved pineapple juice, soy sauce, rice vinegar, and sesame oil. Make sure everything is nicely combined.
Add the Sweetness: Add the brown sugar to the bowl. Whisk until the brown sugar is completely dissolved. You don't want any grainy bits left!
Infuse with Aromatics: Now, add the minced garlic and grated ginger to the marinade. Give it a good stir to distribute the flavors evenly.
Taste and Adjust: Give the marinade a taste! If you prefer a sweeter marinade, add a little more brown sugar. If you want more tang, add a splash more rice vinegar. Adjust it to your liking. This is your chance to customize the flavor!

Marinating the Chicken:

Now that we have our delicious marinade ready, it's time to let the chicken soak up all that goodness. This step is crucial for tender and flavorful chicken.

Prepare the Chicken: Place the chicken pieces in a large resealable bag or a large bowl.
Pour the Marinade: Pour the Hawaiian marinade over the chicken, ensuring that all the pieces are coated evenly.
Marinate: Seal the bag (or cover the bowl) and place it in the refrigerator. Marinate for at least 30 minutes, or preferably for 2-4 hours. The longer you marinate, the more flavorful the chicken will be! You can even marinate it overnight for maximum flavor, but don't go longer than 24 hours, as the acid in the marinade can start to break down the chicken too much.
Turn Occasionally: If you're using a bag, flip it occasionally to ensure that all sides of the chicken are exposed to the marinade. If you're using a bowl, stir the chicken occasionally.

Preparing the Vegetables:

While the chicken is marinating, let's get our veggies ready. We want them to be perfectly cooked and complement the chicken beautifully.

Preheat Oven and Prepare Sheet Pan: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Chop the Vegetables: If you haven't already, chop the red bell pepper, yellow bell pepper, and red onion into 1-inch pieces or wedges. Make sure the pieces are roughly the same size so they cook evenly.
Combine Vegetables: In a large bowl, combine the bell peppers, red onion, pineapple chunks, broccoli florets, and cherry tomatoes.
Season the Vegetables: Drizzle the vegetables with olive oil. Sprinkle with garlic powder, onion powder, smoked paprika, red pepper flakes (if using), salt, and pepper. Toss everything together until the vegetables are evenly coated with the oil and seasonings.

Assembling and Cooking the Sheet Pan:

Alright, we're in the home stretch! Now it's time to put everything together on the sheet pan and let the oven do its magic.

Arrange Vegetables on Sheet Pan: Spread the seasoned vegetables in a single layer on the prepared baking sheet. Try to avoid overcrowding the pan, as this can cause the vegetables to steam instead of roast. If necessary, use two sheet pans.
Add the Chicken: Remove the chicken from the marinade (discard the marinade). Arrange the chicken pieces evenly over the vegetables on the sheet pan.
Bake: Place the sheet pan in the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender. The internal temperature of the chicken should reach 165°F (74°C).
Check for Doneness: Use a meat thermometer to check the internal temperature of the chicken. If the vegetables are browning too quickly, you can loosely tent the sheet pan with foil.
Broil (Optional): For extra browning and caramelization, you can broil the sheet pan for the last 1-2 minutes of cooking. Watch it closely to prevent burning!

Serving:

The moment we've all been waiting for! Time to enjoy our delicious Hawaiian Chicken Sheet Pan.

Let it Rest: Remove the sheet pan from the oven and let it rest for a few minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
Serve: Serve the Hawaiian Chicken and Vegetables over cooked rice.
Garnish (Optional): Garnish with chopped green onions and sesame seeds for added flavor and visual appeal.
Enjoy! Dig in and enjoy your homemade Hawaiian Chicken Sheet Pan! I hope you love it as much as I do.

Tips and Variations:

Want to customize this recipe even further? Here are a few ideas:

Add More Vegetables: Feel free to add other vegetables to the sheet pan, such as zucchini, carrots, or sweet potatoes. Just make sure to adjust the cooking time accordingly.
Use Different Protein: If you're not a fan of chicken thighs, you can use chicken breasts, pork tenderloin, or even shrimp. Adjust the cooking time based on the protein you choose.
Make it Spicy: Add more red pepper flakes or a dash of hot sauce to the marinade for a spicier dish.
Add a Glaze: For an extra glossy and flavorful finish, you can brush the chicken and vegetables with a glaze during the last few minutes of cooking. A simple glaze can be made by combining honey, soy sauce, and ginger.
Coconut Rice: Serve the Hawaiian Chicken and Vegetables over coconut rice for an extra tropical touch.

Storage Instructions:

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven until heated through.

Nutritional Information (Approximate):

Per serving (based on 6 servings):

Calories: 450-500
Protein: 40-45g
Fat: 20-25g
Carbohydrates: 30-35g

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Conclusion:

This Hawaiian Chicken Sheet Pan recipe is truly a game-changer, and I wholeheartedly believe it deserves a permanent spot in your regular dinner rotation. Why? Because it delivers an explosion of tropical flavors with minimal effort and maximum satisfaction. We're talking juicy, tender chicken, perfectly caramelized pineapple, crisp-tender bell peppers, and a sweet and savory glaze that ties everything together in perfect harmony. It's a complete meal on one pan, which means fewer dishes to wash – a definite win in my book! But beyond the ease of preparation and the incredible taste, this recipe is a must-try because it's incredibly versatile. Feel free to adapt it to your own preferences and dietary needs. For a spicier kick, add a pinch of red pepper flakes to the marinade or a drizzle of sriracha over the finished dish. If you're watching your carb intake, you can easily swap out the rice for cauliflower rice or serve the chicken and vegetables over a bed of mixed greens for a lighter, healthier meal. Speaking of serving suggestions, the possibilities are endless! I personally love serving this Hawaiian Chicken Sheet Pan with a side of coconut rice to enhance the tropical vibe. A simple green salad with a light vinaigrette also complements the dish beautifully. And for a truly decadent treat, try topping it with a sprinkle of toasted coconut flakes or a dollop of whipped cream. Looking for variations? Consider adding other vegetables like broccoli florets, zucchini slices, or even chunks of sweet potato to the sheet pan. You can also experiment with different types of protein, such as shrimp or tofu, to create a vegetarian or pescatarian version of this recipe. The key is to have fun and let your creativity shine! I've made this recipe countless times, and it's always a crowd-pleaser. My family raves about it, and I'm confident that yours will too. It's the perfect weeknight meal for busy families, a fantastic option for potlucks and gatherings, and a guaranteed way to impress your guests. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to experience the magic of this Hawaiian Chicken Sheet Pan recipe. I promise you won't be disappointed. And most importantly, I'd love to hear about your experience! Once you've tried the recipe, please come back and share your thoughts in the comments below. Did you make any modifications? What did you serve it with? What did your family think? Your feedback is invaluable and helps me to continue creating delicious and easy-to-follow recipes that you'll love. Happy cooking! I can't wait to hear how much you enjoyed this taste of the islands!