Hawaiian Chicken Sheet Pan
This vibrant and flavorful Hawaiian Chicken Sheet Pan recipe brings the sweet and savory combination of juicy chicken, fresh vegetables, and tropical pineapple together in a one-pan meal that’s easy to prepare and packed with taste. The savory soy sauce, honey, garlic, and ginger sauce gives a deliciously caramelized finish, while the peppers, onions, and pineapple bring a touch of brightness. It’s a perfect dish for a quick dinner or a casual weeknight meal!
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup pineapple chunks (fresh or canned)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- Salt and pepper to taste
- 1 tablespoon sesame seeds
- 2 green onions, sliced (for garnish)
Instructions:
- Preheat the oven: Preheat your oven to 400°F (200°C).
- Prepare the sauce: In a small bowl, whisk together the soy sauce, honey, minced garlic, grated ginger, salt, and pepper until well combined.
- Assemble the sheet pan: Place the chicken breasts in the center of a large sheet pan. Arrange the pineapple chunks, red bell pepper slices, yellow bell pepper slices, and red onion slices around the chicken breasts.
- Coat with sauce: Pour the prepared sauce over the chicken and vegetables, ensuring that everything is evenly coated.
- Bake the chicken: Transfer the sheet pan to the oven and bake for 25-30 minutes, or until the chicken is fully cooked through (internal temperature of 165°F) and the vegetables are tender.
- Garnish and serve: Remove from the oven and sprinkle sesame seeds and sliced green onions on top before serving. Serve hot with rice or your favorite side dish.
Reheating and Storage Tips:
- Storage: Allow leftovers to cool completely before storing them in an airtight container. The dish can be stored in the refrigerator for up to 3 days.
- Reheating: Reheat leftovers in the microwave for 1-2 minutes or until heated through. Alternatively, reheat in the oven at 350°F for 10-15 minutes, covered with foil to prevent drying out.
- Freezing: This dish can be frozen for up to 2 months. Store the chicken and vegetables in a freezer-safe container. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions (FAQ):
- Can I use chicken thighs instead of chicken breasts? Yes, chicken thighs work great and will be even more tender due to their higher fat content.
- Can I make this dish with frozen chicken breasts? It’s best to use fresh chicken for this recipe to ensure even cooking. If you use frozen chicken, be sure to thaw it first.
- Can I use a different fruit instead of pineapple? You can try using mango or peaches for a different fruity twist, though pineapple is the most traditional option.
- Can I use bottled teriyaki sauce instead of making my own? Yes, bottled teriyaki sauce can be used as a shortcut if you prefer.
- What if I don’t have fresh ginger? Ground ginger can be used in place of fresh ginger, using about 1/4 teaspoon for every teaspoon of fresh ginger.
- Can I use low-sodium soy sauce? Yes, you can use low-sodium soy sauce if you prefer less salt.
- Can I make this recipe without honey? Yes, maple syrup or agave nectar can be used as a substitute for honey.
- How do I know when the chicken is fully cooked? The internal temperature should reach 165°F (75°C). You can also cut into the thickest part of the chicken and check that the juices run clear.
- Can I prepare this dish ahead of time? Yes, you can prep everything up to the point of baking, then refrigerate it for up to 24 hours before baking.
- Can I add more vegetables to the sheet pan? Absolutely! You can add zucchini, carrots, or broccoli for extra color and flavor.
- Can I use canned pineapple? Yes, canned pineapple chunks work perfectly fine. Just make sure to drain it well before using.
- How can I make this recipe spicier? Add a few slices of jalapeño or a dash of hot sauce to the sauce for some heat.
- Can I use a different type of oil to grease the pan? Yes, you can use olive oil or cooking spray if you don’t have sesame oil.
- Can I make this recipe gluten-free? Yes, use gluten-free soy sauce or tamari in place of regular soy sauce.
- How can I add more flavor to the chicken? Marinate the chicken in the sauce for an hour before cooking to allow the flavors to penetrate the meat.
- Can I serve this with rice? Yes, rice is a perfect side dish to soak up the delicious sauce.
- What if I don’t have sesame seeds? You can skip them or substitute with chopped nuts like almonds or cashews for some crunch.
- Can I grill the chicken instead of baking it? Yes, grilling the chicken adds a nice smoky flavor that complements the dish.
- Can I use a non-stick sheet pan? Yes, a non-stick sheet pan works well for this recipe, and it helps with easy cleanup.
- Can I add a side of sauce to serve with the chicken? Yes, a side of extra soy-honey sauce can be served for dipping or drizzling over the chicken.
20 Best Tips to Make Hawaiian Chicken Sheet Pan:
- Use fresh pineapple for the best sweetness and texture.
- Slice the vegetables uniformly to ensure even cooking.
- Marinate the chicken for extra flavor—let it sit for 30 minutes before baking.
- Toss the vegetables in the sauce before arranging them around the chicken for added flavor.
- Use bone-in chicken for even more flavor, though it may require a longer cooking time.
- Roast the vegetables first for 10-15 minutes before adding the chicken if you prefer them more caramelized.
- Use a large sheet pan to ensure the chicken and vegetables have enough space to cook evenly.
- Line the sheet pan with parchment paper for easier cleanup.
- Try using red onion instead of yellow onion for a sweeter, more mellow flavor.
- Add a pinch of crushed red pepper flakes to the sauce for a bit of spice.
- Don’t overcrowd the pan to ensure the chicken and vegetables roast properly.
- Baste the chicken halfway through with some of the sauce for extra moisture.
- Make extra sauce and drizzle it over the chicken after it’s done for a stronger flavor.
- Use a sharp knife when slicing the vegetables to get clean, even pieces.
- Let the chicken rest for a few minutes after baking to keep it juicy and tender.
- Garnish with fresh cilantro instead of green onions for a more herbaceous touch.
- Make it a complete meal by serving this dish with steamed rice, quinoa, or cauliflower rice.
- Serve with a tangy dipping sauce like sweet chili sauce to balance the sweetness of the pineapple.
- Roast the vegetables at a higher temperature (425°F) if you want them to be more caramelized.
- Add a dash of lime juice before serving for a refreshing citrusy finish.
This Hawaiian Chicken Sheet Pan meal is both delicious and versatile, providing a balance of flavors that will satisfy your taste buds. The best part? It’s simple to make and clean-up is a breeze! Enjoy this easy, healthy, and flavorful dinner any day of the week.
