Pin
This crowd-pleasing Hawaiian Chicken Sheet Pan has turned into my go-to escape from ordinary weeknight cooking. Loaded with tender chicken bits, tangy pineapple, and bright veggies all baked together, this meal brings a taste of the islands to your home without booking a flight.
I came up with this dish during a cold, dreary winter when our family needed something sunny and tropical. It was an instant hit - my kids now call it our "staycation dinner" and we make it a couple times each month whenever we're feeling stuck in a rut.
Ingredients
- Chicken breast: Works as your main protein and soaks up all the surrounding flavors. Try to pick plump, fresh pieces with good color.
- Bell pepper: Brings nice pop of color and satisfying crunch. Go for ones that feel heavy and look glossy.
- Red onion: Adds a touch of bite that gets milder when cooked. Look for firm ones without soft spots.
- Pineapple chunks: Gives that key Hawaiian touch of sweetness. Fresh is awesome but well-drained canned works in a pinch.
- Soy sauce: Forms the tasty base of the mix. Try low-sodium if you're watching your salt.
- Olive oil: Makes everything roast nicely and browns the edges beautifully. The good stuff really does taste better here.
- Minced garlic: Kicks up the flavor profile. Nothing beats freshly chopped for best taste.
- Salt and pepper: Brings out the best in everything else. Don't skip grinding fresh pepper if you can.
- Rice (for serving): Catches all those yummy juices from the pan. Jasmine or basmati pairs really well with these island flavors.
- Green onions: Tops everything with a fresh finish and mild flavor. Pick bunches with crisp, bright stems.
- Sesame seeds: Sprinkled on top for a little crunch and nutty taste. Warming them in a dry pan first makes them even tastier.
Step-by-Step Instructions
- Get Everything Hot:
- Turn your oven up to 400°F. This high heat will give you those tasty browned bits while keeping your chicken moist inside. Put down some parchment on your baking sheet so nothing sticks and cleanup's a breeze.
- Throw Everything Together:
- Put your chicken chunks, peppers, onions, and pineapple in a big bowl. Make everything roughly the same size - about an inch big works great so it all cooks at the same speed. Cut the chicken into small bites so it finishes cooking along with the veggies.
- Whip Up Your Sauce:
- Stir the soy sauce, olive oil, and garlic together in a small bowl until mixed well. This simple combo works wonders as it cooks down. The soy brings saltiness, oil helps everything brown, and garlic adds that can't-miss flavor throughout.
- Mix It All Up:
- Pour your sauce over everything in the bowl and toss it around until each piece gets coated. Don't rush this part - use tongs or your hands to really get the sauce everywhere. This step makes sure flavor hits every bite.
- Lay It Out Right:
- Spread everything out on your pan in one layer. Don't pack it too tight or it'll steam instead of roast. If you need two pans, use them. Scatter pineapple pieces all around so their juices flavor the chicken while cooking.
- Cook Until Done:
- Stick the pan in your hot oven for about 20-25 minutes. You'll know it's ready when chicken shows no pink inside and veggies get soft with browned edges. The pineapple turns darker and lets out its sweet juice.
- Finish It Off:
- Take it out and right away sprinkle green onions and sesame seeds across the top while everything's still hot. The heat will slightly wilt the onions and wake up the nutty taste in the seeds. Serve it over hot rice that'll soak up all those amazing pan juices.
Pin
Pineapple really makes this dish special. I found out how amazing it was when I tossed some in with chicken by chance one day. The stuff inside pineapple actually helps make meat softer while the sugars brown up and create amazing flavor. My hubby usually hates fruit in his dinner but now asks for extra pineapple whenever this is on the menu.
Storage and Reheating
This Hawaiian chicken keeps really well in sealed containers in your fridge for about 4 days. It actually tastes even better the next day after all the flavors mix together overnight. To warm it up, just pop it in the microwave till it's hot or put it in a 350°F oven for around 10 minutes. The chicken stays surprisingly moist when reheated thanks to all that pineapple and sauce.
Ingredient Swaps and Variations
The recipe works great as is, but you can definitely play around with it. Try chicken thighs instead of breast if you want juicier meat. Swap in mango for pineapple for a different tropical taste. Add some honey and hot sauce to the mix if you want sweet heat - lots of my friends like it that way. For deeper flavor, try adding a spoon of hoisin sauce to your mix which makes it taste kind of like teriyaki.
Serving Suggestions
Put this colorful dish on top of fluffy jasmine rice to catch all those tasty juices. If you're cutting carbs, riced cauliflower works surprisingly well too. Add some steamed edamame or a simple cucumber salad with rice vinegar on the side for a complete meal. When company's coming, start with small bowls of miso soup and finish with coconut ice cream for a full Asian-inspired dinner that always gets compliments.
Pin
FAQs About the Recipe
- → What gives this Hawaiian Chicken its special taste?
The sweet pineapple chunks turn golden brown while cooking, creating a perfect balance with the savory elements for that authentic island flavor.
- → Can I swap out the chicken for something else?
Sure thing! Try it with pork, shrimp, or tofu if you want to shake things up a bit.
- → What's the best way to keep leftovers?
Pop any extras in a sealed container and stick them in your fridge for up to 3 days. Just warm them up in your microwave or oven when you're ready to eat.
- → Is it possible to make this ahead?
You bet! The chicken and veggies can sit in the marinade overnight in your fridge, then just throw it all on a pan and bake when you're ready to eat.
- → What goes well on the side?
A big scoop of white or brown rice works great. You might also like it with some quinoa or a crisp green salad on the side.