Hawaiian Chicken Sheet Pan: Your Easy Ticket to a Tropical Dinner!
Dreaming of a delicious, vibrant meal that practically cooks itself? Imagine tender, juicy chicken, bright, colorful veggies, and sweet, succulent pineapple, all roasted together in a tangy-sweet tropical marinade. This isn’t just wishful thinking – it’s your new go-to Hawaiian Chicken Sheet Pan dinner!
This recipe is the epitome of effortless weeknight cooking. Everything comes together on a single sheet pan, meaning minimal cleanup and maximum flavor. The chicken gets perfectly caramelized, the vegetables become tender-crisp, and the pineapple turns wonderfully sweet and slightly sticky, all thanks to a simple yet irresistible tropical marinade. It’s a burst of sunshine and island flavor in every single bite, bringing vacation vibes right to your dinner table.
Perfect for busy evenings, meal prepping, or simply when you crave something wholesome and utterly delicious without the fuss, this Hawaiian Chicken Sheet Pan will become an instant family favorite. Get ready to experience the magic of one-pan cooking!
Ingredients:
Main Ingredients:
- 2 pounds chicken breast, cut into 1-inch cubes (chicken thighs work wonderfully too!)
- 1 large red bell pepper, cut into 1-inch pieces
- 1 large green bell pepper, cut into 1-inch pieces
- 1 red onion, cut into 1-inch wedges or large chunks
- 1 can (20 ounces) pineapple chunks, drained (reserve 2 tablespoons of juice for marinade)
- Optional: 1 cup broccoli florets or snap peas for extra green
For the Tropical Marinade/Sauce:
- ¼ cup soy sauce (low-sodium preferred)
- 2 tablespoons honey or brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 2 tablespoons reserved pineapple juice (from the can)
- 1 tablespoon cornstarch (for thickening, optional but recommended for a nice glaze)
For Garnish (Optional):
- Fresh cilantro, chopped
- Toasted sesame seeds
- Cooked rice or quinoa, for serving
Equipment:
- Large baking sheet (a half-sheet pan, approx. 18×13 inches, is ideal)
- Large mixing bowl
- Small bowl or jar for marinade
- Whisk
Instructions:
1. Prepare & Marinate the Chicken:
- In a large mixing bowl, combine the cubed chicken breast, cut red and green bell peppers, red onion, and the drained pineapple chunks. If using, add broccoli or snap peas.
- In a separate small bowl or jar, whisk together all the marinade ingredients: soy sauce, honey/brown sugar, rice vinegar, sesame oil, grated ginger, minced garlic, reserved pineapple juice, and cornstarch. Whisk until smooth.
- Pour the marinade over the chicken and vegetables in the large bowl. Toss everything thoroughly to ensure all the ingredients are well coated.
- Let marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
2. Preheat Oven & Arrange:
- Preheat your oven to 400°F (200°C).
- Line a large baking sheet with parchment paper for easy cleanup (optional, but highly recommended).
- Pour the chicken and vegetable mixture onto the prepared baking sheet. Spread everything out into a single, even layer. Avoid overcrowding the pan, as this will steam the food instead of roasting it. If necessary, use two baking sheets.
3. Roast to Perfection:
- Roast for 20-25 minutes, flipping the chicken and vegetables halfway through.
- Continue roasting until the chicken is cooked through (internal temperature 165°F / 74°C), the vegetables are tender-crisp, and the pineapple has started to caramelize and turn golden at the edges. The sauce should be thickened and glossy.
4. Garnish & Serve:
- Remove the sheet pan from the oven.
- Garnish with fresh chopped cilantro and toasted sesame seeds, if desired.
- Serve immediately over a bed of fluffy white rice or quinoa to soak up all that delicious sauce.
This Hawaiian Chicken Sheet Pan meal is a vibrant, easy, and incredibly flavorful way to get dinner on the table with minimal fuss. It’s truly a taste of the tropics in every delightful bite!