Hawaiian Chicken Sheet Pan
Hawaiian Chicken Sheet Pan: A Family-Friendly Delight
There’s something magical about the combination of sweet pineapple, tender chicken thighs, and vibrant vegetables. Hawaiian Chicken Sheet Pan is not just a meal; it’s a celebration of flavors that transport you to a tropical paradise. I stumbled upon this recipe on a busy weeknight, and it quickly became a favorite for my family. Its simplicity and satisfying taste make it perfect for everything from casual dinners to festive gatherings. You’ll love how effortlessly it comes together, allowing more time for enjoying life and less time in the kitchen!
What Makes This Recipe Special
You might be wondering why you should give this Hawaiian Chicken Sheet Pan a try. First and foremost, it’s a one-pan wonder that minimizes cleanup and maximizes flavor. It’s budget-friendly — utilizing simple ingredients that can often be found in your pantry. Plus, it’s great for families: kids love the sweetness from the pineapple, and the colorful veggies add an appealing touch. Whether you’re preparing a delightful weeknight dinner, a gathering with friends, or even a holiday feast, this dish shines in versatility.
“This Hawaiian Chicken Sheet Pan recipe was a hit with my family! The flavors are vibrant and delicious, and it took barely any time to put together. Will definitely make it again!” — Satisfied Home Cook
How This Recipe Comes Together
Let’s dive into how to create this delicious meal. The process is straightforward, allowing you to whip up a tasty dinner with minimal fuss. Start by preheating your oven, and while it warms up, you’ll create a savory marinade. Then, mix the vegetables and chicken in one bowl before transferring everything to a sheet pan to roast. In just about 30 minutes, you’ll have a colorful, fragrant dish ready to impress.
What You’ll Need
To bring this Hawaiian Chicken Sheet Pan to life, gather the following ingredients:
- 1 lb chicken thighs
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 bell pepper, sliced (any color will do)
- 1 red onion, sliced
- 3 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon olive oil
- Salt and pepper to taste
- Green onions for garnish
Feel free to mix and match the veggies. Zucchini or snap peas can make delightful substitutes!
Directions to Follow
Now let’s get cooking with these easy steps:
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the soy sauce, brown sugar, olive oil, and minced garlic. Stir until mixed well.
- Add the chicken thighs, pineapple chunks, sliced bell pepper, and red onion to the bowl. Toss everything together until well-coated with the marinade.
- Spread the mixture evenly in a single layer on a sheet pan.
- Season with salt and pepper to your taste.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the veggies are tender.
- Before serving, garnish with chopped green onions for an extra burst of color and flavor.
Best Ways to Enjoy It
Presentation can elevate your meal, so consider plating the chicken and veggies on a large serving dish or individual plates. Serve with a side of fluffy rice or a crisp green salad for a complete meal. If you’re feeling adventurous, a side of coconut rice can enhance those tropical vibes even more!
Keeping Leftovers Fresh
Storage is a breeze with this recipe. Allow any leftovers to cool down completely before placing them in an airtight container. They’ll be good in the refrigerator for about 3-4 days. If you want to save them for later, you can freeze the dish for up to 3 months. Just be sure to reheat thoroughly to ensure food safety!
Pro Chef Tips
To enhance your Hawaiian Chicken Sheet Pan experience, consider these practical tips:
- Marinate the chicken for 30 minutes to 1 hour before cooking to deepen the flavor.
- Use fresh pineapple for a vibrant taste, but drained canned pineapple works well if you’re short on time.
- For added texture, toss in some cashews or chopped macadamia nuts before serving.
Creative Twists
Feel like experimenting? Here are a few fun variations:
- Swap the chicken thighs for shrimp or tofu for a different protein option.
- Add a splash of sesame oil for a nutty undertone.
- Experiment with other vegetables like broccoli or baby corn for extra crunch.
Your Questions Answered
-
How long does this recipe take to prepare?
The total time for this recipe is around 40 minutes, including prep and cooking time. -
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can be used, just remember they may cook slightly faster, so keep an eye on them. -
What’s the best way to reheat leftovers?
Reheat in the oven at 350°F (175°C) for about 10-15 minutes, or in the microwave in short bursts until heated through.
This Hawaiian Chicken Sheet Pan is sure to become a staple in your weekly meal rotation. Enjoy the tropical flavors and simple preparation that make it both a pleasure to cook and to eat!
Hawaiian Chicken Sheet Pan
Ingredients
Main Ingredients
- 1 lb chicken thighs Can substitute with chicken breasts
- 1 cup pineapple chunks (fresh or canned, drained) Fresh pineapple preferred for vibrant taste
- 1 piece bell pepper, sliced Any color will do
- 1 piece red onion, sliced
- 3 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon olive oil
- to taste Salt and pepper
- for garnish Green onions Chopped
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the soy sauce, brown sugar, olive oil, and minced garlic. Stir until mixed well.
- Add the chicken thighs, pineapple chunks, sliced bell pepper, and red onion to the bowl. Toss everything together until well-coated with the marinade.
Cooking
- Spread the mixture evenly in a single layer on a sheet pan.
- Season with salt and pepper to your taste.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the veggies are tender.
- Before serving, garnish with chopped green onions for an extra burst of color and flavor.
