Delicious Hawaiian Chicken Sheet Pan Recipe for Easy Meals

There’s something magical about the aroma of Hawaiian Chicken Sheet Pan wafting through your kitchen. Picture succulent chicken, marinated in a sweet and tangy sauce, surrounded by colorful vegetables that practically beg you to dig in. It’s a dish that feels like a tropical vacation on a plate, and trust me, it tastes as good as it sounds.

As I stood in my kitchen last summer, I whipped up this dish for a barbecue with friends. The laughter echoed as we enjoyed every bite, and I realized this recipe wasn’t just food; it was a memory maker. Whether it’s a weeknight dinner or a special gathering, Hawaiian Chicken Sheet Pan brings joy to every table.

I vividly remember my friend’s reaction when they took their first bite—eyes wide, mouth full of chicken goodness, and an immediate “Wow!” echoed around the table.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: About 3-4 chicken breasts work best; adjust based on how many people you’re feeding.

• Bell Peppers: Use red, yellow, or green peppers for that pop of color and sweetness.

• Pineapple Chunks: Fresh or canned; they add a delightful sweetness that complements the chicken perfectly.

• Red Onion: Sliced thin for a subtle sharpness that balances the sweetness of the other ingredients.

For the Sauce:

• Soy Sauce: Opt for low-sodium soy sauce to control saltiness while maintaining flavor.

• Honey: A natural sweetener that enhances the marinade’s flavor; feel free to adjust based on your taste.

• Garlic Cloves: Minced fresh garlic adds depth; don’t skimp on this aromatic delight!

• Ginger: Freshly grated ginger provides warmth and pairs beautifully with the other flavors.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Hawaiian Chicken Sheet Pan

First things first: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup later.

Prepare the Marinade: In a medium bowl, whisk together soy sauce, honey, minced garlic, and grated ginger until smooth. The fragrant aroma will have you dreaming of Hawaii already!

Add Chicken and Veggies: Place chicken breasts in a large bowl. Pour half of the marinade over them and toss until well coated. Add bell peppers, pineapple chunks, and red onion onto the sheet pan for an explosion of color.

Toss it All Together: Drizzle remaining marinade over the veggies and chicken on the baking sheet. With clean hands (or tongs), mix everything around so each piece is coated nicely.

Bake Away: Slide your baking sheet into the preheated oven and bake for 25-30 minutes. The chicken should be golden brown while veggies are tender but still vibrant—a feast for your eyes!

Finish and Serve: Once cooked through (internal temperature should hit 165°F), take it out of the oven and let it rest for 5 minutes before serving. Garnish with fresh parsley or cilantro for that final touch.

Enjoy your Hawaiian Chicken Sheet Pan hot off the oven—it’s not just dinner; it’s an experience!

Perfecting the Cooking Process

Start by marinating the chicken to enhance flavor, then chop your veggies while it soaks. Preheat your oven to 400°F for optimal roasting, ensuring everything cooks evenly.

Add Your Touch

Feel free to swap out the veggies based on what you have available. Pineapple chunks can also be added for extra sweetness, or try different spices for a unique twist.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F to maintain crispiness, or microwave if you’re in a hurry.

Sharing this dish with my family always sparks joy; everyone loves the tropical twist and asks for my secret recipe!

FAQ

Can I use frozen chicken for Hawaiian Chicken Sheet Pan?

Yes, but thaw it completely before marinating for best results.

What vegetables pair well with this recipe?

Bell peppers, red onions, and snap peas complement the dish beautifully.

How long does Hawaiian Chicken last in the fridge?

It lasts up to three days when stored properly in an airtight container.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Hawaiian Chicken Sheet Pan

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• Author: Jennifer
• Total Time: 45 minutes
• Yield: Serves approximately 4

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Description

Hawaiian Chicken Sheet Pan is a vibrant, tropical-inspired dish that brings the flavors of Hawaii right to your dining table. Juicy chicken breasts marinated in a sweet and tangy blend are roasted alongside colorful bell peppers, pineapple, and red onion, creating a visually stunning meal that’s easy to prepare. Ideal for busy weeknights or festive gatherings, this one-pan recipe promises delightful aromas and a taste that transports you to paradise with every bite.

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Ingredients

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• 3–4 boneless, skinless chicken breasts
• 2 bell peppers (red and yellow), sliced
• 1 cup pineapple chunks (fresh or canned)
• 1 red onion, thinly sliced
• 1/4 cup low-sodium soy sauce
• 2 tbsp honey
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger

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Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together soy sauce, honey, garlic, and ginger to create the marinade.
3. Place chicken breasts in a large bowl and coat with half of the marinade; add bell peppers, pineapple, and onion to the sheet pan.
4. Drizzle the remaining marinade over everything; toss gently to ensure even coating.
5. Bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F and veggies are tender.
6. Let rest for 5 minutes before serving; garnish with fresh herbs if desired.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Baking
• Cuisine: Hawaiian

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 15g
• Sodium: 600mg
• Fat: 8g
• Saturated Fat: 1.5g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 3g
• Protein: 40g
• Cholesterol: 90mg