There’s something magical about the combination of juicy chicken, sweet pineapple, and vibrant bell peppers that instantly transports you to a tropical paradise. Imagine biting into tender chicken coated in a sticky glaze, with the juicy burst of pineapple mingling with the crunch of fresh peppers. You can almost hear the waves crashing in the background, can’t you? That’s the experience you’ll get from making Sheet Pan Hawaiian Chicken with Pineapple and Peppers. It’s perfect for those weeknight dinners when you want to impress without spending hours in the kitchen. For more inspiration, check out this dinner recipes recipe.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>How to Make Sheet Pan Hawaiian Chicken with Pineapple and Peppers</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- Can I use frozen chicken for this recipe?
- What vegetables work well with this chicken dish?
- How spicy is Sheet Pan Hawaiian Chicken?
- 📖 Recipe Card
This dish isn’t just a feast for your taste buds; it also brings back fond memories of summer cookouts and family gatherings. I remember one sunny afternoon when I served this to my friends at our backyard barbecue. The laughter, sunshine, and aroma wafting from the kitchen created an unforgettable moment. Now, let’s dive into why this recipe is a must-try for your next culinary adventure!
Why You'll Love This Recipe
- This delightful dish is simple to prepare, making it perfect for busy weeknights
- The flavor profile combines sweet and savory notes that will tantalize your taste buds
- Visually, it’s a feast with its vibrant colors that brighten up any table
- Plus, it’s versatile enough to serve on rice or enjoy as a stand-alone dish!
I recall making this dish for a potluck, and everyone raved about it—definitely a crowd-pleaser!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Boneless, Skinless Chicken Breasts: I usually use about 3-4 chicken breasts, but you can adjust based on how many hungry mouths you’re feeding.
Fresh Pineapple: Opt for ripe pineapple to ensure maximum sweetness; nothing beats fresh fruit.
Bell Peppers: Choose colorful bell peppers for aesthetic appeal; red, yellow, and green add vibrancy.
Garlic: Fresh garlic cloves pack more flavor than powdered versions; don’t skimp on them!
Soy Sauce: Use low-sodium soy sauce to manage saltiness while still getting that umami kick.
Brown Sugar: This adds sweetness and balances out flavors beautifully; light or dark works well here.
Sesame Oil: A drizzle adds rich flavor; just be careful not to overdo it!
Lime Juice: Freshly squeezed lime juice brightens up all the flavors; bottled just won’t cut it.
Green Onions: These add freshness and color as a garnish; slice them thinly for best results.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Sheet Pan Hawaiian Chicken with Pineapple and Peppers
Preheat Your Oven: Begin by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup—trust me, future you will thank present you.
Prepare the Chicken Marinade: In a bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, and lime juice until combined. The aroma should be mouthwatering already!
Add Your Veggies and Fruit!: Toss diced bell peppers and pineapple chunks onto the prepared baking sheet. Drizzle half of the marinade over them and mix well—get in there with your hands if you need to!
Coat the Chicken: Place your chicken breasts on top of the veggies and pour the remaining marinade over everything. Make sure every piece of chicken gets some love—no lonely pieces allowed here!
Bake Away!: Pop that glorious sheet pan into your preheated oven for 25-30 minutes until the chicken reaches an internal temperature of 165°F (74°C). You’ll know it’s done when everything is bubbly and golden brown.
Garnish and Serve!: Once out of the oven, sprinkle sliced green onions over everything like confetti on your culinary masterpiece! Serve hot over rice or enjoy alone; either way is fantastic!
Now that you’ve got all these steps down pat, get ready to impress yourself (and anyone lucky enough to share this meal) with some tropical deliciousness! Enjoy every bite of this Sheet Pan Hawaiian Chicken with Pineapple and Peppers—it’s pure joy on a plate!
You Must Know
- The secret to Sheet Pan Hawaiian Chicken with Pineapple and Peppers lies in balancing flavors; the sweet pineapple pairs perfectly with savory chicken
- Bright colors and tropical aromas elevate any meal, making it a hit for family dinners or casual gatherings
Perfecting the Cooking Process
Start by marinating the chicken for at least 30 minutes to enhance flavor. Preheat your oven while chopping veggies, ensuring everything cooks evenly and saves time.
Add Your Touch
Feel free to swap chicken for tofu or shrimp, and experiment with spices like ginger for an extra kick. Adding cashews or cilantro can also boost the dish’s flavor profile.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until warmed through, maintaining that delightful texture.
Chef's Helpful Tips
- For juicy chicken, ensure it’s not overcooked; use a meat thermometer to check doneness
- Slice veggies uniformly for even roasting, and consider using fresh herbs to elevate flavors further
- Always taste before serving; adjustments can make a big difference
During my first attempt at this recipe, my friends devoured it in minutes! Their raving reviews inspired me to perfect it further, making it a beloved staple in my kitchen.
FAQ
Can I use frozen chicken for this recipe?
Frozen chicken is not recommended; thaw it first for best results.
What vegetables work well with this chicken dish?
Bell peppers and red onions complement the Hawaiian flavors beautifully.
How spicy is Sheet Pan Hawaiian Chicken?
This recipe is mild; feel free to add chili flakes for heat if desired.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Sheet Pan Hawaiian Chicken with Pineapple and Peppers
- Total Time: 40 minutes
- Yield: Serves 4
Description
Transport your taste buds to a tropical paradise with this Sheet Pan Hawaiian Chicken! Juicy chicken, sweet pineapple, and colorful bell peppers come together in a sticky glaze that’s perfect for busy weeknights. This one-pan dish is not only quick to prepare but also a visual feast that will impress your family or guests. Enjoy the vibrant flavors and easy cleanup while savoring every bite of this delightful meal!
Ingredients
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup fresh pineapple chunks
- 1 cup diced bell peppers (red, yellow, green mixed)
- 3 cloves garlic, minced
- ¼ cup low-sodium soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 2 tbsp freshly squeezed lime juice
- 2 green onions, sliced for garnish
Instructions
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, and lime juice.
- Place diced bell peppers and pineapple on the baking sheet; drizzle half of the marinade over them and mix well.
- Arrange chicken breasts on top of the veggies; pour the remaining marinade over everything.
- Bake for 25-30 minutes until chicken reaches an internal temperature of 165°F (74°C) and is golden brown.
- Garnish with sliced green onions before serving hot over rice or enjoy as is.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 plate (approx. 6 oz)
- Calories: 290
- Sugar: 10g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
