Easy Hawaiian Chicken Sheet Pan Dinner

why make this recipe

Easy Hawaiian Chicken Sheet Pan Dinner is a quick and delicious meal that brings a taste of the islands right to your home. It combines tender chicken thighs, fresh veggies, and sweet pineapple for a burst of flavor. This one-pan meal is not only easy to prepare but also minimizes cleanup, making it perfect for busy weeknights or casual gatherings.

how to make Easy Hawaiian Chicken Sheet Pan Dinner

Ingredients:

• 1.5 lbs Boneless, skinless chicken thighs (cut into 1-inch pieces)
• 2 cups Fresh or canned pineapple chunks (drained well)
• 2 medium Bell peppers (cut into 1-inch pieces)
• 1 medium Red onion (cut into wedges)
• 2 tablespoons Olive oil
• 2-3 cloves Minced garlic
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Paprika
• 0.25 teaspoon Chili flakes (optional)
• 0.5 cup Low-sodium soy sauce (use tamari or coconut aminos for gluten-free)
• 0.25 cup Pineapple juice (reserved from draining the pineapple)
• 0.25 cup Honey (or brown sugar)
• 2 tablespoons Rice vinegar (or apple cider vinegar)
• 1 tablespoon Cornstarch (mixed with 2 tablespoons water, optional)

Directions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the chicken, pineapple chunks, bell peppers, red onion, olive oil, minced garlic, salt, black pepper, paprika, and chili flakes. Stir well until everything is mixed evenly.
3. In a separate bowl, whisk together the low-sodium soy sauce, reserved pineapple juice, honey, and rice vinegar. Pour this sauce over the chicken and vegetables.
4. Spread the mixture on a large sheet pan in a single layer.
5. Bake for 25-30 minutes, or until the chicken is cooked through and vegetables are tender.
6. If using, combine the cornstarch and water in a small bowl. Once the chicken is done, stir in this mixture to thicken the sauce. Return to the oven for an additional 5 minutes.
7. Once done, remove from the oven and let it cool for a few minutes before serving.

how to serve Easy Hawaiian Chicken Sheet Pan Dinner

This dish is great served directly from the pan. You can serve it over a bed of rice or quinoa to absorb the delicious sauce. Garnish with chopped green onions or sesame seeds for an extra touch.

how to store Easy Hawaiian Chicken Sheet Pan Dinner

You can store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it in the microwave or oven until heated through.

tips to make Easy Hawaiian Chicken Sheet Pan Dinner

• Make sure to cut the chicken and vegetables into similar sizes for even cooking.
• Feel free to add other vegetables like zucchini or carrots to suit your taste.
• Adjust the sweetness by adding more or less honey based on your preference.

variation

For a tropical twist, consider adding sliced jalapeños for some heat. You can also swap out the chicken for shrimp or tofu for a different protein option.

FAQs

1. Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts, but thighs may offer more flavor and moisture.

2. Is there a way to make this recipe gluten-free?

Absolutely! Use tamari or coconut aminos instead of soy sauce.

3. How long does it take to prepare this meal?

The prep time is around 15 minutes, and the cooking time is about 30 minutes, making it a quick dinner option.

Enjoy this delightful and easy-to-make Hawaiian Chicken Sheet Pan Dinner with your family and friends!

Easy Hawaiian Chicken Sheet Pan Dinner

A quick and delicious meal combining tender chicken thighs, fresh veggies, and sweet pineapple for a burst of tropical flavor, all in one pan.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Hawaiian

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1.5 lbs Boneless, skinless chicken thighs (cut into 1-inch pieces)
• 2 cups Fresh or canned pineapple chunks (drained well)
• 2 medium Bell peppers (cut into 1-inch pieces)
• 1 medium Red onion (cut into wedges)
• 2 tablespoons Olive oil
• 2-3 cloves Minced garlic
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Paprika
• 0.25 teaspoon Chili flakes (optional)

Sauce Ingredients

• 0.5 cup Low-sodium soy sauce (use tamari or coconut aminos for gluten-free)
• 0.25 cup Pineapple juice (reserved from draining the pineapple)
• 0.25 cup Honey (or brown sugar)
• 2 tablespoons Rice vinegar (or apple cider vinegar)
• 1 tablespoon Cornstarch (mixed with 2 tablespoons water, optional)

Method

 

Preparation

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the chicken, pineapple chunks, bell peppers, red onion, olive oil, minced garlic, salt, black pepper, paprika, and chili flakes. Stir well until everything is mixed evenly.
3. In a separate bowl, whisk together the low-sodium soy sauce, reserved pineapple juice, honey, and rice vinegar. Pour this sauce over the chicken and vegetables.
4. Spread the mixture on a large sheet pan in a single layer.

Cooking

1. Bake for 25-30 minutes, or until the chicken is cooked through and vegetables are tender.
2. If using, combine the cornstarch and water in a small bowl. Once the chicken is done, stir in this mixture to thicken the sauce. Return to the oven for an additional 5 minutes.
3. Once done, remove from the oven and let it cool for a few minutes before serving.

Notes

Make sure to cut the chicken and vegetables into similar sizes for even cooking. Feel free to add other vegetables like zucchini or carrots. Adjust the sweetness by adding more or less honey based on your preference.