Bring the flavors of the tropics to your dinner table with this vibrant and delicious Hawaiian Chicken Sheet Pan recipe. This dish combines tender chicken breast, colorful bell peppers, and sweet pineapple chunks, all roasted to perfection on a single pan. The sweet and savory marinade, made with soy sauce, brown sugar, and pineapple juice, infuses every bite with a delightful blend of flavors. Easy to prepare and packed with flavor, this recipe is perfect for busy weeknights or when you want to impress guests with minimal effort.
Ingredients:
- 1.5 pounds of boneless, skinless chicken breasts, diced into 1-inch cubes
- 1 large red bell pepper, chopped into 1-inch chunks
- 1 large green bell pepper, cut into 1-inch pieces
- 1 red onion, cut into wedges
- 1 can (20 oz) of pineapple chunks, drained (save the juice)
- 1/4 cup soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons pineapple juice (from the can)
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon olive oil
Instructions:
1. Preheat the Oven:
- Preheat your oven to 400°F (200°C).
- Line a large sheet pan with parchment paper or lightly grease it to prevent sticking.
2. Prepare the Marinade:
- In a small bowl, combine the soy sauce, brown sugar, 2 tablespoons of reserved pineapple juice, cornstarch, garlic powder, ground ginger, and red pepper flakes (if using).
- Whisk until the brown sugar and cornstarch are fully dissolved and the marinade is smooth.
3. Marinate the Chicken:
- Place the cubed chicken breasts in a large mixing bowl.
- Pour the marinade over the chicken and mix well to ensure it’s thoroughly coated.
- Top of Form
- Bottom of Form
- Let the chicken marinate for at least 10 minutes while you prepare the vegetables.
4. Prepare the Vegetables:
- In a separate bowl, toss the red bell pepper, green bell pepper, red onion wedges, and drained pineapple chunks with the olive oil.
- Season lightly with salt and pepper.
5. Assemble the Sheet Pan:
- Spread the marinated chicken pieces evenly across the prepared sheet pan.
- Arrange the bell peppers, onion wedges, and pineapple chunks around the chicken, ensuring everything is in a single layer for even cooking.
6. Bake:
- Place the sheet pan in the preheated oven and bake for 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.
7. Serve:
- After baking, take the sheet pan out of the oven and allow it to rest for a few minutes before serving.
- Serve the Hawaiian Chicken with rice, quinoa, or your favorite grain, and garnish with fresh herbs if desired.
Conclusion:
This Hawaiian Chicken Sheet Pan recipe is a perfect combination of sweet, savory, and slightly tangy flavors, all roasted together in one pan for easy cleanup. The juicy chicken, colorful veggies, and caramelized pineapple create a beautiful and delicious meal that will transport you to a tropical paradise with every bite. Whether you’re cooking for your family or hosting a small gathering, this dish is sure to be a hit. Enjoy the simplicity and vibrant flavors of this tropical-inspired recipe!