Hawaiian Chicken Sheet Pan

Hawaiian Chicken Sheet Pan

by

Craving a taste of the islands without leaving your kitchen? This Hawaiian Chicken Sheet Pan recipe brings the sweet and savory vibes of Hawaii right to your table! Juicy chicken breasts, vibrant bell peppers, and sweet pineapple chunks bake together in a sticky soy-honey glaze that’s bursting with flavor. I love how easy this is—just toss everything on a pan, pop it in the oven, and let the magic happen. Ready in about 30 minutes, it’s perfect for a laid-back weeknight or a fun family dinner. Let’s bring some aloha to your plate!

Ingredients

Here’s what you’ll need to make this tropical-inspired dish:

  • 4 boneless, skinless chicken breasts – Tender and lean, perfect for soaking up the sauce.
  • 1 cup pineapple chunks – Sweet and juicy, straight from the tropics.
  • 1 red bell pepper, sliced – Adds color and a mild crunch.
  • 1 yellow bell pepper, sliced – More vibrant hues and subtle sweetness.
  • 1 red onion, sliced – A savory balance to the sweetness.
  • ½ cup soy sauce – The salty, umami base of the glaze.
  • ¼ cup honey – Brings that sticky, sweet magic.
  • 2 cloves garlic, minced – A punch of aromatic flavor.
  • 1 teaspoon ginger, grated – Fresh and zesty warmth.
  • Salt and pepper to taste – Season to your liking.
  • 1 tablespoon sesame seeds – A nutty, toasty finish.
  • 2 green onions, sliced – A fresh, crisp garnish.

Gather these goodies, and you’re ready for a flavor escape!

Prep Time & Cook Time

  • Prep Time: 10 minutes – Quick slicing and sauce whisking.
  • Cook Time: 25-30 minutes – Time to bake it all to perfection.
  • Total Time: 35-40 minutes – A fast, fuss-free meal!

Step-by-Step Instructions

This Hawaiian Chicken Sheet Pan comes together with minimal effort—here’s how:

  1. Preheat the Oven: Set your oven to 400°F (200°C) to get it nice and hot.
  2. Make the Sauce: In a small bowl, whisk together the soy sauce, honey, minced garlic, grated ginger, salt, and pepper until smooth and combined.
  3. Arrange the Pan: Place the chicken breasts in the center of a sheet pan. Surround them with pineapple chunks, sliced red and yellow bell peppers, and red onion.
  4. Coat Everything: Pour the sauce evenly over the chicken and veggies, tossing lightly to ensure everything gets a good coating of that sweet-and-savory glaze.
  5. Bake It Up: Pop the sheet pan in the oven and bake for 25-30 minutes, or until the chicken is cooked through (internal temp of 165°F/74°C) and the veggies are tender.
  6. Finish and Serve: Sprinkle sesame seeds and sliced green onions over the top for a pretty, flavorful touch. Serve hot and enjoy!

Tips & Tricks

Make this sheet pan meal even better with these pointers:

  • Pineapple Power: Fresh pineapple is ideal, but canned (drained) works in a pinch—just avoid extra syrup.
  • Chicken Check: Use a meat thermometer to ensure the chicken’s fully cooked without drying out.
  • Spice It Up: Add a pinch of red pepper flakes or a splash of sriracha to the sauce for a little heat.
  • Veggie Swap: Try zucchini or broccoli if you want to mix up the veggie lineup.
  • Extra Glaze: Double the sauce ingredients if you love things extra saucy—drizzle it over rice or veggies!

Serving Suggestions

This Hawaiian Chicken is a complete meal, but these sides take it to the next level:

  • Coconut Rice: Fluffy rice cooked with coconut milk pairs perfectly with the tropical flavors.
  • Cucumber Salad: A light, tangy cucumber salad cools things down.
  • Macaroni Salad: A creamy Hawaiian-style mac salad for that island vibe.
  • Tropical Drink: Sip a pineapple juice mocktail or a mai tai alongside—cheers to paradise!

Storage & Reheating

Here’s how to handle leftovers (if you’ve got any!):

  • Storage: Store in an airtight container in the fridge for up to 3-4 days.
  • Reheating: Warm in the oven at 350°F (175°C) for 10-15 minutes, or microwave in 30-second bursts until heated through. Add a splash of water if it looks dry.
  • Freezing: Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating—the veggies may soften a bit.

Nutrition Info

This dish is flavorful and fairly balanced! Here’s an approximate breakdown per serving (based on 4 servings):

  • Calories: 380 kcal
  • Protein: 30g – Thanks to the chicken.
  • Fat: 10g (Saturated Fat: 2g) – Mostly from the oil and sesame seeds.
  • Carbohydrates: 45g – From the honey and pineapple.
  • Fiber: 3g – A bit from the veggies.
  • Sugar: 30g – Naturally from pineapple and honey.
  • Sodium: 1400mg – Varies with soy sauce and salt; adjust as needed.

Note: Values are estimates and depend on specific brands or portion sizes.

Final Thoughts

This Hawaiian Chicken Sheet Pan is like a mini vacation on a plate—sweet pineapple, tender chicken, and that irresistible soy-honey glaze make every bite a delight. It’s one of those meals that’s as easy to make as it is to love, with the bonus of almost no cleanup. Whether you’re dreaming of the tropics or just need a quick dinner win, this recipe delivers. Give it a shot, and let me know how it goes—or if you add your own island twist! Aloha and happy cooking!

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