Here’s an easy and flavorful recipe for Hawaiian Chicken Sheet Pan! It combines juicy chicken, sweet pineapple, and a tangy glaze—all cooked on one pan for a hassle-free meal.
Hawaiian Chicken Sheet Pan Recipe
Ingredients:
- For the Chicken:
- 4 boneless, skinless chicken breasts (or thighs if preferred)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- For the Hawaiian Sauce:
- 1/2 cup pineapple juice (you can use the juice from canned pineapple)
- 1/4 cup soy sauce (or coconut aminos for a gluten-free option)
- 2 tablespoons honey or brown sugar
- 2 tablespoons rice vinegar (or apple cider vinegar)
- 1 teaspoon grated fresh ginger (or 1/2 teaspoon ground ginger)
- 1 teaspoon garlic, minced
- 1/4 teaspoon crushed red pepper flakes (optional, for a bit of heat)
- For the Veggies:
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, sliced
- 1 cup pineapple chunks (fresh or canned, drained)
Instructions:
- Preheat the Oven:
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
- Prepare the Chicken:
- In a small bowl, combine the garlic powder, onion powder, paprika, oregano, salt, and pepper.
- Rub the chicken breasts with olive oil and then coat them evenly with the spice mixture. Set aside.
- Make the Hawaiian Sauce:
- In a small saucepan, combine the pineapple juice, soy sauce, honey (or brown sugar), rice vinegar, ginger, garlic, and red pepper flakes (if using).
- Bring the mixture to a simmer over medium heat and cook for 3-5 minutes until the sauce thickens slightly. Remove from heat.
- Prepare the Veggies:
- On the prepared baking sheet, arrange the sliced bell peppers, red onion, and pineapple chunks in a single layer.
- Drizzle with a little olive oil and season with salt and pepper.
- Assemble the Sheet Pan:
- Place the seasoned chicken breasts on the baking sheet, nestling them among the veggies and pineapple.
- Pour half of the Hawaiian sauce over the chicken, making sure it’s evenly coated.
- Bake:
- Place the sheet pan in the oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- After 15 minutes of baking, spoon some of the sauce from the pan over the chicken to keep it moist and flavorful.
- Serve:
- Once the chicken is done, remove the sheet pan from the oven.
- Drizzle the remaining Hawaiian sauce over the chicken and veggies.
- Serve the chicken with the roasted vegetables and pineapple, optionally garnishing with chopped green onions or cilantro.
Optional Add-Ins:
- Rice: Serve this dish over a bed of steamed jasmine rice or brown rice for a complete meal.
- Add more veggies: You can add other vegetables like zucchini, carrots, or even snap peas for extra color and nutrition.
Enjoy your delicious Hawaiian Chicken Sheet Pan—it’s an easy, one-pan meal that’s full of tropical flavors!
