Hawaiian Chicken Sheet Pan Recipe

If you’re hunting for a fast dinner that instantly delivers a burst of island-inspired flavor, look no further than this vibrant Hawaiian Chicken Sheet Pan. Imagine juicy, teriyaki-glazed chicken tossed with sweet pineapple, tender peppers, and red onion – all roasted together for maximum flavor and minimal fuss! Whether you’re feeding your family or impressing friends, this no-stress meal brings sunshine to your table in less than half an hour. The beautiful colors, tropical aroma, and bold blend of sweet and savory make Hawaiian Chicken Sheet Pan an irresistible favorite.

Ingredients You’ll Need

What I love most about this recipe is how it lets each simple ingredient shine. You’ll find every element here serves a purpose – from that caramelized pineapple to the colorful crunch of veggies and, of course, the sweet-salty tang of teriyaki. Here’s everything you’ll want to gather before getting started:

• Chicken Breasts: Sliced thin for quick, even cooking and the perfect base to soak up all the flavors.
• Pineapple Chunks: These give a sweet, juicy pop that perfectly balances the savory notes of the dish.
• Teriyaki Sauce: The heart of our marinade – look for a good-quality, well-seasoned sauce or make your own for extra flair!
• Bell Pepper: Adds color, crunch, and a subtle sweetness that compliments both chicken and pineapple wonderfully.
• Red Onion: For a little tang and extra color – they roast beautifully and mellow out in the oven.
• Olive Oil: Helps everything roast up golden and ensures the flavors meld together.
• Salt and Pepper: Essential for seasoning, so don’t forget to taste and adjust before baking.
• Cooked Rice (optional): Makes a fluffy, comforting bed for serving, soaking up all that saucy goodness.

How to Make Hawaiian Chicken Sheet Pan

Step 1: Prep Your Ingredients

Start by slicing your chicken breasts into thin, even strips – this helps them cook quickly and absorb those wonderful flavors. Drain your pineapple chunks if needed, and slice up the bell pepper and red onion. Preparing all your components first makes assembling the Hawaiian Chicken Sheet Pan a total breeze!

Step 2: Toss Everything Together

Grab a big mixing bowl, and combine the sliced chicken, pineapple, red onion, and bell pepper. Pour over the teriyaki sauce and olive oil, then sprinkle with salt and pepper. Toss it all thoroughly to make sure every bite is coated with the sweet-salty marinade. It’s a great moment to admire those gorgeous tropical colors!

Step 3: Arrange on the Sheet Pan

Spread your mixture out in an even layer on a large sheet pan – don’t overcrowd it, since that gorgeous caramelization happens when the ingredients have space. Make sure the veggies and chicken aren’t piled up; a single layer is best for even roasting.

Step 4: Bake to Perfection

Slide the pan into your preheated oven at 400°F (200°C) and bake for 20 to 25 minutes. You’re aiming for juicy chicken and tender-crisp vegetables, with golden edges on the pineapple and onions. Give everything a gentle toss halfway through if you like a bit of char on your veggies.

Step 5: Serve and Savor

As soon as the chicken is cooked through and your kitchen smells like a Hawaiian paradise, it’s time to plate up! Hawaiian Chicken Sheet Pan is fantastic served piping hot, either on its own or over a fluffy bed of rice to soak up the extra sauce.

How to Serve Hawaiian Chicken Sheet Pan

Garnishes

Freshness is key, so sprinkle on a handful of chopped cilantro or sliced green onions right before serving. For a touch of crunch, a sprinkle of sesame seeds takes the Hawaiian Chicken Sheet Pan over the top. Even a few chili flakes add a little spark if you like things spicy!

Side Dishes

While this dish is super satisfying by itself, you can’t go wrong pairing it with fluffy steamed rice, coconut rice for extra island flair, or even quinoa. Grilled corn on the cob or a crisp green salad also bring a lovely balance, rounding out your tropical feast beautifully.

Creative Ways to Present

For a fun twist, serve your Hawaiian Chicken Sheet Pan family-style straight from the pan – it’s vibrant and inviting. You can heap it into lettuce wraps for a lighter bite, stuff into pita bread, or even use it as a topping for baked potatoes. Let your creativity shine!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (lucky you!), transfer them to an airtight container and pop them in the fridge. Hawaiian Chicken Sheet Pan keeps well for up to 3 days, making it a perfect lunch option or quick dinner on busy nights.

Freezing

Yes, you can freeze this recipe! Cool everything completely first, then place portions in freezer-safe bags or containers. It’s best used within 2 months for optimal taste and texture. Thaw in the refrigerator overnight when you’re ready to enjoy again.

Reheating

To reheat, simply spread your leftovers on a baking sheet and warm in a 350°F oven until hot, or microwave individual portions in short bursts, stirring in between. Add a splash of extra teriyaki sauce if things are looking a little dry, and dinner is as delicious as day one!

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are a juicy, flavorful option and work beautifully here. Just slice them thinly so they’ll cook at the same rate as the veggies and pineapple.

Is it possible to double the Hawaiian Chicken Sheet Pan recipe?

Definitely! Just use two sheet pans to avoid overcrowding, and rotate them halfway through baking for even roasting. It’s a great dish for feeding a crowd or prepping for the week ahead.

What can I substitute for teriyaki sauce?

Try a mixture of soy sauce, honey or brown sugar, and a splash of rice vinegar or pineapple juice. Add a bit of garlic and ginger for extra zing, and you’ve got a homemade teriyaki-inspired marinade.

Can I add more vegetables?

Go for it! Zucchini, snap peas, or even sliced carrots all roast up nicely with the other ingredients. Just keep everything chopped about the same size for even cooking.

How do I keep the chicken from drying out?

The key is slicing the chicken evenly and not overbaking it – begin checking at 20 minutes, and pull it out as soon as it’s cooked through. The teriyaki and pineapple help keep things moist and flavorful, too!

Final Thoughts

There you have it – Hawaiian Chicken Sheet Pan ready for any night you crave big flavor and easy cleanup! I hope you’ll give this recipe a try and let it transport you (and your taste buds) somewhere sunny. Let the tropical vibes roll, and enjoy every bite!

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