Description
Savor Hawaiian Chicken Sheet Pan magic with tropical flavors dancing on a single pan. Juicy marinated chicken, sweet pineapple, and colorful peppers create a quick, delicious meal you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 4 boneless, skinless chicken breasts or thighs
Vegetables and Fruits:
- 2 cups (300 grams / 10.6 ounces) fresh pineapple chunks
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium red onion, sliced
Sauce and Seasoning Ingredients:
- 1/2 cup (120 milliliters / 4 fluid ounces) pineapple juice
- 1/4 cup (60 milliliters / 2 fluid ounces) soy sauce
- 3 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 1 tablespoon sesame seeds
- 2 tablespoons chopped green onions
Instructions
- Ignite the oven to 400F (200C), positioning the rack in the center. Prepare a large sheet pan with parchment paper or a light oil coating.
- Craft the Hawaiian sauce by combining pineapple juice, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a saucepan. Simmer over medium heat. Create a cornstarch slurry in a separate bowl, then incorporate into the sauce. Stir continuously for 1-2 minutes until the mixture thickens and becomes glossy. Remove from heat and let rest.
- Strategically place chicken pieces in the center of the prepared sheet pan. Surround the protein with vibrant pineapple chunks, colorful bell peppers, and sliced red onion. Drizzle olive oil over the vegetables and season generously with salt and pepper, ensuring even distribution.
- Lavishly brush half of the prepared Hawaiian sauce directly onto the chicken. Cascade the remaining sauce over the vegetables, gently tossing to ensure complete coverage.
- Slide the sheet pan into the preheated oven. Roast for 25-30 minutes, monitoring until chicken reaches 165F (74C) internal temperature and vegetables develop a caramelized edge. For an enhanced golden finish, activate the broiler for 2-3 minutes at the end of cooking.
- Elevate the dish by sprinkling toasted sesame seeds and freshly chopped green onions across the surface. Serve immediately atop steamed rice, cauliflower rice, or your preferred noodles.
Notes
- Chicken Selection Matters: Choose boneless, skinless chicken breasts or thighs of similar size to ensure even cooking and prevent dry or undercooked sections.
- Sauce Customization: Adjust the sweetness and tanginess by tweaking honey and rice vinegar quantities to match personal taste preferences or dietary needs.
- Vegetable Variation: Swap bell peppers with zucchini, broccoli, or asparagus for different nutrient profiles and flavor dimensions while maintaining the Hawaiian-inspired profile.
- Low-Carb Adaptation: Replace honey with a sugar-free alternative like monk fruit sweetener and serve over cauliflower rice to create a keto-friendly version of this vibrant dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 4
- Calories: 252 kcal
- Sugar: 22 g
- Sodium: 530 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg