Hawaiian Chicken Sheet Pan

A Hawaiian Chicken Sheet Pan dinner is a vibrant, flavorful dish combining sweet and savory elements. With tender chicken, juicy pineapple, and colorful vegetables all roasted on one pan, it’s perfect for an easy, no-fuss meal.

Hawaiian Chicken Sheet Pan Recipe

Ingredients (Serves 4):

• 4 boneless, skinless chicken thighs (or chicken breasts)
• 2 cups fresh pineapple chunks (or canned, drained)
• 1 red bell pepper, cut into bite-sized pieces
• 1 yellow bell pepper, cut into bite-sized pieces
• 1 red onion, cut into wedges
• 1 cup sugar snap peas (optional)
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika (optional)

For the Sauce:

• 1/4 cup soy sauce (or tamari for gluten-free)
• 2 tablespoons honey or brown sugar
• 1 tablespoon rice vinegar (or apple cider vinegar)
• 1 tablespoon ketchup
• 1 teaspoon sesame oil
• 1 teaspoon grated fresh ginger (or 1/2 teaspoon ground ginger)
• 1 clove garlic, minced
• 1/2 teaspoon red pepper flakes (optional, for spice)

Optional Garnishes:

• Sliced green onions
• Sesame seeds
• Chopped fresh cilantro

Instructions:

1. Preheat Oven:
   • Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
2. Make the Sauce:
   • In a small bowl, whisk together the soy sauce, honey, rice vinegar, ketchup, sesame oil, ginger, garlic, and red pepper flakes. Set aside.
3. Prep the Chicken and Vegetables:
   • Pat the chicken thighs dry with paper towels. Place them on the sheet pan.
   • Arrange the pineapple chunks, bell peppers, red onion, and snap peas (if using) around the chicken.
4. Season and Toss:
   • Drizzle olive oil over the vegetables and pineapple. Sprinkle with salt, pepper, garlic powder, and smoked paprika. Toss to coat evenly.
5. Add the Sauce:
   • Pour half of the sauce over the chicken and vegetables, ensuring the chicken is well-coated. Reserve the other half of the sauce for basting and serving.
6. Bake:
   • Bake in the preheated oven for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
   • Baste the chicken with the reserved sauce halfway through cooking for extra flavor.
7. Broil for a Finish:
   • For a caramelized finish, broil on high for 2–3 minutes, watching carefully to avoid burning.
8. Serve:
   • Remove the sheet pan from the oven. Drizzle any remaining sauce over the chicken and vegetables. Garnish with green onions, sesame seeds, or cilantro if desired.

Serving Suggestions:

• Serve over steamed rice, coconut rice, or quinoa to soak up the delicious sauce.
• Pair with a crisp green salad or roasted sweet potatoes for a complete meal.

Tips:

• Swap chicken with shrimp, tofu, or salmon for variation.
• Add extra vegetables like zucchini, broccoli, or carrots for more color and nutrition.
• Use pre-cut pineapple and frozen vegetables to save prep time.

Enjoy your flavorful and easy Hawaiian Chicken Sheet Pan dinner! 🌺🍍