Hawaiian Chicken Sheet Pan

Sweet and savory with a tropical twist this Hawaiian chicken sheet pan dinner became an instant favorite in my house after the first bite The juicy pineapple mingles with tender chicken and peppers all roasted together for a meal that feels both vibrant and effortless A splash of soy and honey makes the dish sing with big island flavors perfect for busy nights when you crave something fresh and colorful

I made this for a last-minute potluck and it disappeared faster than anything else on the table Pretty soon it became the dish friends asked me to bring to every get-together

• Boneless skinless chicken breasts: They stay juicy and soak up the marinade Look for thicker pieces for even roasting

• Pineapple chunks: Lend tropical sweetness and keep everything moist Use fresh for firmer bites or canned in juice when out of season

• Red bell pepper: Adds sweetness and bright color Choose firm peppers with glossy skin

• Green bell pepper: Balances the flavors with a slightly earthy taste

• Red onion: Brings a gentle sharpness and pretty color contrast

• Soy sauce: Deep rich saltiness Check labels for low sodium versions if preferred

• Honey: Natural sweetness to balance the soy and ginger Go for wildflower honey for extra flavor

• Olive oil: Helps caramelize the veggies and seal in flavors Use extra virgin for best results

• Garlic: Boosts everything with its aroma and depth Use fresh for punchy flavor

• Ground ginger: Offers warm spice and classic Hawaiian flair Pick a reputable brand for real ginger zing

• Salt and pepper: Adjust to taste Use freshly ground pepper for extra aroma

• Cooked rice: For serving Soaks up all those luscious juices Fluffy jasmine or basmati are both delicious

Step-by-Step Instructions

Prep the Oven and Pan:

Set your oven at four hundred degrees F two hundred degrees C and lightly oil a large baking sheet This prevents sticking and helps veggies brown beautifully

Mix the Sauce:

Combine soy sauce honey olive oil minced garlic ground ginger salt and pepper in a small bowl Whisk until the honey is fully blended and no oil streaks remain This means your marinade will cling to every bite

Arrange the Chicken and Veggies:

Lay the chicken breasts in the center of the baking sheet Spread pineapple chunks red and green bell pepper and red onion pieces evenly around the chicken This arrangement ensures even roasting and gorgeous color

Drizzle and Coat:

Pour the soy sauce mixture uniformly over chicken and vegetables Use your hands or a spoon to toss everything until coated well The sauce should collect in a thin layer on the pan this is where the magic happens

Roast to Golden Perfection:

Bake for twenty to twenty five minutes depending on your chicken’s thickness Flip chicken halfway through to soak both sides in flavor When done the chicken should be cooked through with clear juices and the veg will look caramelized at the edges

Rest and Serve:

Let everything rest for a few minutes after removing from the oven This lets juices redistribute for extra tenderness

Plating:

Spoon hot veggies and pineapple over fluffy cooked rice Top with chicken and drizzle pan sauce over all for maximum flavor

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Pineapple is my absolute favorite here Every time I bite into a warm roasted chunk it reminds me of summer luaus I once made this recipe for a birthday dinner and my family still talks about the sweet roasted fruit mingling with garlicky chicken

Storage Tips

Keep leftovers in an airtight container in the fridge for up to three days

Reheat gently covered in the microwave or in a skillet with a splash of water to keep things tender and juicy

This meal is just as good served cold over greens making it perfect for make-ahead lunches and picnics

Ingredient Substitutions

If you have chicken thighs on hand swap for breasts for extra juiciness

Try mango chunks instead of pineapple for a fun twist

Swap honey for maple syrup if you are out or want a deeper sweetness

No red onion Use sweet or yellow onion slices

Soy-free diets can use coconut aminos with similar results

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Serving Suggestions

This sheet pan meal is perfect over steamed jasmine rice

Pair with a fresh green salad with sesame vinaigrette and some toasted macadamia nuts

For a backyard barbecue serve with grilled corn and a wedge of lime on the side

Leftovers are extra tasty loaded into tortillas for a fast tropical taco night

Cultural and Historical Context

Hawaiian chicken like this draws its flavors from a mix of Asian and Polynesian influences The tradition of adding pineapple and sweet sauces comes from the blending of local Pacific ingredients with Chinese and Japanese pantry flavors

The result is a sun-soaked style of cooking that makes any meal feel like a special occasion even on a busy weeknight

This dish is a celebration of flavor and simplicity with a cheerful bit of color that brightens any dinner table

Frequently Asked Questions

→ What makes this dish Hawaiian-inspired?

The use of pineapple and a sweet-savory glaze give the dish its signature tropical flair, common in Hawaiian cuisine.

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs can be used. Adjust cooking time as thighs may need a few extra minutes to cook through.

→ How do I know when the chicken is done?

The chicken is done when it reaches an internal temperature of 165°F and the juices run clear.

→ Can I add other vegetables?

Absolutely. Zucchini, snap peas, or broccoli are great choices to add more flavor and nutrition.

→ What pairs well as a side?

Fluffy white rice or brown rice soaks up the sauce beautifully, making a perfect side for this dish.