Hawaiian Chicken Sheet Pan is a flavorful, easy-to-make dinner that combines the sweetness of pineapple, the savory taste of chicken, and the tropical flavors of the islands, all cooked on one sheet pan for an effortless, cleanup-friendly meal. Here’s a simple recipe:
Ingredients:
For the Chicken:
- 4 boneless, skinless chicken breasts (or thighs)
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika (optional)
- 1/2 tsp dried thyme or oregano (optional)
For the Hawaiian Glaze:
- 1/2 cup pineapple juice (from a can of pineapple or fresh juice)
- 1/4 cup soy sauce (low-sodium preferred)
- 2 tbsp honey or brown sugar
- 1 tbsp rice vinegar (or apple cider vinegar)
- 1/2 tsp grated fresh ginger (or 1/4 tsp ground ginger)
- 1-2 cloves garlic, minced
- 1/2 tsp crushed red pepper flakes (optional, for some heat)
For the Vegetables:
- 1 bell pepper, sliced
- 1 red onion, sliced
- 1 zucchini, sliced
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 tbsp olive oil
- Salt and pepper, to taste
Instructions:
1. Preheat the Oven:
- Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper or foil for easy cleanup.
2. Season the Chicken:
- Rub the chicken breasts or thighs with olive oil, and season with salt, pepper, garlic powder, onion powder, paprika, and thyme (if using).
3. Make the Hawaiian Glaze:
- In a small saucepan, combine the pineapple juice, soy sauce, honey, vinegar, ginger, garlic, and red pepper flakes (if using).
- Bring the mixture to a simmer over medium heat and cook for 3-5 minutes, stirring occasionally, until it slightly thickens.
- Remove from heat and set aside.
4. Prepare the Vegetables:
- In a large bowl, toss the sliced bell pepper, red onion, zucchini, and pineapple chunks with olive oil, salt, and pepper.
- Spread the vegetables and pineapple evenly on the sheet pan.
5. Add the Chicken:
- Place the seasoned chicken breasts or thighs on the sheet pan, nestled among the vegetables and pineapple.
6. Bake:
- Brush the chicken with half of the Hawaiian glaze, making sure to coat it well.
- Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- About halfway through cooking, you can brush the chicken with more glaze for extra flavor.
7. Serve:
- Once the chicken is fully cooked, remove the sheet pan from the oven.
- Serve the Hawaiian chicken with the roasted vegetables and pineapple.
- Optionally, garnish with fresh cilantro or green onions for added freshness.
Tips:
- You can also add other vegetables, such as sweet potatoes or carrots, to the sheet pan for more variety.
- If you want more of a “grilled” flavor, you can sear the chicken in a hot skillet for 2-3 minutes per side before adding it to the sheet pan.
- Serve with a side of rice or quinoa to make the meal more filling.
This Hawaiian Chicken Sheet Pan is a perfect, flavorful, and easy weeknight dinner that brings the taste of the islands to your table with minimal effort!
