Introduction
Hey there! Today I want to share with you one of my all-time favorite recipes: Hawaiian Chicken Sheet Pan. This dish is not only delicious, but it’s also incredibly easy to make. Whenever I’m craving a taste of the tropics, I turn to this recipe. The combination of tangy pineapple, tender chicken, and savory sauce is simply irresistible. Trust me, once you try it, you’ll be hooked!
Why You’ll Love This
I make this Hawaiian Chicken Sheet Pan when I want a meal that’s bursting with flavors. The sweet and tangy pineapple adds a tropical twist to the succulent chicken. It’s the perfect dish to transport you to a sunny beach, even if you’re stuck at home. My family goes crazy for this because it’s a crowd-pleaser that satisfies everyone’s taste buds. Plus, it’s a one-pan wonder, which means less time spent on cleanup and more time enjoying the meal.
Ingredients
For this Hawaiian Chicken Sheet Pan recipe, you’ll need:
- 4 boneless, skinless chicken breasts
- 1 cup pineapple chunks
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 red onion, sliced
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- Salt and pepper to taste
Feel free to get creative with the ingredients. I sometimes use mango instead of pineapple or add some sliced jalapenos for an extra kick. You can also swap out the chicken breasts for boneless thighs if you prefer. The key is to make it your own.
Directions
Preheat your oven to 425°F (220°C). Place the chicken breasts on a sheet pan lined with parchment paper. Season them with salt and pepper, then set aside.
In a small bowl, whisk together the soy sauce, honey, minced garlic, and grated ginger. This will be our flavorful marinade.
Pour the marinade over the chicken breasts, making sure they are well coated. Let them marinate for at least 15 minutes to soak up all those delicious flavors.
While the chicken is marinating, prepare the rest of the ingredients. Slice the bell peppers and red onion into thin strips. Drain the pineapple chunks.
Once the chicken has marinated, arrange the bell peppers, red onion, and pineapple chunks around the chicken on the sheet pan. Drizzle any remaining marinade over the top.
Place the sheet pan in the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
Remove the Hawaiian Chicken Sheet Pan from the oven and let it rest for a few minutes before serving. This is where I usually sneak a taste because it smells amazing!
Serve the chicken and vegetables over a bed of steamed rice or cauliflower rice for a healthier option. Spoon some of the delicious pan juices over the top for extra flavor.
Enjoy this tropical delight with family and friends!
Variations
I love experimenting with different flavors, and this recipe is no exception. Here are a couple of variations I’ve tried:
1. Teriyaki Twist: Instead of the soy sauce-based marinade, try using teriyaki sauce for a sweeter and richer flavor.
2. Spicy Kick: Add some crushed red pepper flakes or a drizzle of Sriracha sauce to give the dish a spicy kick.
Feel free to get creative and come up with your own unique twists!
Equipment
To make this Hawaiian Chicken Sheet Pan, you’ll need a sheet pan and parchment paper. However, if you don’t have a sheet pan, you can use a regular baking dish as a workaround. Just make sure it’s large enough to fit all the ingredients in a single layer.
Storage Information
Though honestly, in my house, this Hawaiian Chicken Sheet Pan never lasts more than a day! However, if you have leftovers, store them in an airtight container in the refrigerator. It should stay fresh for up to 3 days. Simply reheat it in the oven or microwave when you’re ready to enjoy it again.
Serving Suggestions
When serving this Hawaiian Chicken Sheet Pan, I like to sprinkle some chopped fresh cilantro on top for a pop of freshness. You can also squeeze a bit of lime juice over the dish to enhance the tropical flavors. Serve it alongside a crisp green salad or some steamed vegetables for a complete meal.
Pro Tips
Through my own trial and error, I’ve learned a few things that can make a difference in this recipe:
1. Don’t skip the marinating step. It helps infuse the chicken with incredible flavors and ensures it stays juicy.
2. If you prefer a sweeter dish, increase the amount of honey in the marinade. Adjust it according to your taste.
3. Feel free to add other vegetables of your choice, such as sliced zucchini or mushrooms. Just make sure they cook evenly with the rest of the ingredients.
4. If you like a bit of char on your chicken and veggies, broil the sheet pan for a couple of minutes at the end of baking. Keep a close eye on it to prevent burning.
5. Leftover Hawaiian Chicken Sheet Pan can be used as a filling for delicious wraps or sandwiches. Simply shred the chicken and stuff it into your favorite bread or tortilla.
FAQ
Q: Can I use frozen chicken breasts for this recipe?
A: While it’s best to use fresh chicken breasts, you can use frozen ones if that’s all you have. Just make sure to thaw them completely before marinating.
Q: Can I use canned pineapple instead of fresh?
A: Absolutely! Canned pineapple works just as well in this recipe. Just make sure to drain it before adding it to the sheet pan.
Q: Can I grill this Hawaiian Chicken instead of baking it?
A: Definitely! This marinade works wonders on the grill too. Simply preheat your grill to medium-high heat and cook the chicken until it reaches an internal temperature of 165°F (74°C).
So there you have it, my friend! A delicious and easy-to-make Hawaiian Chicken Sheet Pan recipe that will transport you to the sunny shores of Hawaii. Whether you’re cooking for yourself or entertaining guests, this dish is sure to impress. Give it a try and let me know what you think. Aloha!
Hawaiian Chicken Sheet Pan
A delicious and easy-to-make Hawaiian Chicken Sheet Pan recipe that combines tangy pineapple, tender chicken, and a savory sauce. Perfect for a taste of the tropics at home!
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup pineapple chunks
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 red onion, sliced
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- Salt and pepper to taste
Directions
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Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper.
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Season the chicken breasts with salt and pepper and set aside.
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In a small bowl, whisk together soy sauce, honey, garlic, and ginger to make the marinade.
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Pour the marinade over the chicken breasts and marinate for at least 15 minutes.
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Slice the bell peppers, red onion, and drain the pineapple chunks.
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Arrange the bell peppers, red onion, and pineapple around the chicken on the sheet pan. Drizzle any remaining marinade.
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Bake in the preheated oven for 20-25 minutes until chicken is cooked and vegetables are tender.
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Let it rest for a few minutes before serving. Serve over rice with pan juices.
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Enjoy this tropical delight with family and friends!