The aroma of sweet pineapple mingling with savory chicken wafts through the air as you prepare to make Sheet Pan Hawaiian Chicken with Pineapple and Peppers. Imagine vibrant colors dancing on your plate, while juicy pieces of chicken invite you to take that first delicious bite. For more inspiration, check out this dinner recipes recipe.
This dish brings back fond memories of summer barbecues and family gatherings where laughter echoed alongside the sizzling grill. Each mouthful bursts with tropical flavor, setting the stage for a culinary adventure that transforms any meal into a festive occasion.
Why You'll Love This Recipe
- This Sheet Pan Hawaiian Chicken is incredibly easy to prepare, making it perfect for busy weeknights
- The blend of sweet and savory flavors creates a delightful explosion in your mouth
- Its visual appeal will impress guests at any gathering or dinner party
- Versatile enough to pair with rice, salad, or even in tacos!
I remember the first time I served this dish; my friends couldn’t stop raving about it, claiming it was “the best chicken they’d ever tasted.”
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Boneless, Skinless Chicken Breasts: About 3-4 breasts work well, but adjust based on your crowd size.
Pineapple Chunks: Fresh is best for vibrant sweetness, but canned works in a pinch.
Bell Peppers: Use a mix of red, yellow, and green for a colorful presentation.
Fresh Ginger: Grate fresh ginger for a zesty kick that complements the sweetness.
Soy Sauce: Opt for low-sodium soy sauce to keep the dish balanced without overwhelming saltiness.
Honey: Adds an extra layer of sweetness and helps caramelize the chicken beautifully.
Garlic Cloves: Minced garlic enhances flavor; use fresh cloves for the best results.
Olive Oil: A drizzle keeps everything moist and adds richness to the dish.
Green Onions: Sliced thinly for garnish; they add color and mild onion flavor when sprinkled on top.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Sheet Pan Hawaiian Chicken with Pineapple and Peppers
Preheat the Oven and Prepare Your Baking Sheet: Begin by preheating your oven to 400°F (200°C). While it warms up, line a baking sheet with parchment paper for easy cleanup.
Mix the Marinade: In a medium bowl, whisk together soy sauce, honey, minced garlic, grated ginger, and olive oil until thoroughly combined. The aroma will be mouthwatering!
Add Chicken and Vegetables: Place chicken breasts onto the prepared baking sheet. Surround them with pineapple chunks and bell pepper slices for that colorful presentation.
Toss Everything Together: Drizzle some of the marinade over everything on your baking sheet. Use your hands to toss gently until all ingredients are coated in that sticky goodness.
Bake Until Perfectly Cooked: Slide the sheet pan into your preheated oven. Bake for 25–30 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and vegetables are tender.
Garnish and Serve!: Once baked, let the dish rest briefly before sprinkling sliced green onions on top. Serve hot and enjoy every last bite!
Now that you’ve mastered this delightful recipe, gather your loved ones around the table and prepare for compliments galore!
You Must Know
- The Sheet Pan Hawaiian Chicken with Pineapple and Peppers is not only flavorful but also a time-saver
- This dish comes together easily, making it perfect for busy weeknights
- Pairing sweet pineapple with savory chicken creates a delightful balance that will please everyone at the table
Perfecting the Cooking Process
Start by marinating the chicken in a mixture of soy sauce and pineapple juice. While it marinates, chop your peppers and preheat the oven to 400°F. Once ready, arrange everything on a sheet pan for even cooking.
Add Your Touch
Feel free to swap out the chicken for tofu or shrimp based on your preference. Add some fresh ginger or jalapeños for an extra kick, or sprinkle sesame seeds before serving for added flavor and texture.
Storing & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, simply pop it in the microwave or bake at 350°F until heated through, ensuring the chicken stays juicy.
Chef's Helpful Tips
- To achieve maximum flavor, let the chicken marinate overnight if possible; this enhances tenderness and taste
- Make sure to cut your veggies uniformly to ensure even cooking across all ingredients
- Keep an eye on the timer to avoid overcooking, which can dry out the chicken
Sharing this recipe with friends led to laughter and compliments; they couldn’t believe how easy it was to make such a colorful dish!
FAQ
Can I use frozen chicken for Sheet Pan Hawaiian Chicken?
Yes, but make sure to thaw it completely before marinating.
What sides pair well with this recipe?
Serve with rice or a simple green salad for a balanced meal.
How long does it take to marinate the chicken?
Marinade should sit for at least 30 minutes, but overnight is best for flavor.
Sheet Pan Hawaiian Chicken with Pineapple and Peppers
Experience a tropical escape with this Sheet Pan Hawaiian Chicken with Pineapple and Peppers. This vibrant dish combines succulent chicken breasts marinated in a sweet and savory blend, paired with colorful bell peppers and juicy pineapple chunks. Perfect for busy weeknights or festive gatherings, it brings summer flavors to your table in one easy-to-make sheet pan recipe that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Hawaiian
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup pineapple chunks (fresh or canned)
- 2 bell peppers (mixed colors), sliced
- 1 tbsp fresh ginger, grated
- 1/4 cup low-sodium soy sauce
- 2 tbsp honey
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 2 green onions, sliced (for garnish)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together soy sauce, honey, garlic, ginger, and olive oil.
- Place chicken on the baking sheet and surround it with pineapple and bell peppers.
- Drizzle half of the marinade over the ingredients and toss to coat evenly.
- Bake for 25–30 minutes until the chicken reaches an internal temperature of 165°F (75°C) and vegetables are tender.
- Garnish with sliced green onions before serving.
Nutrition
- Serving Size: 1 chicken breast with vegetables (200g)
- Calories: 320
- Sugar: 9g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: For added flavor, marinate the chicken overnight. Swap chicken for tofu or shrimp for a different protein option. Add jalapeños for a spicy kick or sprinkle sesame seeds before serving.
