Hawaiian Chicken Sheet Pan: Easy One-Pan Dinner Recipe

If you’re looking for a dish that brings a slice of the tropics right to your kitchen, then you’re in for a treat with this Hawaiian Chicken Sheet Pan: Easy One-Pan Dinner Recipe! This recipe is one of my all-time favorites because it combines tender chicken, colorful veggies, and a delightful pineapple sauce that sings of summer. It’s not just tasty; it’s also incredibly easy to prepare, making it perfect for busy weeknights or family gatherings when you want something wholesome without spending hours in the kitchen.

What I love most about this meal is how effortlessly it all comes together on one pan. You can prep everything in a jiffy and let the oven do the work while you enjoy some time with your loved ones. Whether you’re serving it up on a casual Tuesday or at a fun weekend get-together, this dish never fails to impress!

Why You’ll Love This Recipe

• Easy Preparation: With minimal chopping and just one pan, cleanup is a breeze!
• Flavor Packed: The sweet and savory combination of pineapple and soy sauce creates a mouthwatering glaze.
• Family-Friendly: Kids and adults alike will love the colorful veggies and tender chicken.
• Versatile Ingredients: Swap out veggies or proteins easily to suit your taste or what you have on hand.
• Quick Cooking Time: In about 50 minutes, dinner is served—perfect for those hectic evenings.

Ingredients You’ll Need

Let’s dive into the ingredients! You’ll be happy to know that they are simple and wholesome—perfect for creating that delicious Hawaiian flair right in your home. Here’s what you’ll need:

For the Marinade

• 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/4 cup soy sauce
• 2 tablespoons brown sugar, packed
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon ground ginger
• 1/2 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes (optional, for heat)

For the Veggies

• 1 large red bell pepper, cut into 1-inch pieces
• 1 large yellow bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch wedges
• 1 (20 ounce) can pineapple chunks, drained (reserve 1/4 cup of juice)
• 1 cup broccoli florets
• 1 cup cherry tomatoes, halved

For the Sauce

• Reserved 1/4 cup pineapple juice
• 2 tablespoons cornstarch
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 teaspoon rice vinegar

For Serving

• Sesame seeds
• Chopped green onions
• Cooked white rice, for serving

Variations

One of the best things about this recipe is its flexibility! Feel free to mix things up based on what you have available or your personal preferences. Here are some tasty ideas:

• Swap the protein: Try using chicken breasts instead of thighs for a leaner option or even tofu for a vegetarian twist.
• Add more veggies: Toss in some snap peas or zucchini to up the nutrition and color.
• Change the fruit: Fresh mango or even diced peaches can replace pineapple for a different flavor profile.
• Spice it up: If you like things spicy, add more red pepper flakes or even some sliced jalapeños.

How to Make Hawaiian Chicken Sheet Pan: Easy One-Pan Dinner Recipe

Step 1: Marinate the Chicken

In a large bowl, combine the chicken pieces with soy sauce, brown sugar, rice vinegar, sesame oil, ground ginger, and garlic powder. This marinade infuses the chicken with flavor as it sits. If you’re feeling adventurous, add red pepper flakes to bring some heat! Cover and refrigerate for at least 30 minutes—or if you have time, overnight works wonders too.

Step 2: Prepare the Vegetables

Preheat your oven to 400°F (200°C). While it’s warming up, wash and chop your bell peppers, red onion, broccoli, and cherry tomatoes. Don’t forget to drain those delicious pineapple chunks while saving that precious juice! Line a large baking sheet with parchment paper—it helps keep everything from sticking.

Step 3: Assemble and Bake

In another large bowl, toss together your chopped veggies along with those juicy pineapple chunks. Spread them out in an even layer on your prepared baking sheet. Next, distribute the marinated chicken evenly over this vibrant bed of vegetables. It looks so colorful already!

Step 4: Bake

Pop that baking sheet in your preheated oven and let it bake for about 25-30 minutes. You’ll know it’s done when the chicken reaches an internal temperature of 165°F (74°C) and those veggies are perfectly tender. Don’t forget to give everything a gentle toss halfway through baking; it helps with even cooking!

Step 5: Make the Sauce

While everything bakes away beautifully in the oven, grab a small saucepan. Whisk together your reserved pineapple juice with cornstarch, soy sauce, honey, and rice vinegar. Cook over medium heat while stirring constantly until that luscious sauce thickens up—just a few minutes will do!

Step 6: Finishing Touches and Serving

Once baked to perfection, take out your sheet pan from the oven. Drizzle that scrumptious sauce over both the chicken and veggies before sprinkling sesame seeds and chopped green onions on top if desired. Serve immediately over warm cooked white rice for an unforgettable meal! Enjoy every last bite!

Pro Tips for Making Hawaiian Chicken Sheet Pan: Easy One-Pan Dinner Recipe

Creating a delicious Hawaiian Chicken Sheet Pan is a breeze, especially with these handy tips to ensure your meal turns out perfectly every time!

• Marinate Longer for Flavor: Allowing the chicken to marinate for longer than 30 minutes (up to overnight) enhances the flavor, making every bite burst with that sweet and savory goodness.

• Use Fresh Vegetables: Opting for fresh vegetables will not only improve the taste but also add vibrant colors and nutrients to your dish. Fresh produce retains its crunch and flavor better than frozen alternatives.

• Check Chicken Temperature: To ensure the chicken is fully cooked, use a meat thermometer. It should reach an internal temperature of 165°F (74°C). This helps avoid undercooked chicken, ensuring a safe and tasty meal.

• Toss Midway: Remember to toss the chicken and vegetables halfway through baking. This promotes even cooking and caramelization, allowing the flavors to meld beautifully.

• Customize Your Veggies: Feel free to swap in your favorite seasonal vegetables! Zucchini, snap peas, or carrots can all work wonderfully in this dish, adding variety and personal flair.

How to Serve Hawaiian Chicken Sheet Pan: Easy One-Pan Dinner Recipe

Serving your Hawaiian Chicken Sheet Pan can be just as enjoyable as preparing it. Here are some delightful ideas to present this flavorful dish beautifully!

Garnishes

• Chopped Cilantro: A sprinkle of fresh cilantro adds a burst of freshness and brightens up the flavors of the dish.
• Lime Wedges: Serve with lime wedges on the side; a squeeze of lime juice right before eating adds a zesty kick that complements the sweetness of the pineapple.
• Sliced Avocado: For creaminess, top your serving with slices of avocado. It pairs wonderfully with all the other flavors while adding healthy fats.

Side Dishes

• Steamed Jasmine Rice: The fluffy texture of jasmine rice makes it an ideal base for soaking up all that delicious sauce from the chicken and veggies.
• Cucumber Salad: A light cucumber salad tossed with rice vinegar and sesame oil provides a refreshing contrast to the warm sheet pan meal.
• Quinoa Salad: A protein-packed quinoa salad mixed with cherry tomatoes, cucumbers, and a light vinaigrette can add another layer of nutrition while keeping things light.
• Roasted Sweet Potatoes: Sweet potatoes roasted until crispy are not only nutritious but also complement the sweetness of the pineapple in this dish.

Enjoy your Hawaiian Chicken Sheet Pan dinner! It’s perfect for gatherings or cozy family nights. Happy cooking!

Make Ahead and Storage

This Hawaiian Chicken Sheet Pan is not only delicious but also perfect for meal prep! You can easily store leftovers or make it in advance to enjoy throughout the week.

Storing Leftovers

• Store any leftover chicken and vegetables in an airtight container.
• Keep in the refrigerator for up to 3 days.
• If possible, separate the rice from the chicken and veggies to prevent sogginess.

Freezing

• Allow the dish to cool completely before freezing.
• Portion out servings into freezer-safe containers or bags.
• Freeze for up to 3 months. Label with the date for easy tracking!

Reheating

• Thaw frozen meals overnight in the refrigerator before reheating.
• Reheat in the microwave or oven until heated through (165°F/74°C).
• Add a splash of water or extra pineapple juice while reheating to maintain moisture.

FAQs

Here are some frequently asked questions about this recipe!

Can I use other vegetables for the Hawaiian Chicken Sheet Pan?

Absolutely! Feel free to substitute your favorite vegetables like zucchini, snap peas, or carrots. Just ensure they have similar cooking times.

How do I adjust the recipe for a smaller serving size?

For a smaller batch of Hawaiian Chicken Sheet Pan, simply halve the ingredients. This will work perfectly for a cozy dinner for two!

What should I serve with my Hawaiian Chicken Sheet Pan?

This dish pairs wonderfully with cooked white rice, quinoa, or even cauliflower rice for a lighter option. The sweet and savory sauce complements all!

Is this Hawaiian Chicken Sheet Pan: Easy One-Pan Dinner Recipe kid-friendly?

Yes! The flavors are mild and appealing to children. You can also reduce the amount of red pepper flakes if you prefer it less spicy.

Final Thoughts

I hope you find this Hawaiian Chicken Sheet Pan recipe as delightful as I do! It’s a simple yet vibrant dish that brings together tender chicken and colorful veggies, all in one pan. Perfect for busy weeknights or meal prepping for lunches ahead! Enjoy making it, and don’t hesitate to share your experiences—I’d love to hear how it turns out!

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Dinner