Tired of the same old weeknight dinners? Craving something tropical and flavorful but short on time? Imagine biting into juicy chicken, sweet pineapple, and vibrant veggies, all cooked together on a single pan for easy cleanup. This Easy Hawaiian Chicken Sheet Pan recipe is your passport to a quick, delicious, and stress-free dinner that the whole family will adore!
Gathering Your Tropical Treasures
Alright, friend, let’s get organized! Here’s what you’ll need to create this delicious sheet pan masterpiece:
For the Chicken and Veggies:
- 1.5 lbs Boneless, Skinless Chicken Breasts: Cut into 1-inch cubes. We want bite-sized goodness!
- 1 Red Bell Pepper: Cored, seeded, and chopped into 1-inch pieces. Adds a pop of color and sweetness.
- 1 Green Bell Pepper: Same as above! Variety is the spice of life.
- 1 Red Onion: Cut into wedges. Adds a nice savory bite.
- 1 (20 oz) can Pineapple Chunks: Drained, but save the juice! We’ll use it in the sauce.
- 1 (8 oz) can Water Chestnuts: Drained. These add a lovely crunch!
For the Hawaiian Sauce:
- 1/2 cup Pineapple Juice: From the can of pineapple chunks! Don’t let it go to waste!
- 1/4 cup Soy Sauce: Low sodium is best, so we can control the salt level.
- 1/4 cup Brown Sugar: Packed. For that caramel-y sweetness.
- 2 tablespoons Cornstarch: To thicken the sauce to perfection.
- 1 tablespoon Rice Vinegar: Adds a touch of tanginess.
- 1 teaspoon Ground Ginger: For a warm, aromatic flavor.
- 1/2 teaspoon Garlic Powder: Because everything’s better with garlic!
- 1/4 teaspoon Red Pepper Flakes: Optional, for a little kick!
Optional Garnishes:
- Chopped Green Onions: For a fresh, vibrant finish.
- Toasted Sesame Seeds: Adds a nutty flavor and pretty look.
Step-by-Step to a Tropical Feast
Let’s turn these ingredients into a flavor explosion! Follow these simple steps, and you’ll be enjoying your Easy Hawaiian Chicken Sheet Pan in no time!
Getting Started:
- Preheat your oven to 400°F (200°C).
- Line a large baking sheet with parchment paper. This makes cleanup a breeze! Trust me on this one.
Preparing the Chicken and Veggies:
- In a large bowl, combine the cubed chicken, bell peppers, red onion wedges, pineapple chunks, and water chestnuts.
Whisking Up the Magic Sauce:
- In a separate bowl, whisk together the pineapple juice, soy sauce, brown sugar, cornstarch, rice vinegar, ground ginger, garlic powder, and red pepper flakes (if using). Make sure there are no lumps!
Combining and Baking:
- Pour the sauce over the chicken and vegetables in the bowl. Toss everything together until evenly coated.
- Spread the mixture in a single layer on the prepared baking sheet. Avoid overcrowding the pan, or the veggies will steam instead of roast.
- Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. The internal temperature of the chicken should reach 165°F (74°C).
Finishing Touches:
- Remove the sheet pan from the oven.
- Garnish with chopped green onions and toasted sesame seeds, if desired.
- Serve immediately over rice, quinoa, or cauliflower rice. We love ours with a side of steamed broccoli for a complete and healthy meal!
Why This Easy Hawaiian Chicken Sheet Pan Is a Winner
Okay, so what makes this recipe stand out from the crowd? Beyond its incredible flavor, it’s all about convenience and simplicity!
- One-Pan Wonder: Fewer dishes to wash? Yes, please! The sheet pan method is a lifesaver on busy weeknights.
- Customizable: Don’t like bell peppers? Swap them for broccoli or zucchini! Want more heat? Add extra red pepper flakes or a dash of sriracha to the sauce. This recipe is your canvas!
- Quick and Easy: From prep to plate in under 30 minutes? That’s a win in my book!
- Healthy(ish): Packed with protein and veggies, this dish is a delicious way to sneak in some nutrients. Opting for low-sodium soy sauce and brown sugar in moderation makes it even better!
Tips and Tricks for Sheet Pan Perfection
Even though this recipe is super easy, here are a few extra tips to ensure you get the best possible results:
Chicken Chops
- Cut Uniformly: Make sure your chicken pieces are roughly the same size. This ensures even cooking. No one wants some pieces overcooked while others are still raw.
- Don’t Overcrowd: As mentioned before, space is key! If your baking sheet is too crowded, the chicken and veggies will steam instead of roast, resulting in a less flavorful dish. If needed, use two baking sheets.
- Pat the Chicken Dry: Before tossing with the sauce, pat the chicken dry with paper towels. This helps it to brown nicely in the oven.
Veggie Victories
- Roast Friendly: Choose vegetables that roast well. Bell peppers, onions, and broccoli are great choices. Avoid veggies that release too much water, like mushrooms, unless you enjoy softer veggies.
- Size Matters: Cut your veggies into roughly the same size pieces as the chicken. This ensures they cook at the same rate.
Sauce Sensations
- Taste Test: Before pouring the sauce over the chicken and veggies, give it a taste! Adjust the seasonings to your liking. More ginger? A splash of lime juice? Go for it!
- Don’t Skip the Cornstarch: The cornstarch is essential for thickening the sauce. Without it, you’ll end up with a watery dish.
Serving Suggestions and Swaps
Want to mix things up a bit? Here are some alternative serving suggestions and ingredient swaps:
Serving Styles
- Rice Bowls: The classic choice! Serve the Hawaiian chicken over white rice, brown rice, or quinoa.
- Lettuce Wraps: For a lighter option, spoon the chicken and veggies into lettuce cups.
- Noodle Bowls: Toss with your favorite Asian noodles, like ramen or udon.
- Pizza Topping: Get creative and use it as a topping for homemade pizza!
Ingredient Innovations
- Protein Power: Swap the chicken for shrimp, tofu, or even pork tenderloin.
- Veggie Variety: Add or substitute your favorite veggies. Broccoli, zucchini, carrots, and snow peas all work well.
- Pineapple Alternatives: If you’re not a fan of pineapple, try mandarin oranges or mangoes.
- Spice It Up: Add a pinch of cayenne pepper or a drizzle of sriracha for extra heat.
A Culinary Cousin: Exploring Similar Delights
If you love this Easy Hawaiian Chicken Sheet Pan, I bet you’ll also enjoy these other easy and flavorful chicken recipes. Have you ever tried STICKY CHICKEN BOWLS? They are so yummy! Or maybe you would enjoy HAWAIIAN CHICKEN. Did you know you can make CROCKPOT SWEET BABY RAY’S CHICKEN or even HONEY GARLIC CHICKEN? Don’t forget Sweet Hawaiian Crockpot Chicken or even Parmesan Garlic Chicken Pasta!
Storing Your Leftover Sunshine
If you happen to have any leftovers (which is rare in my house!), store them in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven until heated through.
Your Ticket to Easy Weeknight Dinners
So there you have it, friend! Your guide to creating a delicious and easy Easy Hawaiian Chicken Sheet Pan that will transport your taste buds to a tropical paradise. With minimal effort and maximum flavor, this recipe is sure to become a family favorite. Happy cooking!
Can I substitute any of the vegetables in the Hawaiian Chicken Bake?
Yes! The recipe is customizable. You can swap bell peppers for broccoli or zucchini, or add other vegetables like carrots or snow peas.
What can I serve with the Easy Hawaiian Chicken Bake?
The recipe suggests serving it over rice, quinoa, or cauliflower rice. You could also try it in lettuce wraps or tossed with Asian noodles.
What if I don’t have pineapple? Is there a good substitute for the pineapple chunks?
If you’re not a fan of pineapple, try mandarin oranges or mangoes as a substitute.
How do I prevent the chicken and vegetables from steaming instead of roasting?
Avoid overcrowding the baking sheet. If needed, use two baking sheets to ensure the chicken and vegetables roast properly. Also, pat the chicken dry before tossing it with the sauce.
Easy Hawaiian Chicken Bake
Equipment
- Large baking sheet
- Parchment paper
- Large bowl
- Whisk
- Measuring cups
- Measuring spoons
- Cutting board
- Knife
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 red bell pepper, cored, seeded, and chopped into 1-inch pieces
- 1 green bell pepper, cored, seeded, and chopped into 1-inch pieces
- 1 red onion, cut into wedges
- ½ cup pineapple juice from the can of pineapple chunks
- ¼ cup soy sauce low sodium
- ¼ cup brown sugar, packed
- 2 tablespoons cornstarch
- 1 tablespoon rice vinegar
- 1 teaspoon ground ginger
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes optional
- Chopped green onions, for garnish optional
- Toasted sesame seeds, for garnish optional
- Cooked rice, quinoa, or cauliflower rice, for serving
Instructions
- Preheat your oven to 400°F (200°C).
- Line a large baking sheet with parchment paper.
- In a large bowl, combine the cubed chicken, bell peppers, red onion wedges, pineapple chunks, and water chestnuts.
- In a separate bowl, whisk together the pineapple juice, soy sauce, brown sugar, cornstarch, rice vinegar, ground ginger, garlic powder, and red pepper flakes (if using) until smooth.
- Pour the sauce over the chicken and vegetables in the bowl. Toss everything together until evenly coated.
- Spread the mixture in a single layer on the prepared baking sheet. Avoid overcrowding the pan.
- Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. The internal temperature of the chicken should reach 165°F (74°C).
- Remove the sheet pan from the oven.
- Garnish with chopped green onions and toasted sesame seeds, if desired.
- Serve immediately over rice, quinoa, or cauliflower rice.
