The sunset glow of honey clinging to juicy pineapple chunks, nestled amongst perfectly cooked chicken and crisp-tender veggies… it’s a culinary postcard from paradise, delivered straight to your dinner table. This isn’t just another chicken recipe; it’s a vibrant, flavorful escape that transforms a simple weeknight meal into a mini-vacation for your taste buds.
Imagine tender, caramelized chicken infused with the sweet and tangy flavors of pineapple, bell peppers, and a luscious Hawaiian-inspired sauce. This Sheet Pan Chicken Pitas is an easy dinner that’s both satisfying and healthy, and cleanup is a breeze. Get ready to experience the magic of Hawaiian chicken, simplified and perfected for your busy life.
Recipe Success Key
- Flavor Fusion: The combination of sweet pineapple, savory chicken, and tangy sauce creates an irresistible flavor profile.
- Sheet Pan Simplicity: One pan means easy cooking and minimal cleanup, perfect for busy weeknights.
- Customizable: Easily adapt the recipe to your preferences with different vegetables or protein sources.
The Essential Components
Good ingredients are the foundation of any great dish. Using fresh, high-quality ingredients will elevate the flavors of your Hawaiian chicken sheet pan and make it a truly memorable meal. Don’t skimp on the pineapple – its sweetness is key!
- Chicken breasts (boneless, skinless): Provides the protein base for the dish.
- Pineapple chunks (fresh or canned): Adds sweetness and tropical flavor (fresh is best for texture).
- Bell peppers (red, yellow, or orange): Contribute color, sweetness, and a slight crunch.
- Red onion: Offers a sharp, pungent flavor that balances the sweetness.
- Soy sauce: Provides a savory, umami base for the sauce.
- Honey: Adds sweetness and helps the chicken caramelize.
- Ginger (fresh, grated): Lends a warm, spicy note to the sauce.
- Garlic (minced): Infuses the dish with a pungent, aromatic flavor.
- Sesame oil: Adds a nutty aroma and flavor.
- Cornstarch: Thickens the sauce to a glossy consistency.
- Sesame seeds (for garnish): Adds a nutty flavor and visual appeal.
- Green onions (for garnish): Provides a fresh, mild onion flavor.
Swaps & Alternatives
Sometimes you need to make do with what you have! Here are some easy substitutions for this recipe:
- Chicken thighs: Can be used instead of chicken breasts for a richer flavor.
- Canned pineapple tidbits: A convenient alternative to fresh pineapple chunks.
- Broccoli florets: A great substitute for bell peppers if you prefer a different vegetable.
- Maple syrup: Can be used in place of honey for a slightly different flavor profile.
- Coconut aminos: A soy-free alternative to soy sauce.
- Arrowroot powder: Can be used instead of cornstarch to thicken the sauce.
Level Up This Recipe
Want to take your Hawaiian chicken sheet pan to the next level? Here are a few ideas to get you started:
- Add a pinch of red pepper flakes for a touch of heat.
- Marinate the chicken in the sauce for at least 30 minutes before cooking for more intense flavor.
- Broil the sheet pan for the last few minutes of cooking to get the chicken and vegetables extra caramelized.
- Serve with a sprinkle of toasted coconut flakes for added texture and flavor.
Easy Instructions
This Hawaiian chicken sheet pan is incredibly easy to make, even for beginner cooks. The entire process takes about 30 minutes from start to finish, making it a perfect choice for a quick and healthy weeknight dinner. Get ready to enjoy a taste of paradise with minimal effort!
1. Prepare the Chicken and Vegetables
Preheat your oven to 400°F (200°C). Cut the chicken breasts into 1-inch cubes and chop the bell peppers and red onion into bite-sized pieces.
2. Make the Hawaiian Sauce
In a small bowl, whisk together the soy sauce, honey, ginger, garlic, sesame oil, and cornstarch. This sauce is the key to that irresistible Hawaiian flavor.
3. Combine and Toss
In a large bowl, combine the chicken, pineapple chunks, bell peppers, and red onion. Pour the Hawaiian sauce over the mixture and toss everything together until well coated.
4. Arrange on a Sheet Pan
Spread the chicken and vegetable mixture in a single layer on a large baking sheet. Make sure everything is evenly distributed for even cooking. Sheet pan meals are the best for easy cleanup!
5. Bake to Perfection
Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. The sauce should be nicely caramelized.
6. Garnish and Serve
Garnish with sesame seeds and green onions before serving. Enjoy your delicious Hawaiian chicken sheet pan! This is a great alternative to Pineapple Teriyaki Chicken Wings when you want a healthier option.
Common Mistakes to Avoid
- Overcrowding the Pan: This will steam the chicken and vegetables instead of roasting them, resulting in a less flavorful dish.
- Undercooking the Chicken: Always use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
- Skipping the Garnish: Sesame seeds and green onions add a pop of flavor and visual appeal that really elevates the dish.
Serving Ideas
This Hawaiian chicken sheet pan is delicious on its own, but it’s even better when served with the right sides. Here are a few ideas to complete your meal:
- Serve over rice (white, brown, or coconut rice) to soak up the delicious sauce.
- Pair with a side of quinoa for a healthy and protein-packed meal.
- Add a simple green salad for a refreshing contrast to the sweet and savory flavors.
- Serve with roasted vegetables like broccoli or asparagus for a complete and nutritious meal.
- For a fun twist, try serving it in lettuce wraps.
This recipe is a great way to enjoy Chicken Breast With Pineapple in a new and exciting way. It’s also a fantastic option for those looking for healthy eating options that don’t sacrifice flavor. If you love this, you might also enjoy Brown Sugar Pineapple Chicken for a slightly sweeter take. For a hands-off approach, consider trying Hawaiian Crockpot Chicken. And if you’re craving a comforting bowl, Pineapple Chicken And Rice is always a winner.
Thanks for stopping by! I hope this dish brings joy to your table.
What makes this Hawaiian chicken sheet pan recipe easy to clean up?
The recipe is made on a single sheet pan, which minimizes the number of dishes to wash, making cleanup a breeze.
Can I substitute ingredients in this Hawaiian chicken recipe?
Yes, the recipe is customizable. You can use chicken thighs instead of chicken breasts, canned pineapple tidbits instead of fresh pineapple chunks, broccoli florets instead of bell peppers, maple syrup instead of honey, coconut aminos instead of soy sauce, or arrowroot powder instead of cornstarch.
What are some tips for making this Hawaiian chicken sheet pan even better?
You can add a pinch of red pepper flakes for heat, marinate the chicken in the sauce for at least 30 minutes before cooking, broil the sheet pan for the last few minutes to caramelize the chicken and vegetables, or serve with toasted coconut flakes for added texture and flavor.
What are some common mistakes to avoid when making this recipe?
Avoid overcrowding the pan, which can steam the chicken and vegetables instead of roasting them. Ensure the chicken reaches an internal temperature of 165°F (74°C). Don’t skip the garnish, as sesame seeds and green onions add flavor and visual appeal.
Hawaiian Chicken Sheet Pan Easy Cleanup
Equipment
- Large baking sheet
- Large bowl
- Small bowl
- Whisk
- Knife
- Cutting board
- Measuring cups and spoons
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup pineapple chunks, fresh or canned
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- ½ red onion, chopped
- ¼ cup soy sauce
- 2 tablespoons honey
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon sesame seeds, for garnish
- 2 green onions, sliced, for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Cut the chicken breasts into 1-inch cubes and chop the bell peppers and red onion into bite-sized pieces.
- In a small bowl, whisk together the soy sauce, honey, ginger, garlic, sesame oil, and cornstarch.
- In a large bowl, combine the chicken, pineapple chunks, bell peppers, and red onion.
- Pour the Hawaiian sauce over the mixture and toss everything together until well coated.
- Spread the chicken and vegetable mixture in a single layer on a large baking sheet.
- Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp and the chicken is cooked through.
- Garnish with sesame seeds and green onions before serving.
- Serve over rice, quinoa, or in lettuce wraps.
