This Hawaiian Chicken Sheet Pan is all about bright flavors and easy cooking! Featuring tender chicken, sweet pineapple, and colorful veggies, it’s a one-pan meal that looks as good as it tastes.
Who doesn’t love a meal that’s tasty and takes almost no clean-up? I roast it all together for a sweet and savory dinner, and it makes my kitchen smell amazing. Plus, leftovers make for great lunches!
Key Ingredients & Substitutions
Chicken Thighs: Boneless, skinless chicken thighs are juicy and full of flavor. If you prefer, you can use chicken breasts, but they may be less tender. For a plant-based option, try tofu or tempeh, cut into bite-sized pieces.
Bell Peppers: A mix of red, yellow, and green peppers adds vibrant color and sweetness. If you have other veggies like zucchini, broccoli, or snap peas, feel free to swap them in!
Pineapple: Fresh pineapple gives a juicy sweetness, but canned pineapple works just as well. Make sure to drain it! You can also use mango for a different tropical twist.
Garlic: Fresh minced garlic is key for flavor. However, garlic powder can be a quick substitute if fresh isn’t available—just use a smaller amount!
Soy Sauce: Regular soy sauce is best, but low-sodium soy sauce is a healthier option. For a gluten-free version, use tamari or coconut aminos.
How Do I Get the Chicken Perfectly Marinated?
Marinating the chicken is essential for great flavor. Here’s how to do it right:
- Combine soy sauce, honey, cornstarch, sesame oil, garlic, and ginger in a bowl.
- Add the chicken pieces, making sure each piece is coated well.
- Let it sit for at least 15 minutes, or for a deeper flavor, marinate for up to an hour in the fridge.
Remember, the longer you marinate, the more flavor your chicken will absorb!
What’s the Best Way to Bake This Sheet Pan Meal?
Baking will give you a nicely cooked chicken with roasted veggies. Here’s how to ensure everything turns out perfect:
- Preheat your oven to 400°F (200°C). This high heat helps caramelize the veggies.
- Spread chicken evenly on the baking sheet, ensuring it’s not overcrowded. This helps it cook evenly.
- Stir halfway through baking (about 15 minutes in). This helps everything cook evenly and get some nice caramelization.
Check that the chicken reaches an internal temperature of 165°F (75°C) before serving. Enjoy the delightful mix of flavors!
How to Make Hawaiian Chicken Sheet Pan
Ingredients You’ll Need:
For the Chicken and Marinade:
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/4 cup soy sauce
- 1/4 cup honey
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil (or vegetable oil)
- 3 cloves garlic, minced
- 1 teaspoon ground ginger (or fresh ginger, grated)
For the Vegetables and Garnish:
- 2 cups bell peppers (red, yellow, green), chopped
- 1 cup red onion, chopped
- 1 cup fresh pineapple, cubed (or canned pineapple in juice, drained)
- Salt and pepper to taste
- 1 tablespoon sesame seeds (for garnish)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
How Much Time Will You Need?
This delicious Hawaiian Chicken Sheet Pan recipe takes about 15 minutes to prepare and 25-30 minutes to cook in the oven. If you choose to marinate the chicken longer (up to 1 hour), plan for that extra time as well. Overall, you’ll spend about 45 minutes to an hour from start to finish!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper or give it a light coat of cooking spray. This will help prevent sticking and make for easy cleanup.
2. Make the Marinade:
In a large bowl, mix together the soy sauce, honey, cornstarch, sesame oil, minced garlic, and ground ginger. Stir well until everything is nicely blended to make a tasty marinade.
3. Marinate the Chicken:
Add the chicken pieces to the marinade and toss them until they are fully coated. Let the chicken marinate for at least 15 minutes. For even more flavor, you can place it in the refrigerator to marinate for up to 1 hour.
4. Prepare the Vegetables:
While the chicken is marinating, take a separate bowl and toss the chopped bell peppers, red onion, and pineapple cubes with a sprinkle of salt and pepper. This will add flavor to the veggies!
5. Assemble on the Sheet Pan:
Spread the marinated chicken evenly on the prepared sheet pan. Then, distribute the vegetable and pineapple mixture over the top. It should look colorful and enticing!
6. Bake It Up:
Place the sheet pan in the preheated oven and bake for about 25-30 minutes. Remember to give everything a good stir halfway through cooking to ensure even baking. You’ll know it’s ready when the chicken is cooked through and the vegetables are tender.
7. Add the Finishing Touches:
Once out of the oven, sprinkle the dish with sesame seeds and chopped cilantro for a delightful crunch and freshness.
8. Serve and Enjoy:
Serve the Hawaiian chicken with a few lime wedges on the side. Squeezing a little lime juice over the dish adds an extra burst of flavor that’s just delightful. Enjoy your tasty meal!
Can I Use Frozen Chicken for This Recipe?
Absolutely! Just make sure to fully thaw the chicken before marinating. The best way to thaw is by placing it in the refrigerator overnight, or you can use the quick method of submerging it in a sealed plastic bag in cold water for about an hour. Pat the chicken dry before mixing it with the marinade for the best results!
What Can I Substitute for Honey?
If you need a substitute for honey, maple syrup or agave syrup work well due to their similar sweetness and consistency. You could also use brown sugar dissolved in a bit of warm water if you prefer a granulated option. Adjust the amount if necessary to suit your taste!
How Long Do Leftovers Last?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply place them in the microwave or on the stovetop over low heat until warmed through. If the dish seems dry, you can add a splash of water or broth to help moisten it.
Can I Use Different Vegetables?
Yes, feel free to mix and match vegetables based on your preference or what you have on hand! Broccoli, snap peas, or even zucchini can be great additions. Just remember to cut them into similar-sized pieces for even cooking.
