Hawaiian Chicken Sheet Pan
This Hawaiian Chicken Sheet Pan recipe is a vibrant, flavorful one-pan meal! Juicy chicken, sweet pineapple, and colorful veggies are roasted to perfection with a tangy glaze. Perfect for busy weeknights, this dish brings a taste of the tropics right to your table!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian-inspired
- Diet: Gluten Free
Ingredients
Scale
For the Chicken and Veggies:
- 4 boneless, skinless chicken thighs or breasts
- 1 1/2 cups fresh pineapple chunks (or canned, drained)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small red onion, sliced
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
For the Hawaiian Glaze:
- 1/4 cup soy sauce (low sodium)
- 3 tbsp honey
- 2 tbsp rice vinegar
- 1 tbsp ketchup
- 1 clove garlic, minced
- 1 tsp grated ginger
- 1 tsp cornstarch mixed with 1 tbsp water
Instructions
- Preheat oven:
- Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or aluminum foil.
- Prepare the chicken and veggies:
- Place the chicken, pineapple chunks, bell peppers, and red onion on the sheet pan. Drizzle with olive oil, then sprinkle with garlic powder, salt, and pepper. Toss to coat evenly.
- Make the Hawaiian glaze:
- In a small saucepan, combine soy sauce, honey, rice vinegar, ketchup, garlic, and ginger. Heat over medium heat until it begins to simmer. Stir in the cornstarch slurry and cook until the glaze thickens slightly.
- Coat and bake:
- Brush the chicken and veggies with half of the glaze. Bake in the oven for 20 minutes. Remove the sheet pan, brush with the remaining glaze, and return to the oven for an additional 10 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
- Serve:
- Serve hot, garnished with chopped green onions or sesame seeds if desired. Pair with rice or noodles for a complete meal!
Notes
- Substitute chicken thighs with chicken breasts for a leaner option. Adjust cooking time to prevent overcooking.
- Add extra veggies like zucchini or broccoli for variety.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Find it online: https://recipecrown.com/hawaiian-chicken-sheet-pan/