Hawaiian Sheet Pan Chicken with Pineapples and Peppers is a vibrant and flavorful dish that brings a tropical twist to your dinner table. The combination of juicy chicken, sweet pineapple, colorful bell peppers, and a tangy-sweet marinade creates a delightful balance of flavors and textures. It’s a perfect weeknight dinner option that’s easy to prepare and packed with wholesome ingredients.
This recipe not only simplifies meal prep with its one-pan approach but also delivers a dish that’s visually stunning and irresistibly delicious. Whether served over fluffy rice or noodles, it’s a meal that will transport you to an island paradise with every bite.
Why You’ll Love This Recipe
• One-Pan Wonder: Minimal cleanup and maximum flavor in one sheet pan.
• Tropical Vibes: Sweet pineapple and tangy marinade add a delightful Hawaiian flair.
• Quick and Easy: Ready in just 30 minutes, making it perfect for busy weeknights.
Ingredients
• 1.5 lbs boneless, skinless chicken breasts or thighs (cut into bite-sized chunks)
• 2 cups fresh pineapple chunks (or canned, drained)
• 1 red bell pepper (diced)
• 1 yellow bell pepper (diced)
• 1 medium onion (chopped)
• 2 tablespoons olive oil
• ¼ cup soy sauce
• 2 tablespoons honey (or brown sugar)
• 1 tablespoon sesame oil (optional)
• 1 teaspoon garlic powder
• 1 teaspoon ginger powder
• ½ teaspoon red pepper flakes (optional, for a spicy kick)
• Salt and black pepper to taste
• Fresh parsley or cilantro (chopped, for garnish)
Instructions
Step 1: Preheat Oven
1. Preheat your oven to 400°F (200°C).
2. Line a large sheet pan with parchment paper or lightly grease it.
Step 2: Prepare the Marinade
1. In a small bowl, whisk together the soy sauce, honey, sesame oil, garlic powder, ginger powder, and red pepper flakes.
2. Set aside for later use.
Step 3: Season the Chicken and Vegetables
1. In a large mixing bowl, toss the chicken chunks, pineapple, bell peppers, and onion with olive oil, salt, and black pepper.
Step 4: Combine with Marinade
1. Pour the prepared marinade over the chicken and vegetable mixture.
2. Toss until everything is evenly coated.
Step 5: Assemble on Sheet Pan
1. Spread the chicken and vegetable mixture onto the prepared sheet pan in a single, even layer.
Step 6: Bake
1. Place the sheet pan in the preheated oven and bake for 20–25 minutes, or until the chicken is fully cooked (internal temperature of 165°F or 74°C) and the edges are slightly caramelized.
2. For additional browning, broil for 2–3 minutes at the end of the baking time.
Step 7: Garnish and Serve
1. Remove the sheet pan from the oven and sprinkle with fresh parsley or cilantro.
2. Serve hot over rice or noodles for a complete meal.
Tips
• Fresh vs. Canned Pineapple: Fresh pineapple gives the best flavor, but canned works well for convenience.
• Customize the Heat: Adjust the red pepper flakes to suit your spice preference.
• Extra Caramelization: Broiling at the end enhances the color and flavor.
Storage Options
• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
• Freezing: Freeze cooked chicken and vegetables in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.
Hawaiian Sheet Pan Chicken with Pineapples and Peppers is a vibrant, easy-to-make dish that brings bold flavors and a touch of the tropics to your table. With its mix of sweet, savory, and tangy notes, it’s sure to become a new family favorite. Enjoy!
