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This Hawaiian Chicken Sheet Pan Dinner brings a taste of the tropics to your weeknight table with almost no fuss. Succulent chunks of chicken roast alongside fresh pineapple and colorful peppers in a sticky sweet glaze that caramelizes beautifully in the oven. I love pulling out this recipe when I need something vibrant but low on cleanup.
The first time I made this it was at the tail end of a busy workday and now anytime I need a stress-free dinner that feels special I come back to it
Ingredients
- Boneless chicken breasts: for lean protein and quick cooking try to choose ones that are similar in size for even roasting
- Bell peppers: in red yellow or orange lend sweetness and a rainbow of color pick firm glossy peppers
- Red onion: adds mellow sweetness when roasted look for onions that feel heavy for their size
- Fresh pineapple chunks: bring a juicy vibrant tang if possible use ripe fresh pineapple for best flavor
- Soy sauce: for a savory backbone low sodium is a good choice to control salt
- Brown sugar: adds sweetness to balance the savory notes choose dark brown sugar for a deeper caramel if you like
- Garlic: brings aromatic depth seek out big fresh cloves for boldest flavor
- Ginger: gives a gentle heat and freshness use fresh ginger root and peel before grating for smoothness
- Olive oil: helps the glaze coat everything and ensures good roasting use extra virgin for max flavor
- Salt: brings out flavors just a pinch balances the sweetness
- Pepper: adds mild heat use freshly cracked for more aroma
Step-by-Step Instructions
- Prep the Sheet Pan:
- Line your largest sheet pan with parchment this makes cleanup easier and allows everything to caramelize instead of sticking
- Cut and Prep Ingredients:
- Slice chicken breasts into even golf-ball size pieces so they cook evenly Cut bell peppers into strips and the red onion into thick wedges This gives a nice mix of textures
- Mix the Marinade:
- In a big bowl whisk together soy sauce brown sugar minced garlic grated ginger and olive oil Be sure to whisk well so the sugar dissolves and everything comes together smoothly
- Marinate Chicken and Toss Veggies:
- Toss the chicken pieces with half this marinade Let that sit for a few minutes so the flavors sink in Add your veggies and pineapple to the same bowl then pour over the rest of your marinade Stir well so everything gets coated
- Arrange on Sheet Pan:
- Spread chicken pineapple peppers and onions out in a single layer Do not crowd them give everything a little room to roast which gives more caramelization
- Roast Until Golden:
- Slide the pan into a preheated oven and roast for around 25 to 30 minutes Flip everything about halfway through so all sides get color Check the chicken is cooked through and the vegetables have charred edges
- Rest and Serve:
- Let the pan sit out for 5 minutes before dishing up This gives the juices time to settle for extra flavor
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Fresh pineapple is my go to here There is just nothing like the juicy tang you get from a ripe pineapple and every time I make this even my most pineapple hesitant family members go back for seconds It is become a bit of a family joke how quickly the pineapple disappears
Storage Tips
Let leftovers cool to room temperature and then store them in an airtight container in the fridge They will keep well for up to three days For meal prep divide into single serving containers and add a scoop of rice if desired This dish actually reheats nicely in the microwave or oven making it perfect for lunch the next day
Ingredient Substitutions
If you do not have fresh pineapple canned chunks drained well work nicely For a different vegetable profile try chunks of zucchini or snap peas in place of one of the peppers If you are avoiding soy use coconut aminos for the marinade and if you love a little heat a spoonful of chili paste is great stirred in with the marinade
Serving Suggestions
Serve right over steamed white rice or for more island flair coconut rice Even quinoa works well if you want more fiber For toppings sprinkle with fresh chopped cilantro or toasted sesame seeds Kids often love extra sauce on the side so make a double batch of the marinade and reserve some before marinating the meat
Cultural Context
Hawaiian inspired recipes like this one blend classic Asian flavors with the island’s abundant tropical produce Pineapple and ginger show up together in many dishes while the sheet pan method makes it accessible for busy home cooks far from the islands It is a lovely way to bring the vacation feeling to an everyday table
Frequently Asked Questions
- → Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work well. Adjust cooking time to ensure they're cooked through.
- → What vegetables pair best with this dish?
Bell peppers and red onion offer color and sweetness. You can also add zucchini, snap peas, or carrots.
- → How do I tell when the chicken is done?
The chicken is cooked when it reaches an internal temperature of 165°F (74°C) and juices run clear.
- → Can I prepare this ahead of time?
You can cut the vegetables and marinate the chicken up to 24 hours in advance for quick assembly.
- → How can I add extra flavor?
Try a splash of sriracha for heat, or finish with fresh herbs or toasted cashews for extra texture and flavor.