Hawaiian Chicken Sheet Pan

Why You’ll Love This Recipe

• Quick and Convenient: With everything cooked on one sheet pan, preparation and cleanup are a breeze.
• Flavorful Combination: The sweetness of pineapple complements the savory chicken and peppers, creating a harmonious blend of flavors.
• Nutritious: Packed with lean protein and vitamins from the fruits and vegetables, it’s a wholesome meal option.
• Versatile: Easily adaptable to include your favorite vegetables or to suit dietary preferences.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 boneless, skinless chicken breasts
• 1 cup pineapple chunks
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 red onion, sliced
• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish (optional)

Directions

1. Preheat Oven: Set your oven to 400°F (200°C).
2. Prepare the Marinade: In a small bowl, whisk together olive oil, soy sauce, honey, garlic powder, salt, and pepper.
3. Marinate the Chicken: Place the chicken breasts in a resealable bag or shallow dish and pour half of the marinade over them. Let them marinate for at least 15 minutes.
4. Arrange on Sheet Pan: On a large baking sheet, spread out the pineapple chunks, diced bell peppers, and sliced red onion. Drizzle with the remaining marinade and toss to coat evenly.
5. Add Chicken: Remove the chicken from the marinade and place it on the sheet pan amidst the fruits and vegetables.
6. Bake: Place the sheet pan in the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
7. Serve: Garnish with fresh cilantro or parsley if desired, and serve warm.

Servings and Timing

• Servings: This recipe yields 4 servings.
• Preparation Time: Approximately 15 minutes.
• Cooking Time: 20-25 minutes.
• Total Time: About 40 minutes.

Variations

• Vegetable Options: Feel free to add or substitute vegetables such as zucchini, snap peas, or carrots to suit your taste.
• Protein Alternatives: Swap the chicken breasts for chicken thighs, shrimp, or tofu for a different protein source.
• Spice Level: Add a pinch of red pepper flakes or a diced jalapeño to the marinade for a spicy kick.
• Gluten-Free: Use tamari or coconut aminos in place of soy sauce to make this dish gluten-free.

Storage/Reheating

• Storage: Place any leftovers in an airtight container and refrigerate for up to 3 days.
• Reheating: Reheat in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through. Alternatively, microwave on medium power for 2-3 minutes, stirring halfway through.

FAQs

How can I tell when the chicken is fully cooked?

Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F (74°C).

Can I use canned pineapple instead of fresh?

Yes, canned pineapple chunks can be used; just be sure to drain them well before adding to the sheet pan.

Is it necessary to marinate the chicken?

Marinating enhances the flavor, but if you’re short on time, you can skip this step and simply brush the marinade over the chicken before baking.

Can I prepare this recipe ahead of time?

You can chop the vegetables and marinate the chicken up to 24 hours in advance. Store them separately in the refrigerator until ready to bake.

What can I serve alongside this dish?

This dish pairs well with steamed rice, quinoa, or a simple green salad.

How can I make this dish lower in sodium?

Use a low-sodium soy sauce and reduce the added salt in the marinade.

Can I freeze leftovers?

While it’s possible to freeze leftovers, the texture of the vegetables may become mushy upon reheating. It’s best enjoyed fresh or refrigerated for short-term storage.

What other fruits can I use in place of pineapple?

Mango chunks or peach slices can be used as alternatives to pineapple for a different fruity flavor.

How do I prevent the vegetables from becoming too soft?

Cut the vegetables into larger pieces to ensure they retain some crunch during baking.

Can I use frozen vegetables?

Yes, but be aware that frozen vegetables may release more moisture, potentially making the dish a bit more watery. It’s best to thaw and pat them dry before using.

Conclusion

This Hawaiian Chicken Sheet Pan recipe offers a delightful blend of sweet and savory flavors, all conveniently prepared on a single pan. It’s an excellent choice for those seeking a quick, nutritious, and flavorful meal with minimal cleanup.