Oh boy, let me tell you about my Hawaiian chicken sheet pan! This dish is an absolute tropical escape for dinner that’ll whisk you away to sunny shores with every bite. Imagine tender chicken thighs, juicy pineapple, and vibrant bell peppers all roasted together to create a symphony of flavors that just dances on your taste buds. And the best part? It’s ridiculously easy to prepare! With minimal cleanup and just a bit of mixing, you’ll have a colorful, delicious meal on your table in no time. Trust me, this is the kind of dinner that’ll brighten your evening and leave everyone asking for seconds!
Ingredients List
- 4 chicken thighs
- 1 cup pineapple chunks (fresh is best for that burst of sweetness!)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced (I love using sweet onions for a milder flavor)
- 2 tablespoons soy sauce
- 2 tablespoons honey (this adds a lovely caramelization when baked)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ginger, minced (fresh ginger gives it a wonderful kick!)
How to Prepare Hawaiian Chicken Sheet Pan
Preheat and Prepare
First things first, let’s get that oven preheating to 400°F (200°C). Preheating is super important because it ensures that everything cooks evenly and helps achieve that beautiful caramelization on the chicken and veggies. While the oven warms up, go ahead and slice your bell peppers and onion. I like to use a sharp knife—it makes the process so much easier and safer!
Mix the Sauce
Now, let’s whip up that delicious sauce! In a medium bowl, combine the soy sauce, honey, olive oil, garlic powder, and minced ginger. I like to whisk it all together until it’s well blended. The honey will add a lovely sweetness that balances perfectly with the savory notes of the soy sauce. Just imagine this sauce dripping all over your chicken and veggies—yum!
Assemble the Dish
Time to bring it all together! Grab your trusty sheet pan and lay the chicken thighs in the center. Surround them with the sliced bell peppers, onion, and pineapple chunks. You really want those pineapple pieces nestled in there, soaking up all the flavors. Once everything’s in place, pour that fabulous sauce over the top and give it a gentle toss to coat everything evenly—trust me, you want every bite to be bursting with flavor!
Bake and Serve
Pop the pan into the oven and let it bake for about 25-30 minutes. You’ll know it’s ready when the chicken is cooked through and registers an internal temperature of 165°F (75°C). Plus, the veggies should be tender and slightly caramelized. Serve this tropical delight hot, and don’t forget to drizzle any extra sauce from the pan over the top—it’s pure magic! Enjoy your escape to Hawaii with each mouthful!
Nutritional Information
Now, let’s chat about the nutrition! Each serving of this Hawaiian chicken sheet pan contains approximately 320 calories, with 25g of protein and 12g of fat. Remember, these numbers can vary based on the specific ingredients and brands you use, so take them as a general guide rather than exact figures. Enjoy your delicious meal!
Why You’ll Love This Recipe
- Quick Preparation: With just a few minutes of prep, you can have a delicious meal in the oven, freeing you up to relax or tackle other tasks!
- Tropical Flavors: The combination of sweet pineapple, savory chicken, and colorful veggies transports you straight to a beachside paradise with each bite.
- Healthy Ingredients: Packed with protein and vibrant vegetables, this dish is not only tasty but also nutritious, making it a guilt-free indulgence.
- Easy Cleanup: One sheet pan means less mess in the kitchen—simply toss everything in, bake, and enjoy without the hassle of multiple pots and pans!
Tips for Success
To really take your Hawaiian chicken sheet pan to the next level, consider marinating the chicken for at least an hour before cooking. This allows all those flavors to soak in, making every bite even more delicious! If you’re not a fan of a particular vegetable, don’t hesitate to swap it out for your favorites—zucchini or snap peas work beautifully here too. And remember, fresh ingredients make a world of difference, especially when it comes to the pineapple. So, go for the fresh stuff if you can! Trust me, these little tweaks will elevate your dish to tropical bliss!
Variations
One of the best things about this Hawaiian chicken sheet pan is how versatile it is! Feel free to mix it up by using different proteins—try shrimp or tofu for a fun twist. You can also switch out the veggies; snap peas, carrots, or even sweet potatoes can add a delightful crunch and flavor. If you’re feeling adventurous, toss in some coconut flakes for that extra tropical flair, or maybe a sprinkle of red pepper flakes if you like a little heat. The possibilities are endless, so don’t hesitate to get creative and make this dish your own!
Storage & Reheating Instructions
Leftovers from your Hawaiian chicken sheet pan can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to let it cool completely before sealing it up—that’ll keep everything fresh and tasty! When you’re ready to enjoy those delicious leftovers, simply reheat in the oven at 350°F (175°C) for about 10-15 minutes until warmed through. You can also pop it in the microwave for a quicker option, but be careful not to overheat it, or the chicken might dry out. Enjoy your tropical escape all over again!
FAQ Section
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will work just fine, but keep an eye on the cooking time since they can cook faster than thighs. Aim for an internal temperature of 165°F (75°C) to ensure they’re done.
What can I substitute for pineapple?
If pineapple isn’t your thing, try using mango or even peaches for a different fruity twist. Just keep in mind that cooking times might vary slightly based on the fruit you choose.
Can I make this dish ahead of time?
You can prep everything ahead of time—just marinate the chicken and chop the veggies. Store them in the fridge until you’re ready to bake. It’s a great way to save time on busy nights!
What should I serve with this dish?
This Hawaiian chicken sheet pan pairs perfectly with a side of rice or quinoa to soak up those delicious juices. A fresh green salad also makes a lovely complement!
Is this dish gluten-free?
Yes! As long as you use gluten-free soy sauce, this Hawaiian chicken sheet pan is a fantastic gluten-free option that everyone can enjoy!
For more delicious chicken recipes, check out Honey Garlic Glazed Chicken or Air Fryer Chicken Breast for quick and tasty meals!
Imprimer
Hawaiian Chicken Sheet Pan: 5 Steps to a Tropical Escape
- Temps Total: 45 minutes
- Rendement: 4 servings 1x
- Alimentation: Sans Gluten
Description
Hawaiian chicken sheet pan is a simple and flavorful dish that brings tropical flavors to your dinner table.
Ingrédients
- 4 chicken thighs
- 1 cup pineapple chunks
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ginger, minced
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, mix soy sauce, honey, olive oil, garlic powder, and ginger.
- Place chicken thighs on a sheet pan.
- Add pineapple, bell peppers, and onion to the pan.
- Pour the sauce over the chicken and vegetables.
- Toss everything to coat evenly.
- Bake for 25-30 minutes or until chicken is cooked through.
- Serve hot and enjoy.
Notes
- Use fresh pineapple for better flavor.
- Adjust the vegetables based on your preference.
- Marinate the chicken for an hour for more flavor.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 30 minutes
- Catégorie: Main Dish
- Méthode: Baking
- Cuisine: Hawaiian
La Nutrition
- Taille D'Une Portion: 1 serving
- Calories: 320
- Sucre: 12g
- De Sodium: 450mg
- La graisse: 12g
- Graisses Saturées: 2g
- Les Graisses Insaturées: 8g
- Les Gras Trans: 0g
- Les hydrates de carbone: 30g
- La fibre: 2g
- La protéine: 25g
- Le taux de cholestérol: 90mg
Mots-clés: Hawaiian chicken, sheet pan dinner, tropical chicken dish
