Irresistible Hawaiian Chicken Sheet Pan Meal Recipe

The aroma of juicy chicken mingling with the sweet and tangy notes of pineapple fills the air, inviting you to dive into a Hawaiian Chicken Sheet Pan Meal. Picture vibrant bell peppers sizzling alongside tender chicken pieces, creating a colorful feast that promises to transport your taste buds straight to the islands. tropical coconut pineapple bites

This delightful dish isn’t just about flavor; it’s also about simplicity. Whether it’s a weeknight dinner or a weekend gathering, this recipe guarantees smiles and satisfied bellies all around. honey peach grilled cheese Imagine your family gathered around the table, forks poised and ready for a mouthwatering adventure!

Everyone in my family raved about this dish during our last family barbecue; even my picky cousin asked for seconds!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Thighs: These are juicier compared to breasts and stay tender throughout cooking.
• Fresh Pineapple Chunks: Use ripe pineapple for maximum sweetness; canned works too in a pinch.
• Bell Peppers: Choose a mix of red, yellow, and green for color and sweetness.
• Red Onion: Adds depth with its sweet taste when roasted; slice them thick for better texture.
• Olive Oil: A splash helps everything caramelize beautifully in the oven.
• Garlic Powder: A must-have for that extra layer of flavor; feel free to use fresh garlic if you prefer.
• Soy Sauce: Opt for low-sodium soy sauce to keep the dish balanced without being overly salty. tzatziki sauce for BBQ.
• Brown Sugar: This adds a lovely caramelized sweetness that complements the savory elements perfectly.
• Lime Juice: Freshly squeezed lime juice brings brightness and acidity that enhances all the flavors. For more inspiration, check out this Hawaiian-style garlic shrimp recipe.
• Salt and Pepper: Essential seasonings to elevate the overall taste; adjust according to your preference.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat Your Oven: Start by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup later.

Prepare the Chicken Marinade: In a bowl, combine soy sauce, brown sugar, olive oil, minced garlic powder, and lime juice. crispy bang bang chicken bowl Whisk until well blended.

Marinate the Chicken Thighs: Place the chicken thighs in a resealable bag or bowl. Pour half of the marinade over them and let them sit while you prepare your veggies.

Add in Colorful Veggies: Chop bell peppers and red onion into large chunks. Toss them on the baking sheet with remaining marinade until everything is well coated.

Add Chicken to Sheet Pan: Nestle marinated chicken thighs into the vegetable mix on the baking sheet. Ensure they’re evenly spaced out for even cooking.

Bake Until Perfectly Cooked: Pop the pan into your preheated oven and bake for 25-30 minutes until chicken reaches an internal temperature of 165°F (75°C) and veggies are tender.

Now you have an incredible Hawaiian Chicken Sheet Pan Meal that not only delights but also simplifies dinner time! Enjoy every bite of this tropical treat while dreaming of sandy beaches and palm trees swaying in the breeze! For more inspiration, check out this hot honey chicken recipe.

Perfecting the Cooking Process

To achieve perfect results, start by marinating the chicken for at least 30 minutes, then roast it on a sheet pan with veggies. This ensures everything cooks evenly and flavors blend beautifully.

Add Your Touch

Feel free to swap out the chicken for tofu or shrimp for a different protein. You can also add spices like chili flakes for heat or fresh herbs for an extra flavor punch.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until warmed through to maintain crispiness.

Sharing this dish with friends at a backyard BBQ brought back memories of my first attempt when I accidentally used too much soy sauce—everyone loved it anyway!

FAQ

Can I use frozen chicken for this Hawaiian Chicken Sheet Pan Meal?

Yes, but ensure it’s fully thawed before marinating and cooking.

What vegetables work best with this recipe?

Bell peppers, carrots, and snap peas add great color and crunch.

How can I make this meal healthier?

Swap out regular soy sauce for low-sodium or use coconut aminos instead.

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Hawaiian Chicken Sheet Pan Meal

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• Author: tastyfoodonly
• Total Time: 45 minutes
• Yield: Serves 4

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Description

Experience a burst of tropical flavors with this Hawaiian Chicken Sheet Pan Meal, featuring juicy chicken thighs, sweet pineapple, and vibrant bell peppers. This one-pan wonder is not only easy to prepare but also perfect for weeknight dinners or festive gatherings. Picture your family savoring every bite while enjoying the delightful aroma wafting through the kitchen. Quick cleanup and delicious flavors make this dish a must-try for any occasion!

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Ingredients

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• 1 lb boneless, skinless chicken thighs
• 1 cup fresh pineapple chunks
• 1 cup mixed bell peppers (red, yellow, green), chopped
• 1 medium red onion, sliced thick
• 2 tbsp olive oil
• 1 tsp garlic powder
• 3 tbsp low-sodium soy sauce
• 2 tbsp brown sugar
• Juice of 1 lime
• Salt and pepper to taste

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Instructions

1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. In a bowl, whisk together soy sauce, brown sugar, olive oil, garlic powder, and lime juice.
3. Marinate the chicken thighs in half of the marinade for at least 30 minutes.
4. Toss chopped bell peppers and red onion on the baking sheet with remaining marinade until well coated.
5. Nestle marinated chicken thighs into the vegetable mix on the baking sheet.
6. Bake for 25-30 minutes until chicken reaches an internal temperature of 165°F (75°C) and veggies are tender.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Baking
• Cuisine: Hawaiian

Nutrition

• Serving Size: 1 plate (approximately 300g)
• Calories: 410
• Sugar: 8g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 3g
• Protein: 36g
• Cholesterol: 110mg