Discover the perfect balance of sweet and savory with this Hawaiian Chicken Sheet Pan recipe. Packed with tender chicken, fresh vegetables, and a tropical pineapple twist, this one-pan meal is not only easy to prepare but also a delightful treat for the entire family. Ideal for busy weeknights or a casual gathering, this recipe delivers vibrant flavors and a wholesome meal with minimal cleanup.
Ingredients:
- 1.5 lbs (700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 large red bell pepper, diced
- 1 large yellow bell pepper, diced
- 1 medium red onion, sliced
- 2 cups fresh pineapple chunks (or canned pineapple, drained)
- 1 medium zucchini, sliced into rounds
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground ginger
- Salt and black pepper, to taste
For the Sauce:
- ⅓ cup soy sauce
- ¼ cup honey
- 2 tablespoons rice vinegar (or apple cider vinegar)
- 1 tablespoon sesame oil
- 1 teaspoon sriracha (optional, for heat)
- 2 teaspoons cornstarch mixed with 2 tablespoons water
For Garnish:
- Chopped fresh cilantro
- Sliced green onions
- Sesame seeds
Instructions:
- Preheat the Oven:
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it with cooking spray. - Prepare the Chicken and Vegetables:
In a large bowl, combine the chicken pieces, diced bell peppers, red onion, zucchini, and pineapple chunks. Drizzle with olive oil, then sprinkle with garlic powder, smoked paprika, ground ginger, salt, and black pepper. Toss everything together to coat evenly. - Spread on the Baking Sheet:
Spread the chicken and vegetable mixture evenly across the prepared baking sheet, ensuring everything is in a single layer for even cooking. - Bake the Ingredients:
Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender. Stir halfway through to ensure even cooking. - Make the Sauce:
While the chicken and vegetables are baking, prepare the sauce. In a small saucepan, whisk together the soy sauce, honey, rice vinegar, sesame oil, and sriracha (if using). Bring the mixture to a simmer over medium heat. Stir in the cornstarch slurry and cook for 2-3 minutes until the sauce thickens. Remove from heat. - Combine and Serve:
Once the chicken and vegetables are fully cooked, remove the baking sheet from the oven. Drizzle the prepared sauce evenly over the chicken and vegetables, tossing gently to coat everything in the sauce. - Garnish and Enjoy:
Sprinkle the dish with chopped fresh cilantro, sliced green onions, and sesame seeds. Serve warm directly from the sheet pan for a family-style meal, or over steamed rice, quinoa, or cauliflower rice for a complete dinner.
This Hawaiian Chicken Sheet Pan recipe is a vibrant medley of tropical flavors and textures that will leave your taste buds delighted. The combination of tender chicken, roasted vegetables, and sweet pineapple with the savory sauce creates a meal that is both satisfying and effortless to prepare. Enjoy the simplicity and taste of the tropics in every bite!