Hawaiian Chicken Pan

This one-pan Hawaiian chicken has become our go-to for crazy weeknights when I'm after tasty food without all the hassle. Those sweet-sour flavors make us think we're lounging on tropical beaches even during the coldest months.

I whipped this up during one super busy week when I wanted something fast but still packed with flavor. My hubby said it felt like eating a vacation, and now it shows up on our dinner table at least twice every month.

Ingredients

• Chicken breasts: They're the lean, protein-packed star that gets super juicy with this method. Try to grab ones that are about the same size so they cook evenly.
• Orange and red bell peppers: They bring natural sweetness and bright colors to your plate. Go for ones that feel firm and look shiny for the best taste.
• Red onion: These have a softer, sweeter bite than yellow ones and work really well with the tropical stuff in this dish.
• Low sodium soy sauce: Brings that savory depth without making everything too salty. The less-sodium version lets you control the saltiness better.
• Ketchup: Sounds weird but trust me—it adds just the right tangy sweetness. Pick a good one without corn syrup if you can.
• Honey: Makes everything golden and sticky in the best way. If you've got local honey, it'll add extra flavor that you won't get from the regular store stuff.
• Pineapple juice: Gets that tropical vibe into every bite. Squeeze it fresh if possible, but the canned stuff works fine too.
• Rice vinegar: Cuts through the sweetness with a gentle tang. Don't swap it for anything stronger or you'll throw off the whole balance.
• Fresh garlic: Adds that can't-miss flavor kick. Chop it super tiny so it spreads through the whole sauce.
• Fresh grated ginger: Brings a warm zip that's awesome with pineapple. Stick your ginger in the freezer and it'll be way easier to grate when you need it.
• Red pepper flakes: Just enough heat to make things interesting without burning anybody's mouth. Add more or less based on how spicy you like things.
• Arrowroot powder: Makes the sauce nice and thick. It works better than cornstarch at lower heat and leaves everything looking glossier.
• Fresh pineapple: Gets all caramelized and amazing in the oven. Look for one that smells sweet at the bottom and has golden-yellow skin for perfect ripeness.

Step-by-Step Instructions

Get Your Oven Ready:

Turn your oven to 400°F so it gets nice and hot for proper browning. Cover your baking sheet completely with parchment, making sure to get the edges so nothing sticks and ruins cleanup time.

Cut Everything Up:

Chop your chicken and veggies into 1-inch chunks that are roughly the same size so everything cooks together. Put it all in a big bowl where you'll have plenty of room to mix in the sauce.

Mix Up Your Sauce:

Stir together your soy sauce, ketchup, honey, pineapple juice, rice vinegar, garlic, ginger, and red pepper flakes until they're completely mixed. It should look reddish-brown and smell amazing. Add the arrowroot last, stirring like crazy so you don't get any lumps.

Mix Everything Together:

Pour your sauce over the chicken and veggies, then use tongs or clean hands to make sure every single piece gets coated. Don't rush this part—it's what makes sure everything tastes good.

First Cooking Round:

Spread everything out on your lined pan with some breathing room between pieces. This helps things get brown instead of steamy. Bake for 10 minutes until the chicken starts firming up.

Add Pineapple and Keep Going:

Toss your fresh pineapple chunks over everything, gently mixing to get some sauce on them too. Put it back in the oven for another 15 minutes until the chicken's cooked through and everything's got those tasty browned edges.

Finish With a Blast of Heat:

Switch to broil for the last few minutes, watching closely so things get golden and caramelized without burning. This quick blast of heat transforms the dish from good to mind-blowing.

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The pineapple really makes this dish special. When I went to Hawaii a few years back, I couldn't believe how much better their fresh pineapples tasted compared to what I usually buy. While most of us can't get Hawaiian pineapples regularly, picking a really ripe one makes a huge difference here. I always look for fruit that smells sweet at the bottom and has a golden color creeping up from the base.

Prep It Early

This Hawaiian chicken works wonders as a do-ahead dinner. You can mix the sauce and cut all your ingredients up to a day before, keeping them in separate containers in the fridge. The chicken actually tastes better if it sits in the marinade overnight. When you're ready to eat, just dump everything on your pan and pop it in the oven. This approach makes dinnertime totally stress-free and gives you even tastier chicken too.

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Great Side Dishes

While this dish tastes awesome over plain white rice, upgrading your side can make the meal feel like restaurant food. Try making coconut rice by swapping half the water for coconut milk—it matches the Hawaiian flavors perfectly. If you're watching carbs, try cauliflower rice instead, which soaks up all that yummy sauce. Add a simple green salad with lime dressing on the side to bring some fresh crunch that balances the soft, glazed chicken bits.

Adjust The Spiciness

One thing I love about this recipe is how easily you can change the heat level. As written, it's got just a tiny kick from the red pepper flakes that most people can handle. If you want more fire, there are easy ways to crank it up. Try adding a spoonful of sriracha to the sauce for a garlicky heat that builds slowly. You can toss in some diced jalapeños with the bell peppers for spicy surprises throughout. My favorite trick is stirring some chili garlic sauce into my portion at the table for an instant heat boost without changing how I cook it.

Saving Leftovers

This dish actually tastes better the next day as the flavors keep mingling. Let everything cool down before putting it in sealed containers so it doesn't get soggy from steam. When you warm it up, splash in a bit of pineapple juice or water to bring the sauce back to life. It stays good in the fridge for about four days, so it's perfect for planning your week's meals ahead. If you need to keep it longer, freeze individual portions for up to three months in freezer containers.

Frequently Asked Questions

→ What’s the best way to serve this Hawaiian chicken meal?

Layer it over fluffy rice, ideally coconut-infused for extra flavor. Round out the meal with roasted vegetables or a crisp, tangy coleslaw.

→ Can I use frozen or canned pineapple?

Yep, both work well! If going for frozen, be sure to thaw and pat off any extra liquid. Canned gives great flavor and saves time.

→ How can I make it spicier?

Turn up the heat with chili flakes, diced fresh chiles, or a pinch of cayenne. Serve with sriracha or a drizzle of chili oil for extra zing.

→ What extra toppings go well with it?

Sprinkle on toasted cashews, sesame seeds, fresh lime wedges, cilantro, or green onions for a flavorful final touch!

→ Is this good for meal prepping?

Definitely! Store leftovers in sealed containers in the fridge for 3-4 days. Warm them up in the microwave or oven when you’re ready to enjoy again.