Hawaiian Chicken Sheet Pan Dinner

This hearty Hawaiian Chicken Sheet Pan has been my go-to solution for bringing a taste of the tropics to weeknight dinners. The combination of juicy chicken, caramelized vegetables, and sweet pineapple creates a symphony of flavors that transforms an ordinary meal into an island-inspired feast.

I first made this dish during a particularly cold winter when we were dreaming of warmer days. The bright colors and tropical flavors instantly lifted our spirits. Now my family requests it whenever we need a quick escape from everyday routine.

Ingredients

• Chicken Breast: Choose boneless skinless for the best results. The lean protein takes on marinade beautifully and cooks evenly.
• Bell Pepper: Adds vibrant color and subtle sweetness. I recommend using red for its natural sweetness but any color works wonderfully.
• Red Onion: Provides a mild bite that mellows and caramelizes when roasted. Select firm onions with tight outer skin.
• Pineapple Chunks: The star ingredient that brings Hawaii to your table. Fresh delivers the best flavor but canned in juice works in a pinch.
• Soy Sauce: Creates depth and umami foundation. Look for naturally brewed varieties for more complex flavor.
• Olive Oil: Helps chicken stay moist while promoting browning. Extra virgin gives the best flavor.
• Garlic Powder: Adds aromatic depth without burning like fresh garlic might. Always check freshness by smelling before using.
• Paprika: Contributes gorgeous color and mild smokiness. Store in a cool dark place for maximum flavor retention.
• Salt and Pepper: Essential seasoning that brings everything together. Kosher salt and freshly ground black pepper make a noticeable difference.

Step-by-Step Instructions

Preheat Your Oven:

Set your oven to 400°F. This temperature is crucial for achieving that perfect balance where chicken cooks through completely while vegetables develop caramelized edges without burning. Allow at least 10 minutes for your oven to reach full temperature before adding food.

Create the Marinade:

Combine soy sauce olive oil garlic powder paprika salt and pepper in a large bowl and whisk until completely incorporated. This simple marinade creates the foundation of flavor for the entire dish. Make sure to whisk thoroughly to emulsify the oil and soy sauce properly.

Marinate the Chicken:

Add diced chicken to your marinade bowl and use your hands or tongs to ensure every piece gets thoroughly coated. Let it sit for at least 15 minutes at room temperature. This resting time allows the chicken to absorb flavors while taking the chill off the meat which helps it cook more evenly.

Prep the Vegetables and Pineapple:

While the chicken marinates cut your bell pepper and red onion into evenly sized chunks about 1 inch square. Consistency in size ensures everything cooks at the same rate. If using fresh pineapple trim away the tough outer skin core and cut into similar sized pieces.

Assemble on the Sheet Pan:

Arrange your marinated chicken alongside the prepared vegetables and pineapple on a large sheet pan. Spread everything into a single even layer with a bit of space between pieces. Overcrowding leads to steaming rather than roasting which prevents those delicious caramelized edges from forming.

Roast to Perfection:

Place your sheet pan in the middle rack of your preheated oven and set a timer for 15 minutes. After this time carefully remove the pan and use a spatula to gently turn everything ensuring all sides get evenly browned. Return to oven for another 10 to 15 minutes until chicken reaches 165°F internal temperature.

Serve and Savor:

Remove the finished dish from the oven and allow it to rest for 3 to 5 minutes. This resting period allows juices to redistribute throughout the chicken ensuring maximum tenderness. Serve directly from the sheet pan for casual meals or transfer to a serving platter for a more polished presentation.

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The pineapple is truly what makes this dish special in my kitchen. I discovered the magic of roasted pineapple years ago when experimenting with tropical flavors. The heat intensifies its natural sweetness while adding a subtle caramelized note that perfectly complements the savory chicken. My daughter now specifically requests the extra charred pineapple pieces whenever I make this meal.

Make-Ahead Options

This Hawaiian chicken sheet pan recipe lends itself beautifully to meal prep. You can marinate the chicken up to 24 hours in advance kept in a sealed container in the refrigerator. The vegetables and pineapple can be chopped the day before as well. Store them separately in airtight containers to maintain freshness and prevent flavor transfer. When ready to cook simply assemble everything on your sheet pan and proceed with roasting. Having these components prepared ahead makes this already simple dish even more accessible for busy weeknights.

Storage And Leftovers

Properly stored leftovers will maintain their quality for up to three days in the refrigerator. Allow the dish to cool completely before transferring to airtight containers. To reheat microwave portions for 1 to 2 minutes or place in a 350°F oven for about 10 minutes until heated through. The flavors actually continue to develop overnight making next-day leftovers exceptionally delicious. For a completely new meal transform leftovers into tropical quesadillas or add to salad greens for a light lunch option.

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Serving Suggestions

While this Hawaiian chicken is certainly delicious on its own I typically serve it over a bed of fluffy white rice which absorbs all those wonderful juices. For a healthier alternative consider serving with brown rice quinoa or cauliflower rice. To add even more tropical flair garnish with fresh cilantro chopped macadamia nuts or a sprinkle of toasted coconut flakes before serving. For a complete themed dinner complement this main dish with a simple green salad dressed with a ginger vinaigrette and finish the meal with coconut ice cream for dessert.

Dietary Adaptations

This recipe easily adapts to various dietary needs without sacrificing flavor. For a gluten free version simply substitute tamari for traditional soy sauce. To make it paleo friendly replace the soy sauce with coconut aminos and serve over cauliflower rice instead of grains. For those following lower carb lifestyles increase the ratio of chicken to pineapple and serve in lettuce cups instead of with rice. Vegetarians can substitute firm tofu or tempeh for the chicken adjusting cooking time accordingly. The versatility of this dish makes it perfect for accommodating different dietary preferences when entertaining.

Frequently Asked Questions

→ Can I use canned pineapple instead of fresh?

Yes, canned pineapple in juice (not syrup) works perfectly for this dish. Be sure to drain it before using.

→ What other vegetables can I use?

You can swap in vegetables like zucchini, carrots, snap peas, or broccoli for variety or based on what's available.

→ Can the marinade be made ahead of time?

Yes, you can prepare the marinade a day in advance and store it in the fridge. Add the chicken to marinate just before cooking.

→ How do I make this dish gluten-free?

To make it gluten-free, use a gluten-free soy sauce or tamari in place of regular soy sauce.

→ Can this dish be reheated?

Absolutely! Store leftovers in an airtight container in the fridge and reheat in the oven or microwave until heated through.