Craving a Tropical Getaway? Try Hawaiian Chicken Sheet Pan!
Imagine juicy, pineapple-glazed chicken nestled amongst colorful veggies, all cooked together on one easy sheet pan. Sounds delicious, right? This Hawaiian Chicken Sheet Pan recipe is your ticket to a quick, flavorful, and healthy meal that’s perfect for busy weeknights. Itβs like a mini-vacation for your taste buds!
Making the Perfect Hawaiian Chicken Sheet Pan
Selecting Your Chicken
The key to amazing Hawaiian chicken starts with the right cut! We recommend boneless, skinless chicken thighs for their juiciness and flavor. They hold up well to the high heat and don’t dry out like chicken breasts can. However, if you prefer chicken breasts, that’s perfectly fine too! Just be sure to keep a close eye on them to prevent overcooking. Cut the chicken into bite-sized pieces for even cooking.
The Magic of the Hawaiian Marinade
This is where the tropical flavors come alive! A good Hawaiian marinade typically includes:
- Pineapple Juice: Adds sweetness and tenderizes the chicken.
- Soy Sauce: Provides a savory, umami depth.
- Brown Sugar: Contributes to a rich, caramelized glaze.
- Ginger & Garlic: For aromatic warmth and a little zing.
- Optional: A pinch of red pepper flakes for a touch of heat.
Marinate the chicken for at least 30 minutes, or even better, overnight in the refrigerator. The longer it marinates, the more flavorful and tender it becomes!
Choosing Your Veggies
The beauty of a sheet pan dinner is its versatility! You can use almost any veggies you like. Here are some of our favorites that complement the Hawaiian flavors:
- Bell Peppers: Red, yellow, and orange add sweetness and color.
- Pineapple Chunks: Fresh or canned (in juice, not syrup) are a must!
- Red Onion: Offers a slightly sharp, sweet flavor.
- Broccoli Florets: Adds a healthy dose of greens.
- Zucchini or Summer Squash: For a mild, tender addition.
Toss the veggies with a little olive oil, salt, and pepper before adding them to the sheet pan.
Assembling and Baking
- Preheat your oven to 400Β°F (200Β°C).
- Line a large sheet pan with parchment paper for easy cleanup.
- Arrange the marinated chicken and veggies in a single layer on the sheet pan.
- Bake for 20-25 minutes, or until the chicken is cooked through and the veggies are tender-crisp. Flip the chicken and vegetables halfway through for even browning.
- If desired, broil for the last 2-3 minutes to caramelize the glaze even further. Watch carefully to prevent burning!
Serving Suggestions
Hawaiian Chicken Sheet Pan is delicious served over rice, quinoa, or cauliflower rice. Garnish with sesame seeds, chopped green onions, or a drizzle of teriyaki sauce for an extra touch of flavor. For a complete meal, add a side salad or some steamed edamame.
Get Creative with Your Hawaiian Chicken Sheet Pan!
Spice It Up!
Want to add a little heat? Incorporate some sliced jalapeΓ±o peppers, a dash of sriracha to your marinade, or use a pinch of cayenne pepper. Adjust the amount to your preferred spice level.
Make it Vegetarian (or Vegan!)
Swap the chicken for tofu or tempeh for a delicious vegetarian or vegan option. Press the tofu well to remove excess water before marinating.
Add Some Noodles
Toss cooked noodles (such as soba or udon) with the cooked chicken and veggies for a complete and satisfying noodle bowl.
Time to Enjoy Your Hawaiian Chicken Sheet Pan
This Hawaiian Chicken Sheet Pan recipe is more than just a meal; it’s an experience. It’s about bringing the flavors of the islands to your kitchen, creating a healthy and delicious meal with minimal effort. So, gather your ingredients, preheat your oven, and get ready to enjoy a taste of paradise. Aloha!
