introduction
The first time I made Hawaiian Chicken Sheet Pan, the sweet aroma of pineapples and spicy teriyaki sauce filled my kitchen, instantly reminding me of summer barbecues with family and friends. As I pulled the dish from the oven, the vibrant colors of the peppers and the golden chicken thighs created a feast for the eyes as much as for the taste buds. This recipe matters to me because it brings back memories of togetherness and celebration. You can easily whip it up on a busy weeknight or it can be the highlight of a joyful gathering. What makes this recipe special is how effortlessly it combines fresh ingredients into a delightful blend of flavors that showcases the warmth and spirit of Hawaiian cuisine.
why make this recipe
Hawaiian Chicken Sheet Pan is an excellent choice for anyone looking to simplify meal preparation while enjoying a burst of tropical flavors. This dish is not only easy to make but also requires minimal cleanup, making it perfect for busy weeknights. It is a wholesome meal packed with protein, fruits, and vegetables. The combination of chicken, fresh bell peppers, and juicy pineapple creates a vibrant medley that will delight your taste buds. Plus, cooking everything on one pan means you save time and effort without sacrificing taste.
how to make Hawaiian Chicken Sheet Pan
Ingredients
- 4 chicken thighs
- 1 cup pineapple chunks
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 tablespoons soy sauce
- 2 tablespoons teriyaki sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 tablespoon chopped green onions (for garnish)
Directions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine soy sauce, teriyaki sauce, and olive oil.
- Add chicken thighs to the bowl and coat with the sauce mixture.
- Place the chicken on a sheet pan.
- Surround the chicken with pineapple chunks and sliced bell peppers.
- Season with salt and pepper.
- Bake for 25-30 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Garnish with chopped green onions before serving.
how to serve Hawaiian Chicken Sheet Pan
Serve Hawaiian Chicken Sheet Pan hot, right from the oven. It pairs wonderfully with rice or quinoa to soak up the delicious juices. You can also serve it with a fresh salad for a lighter meal or with crusty bread to savor every bite.
how to store Hawaiian Chicken Sheet Pan
Allow any leftovers to cool down completely before storing. Place the dish in an airtight container and store it in the refrigerator for up to three days. If you want to keep it longer, consider freezing individual portions. Just make sure to thaw thoroughly before reheating.
tips to make Hawaiian Chicken Sheet Pan
- For extra flavor, marinate the chicken in the sauce for a few hours or overnight, if you have time.
- Feel free to add other vegetables, like broccoli or carrots, to boost nutrition.
- Ensure the chicken is in a single layer to cook evenly, and avoid overcrowding the pan.
variation
You can swap out chicken thighs for chicken breasts if you prefer leaner meat. For a vegetarian option, substitute the chicken with firm tofu and adjust the cooking time accordingly.
FAQs
Can I make this recipe with boneless chicken?
Yes, you can use boneless chicken thighs or breasts. Just adjust the cooking time, as boneless cuts may cook faster.
What can I serve with this dish?
Hawaiian Chicken goes well with steamed rice, quinoa, or a fresh green salad. You can also serve it with tropical fruits for a refreshing touch.
Can I use frozen chicken for this recipe?
It’s best to thaw the chicken before cooking for even cooking. If using frozen chicken, make sure to increase the baking time. Always check that it reaches a safe cooking temperature.
Hawaiian Chicken Sheet Pan
Ingredients
Main Ingredients
- 4 pieces chicken thighs Can substitute with boneless chicken if preferred.
- 1 cup pineapple chunks Juicy and sweet for best flavor.
- 1 piece red bell pepper, sliced Adds color and sweetness.
- 1 piece green bell pepper, sliced Adds crunch and freshness.
Sauces and Oils
- 2 tablespoons soy sauce For saltiness and depth.
- 2 tablespoons teriyaki sauce For sweetness and flavor.
- 1 tablespoon olive oil To coat the chicken.
Seasoning
- to taste Salt and pepper For seasoning.
- 1 tablespoon chopped green onions For garnish.
Method
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine soy sauce, teriyaki sauce, and olive oil.
- Add chicken thighs to the bowl and coat with the sauce mixture.
- Place the chicken on a sheet pan.
- Surround the chicken with pineapple chunks and sliced bell peppers.
- Season with salt and pepper.
Cooking
- Bake for 25-30 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Garnish with chopped green onions before serving.