When it comes to cooking, few things can tickle our taste buds like the vibrant and tropical flavors of Sheet Pan Hawaiian Chicken with Pineapple and Peppers. Imagine the aroma of tender chicken mingling with sweet pineapple, the zesty punch of soy sauce, and a delightful whiff of ginger filling your kitchen—tempting, right? This dish isn’t just a meal; it’s a mini-vacation to the Hawaiian islands, minus the overpriced airplane ticket and crazy luau crowds.
Picture this: it’s a Monday, you’re battling the post-weekend blues, and your fridge resembles a sad, empty void. You need something quick yet satisfying. That’s where our brilliant, easy Sheet Pan Hawaiian Chicken comes into play. You’ll have a feast ready in roughly 35 minutes, perfect for a busy weeknight or when friends drop by unexpectedly—only to be blown away by your culinary prowess.
Why You'll Love This Sheet Pan Hawaiian Chicken with Pineapple and Peppers
- This incredible Sheet Pan Hawaiian Chicken with Pineapple and Peppers transforms simple everyday ingredients into restaurant-quality flavors that will blow your mind completely.
- Foolproof recipe techniques guarantee perfect results every single time, making even novice cooks feel like professional chefs instantly.
- Stunning visual appeal with gorgeous colors and mouthwatering aromas creates the ultimate Instagram-worthy dish for any special occasion.
- Endlessly adaptable for different dietary needs while working beautifully for meal prep, date nights, or entertaining large groups effortlessly.
Ingredients for Sheet Pan Hawaiian Chicken with Pineapple and Peppers
Here’s what you’ll need to make this delicious Sheet Pan Hawaiian Chicken with Pineapple and Peppers:
2 1/2 Tbsp soy sauce – adds a savory umami flavor that enhances the dish’s overall taste.
1/3 cup ketchup – provides sweetness and a hint of tanginess to the sauce.
3 Tbsp pineapple juice concentrate – amplifies the tropical fruity goodness and sweetness.
2 Tbsp packed brown sugar – brings a rich, caramel-like sweetness that balances the acidity.
1 1/2 Tbsp rice vinegar – introduces a mild tang, brightening the overall flavor profile.
2 1/2 tsp cornstarch – helps thicken the sauce, ensuring a luscious coating for the chicken.
2 tsp worcestershire sauce – adds complexity with its robust, savory depth.
2 tsp minced garlic – infuses the dish with fragrance and richness.
2 tsp peeled and minced fresh ginger – contributes a vibrant zest and warmth.
3/4 tsp freshly ground black pepper – offers a hint of heat that complements the sweetness.
1 medium green bell pepper, cored and diced into 1-inch pieces – adds crunch and a slight bitterness that balances the sweet.
1 medium red bell pepper, cored and diced into 1-inch pieces – brings sweetness and vibrant color.
1 small red onion, chopped into chunks – provides aromatic flavor and natural sweetness.
1 1/2 lbs boneless skinless chicken breasts, diced into 1-inch cubes – the main protein that soaks up all the delicious flavors.
2 cups fresh cubed pineapple – adds juiciness, sweetness, and a tropical touch.
2 Tbsp chopped cilantro (optional) – garnishes the dish with freshness and a flavorful punch.
How to Make Sheet Pan Hawaiian Chicken with Pineapple and Peppers
Follow these simple steps to prepare this delicious Sheet Pan Hawaiian Chicken with Pineapple and Peppers:
Step 1: Preheat your oven
Set your oven to preheat at 350 degrees F. This ensures everything cooks evenly and comes together beautifully.
Step 2: Prepare the baking sheet
Spray your trusty 18 by 13-inch rimmed baking sheet with non-stick cooking spray. Trust me, you don’t want your culinary masterpiece to stick!
Step 3: Whisk the sauce
In a medium mixing bowl, whisk together the soy sauce, cornstarch, ketchup, pineapple juice concentrate, brown sugar, rice vinegar, Worcestershire sauce, minced garlic, minced ginger, and black pepper until smooth and well combined.
Step 4: Toss the veggies and chicken
On your prepared baking sheet, toss the diced green and red bell peppers, red onion, and chicken, then pour the glorious sauce over everything. Give it a good toss, so everything is coated with that tropical goodness.
Step 5: Bake and toss
Cook the pan in the preheated oven for 10 minutes. After that, remove it, toss everything again, and get ready to add the pineapple.
Step 6: Add the pineapple and finish cooking
Sprinkle in the fresh cubed pineapple, give it one last toss, and return it to the oven. Continue to cook until the chicken is thoroughly cooked—this should take another 7 to 10 minutes. The smell will be life-changing!
Step 7: Serve and enjoy
Remove the sheet pan from the oven and toss everything once more with the glorious sauce before serving. Serve warm over coconut rice if desired, and relish in the vibrant flavors of your tropical creation.
And there you have it, a delightful Sheet Pan Hawaiian Chicken with Pineapple and Peppers that’ll make you forget about all those last-minute takeout orders. Whether it’s a casual family dinner or a celebration with friends, this dish not only satisfies the taste buds but also brightens up any dining table with its colorful vibes. So roll up your sleeves, set that oven to work, and let those delicious flavors transport you to a Hawaiian paradise even if it’s just for dinner!
You Must Know About Sheet Pan Hawaiian Chicken with Pineapple and Peppers
- This showstopping Sheet Pan Hawaiian Chicken with Pineapple and Peppers delivers restaurant-quality results using simple ingredients you probably already have at home.
- The perfect balance of textures and flavors creates an unforgettable dining experience that will have everyone asking for seconds.
- Picture-perfect presentation with vibrant colors makes this dish absolutely Instagram-worthy and guaranteed to impress any dinner guest.
- Incredibly versatile recipe that works beautifully for weeknight dinners, meal prep, special occasions, or even outdoor entertaining sessions.
Perfecting Sheet Pan Hawaiian Chicken with Pineapple and Peppers Cooking Process
Start by preheating the oven, then focus on prepping your ingredients. Mix the seasoning sauce first to ensure even distribution, followed by tossing the chicken and veggies on the sheet pan for a deliciously uniform bake.
Add Your Touch to Sheet Pan Hawaiian Chicken with Pineapple and Peppers
Feel free to swap out the protein for shrimp or tofu, and try adding different vegetables like zucchini or snap peas. For a spicy kick, sprinkle in some red pepper flakes or sriracha sauce before baking.
Storing & Reheating Sheet Pan Hawaiian Chicken with Pineapple and Peppers
Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F for about 10 minutes, ensuring the chicken remains juicy and tender.
Chef's Helpful Tips for Sheet Pan Hawaiian Chicken with Pineapple and Peppers
- This professional-quality Sheet Pan Hawaiian Chicken with Pineapple and Peppers relies on precise timing and temperature control to achieve restaurant-standard results consistently.
- Master the art of mise en place by prepping all ingredients beforehand, ensuring smooth execution and preventing any last-minute cooking disasters.
- The secret lies in layering flavors throughout the cooking process rather than seasoning only at the end for maximum depth.
- Pro tip: let the finished dish rest for optimal texture and flavor development before serving to hungry guests waiting eagerly.
When I first made this dish, my kids were actually fighting over who got the last bite! That was a proud moment for me, cementing this recipe as a family favorite and a go-to for any gathering.
FAQs About Sheet Pan Hawaiian Chicken with Pineapple and Peppers
What is Sheet Pan Hawaiian Chicken with Pineapple and Peppers?
Sheet Pan Hawaiian Chicken with Pineapple and Peppers is a vibrant, easy-to-make dish that brings a taste of the tropics to your dinner table. This recipe features succulent chicken breast diced into cubes and tossed with colorful bell peppers, onions, and sweet pineapple. The ingredients are drizzled with a delicious sauce made from soy sauce, ketchup, and pineapple juice concentrate, creating a perfect blend of savory and sweet flavors. This one-pan meal bakes quickly in the oven, making it an ideal option for busy weeknight dinners.
How long does it take to make Sheet Pan Hawaiian Chicken with Pineapple and Peppers?
Making Sheet Pan Hawaiian Chicken with Pineapple and Peppers is a breeze! The entire cooking process takes about 35 minutes, with approximately 15 minutes of prep time and 20 minutes in the oven. This allows you to whip up a flavorful family meal without spending hours in the kitchen, making it perfect for any night when you’re short on time but still want to impress.
Can I customize the ingredients in Sheet Pan Hawaiian Chicken with Pineapple and Peppers?
Absolutely! One of the joys of making Sheet Pan Hawaiian Chicken with Pineapple and Peppers is the ability to customize it to fit your taste. You can swap chicken for shrimp or even tofu for a vegetarian option. Feel free to experiment with different vegetables like broccoli, snap peas, or carrots. If you need a bit of heat, a dash of red pepper flakes or sriracha can spice things up nicely!
What should I serve with Sheet Pan Hawaiian Chicken with Pineapple and Peppers?
For a perfect pairing, serve Sheet Pan Hawaiian Chicken with Pineapple and Peppers over a bed of fluffy coconut rice. The sweet coconut complements the tangy taste of the dish beautifully. You can also add a refreshing side salad or steamed vegetables for extra color and nutrients. This meal is versatile, and you can easily adapt side dishes based on your mood or the season.
Conclusion for Sheet Pan Hawaiian Chicken with Pineapple and Peppers
Sheet Pan Hawaiian Chicken with Pineapple and Peppers is an easy, flavorful meal that even the busiest home chefs can pull off without breaking a sweat. With its vibrant colors and savory-sweet sauce, it’s sure to become a family favorite. The ability to customize allows you to make it your own, catering to everyone’s taste preferences. Give this delightful dish a try, and enjoy a little taste of the tropics right at home!
Sheet Pan Hawaiian Chicken with Pineapple and Peppers
Ingredients
Equipment
Method
- Preheat oven to 350 degrees F.
- Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray.
- In a medium mixing bowl, whisk together soy sauce, cornstarch, ketchup, pineapple juice concentrate, brown sugar, rice vinegar, worcestershire sauce, garlic, ginger, and black pepper.
- Place red and green bell peppers, red onion, and chicken on baking sheet, then pour sauce over top and toss to evenly coat.
- Cook in preheated oven for 10 minutes, then remove from oven and toss.
- Sprinkle in pineapple. Return to oven and continue to cook until chicken is cooked through, about 7 - 10 minutes longer.
- Remove from oven and toss once more to coat with sauce.
- Serve warm over coconut rice if desired.
