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My family fell in love with this sheet pan Hawaiian chicken when we craved sunny island tastes without leaving our kitchen. The mix of tender chicken, sweet pineapple chunks, and rainbow bell peppers breaks the boring dinner routine and brings a mini vacation to our table.
I whipped this up first during a freezing winter when we couldn't stop thinking about beach weather. Now my children ask for their "vacation food" whenever they're feeling down, and I don't mind at all since it comes together so quickly.
Ingredients
- Chicken thighs: Give richer taste and don't dry out during high temperature cooking unlike chicken breasts
- Fresh pineapple: Brings natural sweetness that browns wonderfully in the oven grab one that gives off a sweet smell from the bottom
- Bell peppers: Add bright pops of color and sweet flavor look for ones with shiny, firm surfaces
- Red onion: Delivers a punchy taste that gets milder when baked check for tight outer layers and firmness
- Soy sauce: Forms the tasty foundation of the marinade go for reduced salt versions if you want to cut back
- Honey: Provides sweetness and helps everything turn golden brown nearby farm honey tastes best
- Fresh ginger: Adds zingy warmth and true island flavor pick pieces that smell strong and don't bend
- Garlic cloves: Create rich, savory undertones in the sauce buy bulbs that feel weighty
- Sesame oil: Gives that unmistakable nutty finish completing the Asian flavor profile the darker toasted type packs more punch
Step-by-Step Instructions
- Make the sauce:
- Mix up soy sauce, honey, fresh ginger, chopped garlic, and sesame oil in a bowl and stir until fully blended. This flavorful liquid works both to season the chicken and finish your dish, so put aside about 1/3 cup for drizzling later.
- Marinate the chicken:
- Toss chicken thighs into a sealable bag or container with most of the sauce, saving some for after cooking. Make sure sauce covers all surfaces and let it sit for 30 minutes on the counter or up to 4 hours in the fridge for stronger flavor.
- Prep the produce:
- While chicken soaks in the marinade, chop pineapple, peppers, and red onion into chunks about 1-inch big. Try to keep everything roughly the same size so it all cooks evenly. Dry everything with paper towels to help them brown better.
- Arrange the sheet pan:
- Turn your oven to 425°F and cover a big sheet pan with parchment. Lay out the chicken pieces with gaps between them, then scatter pineapple and cut veggies around them without piling anything up.
- Roast to perfection:
- Stick the pan in your hot oven and cook about 25-30 minutes until chicken hits 165°F inside and the veggies turn soft with browned edges. Turn the pan around halfway through so everything cooks the same.
- Finish with a broil:
- To get extra color and taste, flip the oven to broil for the last 2-3 minutes, but watch it closely so nothing burns. This quick blast of heat makes those tasty browned bits that make everyone want seconds.
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The pineapple isn't just for taste—it actually helps make the chicken more tender. My little girl Aliana loves putting the colorful peppers and pineapple in pretty patterns on the pan before we cook, turning dinner prep into a fun activity that gets her excited to eat veggies.
Meal Prep Magic
This Hawaiian chicken works wonders for planning ahead. Once it's cooked, split the chicken, veggies, pineapple, and rice into separate containers for grab-and-go meals all week. It actually tastes even better the next day after the flavors have had time to mix together in the fridge.
Customization Corner
Though we call for chicken thighs in this recipe, you can swap in chicken breasts if that's what you like—just keep an eye on them since they cook quicker and tend to dry out. Going meatless? Pressed extra firm tofu works great after soaking in the marinade for at least an hour. Shrimp fans can use those instead, but they'll need way less time—only about 8-10 minutes in the oven.
Serving Suggestions
This bright dish tastes amazing over fluffy jasmine rice that soaks up all the yummy sauce. Watching carbs? Try it with cauliflower rice instead. I usually put out small dishes of toppings like chopped green onions, toasted sesame seeds, and extra sauce so everyone can fix their plate how they want. A simple cucumber salad with rice vinegar makes a cool, refreshing side that balances everything perfectly.
Storage Instructions
Leftover chicken and veggies will stay good in tight-sealed containers in your fridge for three days. I find it's better to keep the rice separate from everything else so nothing gets mushy. When it's time to reheat, the oven at 350°F for about 10 minutes works way better than zapping it, which can make chicken tough. If you need to use the microwave, cover your food with a damp paper towel and heat at 70% power.
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Frequently Asked Questions
- → Can I swap in chicken breasts for thighs?
Absolutely! Just keep an eye on them since breasts tend to cook faster. You might need to shorten the cooking time to keep them juicy.
- → How do I keep my veggies from turning mushy?
Spread things out! Don’t cram everything together on the pan—giving space helps them roast and stay crisp.
- → How can I add heat to this dish?
Want it spicy? Stir in some chili flakes to the marinade or lightly sprinkle them over the veggies before roasting.
- → What can I use if I don’t have pineapple?
No fresh pineapple? Go for canned (remove the juice) or swap in mango for another tropical taste.
- → How do I store leftovers properly?
Pack everything in a sealed container and pop it in the fridge. Keep it fresh by finishing it in around 3 days, reheating with the sauce separately for best results.
- → Can I prep this meal ahead of time?
Yep, it’s easy to prep early! Marinate the chicken and chop the vegetables the day before. Store each in the fridge separately until you’re ready to cook.