Delicious Sheet Pan Hawaiian Chicken with Pineapple Delight

The aroma of sweet, tangy pineapple mingling with tender chicken is enough to make anyone’s mouth water. Picture this: a vibrant dish of Sheet Pan Hawaiian Chicken with Pineapple and Peppers that transports you straight to a tropical paradise, even if you’re just in your kitchen. The juicy flavors dance together, creating a symphony of taste that makes me want to put on a Hawaiian shirt and sip a piña colada. For more inspiration, check out this lunch ideas recipe.

I remember the first time I made this dish for my family. The look on their faces as they took their first bite was priceless! It turned an ordinary weeknight dinner into a mini celebration right in our dining room, and now it’s a staple at our table. Whether you’re hosting a casual get-together or just want to impress your family, this dish is sure to bring smiles all around. For more inspiration, check out this dinner recipes recipe.

I whipped up this dish last summer during our family cookout, and the kids couldn’t get enough! They kept asking for seconds—and thirds!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless Skinless Chicken Breasts: Choose 3-4 breasts; they cook evenly and soak up the flavors beautifully.

• Pineapple Chunks: Fresh or canned; opt for fresh for that unbeatable juiciness and sweetness.

• Bell Peppers: Use red and yellow for vibrant colors; they add crunch and sweetness.

• Red Onion: A half onion will do; its sweetness caramelizes nicely when roasted.

• Garlic Cloves: About 3 cloves minced; garlic adds depth and richness to the flavor profile.

• Olive Oil: A couple of tablespoons; it helps everything roast beautifully without sticking.

• Soy Sauce: Low-sodium soy sauce keeps things flavorful without overwhelming saltiness.

• Brown Sugar: A tablespoon balances the savory notes with a hint of sweetness.

• Black Pepper and Salt: Add these according to taste; they enhance all the other flavors beautifully.

• Lime Juice: A squeeze adds freshness that brightens everything up!

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Sheet Pan Hawaiian Chicken with Pineapple and Peppers

Preheat Your Oven: Start by preheating your oven to 400°F (200°C). This ensures that everything roasts evenly while you prep the ingredients.

Prepare the Chicken Marinade: In a bowl, combine olive oil, soy sauce, brown sugar, minced garlic, and lime juice. Whisk until blended—this marinade smells divine!

Marinate the Chicken: Place your chicken breasts in a large zip-top bag or bowl. Pour in the marinade, seal tightly (no leaks!), and let them soak for at least 30 minutes for maximum flavor infusion.

Chop Your Veggies: While the chicken marinates, chop your bell peppers into strips and slice half an onion into wedges. The colors should be as vibrant as your vacation photos!

Create Your Sheet Pan Setup: Line a baking sheet with parchment paper for easy clean-up. Arrange marinated chicken breasts in the center of the pan surrounded by pineapple chunks and chopped vegetables.

Bake It All Together!: Bake in your preheated oven for about 25-30 minutes or until the chicken is cooked through (165°F/75°C internal temperature). The veggies should be tender yet crisp!

Now you have it—an easy-to-make meal that whisks you away to Hawaii without ever leaving home! Serve it warm over rice or simply enjoy as is; either way, it’s bound to be a hit! Enjoy your culinary adventure filled with flavors that are both sweet and savory!

Perfecting the Cooking Process

Start by marinating the chicken for at least 30 minutes to enhance the flavors, then roast it in the oven alongside the peppers and pineapple for a juicy finish.

Add Your Touch

Feel free to swap chicken for tofu or shrimp for a different twist. You can also add your favorite vegetables, like broccoli or snap peas, for more crunch.

Storing & Reheating

Store leftovers in an airtight container for up to three days. Reheat in the oven at 350°F until warmed through, preserving that delicious flavor.

Creating this dish reminds me of the time I made it during a family gathering; everyone loved it, and my cousin even asked for the recipe!

FAQ

Can I use frozen chicken for this recipe?

Yes, but ensure it is fully thawed before marinating and cooking.

What can I substitute for pineapple?

Mango or peaches work well if you’re looking for another fruity option.

How do I know when the chicken is done?

Use a meat thermometer; chicken should reach an internal temperature of 165°F.