Hawaiian Chicken Sheet Pan Recipe

Table of Contents

1. Introduction
2. Ingredients
3. Instructions
4. Cooking Notes
5. Variations
6. Keto and Low-Carb Versions
7. Frequently Asked Questions (FAQs)
8. Conclusion

When you’re looking for a meal that combines the sweetness of pineapple with the savory flavors of tender chicken and colorful vegetables, this Hawaiian Chicken Sheet Pan Recipe is a perfect choice. Not only is it simple to prepare, but it also makes for an easy cleanup, thanks to the sheet pan approach. This recipe is perfect for busy weeknights or when you want a low-fuss dinner that still delivers big on flavor. The combination of sweet pineapple, juicy chicken, and fresh bell peppers creates a delicious balance that will have everyone coming back for seconds.

This post includes step-by-step instructions, helpful cooking notes, variations, and keto and low-carb alternatives to ensure everyone can enjoy this delightful dish.

Ingredients

For the Hawaiian Chicken Sheet Pan:

• 1 1/2 lbs boneless, skinless chicken breasts (cut into 1-inch cubes)
• 1 red bell pepper (cut into chunks)
• 1 green bell pepper (cut into chunks)
• 1 yellow bell pepper (cut into chunks)
• 1 red onion (cut into chunks)
• 1 1/2 cups fresh pineapple chunks
• 3 tablespoons olive oil
• 1/4 cup soy sauce (low sodium)
• 1/4 cup honey
• 2 tablespoons rice vinegar
• 2 cloves garlic (minced)
• 1/2 teaspoon ground ginger
• 1/4 teaspoon black pepper
• 1 tablespoon chopped green onions (for garnish)

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or aluminum foil for easier cleanup.
2. Prepare the Marinade: In a medium bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, ground ginger, and black pepper.
3. Marinate the Chicken: Add the cubed chicken to the marinade and mix well to ensure all pieces are coated. Let it marinate for at least 15 minutes while you prepare the vegetables.
4. Arrange on Sheet Pan: On the prepared sheet pan, spread out the bell peppers, red onion, pineapple chunks, and marinated chicken. Drizzle with olive oil and toss everything together to ensure even coating.
5. Bake: Place the sheet pan in the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender. Stir halfway through cooking to ensure even roasting.
6. Garnish and Serve: Remove the sheet pan from the oven and garnish with chopped green onions. Serve warm over steamed rice or cauliflower rice for a complete meal.

Cooking Notes

• Marinade Time: For deeper flavor, marinate the chicken for up to 2 hours in the refrigerator. If you’re short on time, even 15 minutes will infuse good flavor.
• Vegetable Size: Make sure to cut the vegetables into similar-sized chunks to ensure even cooking.
• Parchment Paper: Using parchment paper or foil not only makes cleanup a breeze but also helps prevent the ingredients from sticking to the pan.

Variations

• Protein Swap: Substitute chicken with shrimp or tofu for a different twist. Shrimp cooks faster, so reduce the baking time to 10-12 minutes.
• Add Heat: If you love a bit of spice, add 1/2 teaspoon of red pepper flakes to the marinade or drizzle some sriracha over the finished dish.
• Different Veggies: Feel free to swap or add vegetables like zucchini, snap peas, or broccoli to add more variety to the dish.

Keto and Low-Carb Versions

To make this recipe keto-friendly or low-carb, here are a few simple adjustments:

• Sweetener: Replace the honey with a low-carb sweetener like monk fruit syrup or erythritol to keep the sweetness while reducing carbs.
• Serving Suggestion: Serve over cauliflower rice or zucchini noodles instead of regular rice to keep the dish low in carbs.
• Soy Sauce Alternative: Use coconut aminos instead of soy sauce for a lower-carb option with a slightly sweeter flavor.

Frequently Asked Questions (FAQs)

Can I Make This Recipe Ahead of Time?

Yes, you can prepare the marinade and chop the vegetables up to 24 hours in advance. Store them in airtight containers in the refrigerator, then simply assemble and bake when ready to cook.

How Do I Store Leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through or in the microwave for 1-2 minutes.

Can I Use Canned Pineapple?

While fresh pineapple gives the best flavor, you can use canned pineapple chunks in a pinch. Just be sure to drain them well before adding them to the sheet pan.

What Should I Serve with Hawaiian Chicken?

This dish pairs wonderfully with steamed white or brown rice, quinoa, or cauliflower rice for a low-carb option. You can also serve it with a side salad for extra greens.

This Hawaiian Chicken Sheet Pan Recipe is a fantastic option for busy nights when you need a simple, flavorful dinner that doesn’t require a lot of fuss. The combination of juicy chicken, sweet pineapple, and colorful bell peppers brings a tropical flair to your table that everyone will love. Plus, with easy variations and keto-friendly modifications, this recipe is incredibly versatile.

Give this recipe a try, and you’ll see just how easy it is to create a delicious meal with minimal effort. Don’t forget to share your experience and let us know how you liked it!

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