Introduction
Welcome to the taste of the tropics right in your kitchen! This Hawaiian Chicken Sheet Pan recipe is an absolute breeze to make and is bursting with vibrant flavors that will transport you straight to a sunny beach. Juicy chicken thighs, crisp vegetables, and sweet pineapple come together in a delicious harmony, making this dish perfect for family dinners or any time you want to treat yourself to something special without spending hours in the kitchen.
Ingredients
- 1 lb boneless, skinless chicken thighs
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup pineapple chunks (fresh or canned)
- 2 tablespoons olive oil
- 1/4 cup teriyaki sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground ginger
- Salt and pepper to taste
- Cooked rice or quinoa, for serving
- Sesame seeds and green onions, for garnish
Prep Time, Cook Time, Total Time, Yield
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
Directions and Instructions
- Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper. This makes for easy cleanup later!
- In a spacious bowl, combine the chicken thighs, broccoli florets, sliced red and yellow bell peppers, as well as the pineapple chunks.
- Drizzle the mixture with olive oil and teriyaki sauce. Then, sprinkle the garlic powder, onion powder, ground ginger, salt, and pepper over everything.
- Gently toss the ingredients together until every piece of chicken and vegetable is beautifully coated in the glistening sauce and seasoning.
- Spread the chicken and vegetable mixture in a single layer on your prepared sheet pan. This ensures even cooking and that delightful caramelization!
- Pop the pan into your preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and no longer pink, and the vegetables are tender and vibrant.
- Remove the sheet pan from the oven and allow the dish to rest for a few minutes — this helps all those wonderful flavors meld together.
- Serve your Hawaiian chicken over a bed of steaming cooked rice or fluffy quinoa, garnished with a sprinkle of sesame seeds and a handful of chopped green onions for that perfect finishing touch.
Notes or Tips
Feel free to mix and match your favorite vegetables! Snap peas, carrots, or zucchini would be great additions. For a bit of heat, consider adding some sliced jalapeños. If you’re using canned pineapple, make sure to drain it well to avoid sogginess. Remember, presentation matters — a burst of color in your bowl will make this dish even more inviting!
Cooking Techniques
This one-pan meal utilizes the sheet pan roasting technique, which amplifies the flavors through caramelization while making cleanup a breeze. By using high heat, the chicken develops a beautiful golden-brown crust while the vegetables retain their crispness and vibrant color. Tossing the ingredients ensures they cook evenly and soak up all that delicious teriyaki flavor!
FAQ
Can I use chicken breasts instead of thighs?
Yes! While chicken thighs provide a richer flavor and juiciness, boneless, skinless chicken breasts can be used as a healthier alternative. Just be mindful not to overcook them to avoid dryness.
What if I don’t have teriyaki sauce?
You can easily make a quick substitute by mixing equal parts soy sauce and honey or brown sugar along with a splash of rice vinegar for acidity.
Can I make this dish ahead of time?
Absolutely! You can prep everything in advance and store it in the refrigerator. Just remember to toss it all together before baking when you’re ready to cook it!
Conclusion
The Hawaiian Chicken Sheet Pan dish is a delightful blend of flavors, textures, and colors that can bring joy to any mealtime. With minimal prep and maximal taste, it’s sure to become a favorite in your weekly rotation. Enjoy the tropical vibes and the smiles around the table!