Absolutely! Here’s a delicious, easy Sheet Pan Hawaiian Chicken recipe—sweet, savory, and perfect for a no-fuss dinner. 🍍🍗
Sheet Pan Hawaiian Chicken
Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small red onion, sliced
- 1 cup pineapple chunks (fresh or canned, drained)
- 2 tbsp olive oil
- Salt and pepper to taste
For the Sauce/Marinade
- ¼ cup soy sauce
- ¼ cup honey
- 2 tbsp ketchup
- 1 tbsp apple cider vinegar (or rice vinegar)
- 2 cloves garlic, minced
- ½ tsp ginger powder (or 1 tsp fresh grated)
- 1 tsp sriracha (optional, for heat)
Instructions
1. Preheat Oven
- Preheat oven to 400°F (200°C)
- Line a sheet pan with foil for easy cleanup
2. Make the Sauce
- In a small bowl, whisk together: soy sauce, honey, ketchup, vinegar, garlic, ginger, and sriracha
- Taste and adjust sweetness or spice if needed
3. Prepare the Chicken
- Pat chicken dry and place on the sheet pan
- Arrange bell peppers, onions, and pineapple chunks around the chicken
- Drizzle olive oil over veggies and season lightly with salt and pepper
- Pour the sauce evenly over the chicken and veggies
4. Bake
- Bake for 25–30 minutes, or until chicken reaches 165°F (74°C) internally
- For extra caramelization, broil for 2–3 minutes at the end
5. Serve
- Serve with rice or quinoa to soak up the sweet-savory sauce
- Garnish with chopped green onions or sesame seeds if desired
Tips
- Marinate ahead: Let chicken sit in the sauce for 30 minutes to 2 hours for deeper flavor
- Veggie swaps: Add zucchini, carrots, or snap peas
- Crispy edges: Don’t overcrowd the pan—spread ingredients evenly
If you want, I can also give a one-pan Hawaiian Chicken recipe with a quick 20-minute prep and bake, perfect for busy weeknights.
Do you want me to do that?
