The aroma of sweet and savory Sheet Pan Hawaiian Chicken with Pineapple and Peppers wafts through the kitchen, making your mouth water. Picture succulent chicken, caramelized pineapple, and vibrant peppers all mingling on a single sheet pan, creating a dish that’s as delicious as it is colorful. Cozy chicken and rice dish.
This recipe brings to mind sunny beach days, laughter, and the delightful sound of friends savoring every bite. It’s perfect for family gatherings or a cozy night in when you want to impress without spending hours in the kitchen.
Why You'll Love This Recipe
- This Sheet Pan Hawaiian Chicken offers an easy one-pan meal that’s packed with flavor
- The vibrant colors make it visually appealing for any occasion
- Perfectly balances sweet and savory notes for a taste explosion
- Adaptable with different vegetables or proteins to suit your preferences
I remember the first time I made this dish; my kids devoured it in minutes, claiming I was the “Best Chef Ever.”
Essential Ingredients
Here’s what you’ll need to make this delicious dish: Delicious fruit salad for dessert.
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- Boneless, Skinless Chicken Breasts: Use about 3-4 pieces, depending on serving size. They cook evenly and soak up flavors beautifully.
- Pineapple Chunks: Fresh or canned works! Choose ripe ones for sweetness that contrasts perfectly with savory flavors.
- Bell Peppers: A mix of red and yellow adds color and sweetness. Slice them thick for a satisfying crunch.
- Red Onion: Adds a lovely sweetness when roasted; cut into wedges for even cooking.
- Garlic Cloves: Fresh garlic elevates the flavor profile significantly; crush them to release their aromatic essence.
For the Sauce:
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- Teriyaki Sauce: Opt for store-bought or homemade; both options provide that sweet-savory kick we love.
- Olive Oil: Use extra virgin for added richness; it helps in roasting everything to perfection.
- Salt and Pepper: Essential for seasoning; adjust according to taste preference.
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The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat Your Oven: Begin by preheating your oven to 400°F (200°C). This ensures everything cooks evenly and achieves that perfect golden-brown color.
Prep Your Chicken and Veggies: Rinse the boneless chicken breasts under cold water and pat dry. Garlic butter chicken alternative Season them generously with salt, pepper, and garlic for an aromatic flavor boost.
Combine Ingredients on a Sheet Pan: Arrange your chicken breasts on one side of a large sheet pan. Scatter pineapple chunks, bell peppers, red onion wedges, and crushed garlic around them for vibrant color. For more inspiration, check out this Buffalo Chicken Stuffed Peppers recipe.
Create the Sauce Mix: In a small bowl, whisk together teriyaki sauce and olive oil until well combined. Pour it over the chicken and veggies evenly to ensure every piece gets coated.
Toss It Up!: With clean hands (or tongs if you’re feeling fancy), toss all ingredients gently. Make sure everything is coated in that delicious sauce—no sad veggies left behind!
Bake Until Perfectly Roasted: Place your sheet pan in the preheated oven. Bake for about 25-30 minutes or until the chicken is cooked through (165°F/75°C) and those veggies are tender-crisp with caramelized edges.
And there you have it! You’ve just created an enticing meal that will have everyone singing your culinary praises while you bask in your glory of minimal cleanup. Enjoy every juicy bite!
You Must Know
- This Sheet Pan Hawaiian Chicken with Pineapple and Peppers is a game-changer for busy weeknights
- The sweet and savory flavors dance in harmony, while the vibrant colors brighten your table
- Plus, cleanup is a breeze; one pan means less time scrubbing!
Perfecting the Cooking Process
Start by preheating your oven to 425°F (220°C). Then, marinate the chicken for at least 30 minutes before arranging everything on a sheet pan. This sequence ensures juicy chicken surrounded by tender veggies.
Add Your Touch
Feel free to swap out the peppers for zucchini or add jalapeños for some heat. Experimenting with spices like garlic powder or ginger can also enhance the dish’s flavor profile.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. To reheat, pop it in the oven at 350°F (175°C) until warmed through, about 15-20 minutes.
Chef's Helpful Tips
- Always marinate the chicken overnight if you can; it maximizes flavor!
- Cut veggies uniformly for even cooking and consider using fresh pineapple over canned for that extra zing
- Don’t forget to line your sheet pan with parchment paper for easy cleanup!
Cooking this Sheet Pan Hawaiian Chicken reminds me of my first attempt at hosting a dinner party. I was nervous but excited; I wanted to impress my friends. They were raving about how delicious it was, and I felt like a culinary rockstar! For more inspiration, check out this Hawaiian Chicken Sheet Pan recipe.
FAQ
Can I use frozen chicken for this recipe?
Refreshing chicken salad option.
Yes, but ensure it’s fully thawed before marinating and cooking.
What side dishes pair well with this chicken?
Serve it with rice or quinoa to soak up all those delicious juices.
How do I know when the chicken is fully cooked?
Use a meat thermometer; it should reach an internal temperature of 165°F (75°C).
Sheet Pan Hawaiian Chicken with Pineapple and Peppers
- Total Time: 45 minutes
- Yield: Serves 4
Description
Experience the tropical flavors of Sheet Pan Hawaiian Chicken with Pineapple and Peppers. This vibrant, one-pan dish features succulent chicken breasts roasted with caramelized pineapple, colorful bell peppers, and aromatic garlic, all drizzled in a delicious teriyaki sauce. Perfect for family dinners or gatherings, it’s as easy to prepare as it is delightful to eat!
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 ½ cups pineapple chunks (fresh or canned)
- 2 bell peppers (1 red, 1 yellow), sliced
- 1 red onion, cut into wedges
- 4 garlic cloves, crushed
- ½ cup teriyaki sauce
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Rinse and pat dry the chicken breasts; season with salt, pepper, and garlic.
- On a large sheet pan, arrange the chicken on one side and scatter pineapple chunks, bell peppers, onion wedges, and crushed garlic around it.
- In a small bowl, whisk together teriyaki sauce and olive oil; pour over the chicken and veggies evenly.
- Toss everything gently to ensure even coating in the sauce.
- Bake for 25-30 minutes until chicken reaches an internal temperature of 165°F (75°C) and veggies are tender-crisp.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 70mg
