Can I use fresh pineapple instead of canned?

Yes, absolutely! Fresh pineapple will work wonderfully, just ensure it's cut into similar-sized chunks. You'll still want a little juice for the sauce, so you might need to add a splash of water or orange juice if not using canned.

What's the best way to avoid overcrowding the sheet pan?

If your pan looks too full, use two sheet pans instead. Spreading the ingredients in a single layer ensures they roast and caramelize beautifully instead of steaming, leading to better texture and flavor.

How can I make this recipe gluten-free?

To make this Hawaiian Chicken Sheet Pan gluten-free, simply ensure you use a gluten-free soy sauce or tamari in your marinade. All other ingredients are naturally gluten-free.

Can I meal prep this dish?

Yes, you can! Chop your chicken and vegetables ahead of time and store them separately. Whisk the sauce ingredients together and keep it in a jar. Combine and bake on the day you plan to eat for the freshest results.

Easy Hawaiian Chicken Sheet Pan: Your Tropical Weeknight Dinner Solution

Name: Easy Hawaiian Chicken Sheet Pan
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Hawaiian
Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces; 1 (20 oz) can pineapple chunks, drained (reserve 2 tbsp juice); 1 large red bell pepper, cut into 1-inch pieces; 1 large green bell pepper, cut into 1-inch pieces; 1/2 red onion, cut into 1-inch pieces; 1/4 cup low-sodium soy sauce (or tamari for GF); 2 tbsp honey; 1 tbsp rice vinegar; 1 tbsp grated fresh ginger; 2 cloves garlic, minced; 1 tsp sesame oil (optional, for flavor); Salt and black pepper to taste; Fresh cilantro, chopped (for garnish); Cooked rice, for serving

Description

A vibrant, flavor-packed weeknight dinner featuring tender chicken, sweet pineapple, and colorful bell peppers, all roasted on one pan with a savory-sweet glaze.

Ingredients

Scale

1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
1 (20 oz) can pineapple chunks, drained (reserve 2 tbsp juice)
1 large red bell pepper, cut into 1-inch pieces
1 large green bell pepper, cut into 1-inch pieces
1/2 red onion, cut into 1-inch pieces
1/4 cup low-sodium soy sauce (or tamari for GF)
2 tbsp honey
1 tbsp rice vinegar
1 tbsp grated fresh ginger
2 cloves garlic, minced
1 tsp sesame oil (optional, for flavor)
Salt and black pepper to taste
Fresh cilantro, chopped (for garnish)
Cooked rice, for serving

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Instructions

Step 1: Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
Step 2: In a medium bowl, whisk together the reserved pineapple juice, soy sauce, honey, rice vinegar, grated ginger, minced garlic, and sesame oil (if using).
Step 3: In a large bowl, combine the chicken pieces, red bell pepper, green bell pepper, and red onion. Pour about half of the prepared sauce over the chicken and vegetables, tossing to coat evenly. Season lightly with salt and pepper.
Step 4: Spread the chicken and vegetables in a single layer on the prepared sheet pan. Ensure not to overcrowd the pan; use a second pan if necessary.
Step 5: Roast for 15 minutes. Remove the pan from the oven, add the drained pineapple chunks, and toss everything gently. Drizzle the remaining sauce over the mixture.
Step 6: Return to the oven and roast for another 10-15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender-crisp.
Step 7: Garnish with fresh chopped cilantro and serve immediately over steamed rice.

Notes

For a touch of heat, add a pinch of red pepper flakes to the sauce. This dish is also delicious with a sprinkle of toasted sesame seeds before serving.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Roasting, Baking
Cuisine: Hawaiian, Asian-inspired

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 20g
Sodium: 680mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 5g
Protein: 32g
Cholesterol: 95mg

Description

Ingredients

Instructions

Notes

Nutrition

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