There’s something magical about the combination of sweet pineapple, vibrant peppers, and succulent chicken that takes your taste buds on a tropical vacation. When you prepare Sheet Pan Hawaiian Chicken with Pineapple and Peppers, you’re not just cooking; you’re throwing a flavor fiesta in your kitchen. The enticing aroma wafts through the air, making your family question if you’ve suddenly become a gourmet chef straight out of a cooking show.
Picture this: You gather around the dinner table after a long day, and as you serve this colorful dish, everyone’s eyes light up like kids in a candy store. The laughter, chatter, and stories shared over this meal create memories that last far longer than the food itself. Whether it’s a summer barbecue or a cozy family dinner, this recipe is perfect for any occasion. For more inspiration, check out this more dinner recipes recipe.
Why You'll Love This Recipe
- This recipe makes weeknight dinners effortless while offering delightful flavors
- It’s visually stunning with its colorful ingredients and can easily adapt to what you have on hand
- Cleanup is a breeze with just one pan, making it perfect for busy evenings!
I’ll never forget the first time my friends tried this dish. They couldn’t stop raving about it and insisted I should open a restaurant! Maybe one day—if I can figure out how to cook without burning everything.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Boneless, Skinless Chicken Breasts: Use about 3-4 chicken breasts for perfect portion sizes based on your crowd.
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Fresh Pineapple: Choose ripe pineapple for maximum sweetness; frozen works too in a pinch!
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Bell Peppers: A mix of red and yellow adds color and sweetness; feel free to throw in some green for bite.
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Red Onion: Sweet red onions provide great contrast and a lovely aroma when roasted. For more inspiration, check out this great lunch options recipe.
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Garlic Cloves: Fresh garlic elevates the flavor; use more if you’re feeling adventurous.
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Soy Sauce: Opt for low-sodium soy sauce to keep things balanced without overwhelming saltiness.
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Brown Sugar: Adds depth and helps caramelize the chicken beautifully; you’ll love that golden glaze.
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Pineapple Juice: Use fresh juice if possible; it amps up the tropical vibes immensely!
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Cayenne Pepper: A pinch adds heat without being overpowering; adjust based on your spice tolerance.
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Olive Oil: A drizzle keeps everything moist during roasting; don’t skip this step!
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Salt and Pepper: Essential seasonings that bring all the flavors together perfectly.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Sheet Pan Hawaiian Chicken with Pineapple and Peppers
Prepare yourself for an easy yet delightful culinary adventure!
Preheat Your Oven: Start by preheating your oven to 400°F (200°C). This ensures even cooking throughout so everything comes out perfectly tender.
Prepare the Chicken Marinade: In a mixing bowl, whisk together soy sauce, pineapple juice, brown sugar, minced garlic, cayenne pepper, salt, and pepper until well combined. This delightful marinade will infuse flavor into every bite.
Cubing Time!: Cut the boneless chicken breasts into bite-sized pieces. This allows them to cook evenly while soaking up all those amazing flavors from the marinade.
Toss It All Together!: In a large bowl or directly on your sheet pan, combine chicken pieces with diced pineapple, sliced bell peppers, and onion. Pour over that glorious marinade and toss until everything gets coated!
Spread ‘Em Out!: Spread the mixture evenly on your prepared sheet pan. Make sure there’s enough space between the pieces for even roasting—no one likes soggy chicken!
Bake Until Golden!: Pop it in the oven for about 25-30 minutes or until the chicken is cooked through (reaching an internal temperature of 165°F). Enjoy watching as it transforms into golden perfection!
Each step fills your kitchen with mouthwatering aromas that make waiting almost unbearable. Just remember to take plenty of pictures; this dish deserves its own Instagram highlight reel.
And there you have it: Sheet Pan Hawaiian Chicken with Pineapple and Peppers—a dish bursting with flavor that has all your bases covered from ease of preparation to taste sensations! Share it with loved ones or keep it all to yourself (no judgment here!). Happy cooking!
You Must Know
- This Sheet Pan Hawaiian Chicken with Pineapple and Peppers is not just delicious; it’s a one-pan wonder
- The bright colors and tropical aroma will make your kitchen feel like a beachside paradise
- Perfect for busy weeknights, it’s quick to prep and clean up
Perfecting the Cooking Process
Start by marinating the chicken for at least 30 minutes. Then, arrange everything on the sheet pan and roast at 400°F for 25-30 minutes until cooked through.
Add Your Touch
Feel free to swap the pineapple with mango or add jalapeños for a spicy kick. Experiment with different vegetables like zucchini or broccoli to vary the dish.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to four days. Reheat in the oven or microwave until warmed through, preserving texture and flavor.
Chef's Helpful Tips
- Always ensure the chicken pieces are evenly cut for uniform cooking
- Don’t overcrowd the pan; this allows them to roast instead of steam
- Let the dish rest before serving to enhance flavors
It was my friend’s birthday when I first made this dish, and everyone went back for seconds! The vibrant colors instantly lifted our spirits and made us feel like we were on vacation.
FAQ
What can I replace pineapple with in this recipe?
Mango works beautifully as a sweet alternative to pineapple in this dish.
Can I use frozen chicken for this recipe?
Yes, but thaw it completely before marinating for best results.
How do I know when the chicken is fully cooked?
Ensure it reaches an internal temperature of 165°F using a meat thermometer for safety.
Sheet Pan Hawaiian Chicken with Pineapple and Peppers
- Total Time: 45 minutes
- Yield: Serves approximately 4
Description
Experience a tropical escape with Sheet Pan Hawaiian Chicken with Pineapple and Peppers. This vibrant dish combines succulent chicken, sweet pineapple, and colorful bell peppers, creating an unforgettable flavor fiesta. Perfect for busy weeknights or special gatherings, this one-pan wonder makes cooking and cleanup a breeze while filling your home with delightful aromas.
Ingredients
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup fresh pineapple, diced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium red onion, sliced
- 3 garlic cloves, minced
- 1/4 cup low-sodium soy sauce
- 2 tbsp brown sugar
- 1/2 cup pineapple juice
- 1/4 tsp cayenne pepper (adjust to taste)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, whisk together soy sauce, pineapple juice, brown sugar, minced garlic, cayenne pepper, salt, and pepper.
- Cut chicken breasts into bite-sized pieces and add them to the marinade. Let marinate for at least 30 minutes.
- On a sheet pan, combine marinated chicken with diced pineapple, sliced bell peppers, and onions. Drizzle with olive oil and toss well.
- Spread the mixture evenly on the sheet pan and bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 350
- Sugar: 10g
- Sodium: 640mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
Keywords: For added spice, consider incorporating jalapeños or swapping pineapple for mango. Feel free to add other vegetables like zucchini or broccoli to customize the dish.
