Hawaiian Chicken Sheet Pan

**Hawaiian Chicken Sheet Pan: A Flavorful and Easy One-Pan Meal**

If you’re looking for a quick, delicious, and hassle-free meal, the **Hawaiian Chicken Sheet Pan** is exactly what you need. This recipe brings together the sweet and savory flavors of Hawaii, featuring juicy chicken, colorful vegetables, and a tangy sauce, all cooked on one sheet pan for minimal cleanup. Perfect for busy weeknights, this dish is as convenient as it is flavorful, making it a go-to for families and anyone who loves tropical flavors.

The **Hawaiian Chicken Sheet Pan** is bursting with fresh ingredients, bright flavors, and the sweetness of **pineapple**, all balanced with a savory marinade that’s packed with umami. It’s a healthy, well-rounded meal that requires just a few simple ingredients and a short time in the oven, giving you a flavorful dinner with less effort.

### Why You’ll Love Hawaiian Chicken Sheet Pan

Here’s why this dish is a total winner:

– **One-Pan Wonder**: All of the ingredients cook on one sheet pan, making prep and cleanup a breeze.
– **Tropical Flavors**: The combination of **pineapple**, **soy sauce**, and **garlic** creates a sweet and savory balance that’s irresistible.
– **Quick and Easy**: With just a few steps and minimal prep time, this dish comes together in about **30 minutes**.
– **Healthy and Wholesome**: Packed with lean protein and fresh vegetables, this sheet pan dinner is not only flavorful but nutritious too.
– **Customizable**: Feel free to swap the vegetables or add other tropical fruits like mango or bell peppers to make it your own.

### Ingredients for Hawaiian Chicken Sheet Pan

The ingredients for this recipe are simple, fresh, and easy to find at your local grocery store. Here’s what you’ll need:

– **4 boneless, skinless chicken breasts** (or thighs if you prefer dark meat)
– **1 cup fresh pineapple** (cut into chunks, or you can use canned pineapple)
– **1 red bell pepper** (sliced)
– **1 yellow bell pepper** (sliced)
– **1 small red onion** (sliced)
– **1 zucchini** (sliced into rounds)
– **2 tablespoons olive oil**
– **¼ cup low-sodium soy sauce**
– **2 tablespoons honey** (for sweetness)
– **1 tablespoon rice vinegar** (for acidity)
– **2 cloves garlic** (minced)
– **1 teaspoon fresh ginger** (grated, optional but adds great flavor)
– **½ teaspoon ground black pepper**
– **Salt** to taste
– **Sesame seeds** (optional, for garnish)
– **Fresh cilantro or green onions** (optional, for garnish)

### How to Make Hawaiian Chicken Sheet Pan

Making this **Hawaiian Chicken Sheet Pan** is incredibly easy. Here’s a step-by-step guide to get you started:

#### 1. **Marinate the Chicken**
Start by preparing the marinade. In a bowl, whisk together the **soy sauce**, **honey**, **rice vinegar**, **minced garlic**, **grated ginger**, and **black pepper**. Add a pinch of salt if desired. Place the chicken breasts into a resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish and let it marinate in the refrigerator for at least **15-30 minutes**. For best results, you can marinate the chicken for a few hours to allow the flavors to infuse more deeply.

#### 2. **Prepare the Sheet Pan**
While the chicken marinates, preheat your oven to **400°F (200°C)**. Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.

On the prepared sheet pan, arrange the **sliced bell peppers**, **red onion**, and **zucchini** in an even layer. Add the **pineapple chunks** to the pan as well. Drizzle with **olive oil** and toss the vegetables and pineapple until they are lightly coated. Season with a pinch of salt and pepper to taste.

#### 3. **Add the Chicken**
Once the chicken has marinated, remove it from the marinade (discard the leftover marinade) and place it on the sheet pan with the vegetables and pineapple. Nestle the chicken in between the veggies, ensuring everything is evenly spaced.

#### 4. **Bake the Chicken**
Place the sheet pan in the preheated oven and bake for about **25-30 minutes**, or until the chicken is cooked through (internal temperature should reach **165°F (74°C)**) and the vegetables are tender. You can check the chicken by cutting into the thickest part to ensure there’s no pink left inside.

#### 5. **Optional Broil for Crispiness**
If you want to achieve an extra crispy texture on the chicken, you can broil the sheet pan for **2-3 minutes** at the end of the cooking time. Keep a close eye on it so the chicken doesn’t burn!

6. **Garnish and Serve**
Once the chicken is fully cooked and the vegetables are tender, remove the sheet pan from the oven. Garnish the chicken with a sprinkle of **sesame seeds** and some **fresh cilantro** or **green onions** for a burst of color and flavor.

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