Hawaiian Chicken Sheet Pan: A Cozy, Flavorful Weeknight Dinner
There’s something utterly comforting about a warm, inviting meal that requires minimal fuss. Picture yourself at the end of a busy day, the sun setting softly, and the aroma of sweet pineapple mingling with savory chicken wafting through your kitchen. This Hawaiian Chicken Sheet Pan recipe is just that—a delightful combination of juicy chicken thighs, colorful bell peppers, and a tangy-sweet marinade that dances on your palate. It’s the highlight of many of my weeknight dinners, evoking memories of lazy summer days filled with laughter and the clinking of plates.
This easy weeknight dinner is your ticket to flavor bliss, and trust me, it’s one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
Quick & Easy: Perfect for busy nights, this recipe comes together in just 30 minutes of prep and 30 minutes of baking.
Flavorful Marinade: The combination of pineapple juice and soy sauce creates a tangy-sweet explosion that makes every bite memorable.
One-Pan Wonder: With everything cooked on a single sheet pan, clean-up is a breeze—leaving you time to unwind.
Family-Friendly: Kids love the sweetness of the pineapple and the tender chicken, making it a surefire hit at the dinner table.
Customizable: Add your favorite vegetables or spice levels to suit your taste.
What You’ll Need
Gather These Simple Ingredients:
- 4 chicken thighs
- 1/2 cup pineapple juice
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 3 cloves garlic, minced
- 1 bell pepper, sliced (color of your choice)
- 1 onion, sliced
- 1 cup white rice
- 2 tablespoons olive oil
- Salt and pepper, to taste
Let’s Make It Together
Preheat the oven to 400°F (200°C).
In a bowl, mix together the pineapple juice, soy sauce, brown sugar, minced garlic, salt, and pepper to create a delicious marinade.
Place the chicken thighs in a resealable bag and pour the marinade over them. Seal and refrigerate for at least 30 minutes (or longer if you can!).
On a sheet pan, arrange the marinated chicken thighs along with the sliced bell peppers and onions. Drizzle everything with olive oil and season with a little more salt and pepper.
Bake in the preheated oven for about 25-30 minutes or until the chicken is golden and cooked through.
While the chicken is baking, cook the white rice according to package instructions—fluff it up and get ready for serving!
Serve the chicken and vibrant veggies over a bed of fluffy rice, and enjoy the delightful flavors!
Delicious Variations to Try
Tropical Twist: Add chunks of mango or diced kiwi for an extra fruity zing.
Spicy Kick: Toss in some sliced jalapeños with the bell peppers to spice it up a notch.
Zesty Addition: Squeeze fresh lime juice over the dish right before serving for a refreshing finish.
Crispy Topping: Sprinkle toasted coconut flakes on top of the chicken before serving for a crunchy texture.
Chef Emma’s Helpful Tips
Make-Ahead Magic: Marinate the chicken thighs overnight for even deeper flavor. Just take them out an hour before cooking to bring them to room temperature!
Ingredient Swaps: Feel free to use skinless chicken breasts if you prefer, or swap out the veggies based on what you have on hand.
Storage Suggestions: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.
Slicing Tips: Slice the bell peppers and onions thinly to ensure they cook evenly and enhance that tender bite!
What’s Inside – Nutrition Breakdown
- Serving Size: 1 chicken thigh with veggies and rice
- Calories: 475
- Carbohydrates: 45g
- Sugars: 10g
- Fat: 20g
- Protein: 30g
- Sodium: 600mg
Frequently Asked Questions
Can I make this ahead? Absolutely! Marinate the chicken the night before for a flavor boost.
Can I use different ingredients? Yes! Feel free to swap out the veggies or use a different type of meat.
How do I store leftovers? Place any leftovers in an airtight container and keep in the fridge.
How long does it last? Leftover Hawaiian Chicken Sheet Pan can last up to 3 days in the refrigerator.
Final Thoughts
This Hawaiian Chicken Sheet Pan recipe is not just a dinner; it’s a cozy hug on a plate. The vibrant colors, delicious flavors, and ease of preparation will make it a repeat star in your kitchen. Save this Hawaiian Chicken Sheet Pan to your dinner ideas board so it’s ready when you need a comforting, flavorful treat! Let me know how you enjoy making this in your home—happy cooking!
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Hawaiian Chicken Sheet Pan
- Total Time: 60
- Yield: 4 servings 1x
- Diet: Paleo
Description
A cozy, flavorful weeknight dinner with juicy chicken thighs and colorful veggies, all baked on a single sheet pan.
Ingredients
- 4 chicken thighs
- 1/2 cup pineapple juice
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 3 cloves garlic, minced
- 1 bell pepper, sliced (color of your choice)
- 1 onion, sliced
- 1 cup white rice
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, mix together the pineapple juice, soy sauce, brown sugar, minced garlic, salt, and pepper to create a delicious marinade.
- Place the chicken thighs in a resealable bag and pour the marinade over them. Seal and refrigerate for at least 30 minutes.
- On a sheet pan, arrange the marinated chicken thighs along with the sliced bell peppers and onions. Drizzle everything with olive oil and season with more salt and pepper.
- Bake in the preheated oven for about 25-30 minutes or until golden and cooked through.
- While the chicken is baking, cook the white rice according to package instructions.
- Serve the chicken and vibrant veggies over a bed of fluffy rice, and enjoy!
Notes
Marinate chicken overnight for deeper flavor. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 30
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 475
- Sugar: 10g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Hawaiian chicken, sheet pan dinner, weeknight meal, comfort food, one-pan recipe