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Sweet pineapple meets savory oven-roasted chicken and colorful veggies in this quick sheet pan meal inspired by Hawaiian flavors. Each bite is tangy tender and just a tiny bit spicy thanks to the homemade sauce. It is a go-to when I want to serve a crowd-pleasing tropical dinner without spending all night in the kitchen. Everything roasts together so clean-up is a breeze and you get family dinner with very little fuss.
I first put this together on a night when dinner needed to be effortless. My kids went wild for the sweet pineapple and now it is a regular rotation especially during summer.
Ingredients
- Chicken breast chunks: create a hearty protein base and stay juicy when roasted. Look for breasts that are plump and pale for best texture
- Red bell pepper: brings sweetness and bright color. Firm peppers with glossy skin are best
- Green bell pepper: adds crunch and a more savory edge. Make sure they are heavy for their size
- Small red onion: offers a mild bite and deep flavor. Pick onions without soft spots or sprouting
- Pineapple chunks: add sweetness and tang. Fresh pineapple gives a real punch of flavor but canned is great in a pinch
- Soy sauce: builds the salty base of the Hawaiian sauce. Choose a naturally brewed one for depth
- Honey: helps balance salt and acid while adding shine to the glaze. Raw honey brings more complexity
- Pineapple juice: amps up that tropical vibe and boosts the sauce. Use fresh-squeezed if possible
- Ketchup: brings a mild tang and rounds out the sauce
- Garlic: infuses the dish with warm aroma. Use fresh cloves and mince them fine
- Ginger: gives a gentle heat and zing. Freshly grated ginger root is key for brightness
- Smoked paprika: creates depth and just a hint of smokiness. Spanish smoked paprika is my favorite
- Red pepper flakes: bring a subtle kick if you like a little heat. Add or skip based on your tastes
- To get the most flavor, use the freshest ingredients you can and drain canned pineapple well so the sauce does not get watery.
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to two hundred degrees Celsius or four hundred degrees Fahrenheit. Line a baking sheet with parchment to prevent sticking and guarantee easy cleanup
- Make the Hawaiian Sauce:
- Whisk together soy sauce honey pineapple juice ketchup minced garlic grated ginger smoked paprika and red pepper flakes in a medium bowl until fully blended. This step makes sure all flavors are incorporated
- Coat Chicken and Vegetables:
- Add chicken chunks chopped bell peppers red onion slices and pineapple chunks to the bowl. Toss until everything is evenly coated in the sauce and each piece is glossy
- Arrange on Sheet Pan:
- Spread the mixture out evenly across your lined baking pan. Try not to crowd so the chicken and vegetables can roast instead of steaming
- Roast and Stir:
- Bake for twenty to twenty-five minutes. Halfway through give everything a gentle stir for even browning and so the glaze coats every piece
- Serve and Enjoy:
- Serve straight from the pan over steamed rice quinoa or your favorite salad for a complete meal
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One of my favorite parts of this recipe is the pineapple. On family trips to Hawaii we would eat fresh pineapple until we could not anymore. Roasting it with this chicken brings back those sweet vacation memories every time.
Storage Tips
Store leftovers in a glass or plastic airtight container in the fridge for up to three days. To reheat place in the oven at one hundred and eighty degrees Celsius or three hundred and fifty degrees Fahrenheit for ten minutes or until hot. The microwave works in a pinch but the oven keeps the chicken juicy and the vegetables crisp.
Ingredient Substitutions
- If you are out of chicken breasts use boneless thighs for richer flavor
- Any bell pepper color works yellow and orange both bring sweetness
- For a soy free option use coconut aminos in the sauce
- Real maple syrup can stand in for honey
- Canned pineapple works very well just be sure to drain thoroughly to avoid a soggy bake
Serving Suggestions
This sheet pan Hawaiian chicken loves a simple base like fluffy white rice coconut rice or even quinoa for extra protein. It is also bright and beautiful served over greens as a salad or scooped into roasted sweet potatoes. For a fun party option try stuffing the filling into lettuce wraps.
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Cultural and Historical Context
Hawaiian cuisine blends traditions from Polynesian native Hawaiian Chinese Japanese and American cooking. Sweet and savory combinations especially with pineapple are now seen all over the world but the flavors originated with Hawaii's unique multicultural history. This recipe captures just a hint of that tropical vibrant spirit in a way that is approachable for home cooks anywhere.
Frequently Asked Questions About the Recipe
- → Can I use canned pineapple instead of fresh?
Yes, canned pineapple works well. Just be sure to drain it thoroughly before adding to the pan so the dish isn’t watery.
- → How spicy is this dish?
The dish has a gentle kick from red pepper flakes, but you can adjust or omit them based on your spice preference.
- → What sides go well with this meal?
Steamed rice, quinoa, or a fresh salad complement the sweet and savory flavors perfectly.
- → Can I substitute chicken thighs for breasts?
Absolutely. Chicken thighs are also juicy and flavorful—just cut them into even pieces for even cooking.
- → How do I store leftovers?
Place leftovers in an airtight container and refrigerate for up to three days. Reheat gently before serving.
- → Can I prepare the sauce in advance?
Yes, the Hawaiian sauce can be mixed 1-2 days ahead and stored in the fridge until needed.