hawaiian chicken sheet pan recipe
The Best hawaiian chicken sheet pan recipe
I love this recipe because it’s packed with nutrients too. The chicken is lean and packed with protein, while the veggies—like bell peppers and zucchini—add fiber and vitamins. It’s a way to eat healthier without feeling like you’re missing out on flavor. Plus, it’s all done in one pan, so cleanup is a breeze. My family loves how it turns out crispy on the edges but still tender inside, and the glaze sticks to the chicken just right. It’s a dish that’s simple enough to make on a busy morning but still feels indulgent when served with a side of rice or crusty bread.
Hawaiian Chicken Sheet Pan Dinner
A quick and flavorful sheet pan meal featuring tender chicken thighs glazed in a sweet-tangy pineapple sauce, served with crispy potatoes and steamed broccoli. This recipe is a must-try for any occasion.
🥘Ingredients
- 4 boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 cup pineapple juice
- 1/2 cup ketchup
- 1 tbsp honey
- 1 tbsp soy sauce
- 1 tsp ginger, grated
- 1 lb baby potatoes, halved
- 1 head broccoli, cut into florets
- 1 tbsp olive oil
👨🍳Directions
-
1
Preheat oven to 400°F. Line a baking sheet with parchment paper. -
2
In a bowl, whisk together pineapple juice, ketchup, honey, soy sauce, and grated ginger for the sauce. -
3
Pat chicken thighs dry, then season with salt, pepper, and garlic powder. Toss potatoes and broccoli with olive oil, then arrange them on the baking sheet. Place chicken on top of the vegetables. -
4
Pour the sauce over the chicken and vegetables. Toss gently to coat everything evenly. -
5
Bake for 20 minutes, then stir the pan. Bake another 10–15 minutes until the chicken is cooked through (165°F internal temperature) and the potatoes are tender.
🔧Equipment
- Mixing bowl
- Baking sheet
- Oven
- Knife
- Cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Hawaiian Chicken Sheet Pan Dinner Works
❓ Frequently Asked Questions About Hawaiian Chicken Sheet Pan Dinner
1. What is the secret to keeping the chicken juicy in this Hawaiian chicken sheet pan recipe?
To ensure tender chicken, sear the pieces in a hot pan before adding the sauce. This locks in moisture, and the high heat from the oven helps maintain juiciness throughout cooking. If you prefer extra moisture, add a splash of water or chicken broth to the pan during the baking process.
2. Can I substitute any of the pineapple chunks for fresh pineapple?
Yes, canned pineapple chunks work perfectly. Just drain them well to remove excess syrup before using them in the recipe. Fresh pineapple is best for texture, but canned is a convenient alternative.
3. How long should I let the sauce simmer before adding the chicken?
Simmer the sauce for about 3–5 minutes until it thickens slightly and the flavors meld. Stirring occasionally ensures even cooking. Adding the chicken at this point lets it absorb the sauce without overcooking the sauce itself.
4. Is this recipe gluten-free?
This recipe is naturally gluten-free, as it uses ingredients like soy sauce (check for gluten-free labels if needed), honey, and pineapple. However, always verify that your canned pineapple and any other packaged ingredients are certified gluten-free to avoid cross-contamination.
5. Can I make this dish ahead of time and reheat it?
Yes, you can prepare the chicken and sauce separately up to 24 hours in advance. Store in airtight containers in the fridge. Reheat gently in the oven (375°F/190°C) for 10–15 minutes, or until hot throughout, to maintain flavor and texture.
