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Hawaiian Chicken Sheet Pan: A Sweet and Savory One-Pan Meal
When you’re looking for a dinner that’s easy to prepare, packed with flavor, and quick to clean up, a sheet pan recipe is the way to go. This Hawaiian Chicken Sheet Pan recipe combines the tangy sweetness of pineapple with the savory goodness of chicken and roasted vegetables. It’s a colorful, balanced, and delicious dish that will transport your taste buds to a tropical paradise.
Why You’ll Love Hawaiian Chicken Sheet Pan
- Quick Prep and Cleanup: Everything cooks on one sheet pan, making it a hassle-free meal.
- Bursting with Flavor: The sweet and tangy glaze pairs beautifully with the chicken and roasted veggies.
- Family-Friendly: A perfect blend of sweet and savory that even picky eaters will enjoy.
- Customizable: Easily swap out veggies or adjust the glaze to suit your taste.
Ingredients You’ll Need
For the Chicken and Veggies:
- 1½ lbs boneless, skinless chicken thighs (or chicken breasts)
- 2 cups fresh pineapple chunks (or canned, drained)
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 red onion, sliced into wedges
- 1 cup snap peas or green beans (optional)
- 2 tbsp olive oil
- Salt and black pepper to taste
For the Hawaiian Glaze:
- ½ cup pineapple juice (reserved from the fresh or canned pineapple)
- ¼ cup soy sauce (use low-sodium if preferred)
- 2 tbsp honey or brown sugar
- 1 tbsp rice vinegar (or apple cider vinegar)
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
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