Description
Hawaiian Chicken Sheet Pan is a vibrant and easy one-pan dinner that combines juicy chicken breasts with sweet pineapple chunks, colorful bell peppers, and red onions. Roasted to perfection in a savory-sweet glaze made from soy sauce, honey, and pineapple juice, this dish delivers a tropical flavor profile with minimal cleanup, perfect for a quick weeknight meal.
Ingredients
Chicken and Vegetables
- 4 boneless, skinless chicken breasts, cut into bite-sized pieces
- 3 cups fresh pineapple chunks
- 2 bell peppers (red and yellow), chopped
- 1 small red onion, cut into wedges
Sauce
- 2 tablespoons olive oil
- ¼ cup low-sodium soy sauce
- 2 tablespoons honey
- 2 tablespoons pineapple juice
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- ½ teaspoon black pepper
Garnish
- 2 tablespoons chopped fresh parsley or cilantro
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper to prevent sticking and simplify cleanup.
- Prepare sauce: In a bowl, whisk together the low-sodium soy sauce, honey, pineapple juice, minced garlic, grated fresh ginger, olive oil, and black pepper until well combined.
- Combine ingredients: Place the bite-sized chicken pieces, fresh pineapple chunks, chopped bell peppers, and red onion wedges directly onto the prepared sheet pan.
- Add sauce: Pour the prepared sauce evenly over the chicken and vegetables on the sheet pan. Toss gently to coat everything uniformly with the glaze.
- Spread in a single layer: Arrange the chicken and veggies in a single layer on the sheet pan to ensure even cooking and caramelization.
- Bake: Bake in the preheated oven for 25–30 minutes, stirring halfway through the cooking time to promote even roasting and prevent sticking. Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Garnish and serve: Remove the sheet pan from the oven, sprinkle with chopped fresh parsley or cilantro, and serve warm. This dish pairs wonderfully with steamed rice or cauliflower rice.
Notes
- Serve over steamed rice or cauliflower rice for a complete meal.
- Add additional vegetables like broccoli or zucchini for extra nutrition and volume.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian-Inspired
