A Hawaiian Chicken Sheet Pan is a simple and flavorful dish that’s perfect for a quick dinner. It combines the savory taste of chicken with sweet and tangy pineapple, bell peppers, and a few other ingredients, all cooked together on one sheet pan for easy cleanup. Here’s a basic recipe for you to try!
Ingredients:
- 4 boneless, skinless chicken breasts (or thighs)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 1 cup pineapple chunks (fresh or canned, drained)
- 2 tbsp olive oil
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tsp garlic powder
- 1 tsp ground ginger
- Salt and pepper to taste
- Optional garnish: chopped green onions or cilantro
Instructions:
Preheat your oven to 400°F (200°C).
Prepare the chicken: In a small bowl, mix together the olive oil, soy sauce, honey, garlic powder, ground ginger, salt, and pepper. Coat the chicken breasts with the marinade and set aside for 10-15 minutes. (If you have more time, marinate the chicken for up to an hour.)
Prepare the sheet pan: Arrange the sliced bell peppers, onion, and pineapple chunks evenly on a large sheet pan.
Add the chicken: Place the marinated chicken breasts in the center of the sheet pan, surrounded by the vegetables and pineapple.
Bake: Roast everything in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
Optional step: If you’d like a little extra color and caramelization on the chicken and veggies, broil for the last 2-3 minutes of cooking.
Serve: Remove from the oven and garnish with chopped green onions or cilantro if desired. Serve as is or with rice or quinoa for a fuller meal.
Enjoy your easy and delicious Hawaiian Chicken Sheet Pan!