Description
Hawaiian Chicken Sheet Pan is a vibrant and easy one-pan meal that combines juicy chicken breasts with sweet pineapple chunks, colorful bell peppers, and red onions all roasted in a flavorful sweet and savory glaze. This recipe offers a delightful tropical twist on dinner, requiring minimal prep and 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 the oven: Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper to prevent sticking and make cleanup easier.
- Prepare the sauce: In a mixing bowl, whisk together the low-sodium soy sauce, honey, pineapple juice, minced garlic, grated fresh ginger, olive oil, and black pepper until well combined to create a flavorful glaze.
- Arrange ingredients on the sheet pan: Place the bite-sized chicken pieces, fresh pineapple chunks, chopped bell peppers, and red onion wedges evenly on the prepared sheet pan.
- Coat with sauce: Pour the prepared sauce over the chicken and vegetables, then toss gently to ensure everything is evenly coated with the sweet and savory glaze.
- Spread ingredients: Spread the mixture into a single even layer on the sheet pan to promote even roasting.
- Bake: Place the sheet pan in the oven and bake for 25–30 minutes, stirring halfway through for even cooking, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Garnish and serve: Remove from the oven, sprinkle with chopped fresh parsley or cilantro, and serve warm. This dish pairs beautifully with steamed rice or cauliflower rice.
Notes
- Serve over steamed rice or cauliflower rice for a complete meal.
- Add broccoli or zucchini to the sheet pan for extra vegetables.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.
- To keep this dish gluten-free, ensure you use gluten-free soy sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian-Inspired
