Description
- A delicious and easy Hawaiian Chicken Sheet Pan meal featuring tender chicken, bell peppers, red onion, and juicy pineapple tossed in a savory soy-garlic sauce, all roasted on one pan for minimal cleanup.
Ingredients
Scale
- 2 lbs chicken breast, cut into bite-sized pieces
- 1 bell pepper, sliced
- 1 red onion, sliced
- 2 cups pineapple chunks
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- Salt and pepper, to taste For Serving & Garnish:
- Cooked rice, for serving
- Chopped green onions, for garnish
- Sesame seeds, for garnish
Instructions
- Preheat Oven and Prepare Sheet Pan: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking and ensure easy cleanup.
- Combine Ingredients: In a large mixing bowl, combine the chicken breast pieces, sliced bell pepper, sliced red onion, and pineapple chunks.
- Make the Sauce: In a separate small bowl, whisk together the soy sauce, olive oil, minced garlic, salt, and pepper until well combined.
- Coat Mixture: Pour the whisked sauce evenly over the chicken and vegetable mixture in the large bowl. Toss everything together thoroughly to ensure all ingredients are well coated with the flavorful sauce.
- Spread on Sheet Pan: Spread the coated chicken and vegetable mixture in a single layer on the prepared baking sheet. Ensure the ingredients are not overcrowded, as this allows them to roast evenly and get a nice caramelization. Use a second sheet pan if necessary.
- Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes. The Hawaiian Chicken Sheet Pan is done when the chicken is cooked through (reaching an internal temperature of 165°F/74°C) and the vegetables are tender-crisp and slightly caramelized.
- Garnish and Serve: Carefully remove the baking sheet from the oven. Garnish the cooked chicken and vegetables generously with chopped green onions and a sprinkle of sesame seeds. Serve immediately over warm cooked rice for a complete and satisfying meal.
Notes
- Crowding: Avoid overcrowding the sheet pan; use two pans if necessary. This ensures roasting and caramelization, not steaming.
- Pineapple Choice: Use fresh pineapple chunks for the best flavor and texture. If using canned, ensure it’s well-drained.
- Chicken Doneness: Cook chicken until it reaches 165°F (74°C) to ensure it’s safe and juicy. Avoid overcooking to prevent dryness.
- Veggie Customization: Feel free to add other quick-cooking vegetables like broccoli florets, snap peas, or zucchini.
- Flavor Boost: A dash of ginger or a squeeze of lime juice at the end can add an extra layer of freshness to your Hawaiian Chicken Sheet Pan.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Hawaiian Fusion
Nutrition
- Serving Size: 1/4 of full recipe (excluding rice)
- Calories: ~310 kcal
- Sugar: ~9.5 g
- Sodium: ~570 mg
- Fat: ~12.8 g
- Saturated Fat: ~2.2 g
- Unsaturated Fat: ~10.6 g
- Trans Fat: 0 g
- Carbohydrates: ~15.5 g
- Fiber: ~2.3 g
- Protein: ~36 g
- Cholesterol: ~98 mg
Keywords: Hawaiian Chicken, Sheet Pan Chicken, Pineapple Chicken, Easy Sheet Pan, Weeknight Dinner, Healthy Chicken, One Pan Meal, Hawaiian Chicken Recipe, Baked Chicken, Quick Dinner