Hawaiian Chicken Sheet Pan Recipe
This Hawaiian Chicken Sheet Pan recipe combines juicy chicken, sweet pineapple, and colorful veggies all roasted together in one pan. It’s a quick, delicious, and beginner-friendly meal that’s perfect for busy nights. You’ll love the vibrant flavors and minimal cleanup!
Ingredients
- 2 pounds chicken breast, cut into 1-inch cubes
- 1 bell pepper, chopped into 1-inch pieces
- 1 red onion, chopped into 1-inch pieces
- 2 cups pineapple chunks fresh or canned, drained well if using canned
- 2 tbsp soy sauce low-sodium works well
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt adjust to taste
- 1/4 tsp black pepper adjust to taste
- 1 tbsp honey or brown sugar for extra sweetness Optional
- 1 tbsp grated fresh ginger Optional
- 1/4 tsp red pepper flakes for heat Optional
- Fresh parsley or cilantro for garnish
Instructions
- Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
- In a bowl, whisk together soy sauce, olive oil, garlic powder, paprika, salt, and pepper. Add optional honey, ginger, or red pepper flakes if desired.
- Place diced chicken in a bowl or zip-top bag, pour half the marinade over it, and toss to coat. Marinate for 15-30 minutes.
- Prepare the bell pepper, red onion, and pineapple. Arrange the marinated chicken on the sheet pan and surround with veggies and pineapple.
- Drizzle the remaining marinade over the ingredients, then toss gently. Spread everything into a single layer.
- Roast for 15 minutes, flip or stir the chicken, then roast for an additional 10-15 minutes until the chicken reaches 165°F (74°C).
- Let rest for 5 minutes, then serve over rice or quinoa. Garnish with parsley or cilantro.
Notes
Tip: For a more intense flavor, marinate the chicken overnight in the fridge.
Variation: Add extra veggies like zucchini or carrots for more texture and flavor.
Nutrition (Per Serving):
- Calories: 350
- Protein: 40g
- Carbs: 25g
- Fat: 12g
- Fiber: 3g
- Sugar: 10g