Hawaiian Chicken Sheet Pan (Printable Version)
Savory-sweet chicken, pineapple, and veggies roasted in one pan for a tropical-inspired dinner.
# Everything You’ll Need:
→ Main Ingredients
01 -
2 pounds chicken breast, cut into 1-inch cubes
02 -
1 bell pepper, chopped into 1-inch pieces
03 -
1 red onion, chopped into 1-inch pieces
04 -
2 cups pineapple chunks, fresh or canned (drained if canned)
→ Marinade & Seasonings
05 -
2 tablespoons soy sauce
06 -
2 tablespoons olive oil
07 -
1 teaspoon garlic powder
08 -
1 teaspoon paprika
09 -
1/2 teaspoon salt
10 -
1/4 teaspoon black pepper
→ Optional Additions
11 -
1 to 2 tablespoons honey or brown sugar
12 -
1 tablespoon grated fresh ginger
13 -
1/4 teaspoon red pepper flakes
14 -
Fresh chopped parsley or cilantro, for garnish
→ For Serving (Optional)
15 -
Cooked white rice or quinoa
16 -
Lime wedges
17 -
Sliced green onions
# Steps to Cook:
01 -
Set your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper, foil, or grease lightly.
02 -
In a bowl, whisk together soy sauce, olive oil, garlic powder, paprika, salt, and pepper. Add optional honey, ginger, or red pepper flakes if using.
03 -
Place chicken in a bowl or bag. Pour half the marinade over it, mix well, and let marinate 15–30 minutes or up to 4 hours refrigerated.
04 -
Cut bell pepper, red onion, and pineapple into 1-inch chunks. Drain pineapple well if canned.
05 -
Spread chicken on the prepared pan. Add vegetables and pineapple, spacing evenly. Use two pans if needed to avoid overcrowding.
06 -
Drizzle remaining marinade over everything. Toss gently and spread into an even layer with space between chicken pieces.
07 -
Roast for 15 minutes. Stir or flip chicken and vegetables, then roast an additional 10–15 minutes until chicken reaches 165°F (74°C) and edges caramelize.
08 -
Let rest 5 minutes before serving. Serve over rice or quinoa, garnished with parsley or cilantro, green onions, and lime wedges if desired.
# Extra Suggestions:
01 -
Cut chicken and vegetables into uniform sizes for even cooking.
02 -
Cover loosely with foil if vegetables brown too quickly before chicken is cooked through.
03 -
Stores well in airtight containers for up to 4 days for meal prep.