Sheet Pan Hawaiian Chicken is a delicious and easy-to-make dish that brings the sweet and savory flavors of the islands right to your dinner table. This one-pan meal is perfect for busy weeknights, as it combines tender chicken with juicy pineapple, bell peppers, and a savory glaze, all roasted together on a single sheet pan for minimal cleanup. It’s colorful, flavorful, and packed with nutrients!
Sheet Pan Hawaiian Chicken
Course: Recipes4
servings30
minutes40
minutes300
kcalIngredients
4 boneless, skinless chicken breasts
1 cup pineapple chunks (fresh or canned)
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1/2 red onion, sliced
2 tablespoons olive oil
1/4 cup soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 teaspoon grated ginger
2 garlic cloves, minced
Salt and pepper to taste
Fresh cilantro for garnish (optional)
Directions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the Glaze: In a small bowl, whisk together the soy sauce, honey, rice vinegar, ginger, and garlic.
- Season the Chicken: Season the chicken breasts with salt and pepper. Drizzle with olive oil and toss to coat evenly.
- Arrange on Sheet Pan: Place the chicken breasts on the prepared sheet pan. Surround them with pineapple chunks, bell peppers, and red onion slices.
- Pour the Glaze: Drizzle the glaze mixture evenly over the chicken and vegetables.
- Bake: Roast the chicken and vegetables in the preheated oven for 25-30 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C) and the vegetables are tender.
- Serve: Garnish with fresh cilantro (if desired) and serve immediately. Enjoy your tropical, one-pan meal!
Notes
- Chicken Alternatives: You can easily swap out chicken breasts for thighs if you prefer a juicier cut of meat. Bone-in chicken works too, but the cooking time will need to be adjusted.
