Hawaiian Chicken Sheet Pan Recipe
A deliciously sweet and savory Hawaiian Chicken Sheet Pan recipe that combines tender marinated chicken breast, vibrant bell peppers, red onion, and juicy pineapple chunks. Perfect for easy weeknight dinners, this one-pan meal is baked to perfection and garnished with fresh cilantro for a tropical twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Hawaiian
- Diet: Halal
Ingredients
Scale
Chicken Marinade
- 1.5 lbs chicken breast, cut into bite-sized pieces
- 1/4 cup soy sauce
- 2 tablespoons olive oil
- 2 tablespoons honey (or brown sugar)
- 3 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- Salt and pepper, to taste
Vegetables & Fruit
- 1 can (20 oz) pineapple chunks, drained (reserve juice)
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 medium red onion, cut into wedges
- Fresh cilantro, for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it is hot enough for roasting the chicken and vegetables evenly.
- Marinate Chicken: In a large bowl, combine chicken pieces with soy sauce, olive oil, honey, minced garlic, ground ginger, paprika, salt, and pepper. Mix thoroughly to coat each piece, then let it marinate for 10-15 minutes to develop flavor.
- Prepare Vegetables: While the chicken marinates, spread diced red and yellow bell peppers, red onion wedges, and drained pineapple chunks evenly on a large sheet pan.
- Combine Chicken and Veggies: After marinating, arrange the chicken pieces on top of the vegetables and pineapple on the sheet pan. Pour any leftover marinade evenly over the entire pan.
- Bake: Place the sheet pan in the preheated oven and bake for 25-30 minutes. Halfway through cooking, stir the ingredients gently to ensure even cooking and prevent sticking.
- Check Doneness: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C). If not fully cooked, bake for an additional 5-10 minutes.
- Rest and Garnish: Remove the sheet pan from the oven and let sit for a few minutes to retain juices. Garnish with fresh cilantro before serving.
- Serve: Serve the Hawaiian chicken warm over steamed rice or quinoa to soak up the flavorful sauce. Enjoy your easy and delicious sheet pan dinner!
Notes
- For a gluten-free option, substitute soy sauce with tamari or coconut aminos.
- Adjust sweetness by varying the amount of honey or brown sugar.
- Feel free to add chopped green onions or a squeeze of lime juice for added freshness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This recipe can also be made with chicken thighs for a juicier result.
- If you prefer a spicier dish, add a pinch of red pepper flakes to the marinade.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 14 g
- Sodium: 650 mg
- Fat: 8 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 6.8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 70 mg
Keywords: Hawaiian chicken, sheet pan dinner, easy weeknight meal, pineapple chicken, baked chicken, sweet and savory chicken
Find it online: https://hannahdelgado.com/hawaiian-chicken-sheet-pan-recipe/
