Hawaiian Chicken Sheet Pan
Easy Hawaiian Chicken Sheet Pan recipe with pineapple, peppers, and garlic soy glaze. Sweet, savory, and perfect for any season.
Ingredients
- 2 lbs chicken breast cut into bite-sized pieces
- 1 bell pepper sliced
- 1 red onion sliced
- 2 cups pineapple chunks fresh or canned, drained
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- Salt and pepper to taste
For serving: cooked rice, chopped green onions, sesame seeds
Instructions
Preheat the Oven
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it for easy cleanup.
Combine the Chicken and Vegetables
- In a large bowl, mix together the diced chicken breast, sliced bell pepper, red onion, and pineapple chunks. Try to keep the pieces uniform for even cooking.
Make the Hawaiian Marinade
- In a separate bowl, whisk together the soy sauce, olive oil, minced garlic, salt, and pepper. This simple yet flavorful sauce is the backbone of the dish.
Toss Everything Together
- Pour the marinade over the chicken and veggies, tossing until everything is evenly coated. Let it sit for 10 minutes if you have the time—it allows the flavors to infuse deeper.
Spread and Roast
- Spread the chicken and vegetable mixture evenly on your prepared sheet pan. Make sure it’s in a single layer to ensure everything roasts rather than steams.
Bake
- Roast in the preheated oven for 20–25 minutes, or until the chicken is fully cooked (internal temp 165°F) and the veggies are tender. If you want a more caramelized finish, broil the last 2–3 minutes.
Garnish and Serve
- Remove from the oven, sprinkle with chopped green onions and sesame seeds, and serve hot over a bed of fluffy white rice.