Hawaiian Chicken Sheet Pan
This Hawaiian Chicken Sheet Pan combines tender chicken, sweet pineapple, and colorful vegetables in a savory soy-based marinade. A vibrant, one-pan meal perfect for busy weeknights or a tropical-themed dinner.
4 Servings
Ingredients
Main Components:
- 2 pounds boneless skinless chicken breast, cut into 1-inch cubes
- 1 bell pepper any color, chopped into 1-inch pieces
- 1 red onion chopped into 1-inch pieces
- 2 cups pineapple chunks fresh or canned; drain thoroughly if using canned
For the Marinade:
- 2 tablespoons soy sauce low-sodium recommended
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika smoked paprika adds more depth
- ½ teaspoon salt or to taste
- ¼ teaspoon ground black pepper or to taste
Optional Additions:
- 1 –2 tablespoons honey or brown sugar for additional sweetness
- 1 tablespoon freshly grated ginger
- ¼ teaspoon red pepper flakes for heat
- Fresh chopped parsley or cilantro for garnish
Optional for Serving:
- Cooked white rice or quinoa
- Lime wedges
- Sliced green onions
Instructions
Preparation of Oven and Sheet Pan:
- Preheat the oven to 400°F (200°C). Prepare a large, rimmed baking sheet by lining it with parchment paper or aluminum foil, or lightly greasing it with cooking spray for easier cleanup.
Making the Marinade:
- In a mixing bowl, combine the soy sauce, olive oil, garlic powder, paprika, salt, and pepper. If using honey, ginger, or red pepper flakes, incorporate them into the marinade at this stage. Whisk thoroughly to combine.
Marinating the Chicken:
- Place the cubed chicken into a medium-sized bowl or a zip-top bag. Pour in half of the prepared marinade, reserving the remainder. Toss or massage gently to ensure the chicken is evenly coated. Let it marinate for 15 to 30 minutes at room temperature, or up to 4 hours in the refrigerator. If refrigerated, allow the chicken to rest at room temperature for approximately 15 minutes before baking.
Preparing the Vegetables and Pineapple:
- While the chicken is marinating, chop the bell pepper and red onion into uniform pieces. If using fresh pineapple, core and cut it into 1-inch chunks. If using canned, ensure it is drained thoroughly to prevent excess moisture on the baking sheet.
Assembling the Sheet Pan:
- Arrange the marinated chicken, bell peppers, onions, and pineapple chunks in a single layer on the prepared baking sheet. Pour the remaining marinade over the vegetables and pineapple. Gently toss everything on the sheet pan to coat evenly, then spread the ingredients back out into a single layer, ensuring the chicken pieces are spaced apart for proper roasting.
Roasting the Ingredients:
- Place the sheet pan in the preheated oven and bake for 15 minutes. Remove the pan and gently stir or flip the chicken and vegetables for even cooking. Return to the oven for an additional 10–15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with lightly caramelized edges.
Final Touch and Serving:
- Remove the sheet pan from the oven and let it rest for 5 minutes. This allows the juices to redistribute within the chicken. Serve warm over a bed of rice or quinoa if desired. Garnish with chopped herbs, sliced green onions, and lime wedges as preferred.
Notes
To adapt this recipe for a gluten-free diet, substitute regular soy sauce with tamari or a certified gluten-free soy sauce. Ensure all other ingredient labels, especially canned pineapple and prepackaged spices, are certified gluten-free to avoid cross-contamination.