A Hawaiian Chicken Sheet Pan sounds amazing, with that sweet, tropical vibe!
You can make this dish with pineapple, bell peppers, and a flavorful chicken marinade for an easy, one-pan meal.
Here’s a simple recipe for you to try:
Hawaiian Chicken Sheet Pan Recipe:
Ingredients:
4 boneless, skinless chicken breasts or thighs
1 cup fresh pineapple chunks (or canned, drained)
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 small red onion, sliced
2 tbsp olive oil
2 tbsp soy sauce
1 tbsp honey
1 tbsp apple cider vinegar or white vinegar
2 cloves garlic, minced
1 tsp ground ginger (optional)
Salt and pepper to taste
1 tbsp sesame seeds (optional, for garnish)
Fresh cilantro or green onions (for garnish)
Instructions:
Preheat the oven: Set your oven to 400°F (200°C).
Make the marinade: In a small bowl, whisk together the olive oil, soy sauce, honey, vinegar, minced garlic, ginger (optional), salt, and pepper.
Prepare the chicken: Place the chicken breasts (or thighs) on a sheet pan. Pour half of the marinade over the chicken and set aside the other half.
Add the vegetables and pineapple: Arrange the pineapple chunks, sliced bell peppers, and red onion around the chicken on the sheet pan. Drizzle the remaining marinade over the vegetables and pineapple.
Bake: Place the sheet pan in the oven and bake for 25–30 minutes, or until the chicken is fully cooked (165°F internal temperature) and the vegetables are tender. You can flip the chicken and stir the veggies halfway through to ensure even cooking.
Garnish and serve: Once the chicken is done, garnish with sesame seeds and fresh cilantro or green onions. Serve your Hawaiian Chicken Sheet Pan meal over rice or with a side of your choice.
This recipe is not only delicious but also super easy and colorful! It combines savory chicken with the sweet notes of pineapple and veggies, all roasted to perfection.
