Description
This Hawaiian Chicken Sheet Pan is an effortless, healthy weeknight dinner that combines juicy chicken breast, vibrant bell peppers, zesty red onion, and sweet, caramelized pineapple. Roasted together in one pan, the flavors meld into a savory and slightly sweet glaze that mimics traditional island-style skewers. Perfect for busy families, this stress-free meal delivers high-quality taste with minimal cleanup.
Ingredients
1.5 lbs boneless skinless chicken breasts, cut into chunks
2 cups fresh pineapple, cubed
2 large bell peppers, chopped
1 large red onion, wedged
3 tbsp olive oil
1/4 cup soy sauce (or coconut aminos)
2 tbsp honey
2 cloves garlic, minced
1 tsp ground ginger
1/2 tsp black pepper
Green onions for garnish
Instructions
Preheat your oven to 400°F (200°C).
In a small bowl, whisk together olive oil, soy sauce, honey, minced garlic, ginger, and black pepper.
Place the chicken, pineapple, bell peppers, and red onion on a large sheet pan.
Drizzle the sauce over the ingredients and toss until everything is evenly coated.
Spread the mixture in a single layer to ensure even roasting.
Roast for 25 minutes or until the chicken is cooked through and the pineapple and onions have caramelized.
Broil for an additional 2-3 minutes if extra char is desired.
Garnish with fresh green onions before serving.
Notes
Ensure the chicken is cut into uniform pieces so it cooks at the same rate as the vegetables. If you prefer a thicker sauce, you can boil the marinade separately with a teaspoon of cornstarch before pouring it over the sheet pan. Leftovers store well in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 25
- Category: Meals
- Method: Roasting
- Cuisine: Hawaiian Fusion