Description
This Hawaiian Chicken Sheet Pan dinner combines juicy chicken, sweet pineapple, and colorful vegetables roasted with a flavorful sweet and savory marinade. It’s an easy one-pan meal that’s perfect for busy weeknights and delicious served over rice or quinoa.
Ingredients
2 pounds chicken breast, cut into 1-inch cubes
1 bell pepper, chopped into 1-inch pieces
1 red onion, chopped into 1-inch pieces
2 cups pineapple chunks, fresh or canned and well drained
2 tablespoons low-sodium soy sauce
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon honey or brown sugar
1 tablespoon grated fresh ginger
1/4 teaspoon red pepper flakes
Fresh chopped parsley or cilantro, for garnish
Cooked white rice or quinoa, for serving
Lime wedges, for serving
Sliced green onions, for garnish
Instructions
- Preheat the oven to 400°F (200°C) and line or lightly grease a large rimmed baking sheet.
- Whisk together the soy sauce, olive oil, garlic powder, paprika, salt, black pepper, honey or brown sugar, grated ginger, and red pepper flakes.
- Toss the chicken with half of the marinade and let it marinate for about 15 minutes.
- Spread the bell pepper, red onion, and pineapple evenly across the prepared baking sheet.
- Arrange the marinated chicken in a single layer with the vegetables.
- Drizzle the remaining marinade over everything and gently toss to coat before spreading into an even layer.
- Roast for 15 minutes, then stir the chicken and vegetables.
- Continue roasting for 10 to 15 minutes, until the chicken reaches 165°F (74°C) and the vegetables are lightly caramelized.
- Let the sheet pan rest for 5 minutes.
- Serve over cooked rice or quinoa and garnish with parsley or cilantro, sliced green onions, and lime wedges.
Notes
Use boneless chicken thighs for a juicier variation.
Add zucchini, broccoli florets, or snap peas for extra vegetables.
Swap pineapple with mango for a different tropical flavor.
Increase the red pepper flakes or add sriracha for more heat.
Serve over cauliflower rice for a lower-carb option.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Reheat in the microwave or a 350°F oven until heated through.
For a gluten-free version, use certified gluten-free tamari or gluten-free soy sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roast
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 18 g
- Sodium: 620 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 37 g
- Cholesterol: 95 mg
