Sheet Pan Hawaiian Chicken

Name: Sheet Pan Hawaiian Chicken
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 4 boneless, skinless chicken breasts; 1 cup pineapple chunks (fresh or canned); 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1/2 red onion, sliced; 2 tablespoons olive oil; 1/4 cup soy sauce; 2 tablespoons honey; 1 tablespoon rice vinegar; 1 teaspoon grated ginger; 2 garlic cloves, minced; Salt and pepper to taste; Fresh cilantro for garnish (optional)

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Sheet Pan Hawaiian Chicken is a delicious and easy-to-make dish that brings the sweet and savory flavors of the islands right to your dinner table. This one-pan meal is perfect for busy weeknights, as it combines tender chicken with juicy pineapple, bell peppers, and a savory glaze, all roasted together on a single sheet pan for minimal cleanup. It’s colorful, flavorful, and packed with nutrients!

Contents

Sheet Pan Hawaiian Chicken Ingredients Directions Notes

Sheet Pan Hawaiian Chicken

Recipe by RecipeWikkiCourse: Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Ingredients

4 boneless, skinless chicken breasts
1 cup pineapple chunks (fresh or canned)
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1/2 red onion, sliced
2 tablespoons olive oil
1/4 cup soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 teaspoon grated ginger
2 garlic cloves, minced
Salt and pepper to taste
Fresh cilantro for garnish (optional)

Directions

Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Prepare the Glaze: In a small bowl, whisk together the soy sauce, honey, rice vinegar, ginger, and garlic.
Season the Chicken: Season the chicken breasts with salt and pepper. Drizzle with olive oil and toss to coat evenly.
Arrange on Sheet Pan: Place the chicken breasts on the prepared sheet pan. Surround them with pineapple chunks, bell peppers, and red onion slices.
Pour the Glaze: Drizzle the glaze mixture evenly over the chicken and vegetables.
Bake: Roast the chicken and vegetables in the preheated oven for 25-30 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C) and the vegetables are tender.
Serve: Garnish with fresh cilantro (if desired) and serve immediately. Enjoy your tropical, one-pan meal!

Notes

Chicken Alternatives: You can easily swap out chicken breasts for thighs if you prefer a juicier cut of meat. Bone-in chicken works too, but the cooking time will need to be adjusted.

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