Name: Hawaiian Chicken Sheet Pan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Hawaiian
Ingredients: 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces; 1 red bell pepper, chopped; 1 green bell pepper, chopped; 1 red onion, chopped; 1.5 cups fresh pineapple chunks; 1/4 cup soy sauce; 1/4 cup honey; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 teaspoon ground ginger; Salt and pepper to taste

This Hawaiian Chicken Sheet Pan is a vibrant, flavorful dish that brings the taste of the tropics right to my kitchen. With juicy chicken, sweet pineapple, and colorful bell peppers all roasted together in a tangy sauce, it’s a meal that satisfies both the eyes and the palate.

Why I Love This Recipe

I appreciate how this recipe combines simplicity with bold flavors. The one-pan approach means less cleanup, and the combination of sweet pineapple with savory chicken creates a delightful contrast. It’s a versatile dish that I can serve over rice, quinoa, or enjoy on its own for a low-carb option.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
1 red bell pepper, chopped
1 green bell pepper, chopped
1 red onion, chopped
1.5 cups fresh pineapple chunks
1/4 cup soy sauce
1/4 cup honey
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon ground ginger
Salt and pepper to taste

Directions

Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.

In a small bowl, whisk together soy sauce, honey, olive oil, minced garlic, ground ginger, salt, and pepper.
Place the chicken pieces, bell peppers, and red onion on the prepared baking sheet.
Pour the sauce over the chicken and vegetables, tossing to coat evenly.
Bake for 20 minutes, then add the pineapple chunks to the sheet pan.
Return to the oven and bake for an additional 10-15 minutes, or until the chicken is cooked through and the vegetables are tender.
Remove from the oven and let it rest for a few minutes before serving.

Servings and Timing

This recipe yields approximately 4 servings. The total time to prepare and cook the dish is about 45 minutes, making it a great option for a weeknight dinner.

Variations

Protein Swap: I sometimes use shrimp or tofu instead of chicken for a different twist.
Spice Level: Adding a pinch of red pepper flakes gives the dish a nice kick.
Vegetables: I like to include broccoli or snap peas for added variety and nutrition.

Storage and Reheating

To store leftovers, I place them in an airtight container and refrigerate for up to 3 days. For reheating, I warm the dish in the oven at 350°F (175°C) until heated through, or microwave individual portions for 1-2 minutes.

FAQs

What can I serve with Hawaiian Chicken Sheet Pan?

I often serve it over steamed white rice, brown rice, or quinoa. For a low-carb option, cauliflower rice works well too.

Can I use canned pineapple instead of fresh?

Yes, canned pineapple chunks can be used. I make sure to drain them well before adding to the dish.

How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F (74°C) and is no longer pink in the center.

Can I prepare this dish ahead of time?

Absolutely. I sometimes marinate the chicken and vegetables in the sauce, then store them in the refrigerator until I’m ready to bake.

Is this recipe suitable for meal prep?

Yes, it’s great for meal prep. I divide the cooked dish into individual containers and refrigerate for easy lunches or dinners throughout the week.

Conclusion

This Hawaiian Chicken Sheet Pan is a delightful blend of sweet and savory flavors that’s easy to prepare and sure to please. Whether I’m cooking for my family or meal prepping for the week, this dish is a go-to favorite in my kitchen.