Hawaiian Chicken Sheet Pan (Print Format)
Tender chicken cubes roasted with colorful vegetables and sweet pineapple in a tropical-inspired marinade for an easy one-pan meal.
# Ingredients:
→ Main ingredients
01 -
2 pounds chicken breast, cut into 1-inch cubes
02 -
1 bell pepper (any color or mix), chopped into 1-inch pieces
03 -
1 red onion, chopped into 1-inch pieces
04 -
2 cups pineapple chunks, fresh or canned and well-drained
→ Marinade and seasonings
05 -
2 tablespoons soy sauce, low-sodium preferred
06 -
2 tablespoons olive oil
07 -
1 teaspoon garlic powder
08 -
1 teaspoon paprika, smoked paprika adds extra flavor
09 -
½ teaspoon salt, adjust to taste
10 -
¼ teaspoon black pepper, adjust to taste
→ Optional flavor boosters
11 -
1-2 tablespoons honey or brown sugar for extra sweetness
12 -
1 tablespoon fresh ginger, grated
13 -
¼ teaspoon red pepper flakes for heat
14 -
Fresh chopped parsley or cilantro for garnish
→ For serving (optional)
15 -
Cooked white rice or quinoa
16 -
Lime wedges
17 -
Sliced green onions
# Steps:
01 -
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup. This high heat will give you beautiful caramelization on everything!
02 -
In a medium bowl, whisk together soy sauce, olive oil, garlic powder, paprika, salt, and pepper until well combined. If you're using any of those delicious optional additions like honey, fresh ginger, or red pepper flakes, add them now and whisk until everything's perfectly incorporated.
03 -
Place your diced chicken in a bowl and pour half of the marinade over it, saving the other half for later. Toss everything together so each piece gets beautifully coated. Let it marinate for 15-30 minutes at room temperature, or up to 4 hours in the fridge for even more amazing flavor.
04 -
While the chicken marinates, chop your bell pepper and red onion into 1-inch pieces. If using fresh pineapple, core and cut into similar-sized chunks. If using canned, make sure to drain it really well - excess liquid can make your sheet pan too wet and prevent proper roasting.
05 -
Place your marinated chicken pieces on the prepared baking sheet, then add the colorful bell pepper, red onion, and sweet pineapple chunks around and between the chicken. Try to create a single, even layer - don't overcrowd or everything will steam instead of getting those gorgeous caramelized edges.
06 -
Drizzle that remaining marinade over all the vegetables and pineapple. Gently toss everything on the sheet pan so all ingredients get coated with those amazing seasonings, then spread back into a single layer.
07 -
Roast for 15 minutes, then remove and carefully flip or stir everything for even browning. Return to the oven for another 10-15 minutes until the chicken reaches 165°F internally and the vegetables are tender with beautiful caramelized edges.
08 -
Let everything rest for about 5 minutes to allow the chicken juices to redistribute. Serve hot over rice or quinoa, or enjoy as is for a lower-carb option. Garnish with fresh herbs, green onions, and lime wedges for that perfect tropical finish!
# Tips:
01 -
This one-pan wonder brings all the tropical flavors of Hawaii right to your dinner table with minimal cleanup required!
02 -
The key to success is cutting everything into similar-sized pieces so everything cooks evenly and finishes at the same time.
03 -
If your vegetables are browning too quickly but the chicken needs more time, just cover the pan loosely with foil for the remaining cooking time.
04 -
This recipe is fantastic for meal prep - it keeps beautifully in the fridge for up to 4 days in airtight containers.
05 -
The combination of sweet pineapple, savory soy sauce, and aromatic spices creates that perfect Hawaiian-inspired flavor profile everyone loves.