Description

A simple and flavorful Hawaiian Chicken Sheet Pan recipe loaded with chicken, pineapple, and colorful vegetables, perfect for a weeknight meal with easy cleanup.

Ingredients

Scale

1.5 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup fresh pineapple chunks (about 1/2-inch pieces)
1 red bell pepper, seeded and cut into 1-inch pieces
1 yellow bell pepper, seeded and cut into 1-inch pieces
1/2 medium red onion, cut into 1-inch wedges
1/4 cup soy sauce (low sodium recommended)
2 tablespoons honey or brown sugar
1 tablespoon rice vinegar
1 teaspoon grated fresh ginger (or 1/2 teaspoon ground ginger)
Optional garnishes: chopped fresh cilantro, sesame seeds, cooked rice for serving

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Instructions

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil.
2. In a medium bowl, toss the chicken pieces with olive oil, garlic powder, onion powder, salt, and pepper until evenly coated.
3. In a small bowl, whisk together the soy sauce, honey or brown sugar, rice vinegar, and grated ginger.
4. Place the seasoned chicken pieces on one side of the prepared baking sheet. On the other side, spread out the pineapple chunks, red and yellow bell pepper pieces, and red onion wedges. Ensure everything is in a single layer.
5. Place the baking sheet in the preheated oven and roast for 15 minutes.
6. Carefully remove the baking sheet from the oven. Drizzle about half of the prepared sauce over the chicken and vegetables. Toss them gently on the baking sheet to coat everything.
7. Return the baking sheet to the oven and roast for another 10-15 minutes, or until the chicken is cooked through and the vegetables are tender-crisp and slightly caramelized. The pineapple should be softened and slightly browned.
8. Once cooked, remove the sheet pan from the oven. Drizzle the remaining sauce over the chicken and vegetables. Serve immediately.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in an oven or toaster oven at 350°F (175°C) until warmed through for best results. Alternatively, reheat gently in a skillet over medium-low heat.

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Category: Main Course
Method: Sheet Pan Roasting
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: Approx. 350-450 (variance based on specific ingredients)
Sugar: Approx. 15-20g
Sodium: Approx. 500-700mg (variance with soy sauce and added sugar)
Fat: Approx. 10-15g
Carbohydrates: Approx. 25-35g
Fiber: Approx. 3-5g
Protein: Approx. 30-35g