Hawaiian Chicken Sheet Pan
A vibrant and flavorful Hawaiian chicken sheet pan recipe loaded with chicken, pineapple, and colorful bell peppers, perfect for easy weeknight dinners and meal prep.
Servings 4 servings
Calories 350kcal
Ingredients
Main Ingredients
- 1.5 lbs Boneless, skinless chicken breasts or thighs Thighs give you extra juiciness.
- 1.5 cups Fresh pineapple chunks Canned pineapple works if drained well.
- 1 each Red, Green, Yellow bell peppers Using various colors adds nutrients.
- 1 each Red onion Slice thick for a roasty edge.
Marinade Ingredients
- 2 tbsp Soy sauce Use low-sodium if lightening up.
- 2 tbsp Olive oil Helps with caramelization.
- 1 tsp Garlic powder Shortcut for bold flavor.
- 0.5 tsp Paprika Smoked paprika adds depth.
- to taste Salt and pepper Fresh cracked black pepper is delicious.
Garnish
- to taste Fresh parsley For a pop of color at the end.
Instructions
Preparation
- Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
- In a large bowl, stir together the soy sauce, olive oil, garlic powder, paprika, salt, and pepper to create the marinade.
- Add the chicken pieces, pineapple, bell peppers, and onion to the bowl and mix until everything is well-coated.
Cooking
- Spread the mixture evenly on the prepared sheet pan, ensuring space for roasting.
- Bake for 25-30 minutes or until the chicken is cooked through and everything is golden and caramelized.
- Sprinkle with fresh parsley before serving.
Notes
Cut ingredients evenly for uniform cooking. Marinate if time allows for better flavor. Consider broiling for 2 minutes at the end for extra char.