Hawaiian Chicken Sheet Pan
A vibrant and easy sheet pan recipe that combines juicy chicken, sweet pineapple, and colorful bell peppers, bringing a taste of Hawaii to your home.
Servings 4 servings
Calories 400kcal
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breast or thighs Thighs stay juicier, but either works great.
- 1.5 cups fresh pineapple Canned pineapple works too if drained well.
- 1 each bell peppers (red, green, yellow) The more color, the better.
- 1 red onion Adds a sweet-savory bite when roasted.
Marinade Ingredients
- 2 tbsp soy sauce Go low-sodium if preferred.
- 2 tbsp olive oil Helps in roasting.
- 1 tsp garlic powder Fresh garlic can be used too.
- 1/2 tsp paprika Adds warmth.
- to taste salt and pepper Adjust as needed.
Garnish
- to taste optional parsley Add for garnish.
Instructions
Preparation
- In a large bowl, whisk together soy sauce, olive oil, garlic powder, paprika, salt, and pepper.
- Add chicken pieces, pineapple chunks, bell pepper chunks, and sliced red onion to the bowl and mix to coat.
Cooking
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Spread the mixture out in a single layer on the baking sheet.
- Bake for 25-30 minutes, until chicken is golden and cooked through.
Finishing Touches
- Sprinkle with fresh parsley before serving.
Notes
For extra caramelization, broil for the last 2-3 minutes. Ensure chicken and veggies are cut to similar sizes for even cooking. Let marinade for deeper flavor if time allows.
