Go Back

Hawaiian Chicken Sheet Pan

A quick and easy sheet pan meal featuring marinated chicken, fresh vegetables, and tropical flavors, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Hawaiian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces Chicken Breasts, boneless and skinless For easy cooking
  • 1 cup Pineapple Chunks, fresh or canned For a tangy and sweet flavor
  • 2 pieces Bell Peppers, mixed colors Adds crunch and vibrancy
  • 1 medium Red Onion For a hint of sweetness
  • 1/4 cup Soy Sauce, low-sodium For a healthier version
  • 1 tablespoon Ginger, minced Freshly grated for an aromatic kick
  • 2 cloves Garlic, minced For depth of flavor
  • 2 tablespoons Olive Oil Helps in roasting and adds healthy fats
  • Sesame Seeds, for garnish Optional, for added texture and flavor

Method
 

Preparation
  1. Start by cutting the chicken breasts into bite-sized pieces.
  2. In a bowl, mix the soy sauce, pineapple juice, minced garlic, ginger, and olive oil.
  3. Add the chicken pieces to the bowl, ensuring they are well-coated. Let them marinate for at least 10 minutes.
  4. While the chicken marinates, chop your bell peppers and slice the red onion.
Cooking
  1. Spread the marinated chicken and veggies evenly on a large sheet pan.
  2. Pop the sheet pan into a preheated oven at 400°F (200°C).
  3. Roast for about 20 minutes, or until the chicken is cooked through and vegetables are tender.
  4. Sprinkle sesame seeds on top before serving.

Notes

For a zesty twist, substitute lemon juice for pineapple juice. Use skinless chicken thighs for a different flavor. Meal prep by marinating chicken ahead of time.