Hawaiian Chicken Sheet Pan

A delightful and comforting sheet pan meal featuring tender chicken, sweet pineapple, and fresh vegetables, all marinated in a savory sauce and roasted to perfection.

Print Recipe

Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Hawaiian

Calories: 400

Ingredients Method Notes

Ingredients

For the Chicken and Marinade

4 pieces Boneless skinless chicken thighs or breasts Juicy cuts for a flavorful base.
1 cup Pineapple chunks Fresh or canned, add a sweet burst.
2 cups Bell peppers A mix of colors for visual appeal and crunch.
1 medium Red onion Sweetness with a kick; can substitute with white or yellow.
1/4 cup Soy sauce For delicious umami depth.
2 tablespoons Sesame oil Adds a nutty flavor; coconut oil serves as an alternative.
2 cloves Garlic Minced for the best flavor.
1 tablespoon Ginger Grated for maximum flavor; powdered can work in a pinch.

Method

Preparation

Preheat your oven to 400°F (200°C).
In a bowl, whisk together soy sauce, sesame oil, minced garlic, and grated ginger to prepare the marinade.
Place chicken in a zip-lock bag or bowl, pour the marinade over it, and let it soak for at least 15 minutes.
While the chicken marinates, chop bell peppers and red onion into bite-sized pieces.

Cooking

Arrange the marinated chicken on one side of a sheet pan, then spread the vegetables and pineapple chunks alongside.
Bake for 25 minutes or until the chicken is cooked through and the vegetables are tender.
Serve hot and enjoy with a sprinkle of sesame seeds on top.

Notes

For extra flavor, marinate chicken for up to an hour. Ensure vegetables are cut uniformly for even cooking. Don’t overcrowd the pan for the best roasting results.