Description
This Hawaiian Chicken Sheet Pan is the perfect sweet and savory one-pan meal! With juicy pineapple, tender chicken, and colorful veggies, it’s an easy weeknight dinner the whole family will love—ready in under 30 minutes with minimal cleanup.
Ingredients
2 lbs chicken breast, cut into bite-sized pieces
1 bell pepper, sliced
1 red onion, sliced
2 cups pineapple chunks
2 tablespoons soy sauce
2 tablespoons olive oil
1 teaspoon minced garlic
Salt and pepper, to taste
Cooked rice, for serving
Chopped green onions, for garnish
Sesame seeds, for garnish
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
In a large bowl, combine the chicken, bell pepper, red onion, and pineapple chunks.
In a small bowl, whisk together soy sauce, olive oil, minced garlic, salt, and pepper.
Pour the sauce over the chicken and veggie mixture, then toss until well coated.
Spread everything in a single layer on the prepared baking sheet.
Bake for 20–25 minutes or until the chicken is cooked through and veggies are tender.
Remove from oven and garnish with chopped green onions and sesame seeds.
Serve hot over rice and enjoy!
Notes
Use canned pineapple chunks (in juice, not syrup) if fresh isn’t available.
Swap bell peppers for broccoli, snap peas, or carrots based on preference.
For extra flavor, marinate the chicken for 30 minutes before baking.
Add a splash of pineapple juice or sriracha to the sauce for a kick!
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main course
- Method: Baking
- Cuisine: Hawaiian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 12 g
- Sodium: 720 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 95 mg