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
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2 lbs chicken breast, cut into bite-sized pieces
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1 bell pepper, sliced
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1 red onion, sliced
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2 cups pineapple chunks
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2 tablespoons soy sauce
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2 tablespoons olive oil
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1 teaspoon minced garlic
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Salt and pepper, to taste
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Cooked rice, for serving
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Chopped green onions, for garnish
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Sesame seeds, for garnish
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
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In a large bowl, combine the chicken, bell pepper, red onion, and pineapple chunks.
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In a small bowl, whisk together soy sauce, olive oil, minced garlic, salt, and pepper.
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Pour the sauce over the chicken and veggie mixture, then toss until well coated.
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Spread everything in a single layer on the prepared baking sheet.
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Bake for 20–25 minutes or until the chicken is cooked through and veggies are tender.
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Remove from oven and garnish with chopped green onions and sesame seeds.
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Serve hot over rice and enjoy!
Notes
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Use canned pineapple chunks (in juice, not syrup) if fresh isn’t available.
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Swap bell peppers for broccoli, snap peas, or carrots based on preference.
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For extra flavor, marinate the chicken for 30 minutes before baking.
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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