Vibrant Hawaiian Chicken Sheet Pan
A vibrant, one-pan dinner of marinated chicken, bell pepper, red onion, and pineapple, roasted at 400°F until juicy, caramelized, and bursting with tropical flavor.
Ingredients
- 2 pounds chicken breast cut into 1-inch cubes
- 1 bell pepper chopped into 1-inch pieces
- 1 red onion chopped into 1-inch pieces
- 2 cups pineapple chunks well-drained
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional 1–2 tablespoons honey or brown sugar
- Optional 1 tablespoon fresh grated ginger
- Optional ¼ teaspoon red pepper flakes
- For serving Cooked white rice or quinoa, lime wedges, green onions, fresh parsley or cilantro
Instructions
- Heat oven to 400°F. Line a large baking sheet with parchment paper.
- Whisk soy sauce, olive oil, garlic powder, smoked paprika, salt, and pepper. Add honey, ginger, or red pepper flakes if using.
- Toss chicken with half the marinade. Let sit for 15–30 minutes (or up to 4 hours in the fridge).
- Chop bell pepper and red onion into 1-inch pieces. Drain pineapple thoroughly.
- Spread chicken, veggies, and pineapple in a single layer on the baking sheet. Avoid overcrowding.
- Drizzle remaining marinade over everything. Toss gently to coat.
- Bake 15 minutes, stir, then roast another 10–15 minutes until chicken is cooked through and edges caramelize.
- Step 8: Rest & Garnish
- Let rest 5 minutes. Top with fresh herbs, green onions, and lime wedges. Serve warm.