Hawaiian Chicken Sheet Pan (Print Version)
Juicy chicken, pineapple, and veggies roasted together for a vibrant, satisfying one-pan dinner.
# Ingredients:
→ Main Ingredients
01 -
900 g chicken breast, cut into 2.5 cm cubes
02 -
1 bell pepper (any color or mixed), chopped into 2.5 cm pieces
03 -
1 red onion, chopped into 2.5 cm pieces
04 -
320 g pineapple chunks (fresh or well-drained canned)
→ Marinade & Seasonings
05 -
2 tablespoons soy sauce (low-sodium preferred)
06 -
2 tablespoons olive oil
07 -
1 teaspoon garlic powder
08 -
1 teaspoon paprika (smoked optional)
09 -
0.5 teaspoon salt
10 -
0.25 teaspoon black pepper
→ Optional Flavor Additions
11 -
1–2 tablespoons honey or brown sugar
12 -
1 tablespoon freshly grated ginger
13 -
0.25 teaspoon red pepper flakes
14 -
Fresh chopped parsley or cilantro for garnish
→ Serving Suggestions (Optional)
15 -
Cooked white rice or quinoa
16 -
Lime wedges
17 -
Sliced green onions
# Steps:
01 -
Preheat the oven to 200°C. Line a large rimmed baking sheet with parchment paper, aluminum foil, or lightly grease with cooking spray.
02 -
In a medium bowl, whisk together soy sauce, olive oil, garlic powder, paprika, salt, and black pepper. For additional flavor, incorporate honey or brown sugar, grated ginger, and red pepper flakes as desired, whisking until thoroughly combined.
03 -
Place the diced chicken breast in a bowl or resealable bag. Pour half of the marinade over the chicken, reserving the remainder. Toss or massage to coat all pieces evenly. Marinate for 15–30 minutes at room temperature, or up to 4 hours chilled. If refrigerated, remove chicken 15 minutes before cooking to bring to room temperature.
04 -
While the chicken marinates, chop bell pepper and red onion into 2.5 cm pieces. For fresh pineapple, core and cube to match; for canned, drain thoroughly to eliminate excess moisture.
05 -
Arrange marinated chicken evenly on the prepared baking sheet. Distribute chopped bell pepper, red onion, and pineapple chunks around the chicken, maintaining a single layer. Use a second sheet if needed for adequate space.
06 -
Drizzle remaining marinade over vegetables and pineapple. Gently toss all ingredients on the pan to ensure even coating. Spread everything out to prevent overcrowding and ensure proper roasting.
07 -
Place sheet pan in the preheated oven and roast for 15 minutes.
08 -
Remove pan, carefully flip or stir chicken and vegetables for uniform browning. Roast for an additional 10–15 minutes, or until chicken reaches an internal temperature of 74°C and vegetables are tender with caramelized edges.
09 -
Remove the pan from the oven and let rest for 5 minutes. Serve hot, optionally over cooked rice or quinoa. Garnish with fresh parsley or cilantro, sliced green onions, and lime wedges as desired.
# Notes:
01 -
Draining canned pineapple thoroughly prevents excess moisture and enhances caramelization.
02 -
For deeper flavor, marinating the chicken for several hours is recommended.