Description
Hawaiian Chicken Sheet Pan is a flavorful and easy one-pan meal that combines juicy chicken, sweet pineapple, and vibrant bell peppers, all coated in a delicious sweet and savory glaze. Roasting everything together makes for a quick dinner with minimal cleanup, perfect for busy weeknights.
Ingredients
Protein
- 1 1/2 lbs (680 g) boneless, skinless chicken thighs or breasts, cubed
Vegetables & Fruit
- 2 cups pineapple chunks
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 small red onion, chopped
- 2 green onions, sliced
Sauce & Seasonings
- 2 tablespoons olive oil
- 1/3 cup pineapple juice
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon ketchup
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- Sesame seeds, for garnish
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper to prevent sticking and facilitate easy cleanup.
- Prepare ingredients on the pan: Arrange the cubed chicken, pineapple chunks, chopped red and yellow bell peppers, and chopped red onion evenly on the prepared sheet pan.
- Mix the sauce: In a small bowl, whisk together olive oil, pineapple juice, soy sauce, honey, ketchup, minced garlic, grated fresh ginger, smoked paprika, and black pepper until well combined to create a flavorful glaze.
- Coat the chicken and veggies: Pour the sauce over the chicken and vegetables on the sheet pan, then toss everything thoroughly to ensure even coating with the glaze.
- Spread evenly: Arrange the coated chicken and vegetables in a single, even layer on the sheet pan to ensure uniform roasting.
- Roast: Bake the sheet pan in the preheated oven for 25 to 30 minutes, stirring halfway through cooking. Cook until the chicken is fully cooked and lightly caramelized around the edges.
- Garnish and serve: Remove from the oven and garnish with sliced green onions and sesame seeds. Serve hot over rice or quinoa for a complete meal.
Notes
- Chicken thighs stay especially juicy, but chicken breasts work well too.
- Use canned pineapple if fresh pineapple isn’t available.
- Add broccoli or zucchini for extra vegetables.
- For a spicy version, add red pepper flakes or sriracha to the sauce.
- Chicken should reach an internal temperature of 165°F (74°C) for safe consumption.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian-Inspired
