Hawaiian Chicken Sheet Pan (Print Version)
Tender chicken, vibrant vegetables, and tangy pineapple combine for an easy tropical dinner that transports you to paradise.
# Ingredients:
→ Main Ingredients
01 -
2 lbs chicken breast, diced
02 -
1 large bell pepper, chopped
03 -
1 medium red onion, chopped
04 -
2 cups pineapple chunks (fresh or canned, drained)
→ Marinade
05 -
2 tablespoons soy sauce
06 -
2 tablespoons olive oil
07 -
1 teaspoon garlic powder
08 -
1 teaspoon paprika
09 -
Salt, to taste
10 -
Black pepper, to taste
# Steps to Follow:
01 -
Preheat your oven to 400°F (200°C) to ensure even cooking and slight caramelization.
02 -
In a large mixing bowl, whisk together soy sauce, olive oil, garlic powder, paprika, salt, and pepper.
03 -
Add diced chicken to the marinade, coating all pieces thoroughly. Let it marinate for 15-30 minutes.
04 -
Chop bell pepper, red onion, and pineapple into bite-sized pieces, ensuring even roasting.
05 -
Spread marinated chicken, chopped vegetables, and pineapple chunks onto a large sheet pan in a single layer.
06 -
Roast in the preheated oven for 25-30 minutes, tossing halfway through. Chicken should reach an internal temperature of 165°F, and vegetables should be tender.
07 -
Let the dish rest for a few minutes before serving hot over rice, quinoa, or alone.
# Additional Notes:
01 -
For added sweetness, drizzle honey or maple syrup into the marinade.
02 -
Fresh pineapple provides better flavor and texture, but canned (in juice) is a convenient substitute.
03 -
Use gluten-free soy sauce for dietary restrictions.