Description
A vibrant and flavorful Hawaiian Chicken Sheet Pan meal featuring tender chicken breasts, sweet pineapple, and colorful bell peppers baked in a savory-sweet glaze. This easy sheet pan recipe combines juicy chicken chunks with fresh vegetables and a tangy sauce for a quick, delicious dinner perfect for busy weeknights.
Ingredients
Scale
Chicken and Vegetables
- 2 pounds boneless skinless chicken breasts, cut into chunks
- 2 cups fresh pineapple chunks
- 1 large red bell pepper, sliced
- 1 large green bell pepper, sliced
- 1 medium red onion, cut into wedges
Glaze
- 3 tablespoons olive oil
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup and to prevent sticking.
- Make the Glaze: In a large bowl, whisk together olive oil, soy sauce, honey, brown sugar, minced garlic, grated ginger, paprika, salt, and black pepper until fully combined into a smooth glaze.
- Coat Chicken: Add the chicken breast chunks to the bowl with the glaze and toss thoroughly until all pieces are evenly coated with the flavorful mixture.
- Add Vegetables and Pineapple: Add the fresh pineapple chunks, sliced red and green bell peppers, and red onion wedges to the bowl. Toss everything together so the glaze coats the chicken and vegetables evenly.
- Arrange on Sheet Pan: Spread the entire mixture evenly across the prepared sheet pan in a single layer to ensure even cooking.
- Bake: Place the sheet pan in the oven and bake for 25 to 30 minutes, or until the chicken registers an internal temperature of 165°F (74°C), indicating it is fully cooked. Optionally, broil for 2 to 3 minutes at the end for additional caramelization and color.
- Rest and Serve: Remove from oven and let the dish rest for 5 minutes to allow flavors to settle before serving warm.
Notes
- Make sure not to overcrowd the sheet pan to ensure even cooking and caramelization.
- You can substitute chicken thighs for breasts if you prefer darker meat, adjusting cooking time slightly as needed.
- For a gluten-free option, use tamari or a gluten-free soy sauce alternative.
- Broiling at the end adds great flavor but can quickly burn the sugar in the glaze, so watch closely.
- Serve with steamed rice or your favorite grain to soak up the delicious glaze.
