Hawaiian Chicken Sheet Pan
A quick and flavorful sheet pan meal featuring tender chicken, sweet pineapple, and colorful peppers, perfect for a weeknight dinner.
Ingredients
Protein
- 2 lbs boneless, skinless chicken thighs (cut into 1 to 1.5 inch pieces)
Vegetables
- 1 red bell pepper red bell pepper (sliced into strips)
- 1 green bell pepper green bell pepper (sliced into strips)
- 1 cup pineapple chunks (fresh or canned, drained and patted dry)
- 1 small red onion red onion (sliced into wedges)
Sauces & Seasonings
- 3 tbsp soy sauce (low-sodium recommended)
- 2 tbsp honey
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp ground ginger
- 1/4 tsp black pepper (add more to taste if desired)
Instructions
- Preheat oven to 400°F (200°C). Line a sheet pan with parchment or foil.
- Mix soy sauce, honey, olive oil, garlic powder, ginger, and pepper in a bowl. Toss chicken in marinade and let sit for 10 minutes.
- Arrange chicken, peppers, pineapple, and onion on the prepared pan in a single layer.
- Roast for 20-25 minutes until chicken is cooked through and pineapple edges are caramelized.
- Rest for 3-5 minutes, then serve warm, optionally over rice or with a side salad.
Notes
For extra flavor, sprinkle with chopped green onions or sesame seeds before serving.
Nutrition
Calories: 450kcal | Carbohydrates: 50g | Protein: 35g | Fat: 10g | Sodium: 900mg