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Hawaiian Chicken Sheet Pan – Sweet, Savory & Easy Weeknight Dinner Recipe

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3.8 from 30 reviews

This Hawaiian Chicken Sheet Pan recipe features tender chicken breast pieces baked with sweet pineapple chunks, colorful bell peppers, and red onion, all tossed in a savory-sweet marinade of soy sauce, honey, garlic, and spices. It’s an easy, flavorful, and vibrant one-pan meal perfect for weeknight dinners, delivering a perfect balance of sweet and savory tastes with minimal cleanup.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Chicken Marinade

  • 1.5 lbs chicken breast, cut into bite-sized pieces
  • 1/4 cup soy sauce
  • 2 tablespoons olive oil
  • 2 tablespoons honey or brown sugar
  • 3 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1 teaspoon paprika
  • Salt and pepper, to taste

Vegetables & Fruit

  • 1 can (20 oz) pineapple chunks, drained (reserve juice)
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 medium red onion, cut into wedges

Garnish

  • Fresh cilantro, for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the chicken and vegetables evenly and thoroughly.
  2. Marinate Chicken: In a large bowl, toss the chicken pieces with soy sauce, olive oil, honey, minced garlic, ground ginger, paprika, salt, and pepper until well coated. Set aside and let it marinate for 10-15 minutes to absorb the flavors.
  3. Prepare Vegetables and Pineapple: While the chicken marinates, arrange the diced red and yellow bell peppers, red onion wedges, and drained pineapple chunks on a large sheet pan in an even layer to ensure proper roasting.
  4. Combine and Add Marinade: After marinating, place the chicken pieces atop the vegetables and pineapple on the sheet pan. Pour any remaining marinade over everything to enhance the flavor as it bakes.
  5. Bake: Place the sheet pan in the preheated oven and bake for 25-30 minutes. Stir the ingredients halfway through the baking time to promote even cooking and caramelization.
  6. Check Doneness: Use a meat thermometer to confirm the chicken is cooked through, reaching an internal temperature of 165°F (74°C). If needed, return the pan to the oven for an additional 5-10 minutes.
  7. Rest and Garnish: Remove the sheet pan from the oven and allow the dish to rest for a few minutes. Sprinkle fresh cilantro over the top for a burst of color and fresh flavor before serving.
  8. Serve: Serve warm, ideally over steamed rice or quinoa to soak up the delicious sweet and savory sauce from the pan.

Notes

  • Do not overcrowd the pan to ensure chicken pieces develop crispy, caramelized edges.
  • Using pre-chopped vegetables can save time and effort during preparation.
  • Store leftovers in the refrigerator for up to 3 days for easy meal prep.
  • Reheat leftovers in the oven for best texture and to retain caramelized flavor.
  • Add sriracha or crushed red pepper flakes to the marinade if you prefer a spicy kick.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Hawaiian

Find it online: https://flavorhug.com/hawaiian-chicken-sheet-pan-sweet-savory-and-easy-weeknight-dinner-recipe/