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Hawaiian Chicken Sheet Pan

A sweet and savory sheet pan dinner with juicy chicken, pineapple, peppers, and a flavorful ginger soy sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Hawaiian-Inspired
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 2 cups pineapple chunks
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 1 red onion chopped
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • salt and black pepper to taste
  • 1/4 cup soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon fresh ginger grated
  • fresh chopped parsley or green onions for garnish

Equipment

  • Large sheet pan
  • mixing bowls
  • whisk

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Line a large sheet pan with parchment paper or lightly grease it.
  3. Arrange the chicken breasts on the sheet pan.
  4. Add the pineapple chunks, chopped bell peppers, and chopped red onion around the chicken.
  5. In a small bowl, whisk together the olive oil, garlic powder, paprika, salt, and black pepper.
  6. Drizzle the seasoning mixture over the chicken and vegetables.
  7. In another bowl, whisk together the soy sauce, honey, rice vinegar, and grated ginger.
  8. Pour the sauce evenly over the chicken and vegetables.
  9. Toss the vegetables lightly to coat while keeping the chicken in place.
  10. Bake for 25 to 30 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
  11. For extra caramelization, broil for 2 to 3 minutes at the end of cooking.
  12. Remove from the oven and let rest for a few minutes.
  13. Garnish with chopped parsley or green onions before serving.

Notes

Serve with steamed rice, coconut rice, or cauliflower rice. Chicken thighs can be substituted for chicken breasts. Fresh pineapple gives the best flavor, but canned pineapple chunks can also be used. Store leftovers in the refrigerator for up to 4 days.