Name: Hawaiian Chicken Sheet Pan: A Tropical Escape for Dinner Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Hawaiian
Ingredients: 2 lbs chicken breast, diced; 2 tablespoons soy sauce; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon paprika; Salt and pepper, to taste; 1 large bell pepper, chopped; 1 medium red onion, chopped; 2 cups pineapple chunks (fresh or canned, drained)

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Introduction

Bring a tropical escape to your dinner table with this vibrant Hawaiian Chicken Sheet Pan recipe. It combines juicy chicken, sweet pineapple, and colorful vegetables for an easy, flavorful meal that’s perfect any night of the week.

A white baking pan filled with glossy, cooked chicken pieces that are golden brown, mixed with bright yellow and red bell pepper chunks, and purple onion pieces. The chicken and vegetables are coated in a shiny sauce and sprinkled with small green cilantro leaves and white sesame seeds. The pan sits on a white marbled surface, with a few sprigs of fresh cilantro visible around the bottom edge. In the top left corner, there are whole red, orange, and yellow bell peppers slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs chicken breast, diced
1 large bell pepper, chopped
1 medium red onion, chopped
2 cups pineapple chunks (fresh or canned, drained)
2 tablespoons soy sauce
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper, to taste

Instructions

Step 1: Preheat your oven to 400°F (200°C) to ensure even cooking and caramelization of the ingredients.
Step 2: In a large mixing bowl, whisk together soy sauce, olive oil, garlic powder, paprika, salt, and pepper to create the marinade.
Step 3: Add the diced chicken to the marinade, tossing to coat thoroughly. Let it marinate for at least 15 minutes, or up to 30 minutes for deeper flavor.
Step 4: While the chicken marinates, chop the bell pepper and red onion into bite-sized pieces. Prepare pineapple chunks if using fresh fruit.
Step 5: Spread the marinated chicken, vegetables, and pineapple evenly on a large sheet pan in a single layer to avoid overcrowding.
Step 6: Roast in the preheated oven for 25-30 minutes, tossing gently halfway through to promote even browning. The chicken is done when it reaches an internal temperature of 165°F and vegetables are tender.
Step 7: Remove the pan from the oven and let the dish rest for a few minutes before serving. Enjoy hot over rice, quinoa, or on its own.

Tips & Variations

Use fresh pineapple for a brighter, juicier flavor, or canned pineapple for convenience; just be sure to drain well.
For extra heat, sprinkle in some red pepper flakes or add diced jalapeño to the vegetables before roasting.
Substitute chicken thighs for a more tender and flavorful protein option.
Serve with steamed jasmine rice or coconut rice to enhance the tropical theme.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or skillet until warmed through. This dish can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

A metal baking tray filled with a colorful baked dish featuring golden-brown grilled chicken pieces scattered evenly on top. Among the chicken are chunks of yellow potatoes with crispy edges, bright red bell pepper pieces, and chunks of purple onion. Fresh green herb leaves are sprinkled over the dish, adding a touch of freshness. The tray sits on a white marbled textured surface, with a bunch of fresh herbs on the side and lemon wedges in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables in this recipe?

Yes, you can easily swap or add vegetables like zucchini, cherry tomatoes, or snap peas depending on your preference and what you have on hand.

Is this recipe gluten-free?

To make it gluten-free, use a gluten-free soy sauce or tamari. Otherwise, the recipe is naturally gluten-free.