Easy Hawaiian Chicken Sheet Pan Dinner
Make a quick and easy Hawaiian Chicken Sheet Pan dinner! This recipe features tender marinated chicken, sweet pineapple, peppers, and onions roasted together with a simple savory sauce.
Ingredients
(Based on 1x column, Serves: 4)
Main Dish & Marinade/Sauce:
- ▢ 2 lbs boneless, skinless chicken breast, cut into bite-sized pieces
- ▢ 1 large bell pepper (any color), chopped
- ▢ 1 medium red onion, chopped
- ▢ 2 cups pineapple chunks (fresh or canned, drained well)
- ▢ 2 tablespoons soy sauce (low-sodium recommended)
- ▢ 2 tablespoons olive oil
- ▢ 1 teaspoon garlic powder
- ▢ 1 teaspoon paprika (preferably smoked)
- ▢ Salt and pepper to taste (start with ~1/2 tsp salt, 1/4 tsp pepper)
For Serving & Garnish:
- ▢ Cooked rice (jasmine or white recommended)
- ▢ Chopped green onions
- ▢ Sesame seeds
Instructions
(Prep Time: 15 minutes | Cooking Time: 25-30 minutes | Total Time: 40-45 minutes + optional marinating time)
1. Preheat Oven and Prepare Baking Sheet:
- Preheat your oven to 400°F (200°C).
- Line a large baking sheet (or two smaller ones) with parchment paper or a silicone baking mat. This makes cleanup much easier!
2. Prepare Marinade/Sauce:
- In a small bowl, whisk together the soy sauce, olive oil, garlic powder, paprika, salt, and pepper. This simple mixture will season everything.
3. Marinate Chicken (Briefly):
- Cut the chicken breasts into uniform bite-sized pieces (about 1-inch). Pat them dry.
- Place the diced chicken in a large mixing bowl. Pour the prepared soy sauce mixture over the chicken.
- Toss well to ensure every piece is coated thoroughly. Let the chicken marinate for at least 15 minutes at room temperature while you prepare the vegetables (or up to 30 minutes for a bit more flavor infusion).
4. Prepare Vegetables and Pineapple:
- While the chicken marinates, chop the bell pepper and red onion into bite-sized pieces, similar in size to the chicken.
- Prepare the pineapple chunks (drain well if using canned).
5. Combine and Arrange on Sheet Pan:
- Add the chopped bell pepper, chopped red onion, and pineapple chunks to the large bowl with the marinated chicken.
- Toss everything together gently until the vegetables and pineapple are lightly coated with the sauce from the chicken.
- Spread this entire mixture out in a single, even layer on the prepared baking sheet(s). Crucially, do not overcrowd the pan. Use two pans if necessary to ensure ingredients have space to roast, not steam.
6. Roast to Perfection:
- Place the sheet pan(s) in the preheated oven.
- Roast for 25-30 minutes. It’s a good idea to toss or stir the ingredients gently with a spatula about halfway through the cooking time (around 12-15 minutes) to ensure even browning and cooking.
- The dish is ready when the chicken is fully cooked through (no longer pink inside, internal temperature of 165°F/74°C) and the vegetables are tender and lightly caramelized at the edges.
7. Serve and Savor:
- Once roasted, carefully remove the pan(s) from the oven. Let it rest for a couple of minutes.
- Serve the Hawaiian Chicken mixture hot, typically over fluffy steamed rice.
- Garnish generously with fresh chopped green onions and a sprinkle of sesame seeds just before serving. Enjoy your taste of the tropics!