Description
This Hawaiian Chicken Sheet Pan recipe offers a deliciously sweet and savory meal featuring tender chicken chunks baked alongside fresh pineapple, colorful bell peppers, and red onions, all coated in a flavorful glaze made from soy sauce, honey, and spices. Easy to prepare and perfect for a quick weeknight dinner, this dish combines vibrant tropical flavors with simple sheet pan cooking for minimal cleanup.
Ingredients
Scale
Chicken and Vegetables
- 2 pounds boneless skinless chicken breasts, cut into chunks
- 2 cups fresh pineapple chunks
- 1 large red bell pepper, sliced
- 1 large green bell pepper, sliced
- 1 medium red onion, cut into wedges
Glaze and Seasoning
- 3 tablespoons olive oil
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper to prevent sticking and make cleanup easier.
- Prepare the Glaze: In a large bowl, whisk together olive oil, soy sauce, honey, brown sugar, minced garlic, grated ginger, paprika, salt, and black pepper until well combined to create a flavorful glaze.
- Coat the Chicken: Add the chicken chunks to the bowl and toss thoroughly to ensure each piece is evenly coated with the glaze, allowing the flavors to penetrate the chicken.
- Add Vegetables and Pineapple: Incorporate the pineapple chunks, red bell pepper slices, green bell pepper slices, and red onion wedges into the bowl and toss again so everything is coated with the glaze evenly.
- Arrange on Sheet Pan: Spread the chicken and vegetable mixture evenly in a single layer on the prepared sheet pan to ensure even cooking.
- Bake: Place the sheet pan in the preheated oven and bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C), indicating it is fully cooked. For extra caramelization, broil the sheet pan for an additional 2 to 3 minutes if desired.
- Rest and Serve: Remove from the oven and let the chicken rest for 5 minutes before serving to allow the juices to redistribute and ensure moist, tender bites.
Notes
- You can substitute chicken thighs if preferred for juicier results.
- Adjust the amount of honey and brown sugar to control sweetness.
- Serve over steamed rice or alongside a fresh green salad for a complete meal.
- Use low-sodium soy sauce to reduce sodium content if desired.
- Make sure not to overcrowd the pan to allow even roasting and caramelization.
