Hawaiian Chicken Sheet Pan (Ready-to-Print Version)
Tropical chicken, pineapple, and veggies combine for a flavorful, easy oven-baked sheet pan dinner.
# What You’ll Need:
→ Main Ingredients
01 -
2 pounds boneless skinless chicken breast, cut into bite-sized pieces
02 -
1 large bell pepper, sliced
03 -
1 medium red onion, sliced
04 -
2 cups pineapple chunks
→ Sauce and Seasoning
05 -
2 tablespoons soy sauce
06 -
2 tablespoons olive oil
07 -
1 teaspoon minced garlic
08 -
Salt, to taste
09 -
Black pepper, to taste
→ For Serving and Garnish
10 -
Cooked rice
11 -
Chopped green onions
12 -
Sesame seeds
# Step-by-Step Guide:
01 -
Preheat oven to 400°F. Line a sheet pan with parchment paper or coat lightly with oil.
02 -
In a large mixing bowl, add chicken pieces, sliced bell pepper, sliced red onion, and pineapple chunks.
03 -
In a separate bowl, whisk together soy sauce, olive oil, minced garlic, salt, and black pepper.
04 -
Pour the prepared sauce over the chicken and vegetables. Toss thoroughly until evenly coated.
05 -
Spread the coated mixture in a single layer on the prepared sheet pan, ensuring even distribution.
06 -
Bake in the preheated oven for 20 to 25 minutes, or until chicken is cooked through and vegetables are tender.
07 -
Remove the sheet pan from the oven. Sprinkle with chopped green onions and sesame seeds. Serve hot over cooked rice.
# Handy Tips:
01 -
Marinate the chicken in the sauce for 30 minutes before roasting for enhanced flavor depth.
02 -
Use fresh pineapple for a more vibrant and caramelized taste.
03 -
Ensure chicken and vegetables are cut into uniform pieces for even roasting.
04 -
Spread ingredients in a single layer to promote caramelization and prevent steaming.
05 -
Customize dish by adding spicy elements such as sriracha or red pepper flakes if desired.