Hawaiian Chicken Sheet Pan: Tropical Flavor for Busy Nights

This Hawaiian Chicken Sheet Pan offers a tropical feast with sweet pineapple and savory chicken, perfect for busy weeknight dinners.

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Prep Time 15

Cook Time 30

Resting Time 5

Total Time 50

Servings: 4 servings

Course: Chicken

Cuisine: Hawaiian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 pound Chicken Breast Lean protein source for muscle-building; substitute with tofu or chickpeas for a vegetarian option.
1/4 cup Soy Sauce Provides umami and saltiness; use tamari for a gluten-free option.
2 tablespoons Honey Adds sweetness to balance flavors; can substitute with brown sugar or agave syrup.
2 cloves Garlic Infuses flavor; garlic powder works in a pinch if you're short on fresh.
1 teaspoon Ground Ginger Gives a warm spice; fresh ginger can serve as a delightful alternative.
1 teaspoon Paprika Adds a mild flavor and color; smoked paprika can give an extra twist.
to taste Salt Essential seasoning.
to taste Pepper Essential seasoning.

For the Veggies

1 each Red Bell Pepper Provides vitamins and color.
1 each Yellow Bell Pepper Provides vitamins and color.
1 each Red Onion Adds depth of flavor.

For the Fruit

1 cup Pineapple Chunks Adds sweetness and bromelain for digestion.

For Cooking

2 tablespoons Olive Oil Adds moisture and assists with cooking.

For Garnish

1/4 cup Fresh Cilantro A fresh touch for garnish.

Equipment

oven
Mixing bowl
Sheet Pan

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the chicken breast with soy sauce, olive oil, honey, minced garlic, ground ginger, paprika, salt, and pepper. Let the chicken marinate for about 10-15 minutes.
On a large sheet pan, arrange the chopped red and yellow bell peppers, sliced red onion, and drained pineapple chunks.
Once the chicken has marinated, place it on top of the vegetables and pineapple. Drizzle any remaining marinade over everything.
Slide the sheet pan into your preheated oven and bake for 25-30 minutes, stirring halfway through. Ensure the chicken reaches an internal temperature of 165°F (74°C).
Remove from the oven and let it rest for about 5 minutes. Garnish with fresh cilantro before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 11gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 10gVitamin A: 30IUVitamin C: 80mgCalcium: 20mgIron: 2mg

Notes

Ensure there's space between chicken and veggies on the sheet pan to avoid steaming. Marinating enhances flavor depth, and using fresh produce improves taste and presentation.

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