Hawaiian Chicken Sheet Pan
An easy Hawaiian chicken sheet pan recipe featuring juicy chicken, sweet pineapple, and crisp bell pepper, all roasted for a sticky-sweet flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
- Diet: Dairy-Free, Gluten-Free
Ingredients
- 1 lb chicken breast, cubed (about 2 medium breasts)
- 2 cups fresh pineapple, chopped
- 1 bell pepper, sliced (any color)
- 2 tablespoons soy sauce (use low-sodium if preferred)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Cooked rice for serving (optional)
Instructions
- Preheat your oven to 400°F (200°C) and position a rack in the center.
- In a large bowl, combine the cubed chicken, chopped pineapple, and sliced bell pepper.
- Add the soy sauce, olive oil, and a good pinch of salt and pepper, then toss until everything is evenly coated.
- Spread the mixture in a single layer on a lightly oiled or parchment-lined sheet pan to encourage roasting instead of steaming.
- Bake for 20–25 minutes, stirring once halfway through. The chicken is done when it reaches 165°F (74°C) and the pineapple and peppers are tender with golden edges.
- Let the sheet pan sit for a couple of minutes before serving. Spoon over cooked rice or serve straight from the pan.
Notes
For juicier results, you can swap chicken thighs for breasts. Use canned pineapple tidbits in a pinch, and for a gluten-free option, replace soy sauce with tamari or coconut aminos.
Find it online: https://www.wholesomeeasy.com/hawaiian-chicken-sheet-pan-2/