Description
A vibrant and flavorful Hawaiian Chicken Sheet Pan recipe that combines tender chicken chunks with sweet pineapple, colorful bell peppers, and red onion, all coated in a savory and slightly sweet glaze made from soy sauce, honey, and spices. Perfect for an easy weeknight dinner, this dish is baked on a single sheet pan for simple cleanup and a deliciously caramelized finish.
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.
- Make the glaze: In a large bowl, whisk together the olive oil, soy sauce, honey, brown sugar, minced garlic, grated ginger, paprika, salt, and black pepper until well combined forming a flavorful glaze.
- Coat the chicken: Add the chicken breast chunks into the bowl with the glaze and toss until all the pieces are evenly coated, ensuring each bite will be packed with flavor.
- Add vegetables and pineapple: Toss in the fresh pineapple chunks, sliced red and green bell peppers, and red onion wedges, mixing everything thoroughly so the glaze covers all ingredients.
- Arrange on sheet pan: Spread the mixture out evenly in a single layer on the prepared sheet pan, allowing each piece ample space for even cooking and caramelization.
- Bake the dish: Place the sheet pan in the preheated oven and bake for 25 to 30 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender. For extra caramelization, optionally broil the dish for an additional 2 to 3 minutes.
- Rest and serve: Remove from the oven and let the chicken rest for 5 minutes to allow juices to redistribute before serving your delicious Hawaiian chicken and veggies.
Notes
- You can substitute chicken thighs for a juicier result.
- Serve with steamed rice or quinoa to make it a complete meal.
- Adjust sweetness by reducing or increasing honey and brown sugar to taste.
- Broiling is optional but adds a wonderful caramelized finish to the dish.
- Make sure not to overcrowd the sheet pan to ensure even cooking.
