Description
Hawaiian chicken sheet pan dinners bring tropical flavors to weeknight meals with juicy chicken, sweet pineapple, and colorful bell peppers. Crispy edges and caramelized sauces make this simple recipe a family favorite you’ll crave again and again.
Ingredients
Scale
Protein:
- 1.5 pounds (680 grams) chicken thighs or breasts, cubed
Vegetables and Fruits:
- 1 cup (150 grams) fresh pineapple chunks
- 2 bell peppers (red and green), diced
- 1 red onion, sliced
Seasonings and Sauces:
- 1/4 cup (60 milliliters) soy sauce
- 3 tablespoons (45 milliliters) honey
- 2 tablespoons (30 milliliters) olive oil
- 2 cloves garlic, minced
- 1 teaspoon (5 grams) grated ginger
- Salt, to taste
- Black pepper, to taste
Garnish (Optional):
- Sesame seeds
- Green onions
Instructions
- Preheat the oven to 400°F and prepare a baking sheet with parchment paper or light grease to prevent sticking.
- Create a vibrant marinade by whisking together soy sauce, honey, olive oil, minced garlic, grated ginger, salt, and pepper in a mixing bowl.
- Immerse chicken cubes thoroughly in the marinade, ensuring complete coverage, and allow to rest for 15-20 minutes to absorb flavors.
- Arrange marinated chicken, fresh pineapple chunks, colorful bell peppers, and sliced red onion in a single layer across the prepared baking sheet.
- Place the sheet pan in the preheated oven and roast for 20-25 minutes, rotating the ingredients midway to promote uniform caramelization and ensure chicken reaches optimal internal temperature.
- Once chicken is golden and vegetables are tender, remove from oven and enhance presentation by sprinkling toasted sesame seeds and finely chopped green onions over the dish.
- Serve immediately while ingredients are hot and flavor-packed, enjoying the tropical blend of sweet and savory elements.
Notes
- Marinate chicken longer for deeper flavor infusion, up to 2 hours in the refrigerator for maximum taste penetration.
- Choose pineapple chunks that are ripe but firm to prevent overcrowding and ensure proper caramelization during roasting.
- Cut vegetables in similar-sized pieces to guarantee uniform cooking and prevent smaller pieces from burning.
- Swap chicken with tofu or tempeh for a vegetarian version, adjusting cooking time to prevent drying out plant-based proteins.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 4
- Calories: 300 kcal
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 9.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 85 mg