Hawaiian Chicken Sheet Pan (Print-Friendly Version)

Savory-sweet chicken, pineapple, and veggies roast in one pan for a tropical dinner.

# What You'll Need:

→ Main Ingredients

01 - 2 pounds chicken breast, cut into 1-inch cubes
02 - 1 bell pepper, chopped into 1-inch pieces
03 - 1 red onion, chopped into 1-inch pieces
04 - 2 cups pineapple chunks, fresh or drained canned

→ Marinade and Seasonings

05 - 2 tablespoons soy sauce
06 - 2 tablespoons olive oil
07 - 1 teaspoon garlic powder
08 - 1 teaspoon paprika
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper

→ Optional Additions

11 - 1 to 2 tablespoons honey or brown sugar
12 - 1 tablespoon grated fresh ginger
13 - 1/4 teaspoon red pepper flakes
14 - Fresh chopped parsley or cilantro for garnish

→ For Serving (Optional)

15 - Cooked white rice or quinoa
16 - Lime wedges
17 - Sliced green onions

# How to Make It:

01 - Preheat oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper, foil, or lightly grease it.
02 - In a bowl, whisk together soy sauce, olive oil, garlic powder, paprika, salt, and black pepper. Add honey, ginger, or red pepper flakes if desired.
03 - Place chicken cubes in a bowl or bag, pour half of the marinade over, mix well, and marinate for 15–30 minutes or up to 4 hours refrigerated.
04 - Cut bell pepper, red onion, and pineapple into 1-inch chunks, draining pineapple well if using canned.
05 - Spread marinated chicken on the prepared pan. Add vegetables and pineapple, spacing evenly to avoid overcrowding, using two pans if necessary.
06 - Drizzle the remaining marinade over the chicken, vegetables, and pineapple. Toss gently and spread into an even layer with space between pieces.
07 - Roast for 15 minutes. Stir or flip the chicken and vegetables, then roast for another 10–15 minutes until chicken is cooked through and edges caramelize.
08 - Allow the chicken to rest for 5 minutes before serving over rice or quinoa, garnished with fresh herbs, lime wedges, and green onions if desired.

# Additional Tips:

01 - Cut chicken and vegetables into uniform sizes to ensure even cooking during roasting.
02 - Cover loosely with foil if vegetables begin to brown too quickly before the chicken is fully cooked.
03 - Store leftovers in airtight containers for up to 4 days, making it suitable for meal prep.