Hawaiian Chicken Sheet Pan Dish (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Chicken breast, 2 lbs, diced
02 -
Bell pepper, 1 large, chopped
03 -
Red onion, 1 medium, chopped
04 -
Pineapple chunks, 2 cups (fresh or canned, drained)
→ Marinade
05 -
Soy sauce, 2 tablespoons
06 -
Olive oil, 2 tablespoons
07 -
Garlic powder, 1 teaspoon
08 -
Paprika, 1 teaspoon
09 -
Salt, to taste
10 -
Black pepper, to taste
# Instructions:
01 -
Preheat the oven to 400°F (200°C) to ensure even cooking and slight caramelization for enhanced flavors.
02 -
In a large mixing bowl, whisk together soy sauce, olive oil, garlic powder, paprika, salt, and black pepper for a savory, smoky balance.
03 -
Add diced chicken to the marinade and coat thoroughly. Let marinate for at least 15 minutes or up to 30 minutes for deeper flavor.
04 -
Chop the bell pepper and red onion into bite-sized pieces. If using fresh pineapple, cut into even chunks. Keep ingredients organized on a tray.
05 -
Spread the marinated chicken, vegetables, and pineapple chunks on a large sheet pan in a single layer to ensure even cooking.
06 -
Roast in the preheated oven for 25-30 minutes, tossing ingredients gently halfway through. Ensure the chicken reaches an internal temperature of 165°F.
07 -
Remove the sheet pan from the oven and let it rest for a few minutes. Serve hot over rice, quinoa, or as a standalone dish.
# Notes:
01 -
For a sweeter dish, add honey or maple syrup to the marinade.
02 -
Use your favorite vegetables, such as zucchini or snap peas, for customization.
03 -
Fresh pineapple provides better flavor, but canned pineapple in juice (not syrup) is a good alternative.
04 -
Double the recipe for larger groups, using two sheet pans and rotating them midway for even cooking.