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Hawaiian Chicken Sheet Pan

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A sweet and savory Hawaiian chicken sheet pan meal with juicy chicken, pineapple, and colorful vegetables, all roasted together for a flavorful and easy one-pan dinner.

Ingredients

  • 500g chicken breasts or thighs, cut into bite-sized pieces
  • 1 1/2 cups pineapple chunks (fresh or canned, drained)
  • 2 bell peppers, chopped
  • 1 red onion, chopped
  • 3 tablespoons soy sauce
  • 2 tablespoons honey
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 200°C (400°F) and line a baking sheet.
  2. Cut chicken into bite-sized pieces and chop vegetables into similar sizes.
  3. Place chicken, pineapple, bell peppers, and onion on the baking sheet.
  4. In a bowl, mix soy sauce, honey, garlic, and olive oil.
  5. Pour the sauce over the ingredients and toss until evenly coated.
  6. Spread everything into a single layer on the sheet pan.
  7. Bake for 25–30 minutes, stirring halfway through, until chicken is cooked and slightly caramelized.
  8. Serve warm directly from the pan.

Notes

  • Use canned pineapple if needed, but drain it well.
  • Add zucchini or snap peas for extra vegetables.
  • Include chili flakes or hot sauce for a spicy kick.
  • Chicken thighs provide more juiciness, while breasts are leaner.
  • Spread ingredients in a single layer to avoid overcrowding.
  • Serve with rice, quinoa, or noodles for a more filling meal.
  • Store leftovers in the refrigerator for up to 3 days and reheat as needed.

Nutrition

Find it online: https://cookedbymaya.com/hawaiian-chicken-sheet-pan/