Hawaiian Chicken Sheet Pan (Printer-Friendly Version)
Savory chicken, sweet pineapple, and crisp veggies roasted simply on one pan for a taste of the islands.
# What You'll Need:
→ Main Ingredients
01 -
2 pounds boneless skinless chicken breast, cut into bite-sized pieces
02 -
1 large bell pepper, sliced
03 -
1 large red onion, sliced
04 -
2 cups pineapple chunks
→ Sauce & Seasoning
05 -
2 tablespoons soy sauce
06 -
2 tablespoons olive oil
07 -
1 teaspoon minced garlic
08 -
Salt, to taste
09 -
Black pepper, to taste
→ For Serving & Garnish
10 -
Cooked white rice, for serving
11 -
Chopped green onions, for garnish
12 -
Sesame seeds, for garnish
# Steps to Follow:
01 -
Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease with oil to prevent sticking.
02 -
In a large mixing bowl, combine chicken breast pieces, sliced bell pepper, red onion, and pineapple chunks, mixing until evenly distributed.
03 -
In a small bowl, whisk together soy sauce, olive oil, minced garlic, salt, and black pepper until well combined.
04 -
Pour the sauce over the chicken mixture and toss thoroughly to ensure even coating of all pieces.
05 -
Spread the coated mixture in a single layer on the prepared baking sheet.
06 -
Roast in the preheated oven for 20 to 25 minutes, or until chicken is cooked through and vegetables are tender.
07 -
Remove from oven, top with chopped green onions and sesame seeds, and serve immediately over cooked white rice.
# Additional Tips:
01 -
Marinating the chicken for at least 30 minutes before baking enhances flavor and tenderness.
02 -
Use fresh pineapple for best results, as it provides superior texture and natural sweetness.
03 -
Cut all ingredients into uniform pieces to promote even cooking and optimal caramelization.
04 -
Do not overcrowd the baking sheet to ensure effective roasting and color development.