Hawaiian Chicken Sheet Pan
This easy Hawaiian Chicken Sheet Pan dinner combines tender chicken breasts with sweet pineapple and colorful bell peppers in a flavorful soy-honey glaze. Everything cooks together on one pan for minimal cleanup—perfect for a quick weeknight meal!
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup pineapple chunks (fresh or canned, drained if canned)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 2 tablespoons olive oil
- ¼ cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon garlic powder
- ½ teaspoon ground ginger
- Salt and pepper, to taste
- Fresh cilantro, chopped (optional, for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
- In a small bowl, whisk together the soy sauce, honey, rice vinegar, garlic powder, ground ginger, olive oil, salt, and pepper until well combined.
- Place the chicken breasts in the center of the prepared sheet pan. Drizzle half of the sauce mixture evenly over the chicken.
- Arrange the pineapple chunks, sliced bell peppers, and red onion around the chicken on the pan. Drizzle the remaining sauce over the vegetables and pineapple.
- Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/75°C) and the vegetables are tender.
- Remove from the oven and let rest for a few minutes. Garnish with chopped fresh cilantro if desired.
- Serve hot and enjoy!
