Description
This Hawaiian Chicken Sheet Pan is a vibrant and easy one-pan dinner that combines tender chunks of chicken with juicy pineapple and sweet red bell peppers. Roasted in a flavorful marinade of soy sauce, garlic, ginger, and brown sugar, it delivers tropical-inspired flavors in every bite. Perfect for weeknights, meal prep, or a quick crowd-pleasing dinner.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch chunks
- 2 cups pineapple chunks (fresh or canned, drained)
- 2 red bell peppers, chopped
- 3 tablespoons soy sauce
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- ½ teaspoon black pepper
- Optional garnish: chopped parsley or green onion
Instructions
- Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
- In a medium bowl, whisk together the soy sauce, olive oil, brown sugar, garlic, ginger, and black pepper.
- Add chicken pieces to the bowl and toss to coat. Let marinate for 10–15 minutes.
- Arrange the chicken, pineapple, and bell peppers evenly on the sheet pan.
- Drizzle remaining marinade over the top.
- Bake for 20–25 minutes, stirring halfway through.
- For caramelization, broil for an additional 2–3 minutes, watching carefully.
- Garnish with parsley or green onion and serve hot.