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Hawaiian chicken sheet pan with colorful vegetables and pineapple slices

Hawaiian Chicken Sheet Pan

A delightful one-pan dish featuring chicken, pineapple, and colorful veggies, perfect for family dinners or easy weeknight gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Hawaiian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 lbs chicken thighs or breasts Use your preference for taste.
  • 1 cup fresh pineapple chunks Fresh pineapple enhances flavor.
  • 2 cups bell peppers, chopped Any color of bell pepper can be used.
  • 1 medium onion, sliced Yellow or red onions work well.
  • 3 cloves garlic, minced
  • 1/4 cup soy sauce Can substitute with coconut aminos or tamari.
  • 2 tablespoons brown sugar Adjust sweetness to taste.

Method
 

Preparation
  1. Preheat your oven.
  2. Marinate the chicken in soy sauce and brown sugar for at least 20-30 minutes.
  3. Chop the vegetables while the chicken marinating.
Cooking
  1. Arrange chicken, pineapple, and veggies on a large sheet pan, distributing evenly.
  2. Roast in the preheated oven until the chicken is cooked through and veggies are tender.

Notes

For serving, plate over rice or quinoa, topped with green onions or sesame seeds. Pair with a fresh salad or steamed broccoli. Adjust cooking time based on chicken size to prevent overcooking.