Hawaiian Chicken Sheet Pan
This Hawaiian Chicken Sheet Pan recipe brings together juicy chicken, sweet pineapple, and colorful bell peppers for a meal that's both simple and flavorful. The combination creates a perfect balance of sweet and savory flavors that work well together. The best part? Everything cooks on one pan, which means less cleanup and more time to enjoy your meal.
Ingredients
- 1.5 pounds boneless chicken
- 1 fresh pineapple
- 2 bell peppers
- 1 red onion
- 2 garlic cloves
- 1 tablespoon fresh ginger
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- green onions
- sesame seeds
Instructions
- Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper or foil for easier cleanup.
- Cut 1.5 pounds of boneless chicken into 1-inch chunks and place in a large bowl.
- Chop 1 fresh pineapple into 1-inch chunks (about 2 cups).
- Slice 2 bell peppers and 1 red onion into 1-inch pieces.
- In a small bowl, make the marinade by mixing 1/4 cup soy sauce, 2 tablespoons brown sugar, 2 tablespoons rice vinegar, 1 teaspoon sesame oil, 2 minced garlic cloves, and 1 tablespoon grated fresh ginger.
- Pour half the marinade over the chicken and toss to coat evenly. Let it sit for at least 15 minutes (or refrigerate for up to 2 hours for more flavor).
- Arrange the marinated chicken, pineapple chunks, bell peppers, and red onion on the prepared sheet pan in a single layer. Try not to overcrowd the pan.
- Drizzle the remaining marinade over the vegetables and pineapple.
- Bake in the preheated oven for 20-25 minutes, stirring halfway through. The chicken should reach an internal temperature of 165°F (74°C) and the vegetables should be tender with some caramelized edges.
- Garnish with sliced green onions and a sprinkle of sesame seeds before serving.