Description
This Hawaiian chicken sheet pan is sweet, savory, and oven baked with pineapple and peppers. It makes an easy weeknight dinner with minimal cleanup.
Ingredients
- 1½ pounds boneless skinless chicken breast cut into 1½ inch pieces
- 1 can pineapple chunks 20 ounces drained
- 1 red bell pepper cut into chunks
- 1 yellow bell pepper cut into chunks
- 1 medium red onion cut into wedges
- 3 cloves garlic minced
- ¼ cup soy sauce
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Preheat your oven to 400°F and line a large rimmed sheet pan with parchment paper.
- Whisk together soy sauce, olive oil, honey, garlic, ginger, paprika, salt, and black pepper in a large bowl.
- Add the chicken pieces to the bowl and toss until evenly coated. Let this marinate for 10 minutes.
- Spread the pineapple, bell peppers, and red onion evenly on the sheet pan.
- Arrange the marinated chicken over the vegetables and pour any remaining sauce on top.
- Bake for 15 minutes, then gently stir to promote even cooking.
- Return to the oven and bake another 10 to 15 minutes until the chicken cooks through and lightly caramelizes.
- Remove from the oven and rest for 5 minutes before serving. The chicken internal temperature must reach 165°F before serving.
Notes
- Avoid overcrowding the pan to allow the chicken to roast instead of steam.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sheet Pan Baking
- Cuisine: American