Hawaiian Chicken Sheet Pan

A protein-packed, one-pan meal featuring marinated chicken, sweet pineapple, and colorful bell peppers that brings a burst of tropical flavor to your dinner table.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Hawaiian

Calories: 400

Ingredients Method Notes

Ingredients

Main Ingredients

4 pieces chicken breasts, skinless Choose skinless for a heart-healthy option.
1 cup pineapple chunks Fresh or canned, these provide natural sweetness.
2 pieces bell peppers (any color) Choose your favorites for vibrant color and crunch.
2 tablespoons olive oil A healthy fat that enhances flavor and promotes heart health.
2 tablespoons soy sauce Can substitute with low-sodium soy sauce for a lighter option.
1 teaspoon garlic powder Elevates the dish with a savory aroma.
to taste salt and pepper Essential for enhancing the overall flavor.
to taste green onions for garnish Adds a fresh, crunchy finish.

Method

Preparation

Preheat the oven to 400°F (200°C) to ensure even cooking and crispy edges.
In a bowl, combine olive oil, soy sauce, garlic powder, salt, and pepper to create the marinade.
Place the chicken breasts on a sheet pan and pour the marinade over them, ensuring they are well-coated.
Scatter the pineapple chunks and sliced bell peppers around the chicken on the sheet pan.

Cooking

Slide the pan into the oven and bake for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and is golden.
Once out of the oven, serve immediately, garnished with green onions if desired.

Notes

Marinate the chicken for 30 minutes to 1 hour for deeper flavor. Experiment with additional vegetables like snap peas or carrots for variety. Use a meat thermometer to ensure perfect doneness.