Hawaiian Chicken Sheet Pan
This Hawaiian Chicken Sheet Pan dinner is a tropical-inspired, all-in-one meal loaded with juicy chicken, sweet pineapple, bell peppers, and red onion—all roasted in a savory garlic-soy glaze. A colorful and easy family dinner, perfect over a bed of fluffy rice.
Ingredients
- 2 lbs chicken breast cut into bite-sized pieces
- 1 bell pepper sliced
- 1 red onion sliced
- 2 cups pineapple chunks
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- Salt and pepper to taste
- Cooked rice for serving
- Chopped green onions for garnish
- Sesame seeds for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper or grease lightly.
- In a large bowl, combine chicken, bell pepper, onion, and pineapple.
- In a small bowl, whisk together soy sauce, olive oil, garlic, salt, and pepper.
- Pour sauce over the mixture and toss to coat evenly.
- See full steps with tips & photos → https://wimpysdiner.net/hawaiian-chicken-sheet-pan/
Notes
- Swap chicken breast with chicken thighs for extra tenderness.
- For more flavor, marinate the chicken in the sauce for 30 minutes before baking.
- Use red, yellow, or orange bell peppers for extra color and sweetness.
- Leftovers keep well in the fridge for up to 3 days and reheat beautifully for lunch.