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Hawaiian Chicken Sheet Pan

A delightful blend of sweet pineapple, tender chicken, and colorful veggies, all cooked together on a single baking sheet. Perfect for busy weeknights or entertaining guests.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Hawaiian, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 pieces chicken breasts Skinless and boneless
  • 1 cup pineapple chunks Fresh or canned, drained
  • 1 piece bell pepper, sliced Any color
  • 1 piece red onion, sliced For sweetness
  • 2 tablespoons soy sauce Low sodium option recommended
  • 1 tablespoon honey Adjust sweetness to taste
  • 1 tablespoon olive oil For cooking
  • to taste Salt and pepper For seasoning
  • Chopped green onions for garnish Optional

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine the chicken breasts, pineapple chunks, sliced bell pepper, and sliced red onion.
  3. In a small bowl, whisk together the soy sauce, honey, olive oil, salt, and pepper. Pour the sauce over the chicken and vegetables and toss to coat evenly.
  4. Spread the mixture onto a baking sheet in a single layer for even cooking.
Cooking
  1. Bake for 25-30 minutes, or until the chicken is thoroughly cooked and the vegetables are tender.
  2. Garnish with chopped green onions before serving.

Notes

Serve directly from the baking sheet for a family-style dining experience. Pair it with fluffy white rice or quinoa to soak up the flavorful sauce. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.