why make this recipe
This sheet pan meal is quick, simple, and full of sweet and savory flavors. You cook chicken, pineapple, and peppers all on one pan. You get less dish washing and a warm, tasty dinner fast.
introduction
Hawaiian Chicken Sheet Pan is an easy baked meal. It uses fresh pineapple and bell pepper with simple seasonings. If you like easy chicken dishes, try this other baked chicken recipe: Chicken Parmesan with Alfredo Sauce recipe for a different flavor idea.
how to make Hawaiian Chicken Sheet Pan
Preheat the oven, mix the ingredients, and bake. No fancy steps. Toss the chicken with pineapple, peppers, soy sauce, and oil. Spread in a single layer and bake until the chicken is cooked through and the peppers are soft.
Ingredients :
- 2 chicken breasts
- 1 cup fresh pineapple, diced
- 1 bell pepper, sliced (red or green)
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- Cooked rice (for serving, optional)
Directions :
- Preheat your oven to 400°F (200°C).
- On a sheet pan, combine the chicken, pineapple, and bell peppers.
- Drizzle with soy sauce and olive oil, then season with salt and pepper.
- Toss everything together until well coated.
- Spread out the ingredients in a single layer.
- Bake for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
- Serve with rice or enjoy as-is.
how to serve Hawaiian Chicken Sheet Pan
Serve the chicken and vegetables over warm cooked rice for a full meal. You can also serve it with a side salad or steamed greens. Spoon some pan juices over the rice for more flavor.
how to store Hawaiian Chicken Sheet Pan
Let the food cool to room temperature. Put leftovers in an airtight container. Store in the fridge for up to 3 days. Reheat in the oven or microwave until hot. For longer storage, freeze in a sealed container for up to 2 months.
tips to make Hawaiian Chicken Sheet Pan
- Cut chicken and pineapple into similar sizes so they cook evenly.
- Use a rimmed sheet pan to catch juices.
- Do not crowd the pan; give pieces space to roast.
- Check chicken with a meat thermometer; it should reach 165°F (74°C).
- Pat chicken dry before adding sauce so it browns better.
variation (if any)
- Add sliced onions for more sweetness.
- Use chicken thighs instead of breasts; they stay juicier.
- Add a little honey or brown sugar for extra glaze.
- Sprinkle chopped green onions or sesame seeds before serving.
FAQs
Q: Can I use canned pineapple instead of fresh?
A: Yes. Drain the canned pineapple well before adding to the sheet pan.
Q: Can I make this spicy?
A: Yes. Add a pinch of red pepper flakes or a little sriracha to the soy sauce.
Q: How do I know when the chicken is done?
A: The chicken is done when it reaches 165°F (74°C) inside or when the juices run clear and it is no longer pink inside.
Q: Can I cook this in an air fryer instead of the oven?
A: You can, if your air fryer basket is large enough. Cook in batches at 400°F (200°C) for about 12-15 minutes, turning once.
Q: Is this dish good for meal prep?
A: Yes. It stores well and works with rice or salads for quick lunches or dinners.
Hawaiian Chicken Sheet Pan
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
- Diet: Gluten-Free
Description
A quick and easy baked meal featuring chicken, fresh pineapple, and bell peppers for a deliciously sweet and savory dinner.
Ingredients
- 2 chicken breasts
- 1 cup fresh pineapple, diced
- 1 bell pepper, sliced (red or green)
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- Cooked rice (for serving, optional)
Instructions
- Preheat your oven to 400°F (200°C).
- On a sheet pan, combine the chicken, pineapple, and bell peppers.
- Drizzle with soy sauce and olive oil, then season with salt and pepper.
- Toss everything together until well coated.
- Spread out the ingredients in a single layer.
- Bake for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
- Serve with rice or enjoy as-is.
Notes
Cut chicken and pineapple into similar sizes for even cooking. Use a rimmed sheet pan to catch juices. Check chicken with a meat thermometer; it should reach 165°F (74°C).
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
