Hawaiian Chicken Sheet Pan Recipe
A simple, one-pan dinner featuring juicy chicken breasts marinated in a tropical pineapple sauce, roasted with colorful vegetables. Perfect for a quick and flavorful meal, ideal for weeknight dinners and meal prep.
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup pineapple chunks fresh or canned
- 1/4 cup soy sauce
- 2 tbsp honey
- 3 cloves garlic minced
- 1 tsp ground ginger
- 1 tbsp apple cider vinegar
- 2 tbsp olive oil for marinade
- 2 medium sweet potatoes peeled and cubed
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 green bell pepper sliced
- 1 large red onion sliced
- 2 tbsp olive oil for vegetables
- Salt and pepper to taste
- Fresh cilantro optional, for garnish
- Sesame seeds optional, for garnish
Instructions
- Marinate the Chicken: In a bowl, mix soy sauce, honey, garlic, ground ginger, apple cider vinegar, and olive oil. Place the chicken breasts in a ziplock bag or shallow dish, pour the marinade over, and refrigerate for at least 30 minutes (overnight for more flavor).
- Prepare Vegetables: Preheat your oven to 400°F (200°C). Cube the sweet potatoes, and slice the bell peppers and onion. Place them on a sheet pan and drizzle with olive oil, then season with salt and pepper.
- Roast Chicken and Vegetables: Remove the chicken from the marinade and place it in the center of the sheet pan, surrounding it with the vegetables. Scatter the pineapple chunks over the chicken and vegetables. Roast in the oven for 25-30 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- Garnish and Serve: Once roasted, garnish with fresh cilantro and sesame seeds (optional). Serve hot and enjoy your tropical, one-pan meal.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Meal Prep: This recipe is great for meal prep. It can also be frozen for up to 3 months.
- Variations: Swap the chicken for tofu or tempeh for a vegetarian version. Add chili flakes for a spicy kick.