🌺 Hawaiian Chicken Sheet Pan – Sweet, Savory & Effortlessly Delicious!


 

  • 1 red bell pepper, sliced

  • 1 green bell pepper, sliced

  • 1 red onion, sliced

  • 1 (20 oz) can pineapple chunks (drained, reserve juice!)

  • 1 tbsp olive oil

  • Salt & pepper to taste

  • Sesame seeds & green onions (for garnish)

👨‍🍳 Step-by-Step Instructions

1️⃣ Marinate the Chicken

  1. Whisk together soy sauce, pineapple juice, honey, ketchup, vinegar, garlic, ginger, and pepper.

  2. Add chicken and marinate for at least 30 mins (or overnight for max flavor).

2️⃣ Roast the Veggies

  1. Preheat oven to 425°F (220°C).

  2. Toss peppers, onion, and pineapple with olive oil, salt, and pepper on a sheet pan.

  3. Roast for 10 mins (while chicken marinates).

3️⃣ Add Chicken & Finish Baking

  1. Remove pan from oven, push veggies to the sides, and add chicken (discard excess marinade).

  2. Brush chicken with extra reserved marinade (optional for extra glaze).

  3. Bake 20-25 mins until chicken hits 165°F (74°C).

  4. Broil 2-3 mins for caramelized edges (watch closely!).

4️⃣ Garnish & Serve!

  • Sprinkle with sesame seeds & green onions.

  • Serve over rice, quinoa, or cauliflower rice.

💡 Pro Tips for the Best Hawaiian Chicken

🔸 Don’t skip the marinade – It tenderizes and flavors the chicken.
🔸 Use fresh pineapple if possible – Even sweeter than canned!
🔸 Spice it up – Add red pepper flakes or sriracha to the marinade.
🔸 Meal prep it – Stores well for 3-4 days in the fridge.

🍽️ Serving Suggestions

✨ Over coconut rice – For extra tropical vibes.
✨ With a side salad – Balances the sweetness.
✨ As Hawaiian bowls – Layer with rice, veggies, and extra pineapple.

🤔 FAQ – Your Questions Answered!

Q: Can I use chicken breasts instead?
A: Yes, but thighs stay juicier. If using breasts, reduce cook time by 5 mins.

Q: Can I make it ahead?
A: Marinate overnight, then bake fresh for best texture.

Q: Is it gluten-free?
A: Yes, if using tamari or coconut aminos instead of soy sauce.

;