Ingredients You’ll Need
4 boneless, skinless chicken breasts
1 cup pineapple chunks (fresh or canned, drained)
1 red bell pepper, sliced
1 green bell pepper, sliced
1 medium red onion, sliced
3 tablespoons soy sauce (or tamari for gluten-free)
2 tablespoons honey or maple syrup
1 tablespoon sesame oil
1 teaspoon grated fresh ginger
2 cloves garlic, minced
Salt and pepper to taste
Optional: chopped green onions and sesame seeds for garnish
Kitchen Equipment Needed
Sheet pan: A large baking sheet to hold all the ingredients.
Mixing bowl: For combining the marinade.
Measuring spoons: For accurate ingredient measurements.
Sharp knife and cutting board: For slicing vegetables and chicken.
Serving plates: For presenting the finished dish.
How to Make Hawaiian Chicken Sheet Pan
Step 1: Prepare the Marinade
In a mixing bowl, whisk together the soy sauce, honey, sesame oil, grated ginger, and minced garlic until well combined.
Season the chicken breasts with salt and pepper, then add them to the bowl, coating them with the marinade. Let it sit for at least 15 minutes (or up to 2 hours in the fridge for deeper flavor).
Step 2: Preheat the Oven
Preheat your oven to 400°F (200°C) while the chicken marinates.
Step 3: Arrange the Ingredients
On a large sheet pan, arrange the marinated chicken breasts in the center.
Surround the chicken with pineapple chunks, sliced bell peppers, and red onion. Drizzle any remaining marinade over the top of the vegetables.
Step 4: Bake
Place the sheet pan in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
If desired, broil for an additional 2-3 minutes to achieve a slightly charred finish.
Step 5: Serve
Remove the pan from the oven and let it rest for a few minutes.
Garnish with chopped green onions and sesame seeds before serving.
Tips and Variations
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
