Sheet Pan Hawaiian Chicken
A delightful combination of tender chicken, vibrant vegetables, and tropical pineapple, perfect for a quick weeknight dinner or casual gathering.
Ingredients
Main Ingredients
- 4 pieces Chicken Breasts Tender and juicy, the main star of your dish.
- 1 cup Pineapple Chunks Adds a sweet, tropical flair.
- 2 pieces Bell Peppers (red and green) Vibrant and crunchy; contributes color and nutrients.
- 1 piece Red Onion Adds a touch of sweetness and depth of flavor.
Marinade Ingredients
- 1/4 cup Soy Sauce Provides umami and a subtle saltiness.
- 2 tablespoons Brown Sugar Enhances caramelization for a mouthwatering glaze.
- 3 cloves Garlic Brings warmth and richness.
- 2 tablespoons Olive Oil Helps everything roast beautifully.
- to taste Salt and Pepper Simple seasonings that enhance every ingredient.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Prepare the marinade: In a small bowl, whisk together soy sauce, brown sugar, minced garlic, olive oil, salt, and pepper.
- Chop your vegetables: Cut bell peppers and red onion into bite-sized pieces.
- Combine everything on a sheet pan: Place the chicken breasts in the center, surrounding them with pineapple chunks and vegetables. Drizzle the marinade over the top.
Cooking
- Roast in the oven for about 20 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
- Serve immediately, drizzling any leftover juices over the top for extra flavor.
Notes
For a vegetarian option, swap chicken for tofu. You can also use other veggies like zucchini or snap peas. Marinate for extra flavor and use fresh ingredients for the best taste.