Hawaiian Chicken Sheet Pan Dinner
A vibrant and easy one-pan meal featuring succulent chicken breasts, bell peppers, and sweet pineapple in a tangy glaze, perfect for busy weeknights.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup pineapple chunks
- 1 piece red bell pepper, sliced
- 1 piece yellow bell pepper, sliced
For the Glaze
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons olive oil
- 1 tablespoon rice vinegar
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a small mixing bowl, whisk together soy sauce, honey, olive oil, rice vinegar, garlic, and ginger to create a glaze.
- Arrange chicken breasts on a large sheet pan, surrounding them with pineapple chunks and sliced bell peppers.
- Pour the glaze over the chicken and veggies, coating everything well. Season with salt and pepper.
Cooking
- Place the sheet pan in the oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Let the dish rest for a few minutes before serving to allow juices to redistribute.
Serving
- Serve plated with rice or directly from the sheet pan for a rustic feel.
- Garnish as desired and enjoy with a side salad.
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Notes
Marinate chicken in the glaze for a few hours or overnight for extra flavor. You can also add a pinch of red pepper flakes for heat, or enjoy with various vegetables based on your preference.