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Hawaiian Chicken Sheet Pan: A Tropical Escape for Dinner

This Hawaiian Chicken Sheet Pan recipe brings a burst of tropical flavors to your dinner table with minimal effort. Juicy chicken, vibrant bell peppers, sweet red onions, and tangy pineapple chunks are roasted together on a single sheet pan, creating a balanced and delicious meal. It's a perfect blend of savory and sweet, inspired by the classic Hawaiian culinary tradition of pairing meat with tropical fruits. This one-pan wonder not only simplifies cooking but also makes cleanup a breeze, making it ideal for busy weeknights or relaxed weekend gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Ingredients Method

Ingredients
  

  • Chicken Breast: 2 lbs diced into 1-inch pieces. This is the protein base of the dish, providing a lean and flavorful foundation.
  • Bell Pepper: 1 large chopped into 1-inch pieces. Bell peppers add color, crunch, and a slightly sweet taste that complements the other ingredients. Use a mix of colors (red, yellow, and orange) for a more visually appealing dish.
  • Red Onion: 1 medium chopped into 1-inch pieces. Red onion provides a sharp, slightly sweet flavor that balances the sweetness of the pineapple.
  • Pineapple Chunks: 2 cups fresh or canned, drained. Fresh pineapple offers the best flavor and texture, but canned pineapple chunks work well too. Make sure to drain them thoroughly to prevent the dish from becoming too watery.
  • Soy Sauce: 2 tablespoons. Soy sauce adds a savory umami-rich flavor that enhances the overall taste of the dish.
  • Olive Oil: 2 tablespoons. Olive oil helps to roast the vegetables and chicken evenly adding a subtle richness to the dish.
  • Garlic Powder: 1 teaspoon. Garlic powder provides a convenient way to add garlic flavor to the dish without the need for fresh garlic.
  • Paprika: 1 teaspoon. Paprika adds a smoky slightly sweet flavor and a beautiful reddish hue to the dish.
  • Salt and Pepper: To taste. Seasoning with salt and pepper enhances the natural flavors of the ingredients.

Method
 

  1. Step 1: Preheat Your Oven
  2. Preheat your oven to 400°F (200°C). This ensures that the chicken and vegetables cook evenly and develop a nice caramelization.
  3. Step 2: Create the Marinade
  4. In a large mixing bowl, whisk together soy sauce, olive oil, garlic powder, paprika, salt, and pepper. This marinade is the key to infusing the chicken with flavor.
  5. Step 3: Marinate the Chicken
  6. Add the diced chicken to the marinade, ensuring every piece is coated thoroughly. Let the chicken marinate for at least 15 minutes, or up to 30 minutes for a more intense flavor. While the chicken marinates, prepare the vegetables.
  7. Step 4: Prep the Vegetables and Pineapple
  8. Chop the bell pepper and red onion into 1-inch pieces. If using fresh pineapple, cut it into even chunks. This ensures that everything cooks evenly on the sheet pan.
  9. Step 5: Assemble on the Sheet Pan
  10. Spread the marinated chicken, chopped vegetables, and pineapple chunks onto a large sheet pan. Make sure everything is arranged in a single layer to promote even cooking.
  11. Step 6: Roast to Perfection
  12. Place the sheet pan in the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender. About halfway through, use a spatula to toss the ingredients gently, ensuring even browning. The chicken should reach an internal temperature of 165°F (74°C).
  13. Step 7: Serve and Savor
  14. Once roasted to perfection, remove the pan from the oven and let it rest for a few minutes before serving. This allows the flavors to meld together. Serve hot, either over fluffy steamed rice, alongside quinoa, or as a standalone dish.