Description
This Hawaiian Chicken on a Sheet Pan recipe is a vibrant and flavorful meal featuring tender chicken breasts roasted alongside sweet pineapple chunks and colorful bell peppers. Marinated in a tangy combination of soy sauce, honey, ginger, and sesame oil, the chicken absorbs tropical and savory notes while roasting to juicy perfection. Quick to prepare and easy to clean up, this dish is perfect for a busy weeknight dinner or casual gathering.
Ingredients
Scale
Chicken and Marinade
- 4 boneless, skinless chicken breasts
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon ground ginger
- 1/2 teaspoon black pepper
- 3 cloves garlic, minced
Vegetables and Garnish
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 small red onion, cut into wedges
- 2 tablespoons chopped green onions (for garnish)
- Sesame seeds (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray to prevent sticking and ease cleanup.
- Prepare Marinade: In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, ground ginger, and black pepper to create a flavorful marinade that will infuse the chicken and vegetables.
- Marinate Chicken: Place the chicken breasts in a large mixing bowl. Pour half of the marinade over the chicken, making sure each breast is thoroughly coated. Let it marinate for 15-20 minutes to absorb the flavors.
- Prepare Vegetables: While the chicken marinates, slice the red and yellow bell peppers into strips and cut the red onion into wedges to prepare for roasting.
- Arrange on Baking Sheet: Spread the marinated chicken breasts in the center of the prepared baking sheet, leaving space around them for the vegetables.
- Add Vegetables and Pineapple: Arrange the sliced bell peppers, red onion wedges, and pineapple chunks around the chicken. Drizzle the remaining marinade evenly over the chicken and vegetables for extra flavor.
- Roast: Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.
- Rest: Remove the baking sheet from the oven and let the chicken rest for a few minutes. This helps retain juiciness and makes it easier to serve.
- Garnish and Serve: Sprinkle chopped green onions and sesame seeds over the dish as garnish. Serve the Hawaiian Chicken with steamed rice or quinoa for a complete and delicious meal.
Notes
- Using fresh pineapple enhances the sweetness and freshness, but canned pineapple (well-drained) works just as well.
- Letting the chicken marinate for at least 15 minutes improves flavor, but longer marinating (up to 2 hours) is possible for even more taste.
- You can substitute chicken thighs for breasts if preferred; adjust cooking time accordingly.
- Ensure the internal temperature of the chicken reaches 165°F (74°C) for safe consumption.
- For a spicier variation, add a pinch of red pepper flakes to the marinade.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
