Description
Description This Hawaiian Chicken Sheet Pan features chicken roasted with bell peppers, red onion, and pineapple chunks, offering a sticky-sweet and savory dish that’s perfect for easy weeknight dinners.
Ingredients
- 1.5 lbs chicken breast (cut into bite-sized pieces)
- 1 can (20 oz) pineapple chunks (drained, reserve juice)
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 teaspoon grated ginger
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium red onion, sliced
- 1/4 cup green onions, chopped (for garnish)
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Instructions
- In a bowl, mix together soy sauce, brown sugar, olive oil, garlic, and ginger until well blended.
- Add chicken pieces to the marinade, cover, and refrigerate for at least 30 minutes.
- Preheat oven to 400°F (200°C) and line a sheet pan with foil or parchment.
- Spread sliced bell peppers and onion on the sheet pan in an even layer.
- Place marinated chicken and pineapple chunks on top of the vegetables and spoon any remaining marinade over the top.
- Bake for 25–30 minutes until chicken reaches an internal temperature of 165°F (74°C).
- If desired, broil for 1–2 minutes for crispier edges.
- Garnish with green onions and serve hot.
Notes
- Notes
- Store leftovers in an airtight container for up to 3–4 days in the refrigerator; for longer storage, freeze leftovers for up to 2 months.