Hawaiian Sheet Pan Chicken With Pineapple
Sheet-pan chicken with Pineapple combines sweet, savory, and tangy flavors in one easy-to-make dish. With minimal prep and cleanup, it's ideal for busy weeknights or when you need a no-fuss meal that still feels special.
Servings 4
Ingredients
- Two boneless, skinless, diced chicken breasts
- 1 cup pineapple chunks (fresh or canned)
- Two red bell peppers, diced
- One onion, diced
Sauce
- 1/4 cup soy sauce ( dark soy sauce)
- 1/4 cup brown sugar
- 1/4 cup pineapple juice
- 3- cloves garlic, minced
- 1- tablespoon of ginger, minced
- 1/4 cup ketchup
- 1/4 cup sweet chili sauce
- Salt and pepper, to taste
Instructions
Preheat the Oven
- Preheat your oven to 400°F.
Prepare the Marinade
- Combine soy sauce, brown sugar, ketchup, sweet chili sauce, pineapple juice, minced garlic, grated ginger, and olive oil in a bowl and mix well.
Prepare the Sheet Pan
- Line a large sheet pan with parchment.
Marinate the Chicken
- Place the diced chicken breast and vegetables on the sheet pan.
- Save some sauce on the side for later use.
- Pour the rest of the marinade over them. Mix well and refrigerator for at least 30 minutes (you can also marinate overnight for more flavor).
- Season everything with salt and pepper to taste.
Bake
- Bake in the preheated oven for about 20-25 minutes or until the chicken is cooked and the vegetables are tender.
Garnish and Serve
- Remove from the oven, and serve the Hawaiian Sheet Pan Chicken over rice.