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Hawaiian Chicken Sheet Pan

A tropical delight featuring juicy chicken, vibrant bell peppers, and sweet pineapple, all in a flavorful sauce, made effortlessly in a single pan.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Hawaiian, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces Chicken thighs or breasts
  • 1 cup Pineapple chunks
  • 3 pieces Bell peppers (red, yellow, green) Chopped
  • 1/4 cup Soy sauce
  • 2 tablespoons Brown sugar Adjust according to taste
  • 3 cloves Garlic (minced) Toasted for more flavor
  • 1 tablespoon Ginger (grated)
  • 2 tablespoons Olive oil
  • to taste Salt
  • to taste Pepper
  • 2 tablespoons Green onions (for garnish) Chopped

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, whisk together soy sauce, brown sugar, garlic, ginger, olive oil, salt, and pepper to create the sauce.
  3. On a large sheet pan, arrange the chicken, pineapple, and bell peppers.
  4. Pour the sauce over the chicken and vegetables, tossing to coat evenly.
Cooking
  1. Bake for 25-30 minutes or until the chicken is cooked through and the vegetables are tender.
  2. Garnish with chopped green onions before serving.

Notes

Store in an airtight container in the fridge for 3-4 days. For longer storage, freeze for 2-3 months. Reheat as necessary.