Hawaiian Chicken Sheet Pan

• porcie: 6 servings
• aktívny čas: 20 minutes
• celkový čas: 50 minutes

Ingrediencie

2 pounds chicken breast, cut into 1-inch cubes

1 bell pepper (any color or mix), chopped into 1-inch pieces

1 red onion, chopped into 1-inch pieces

2 cups pineapple chunks, fresh or canned and well-drained

2 tablespoons soy sauce, low-sodium preferred

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon paprika, smoked paprika adds extra flavor

½ teaspoon salt, adjust to taste

¼ teaspoon black pepper, adjust to taste

1-2 tablespoons honey or brown sugar for extra sweetness

1 tablespoon fresh ginger, grated

¼ teaspoon red pepper flakes for heat

Fresh chopped parsley or cilantro for garnish

Cooked white rice or quinoa

Lime wedges

Sliced green onions

Postup

Preheat and prep

Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup. This high heat will give you beautiful caramelization on everything!

Make the tropical marinade

In a medium bowl, whisk together soy sauce, olive oil, garlic powder, paprika, salt, and pepper until well combined. If you're using any of those delicious optional additions like honey, fresh ginger, or red pepper flakes, add them now and whisk until everything's perfectly incorporated.

Marinate the chicken

Place your diced chicken in a bowl and pour half of the marinade over it, saving the other half for later. Toss everything together so each piece gets beautifully coated. Let it marinate for 15-30 minutes at room temperature, or up to 4 hours in the fridge for even more amazing flavor.

Prep the colorful vegetables

While the chicken marinates, chop your bell pepper and red onion into 1-inch pieces. If using fresh pineapple, core and cut into similar-sized chunks. If using canned, make sure to drain it really well - excess liquid can make your sheet pan too wet and prevent proper roasting.

Arrange on the sheet pan

Place your marinated chicken pieces on the prepared baking sheet, then add the colorful bell pepper, red onion, and sweet pineapple chunks around and between the chicken. Try to create a single, even layer - don't overcrowd or everything will steam instead of getting those gorgeous caramelized edges.

Season and toss

Drizzle that remaining marinade over all the vegetables and pineapple. Gently toss everything on the sheet pan so all ingredients get coated with those amazing seasonings, then spread back into a single layer.

Roast to perfection

Roast for 15 minutes, then remove and carefully flip or stir everything for even browning. Return to the oven for another 10-15 minutes until the chicken reaches 165°F internally and the vegetables are tender with beautiful caramelized edges.

Rest and serve

Let everything rest for about 5 minutes to allow the chicken juices to redistribute. Serve hot over rice or quinoa, or enjoy as is for a lower-carb option. Garnish with fresh herbs, green onions, and lime wedges for that perfect tropical finish!

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