Hawaiian Chicken Sheet Pan (Print Version)

# Ingredients:

→ Main Ingredients

01 - 2 pounds chicken breast, cut into 1-inch cubes
02 - 1 bell pepper (any color, or a mix), chopped into 1-inch pieces
03 - 1 red onion, chopped into 1-inch pieces
04 - 2 cups pineapple chunks (fresh or canned, drained well if using canned)

→ Marinade & Seasonings

05 - 2 tablespoons soy sauce (low-sodium works well)
06 - 2 tablespoons olive oil
07 - 1 teaspoon garlic powder
08 - 1 teaspoon paprika (smoked paprika adds extra flavor)
09 - 1/2 teaspoon salt (adjust to taste)
10 - 1/4 teaspoon black pepper (adjust to taste)

→ Optional Additions

11 - 1-2 tablespoons honey or brown sugar for extra sweetness
12 - 1 tablespoon grated fresh ginger
13 - 1/4 teaspoon red pepper flakes for heat
14 - Fresh chopped parsley or cilantro for garnish

→ For Serving (Optional)

15 - Cooked white rice or quinoa
16 - Lime wedges
17 - Sliced green onions

# Instructions:

01 - Set your oven to 400°F (200°C) and allow it to fully preheat. Line a large rimmed baking sheet with parchment paper or aluminum foil for easier cleanup, or lightly grease with cooking spray.
02 - In a medium bowl, whisk together the soy sauce, olive oil, garlic powder, paprika, salt, and pepper until well combined. If using any optional additions like honey, ginger, or red pepper flakes, add them to the marinade now and whisk again until incorporated.
03 - Place the diced chicken breast in a bowl or zip-top bag. Pour half of the marinade over the chicken, reserving the other half for later. Toss or massage to coat all the chicken pieces evenly. Let marinate for 15-30 minutes at room temperature, or up to 4 hours in the refrigerator for more flavor development. If refrigerating, remove the chicken from the fridge about 15 minutes before cooking to take the chill off.
04 - While the chicken is marinating, chop the bell pepper and red onion into approximately 1-inch pieces. If using fresh pineapple, core and cut it into chunks of similar size. If using canned pineapple, drain it very well to remove excess liquid, which could make your sheet pan dish too wet.
05 - Place the marinated chicken pieces on the prepared baking sheet. Add the chopped bell pepper, red onion, and pineapple chunks around and between the chicken pieces, creating a single, even layer. Try not to crowd the pan too much - if necessary, use two baking sheets to ensure everything has room to roast properly rather than steam.
06 - Drizzle the remaining marinade over the vegetables and pineapple. Gently toss or mix everything on the sheet pan to ensure all ingredients are coated with the marinade and seasonings. Spread everything out again into a single layer, making sure the chicken pieces aren't touching each other too much.
07 - Place the sheet pan in the preheated oven and roast for 15 minutes. Then remove from the oven and carefully flip or stir the chicken and vegetables to ensure even cooking and browning. Return to the oven and continue roasting for an additional 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with caramelized edges.
08 - Remove the sheet pan from the oven and let everything rest for about 5 minutes. This allows the chicken juices to redistribute, ensuring moist, flavorful pieces. Serve hot over cooked rice or quinoa if desired, or enjoy as is for a lower-carb option. Garnish with fresh chopped parsley or cilantro, sliced green onions, and lime wedges if using.

# Notes:

01 - For even cooking, try to cut all ingredients (chicken, vegetables, and pineapple) into similar-sized pieces.
02 - If the vegetables are browning too quickly but the chicken isn't done, cover the pan loosely with foil for the remaining cooking time.
03 - This dish makes excellent meal prep and will keep in the refrigerator for up to 4 days in airtight containers.

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