Hawaiian Chicken Sheet Pan (Print Version)
Juicy chicken with pineapple and bell peppers roasted in a sweet ginger soy glaze, perfect for weeknight dinners.
# Ingredients:
→ Main Ingredients
01 -
4 boneless, skinless chicken breasts
02 -
1 cup pineapple chunks
03 -
1 red bell pepper, diced
04 -
1 green bell pepper, diced
05 -
1 red onion, diced
→ Sauce
06 -
60 ml soy sauce
07 -
60 ml honey
08 -
2 tablespoons olive oil
09 -
2 garlic cloves, minced
10 -
1 teaspoon ground ginger
11 -
Salt, to taste
12 -
Ground black pepper, to taste
→ For Serving
13 -
Cooked rice
# Instructions:
01 -
Preheat oven to 200°C and lightly grease a large baking sheet.
02 -
In a small bowl, whisk together soy sauce, honey, olive oil, minced garlic, ground ginger, salt, and black pepper until fully combined.
03 -
Place chicken breasts in the centre of the prepared baking sheet. Distribute pineapple chunks, red bell pepper, green bell pepper, and red onion evenly around the chicken.
04 -
Pour the marinade evenly over the chicken and vegetables, ensuring all components are well coated.
05 -
Roast in the preheated oven for 20–25 minutes, turning the chicken halfway through, until the chicken is fully cooked and the vegetables are tender.
06 -
Remove pan from the oven and allow the dish to rest for several minutes before serving.
07 -
Slice the chicken if desired, and serve with roasted vegetables over cooked rice.
# Notes:
01 -
Ensure the chicken reaches an internal temperature of 74°C for safe consumption.
02 -
For deeper flavour, allow the chicken to marinate in the sauce for up to 30 minutes prior to baking.