Hawaiian Chicken Sheet Pan
Juicy chicken breast, sweet pineapple chunks, and colorful roasted vegetables come together in this vibrant and flavorful sheet pan meal. It's quick, easy, and perfect for busy weeknights.
Ingredients
- 2 lbs chicken breast diced
- 1 bell pepper chopped
- 1 red onion chopped
- 2 cups pineapple chunks
- 2 tbsp soy sauce
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- Salt & pepper to taste
Instructions
- Preheat oven to 400°F.
- Dice chicken and vegetables.
- Combine all ingredients in a bowl and toss to coat.
- Spread on a sheet pan in an even layer.
- Bake for 25–30 minutes, stirring halfway through.
- See full steps with tips & photos → https://mischacrossing.com/hawaiian-chicken-sheet-pan/
Notes
Swap the chicken for shrimp or tofu for a variation.
Use teriyaki sauce or hoisin for a different flavor twist.
Leftovers can be stored in the fridge for up to 4 days or frozen for 1 month.
Serve with coconut rice for a tropical twist.