Hawaiian Chicken Sheet Pan

Main Ingredients

Marinade & Seasonings

Optional Additions

For Serving (Optional)

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.

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.

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.

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.

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 …