Hawaiian Chicken Sheet Pan

Step 1

Preheat the oven to 400°F (200°C). Prepare a large, rimmed baking sheet by lining it with parchment paper or aluminum foil, or lightly greasing it with cooking spray for easier cleanup.

Step 2

In a mixing bowl, combine the soy sauce, olive oil, garlic powder, paprika, salt, and pepper. If using honey, ginger, or red pepper flakes, incorporate them into the marinade at this stage. Whisk thoroughly to combine.

Step 3

Place the cubed chicken into a medium-sized bowl or a zip-top bag. Pour in half of the prepared marinade, reserving the remainder. Toss or massage gently to ensure the chicken is evenly coated. Let it marinate for 15 to 30 minutes at room temperature, or up to 4 hours in the refrigerator. If refrigerated, allow the chicken to rest at room temperature for approximately 15 minutes before baking.

Step 4

While the chicken is marinating, chop the bell pepper and red onion into uniform pieces. If using fresh pineapple, core and cut it into 1-inch chunks. If using canned, ensure it is drained thoroughly to prevent excess moisture on the baking sheet.

Step 5

Arrange the marinated chicken, bell peppers, onions, and pineapple chunks in a single layer on the prepared baking sheet. Pour the remaining marinade over the vegetables and pineapple. Gently toss everything on the sheet pan to coat evenly, then spread the ingredients back out into a single layer, ensuring the chicken pieces are spaced apart for proper roasting.

Step 6

Place the sheet pan in the preheated oven and bake for 15 minutes. Remove the pan and gently stir or flip the chicken and vegetables for even cooking. Return to the oven 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 lightly caramelized edges.

Step 7

Remove the sheet pan from the oven and let it rest for 5 minutes. This allows the juices to redistribute within the chicken. Serve warm over a bed of rice or quinoa if desired. Garnish with chopped herbs, sliced green onions, and lime wedges as preferred.