Name: Hawaiian Chicken Sheet Pan: A Tropical Escape for Dinner
Ingredients: Chicken Breast (2 lbs, diced): Lean and tender, chicken breast soaks up the marinade and cooks quickly. Dicing ensures even cooking.; Bell Pepper (1 large, chopped): Adds crunch, color, and mild sweetness. Any color (red, yellow, or green) works.; Red Onion (1 medium, chopped): Brings a subtle sweetness and slight bite when roasted.; Pineapple Chunks (2 cups, fresh or canned, drained): The star of the tropical flavor, pineapple adds juicy sweetness and caramelizes beautifully.; Soy Sauce (2 tablespoons): Provides a salty, umami depth that balances the pineapple’s sweetness.; Olive Oil (2 tablespoons): Helps the marinade coat the chicken and promotes even roasting.; Garlic Powder (1 teaspoon): Adds savory, garlicky flavor without the fuss of fresh garlic.; Paprika (1 teaspoon): Contributes a smoky, slightly sweet note and a touch of color.; Salt and Pepper (to taste): Enhances all the flavors and lets you customize the seasoning.; Chicken: Use boneless chicken thighs for a juicier option or tofu for a vegetarian version.; Bell Pepper: Swap with zucchini, mushrooms, or carrots for different veggies.; Pineapple: Mango or peaches can replace pineapple for a different tropical twist.; Soy Sauce: Try tamari for gluten-free or coconut aminos for a sweeter, less salty option.; Oil: Avocado oil or melted coconut oil can replace olive oil for a subtle flavor change.; Spices: Add a pinch of ginger powder or chili powder for extra warmth or heat.

Description

Dreaming of a tropical getaway but stuck at home? What if you could bring the vibrant flavors of Hawaii to your dinner table in just 40 minutes? Say aloha to the Hawaiian Chicken Sheet Pan, a colorful, one-pan meal bursting with juicy chicken, sweet pineapple, and tender veggies. This dish is like a mini vacation on a plate—easy to make, minimal cleanup, and packed with island vibes.

Ingredients

Chicken Breast (2 lbs, diced): Lean and tender, chicken breast soaks up the marinade and cooks quickly. Dicing ensures even cooking.
Bell Pepper (1 large, chopped): Adds crunch, color, and mild sweetness. Any color (red, yellow, or green) works.
Red Onion (1 medium, chopped): Brings a subtle sweetness and slight bite when roasted.
Pineapple Chunks (2 cups, fresh or canned, drained): The star of the tropical flavor, pineapple adds juicy sweetness and caramelizes beautifully.
Soy Sauce (2 tablespoons): Provides a salty, umami depth that balances the pineapple’s sweetness.
Olive Oil (2 tablespoons): Helps the marinade coat the chicken and promotes even roasting.
Garlic Powder (1 teaspoon): Adds savory, garlicky flavor without the fuss of fresh garlic.
Paprika (1 teaspoon): Contributes a smoky, slightly sweet note and a touch of color.
Salt and Pepper (to taste): Enhances all the flavors and lets you customize the seasoning.

Substitutions and Variations

Chicken: Use boneless chicken thighs for a juicier option or tofu for a vegetarian version.
Bell Pepper: Swap with zucchini, mushrooms, or carrots for different veggies.
Pineapple: Mango or peaches can replace pineapple for a different tropical twist.
Soy Sauce: Try tamari for gluten-free or coconut aminos for a sweeter, less salty option.
Oil: Avocado oil or melted coconut oil can replace olive oil for a subtle flavor change.
Spices: Add a pinch of ginger powder or chili powder for extra warmth or heat.

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Instructions

Preheat the Oven:
- Set your oven to 400°F (200°C). A hot oven ensures the chicken cooks evenly and the pineapple and veggies caramelize slightly.
- Tip: If your oven runs hot, check the dish a few minutes early to avoid overcooking.
Make the Marinade:
- In a large mixing bowl, whisk together 2 tablespoons soy sauce, 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon paprika, and salt and pepper to taste.
- Tip: Taste the marinade before adding the chicken to adjust seasoning if needed. Add a pinch of chili powder for a spicy kick!
Marinate the Chicken:
- Add 2 lbs of diced chicken breast to the marinade. Toss to coat every piece evenly.
- Let the chicken marinate for at least 15 minutes at room temperature. For deeper flavor, cover and refrigerate for up to 30 minutes.
- Tip: Don’t marinate longer than 1 hour, as the soy sauce can make the chicken too salty.
Prep the Vegetables and Pineapple:
- Chop 1 large bell pepper and 1 medium red onion into bite-sized pieces.
- If using fresh pineapple, cut 2 cups into chunks. If using canned, drain well to avoid excess liquid.
- Tip: Keep pieces similar in size for even cooking. Pat pineapple dry if it’s very juicy.
Assemble the Sheet Pan:
- Line a large sheet pan with parchment paper or lightly grease it for easy cleanup.
- Spread the marinated chicken, bell pepper, red onion, and pineapple chunks in a single layer. Avoid overcrowding to ensure even roasting.
- Tip: Use two sheet pans if needed to prevent steaming instead of roasting.
Roast the Dish:
- Place the sheet pan in the preheated oven and roast for 25–30 minutes.
- Halfway through (about 12–15 minutes), gently toss the ingredients with a spatula to promote even browning.
- Check that the chicken reaches an internal temperature of 165°F and the veggies are tender.
- Tip: If the pineapple or veggies brown too quickly, cover loosely with foil.
Serve:
- Remove the sheet pan from the oven and let it rest for 3–5 minutes to let the flavors settle.
- Serve hot over steamed rice, quinoa, or as a standalone dish.
- Tip: Garnish with fresh cilantro or green onions for extra color and flavor.