Description

This Hawaiian Chicken Sheet Pan dinner is a one-pan wonder that combines tender chicken, sweet pineapple, and colorful veggies. With a deliciously tangy sauce, it’s an easy, flavorful, and nutritious meal that comes together in no time. Perfect for busy weeknights!

Ingredients

4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
Salt and pepper to taste
1 cup pineapple chunks (fresh or canned, drained)
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1/2 red onion, sliced
1 zucchini, sliced
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon rice vinegar
1 tablespoon brown sugar (optional for extra sweetness)
1/4 cup chopped green onions (optional, for garnish)

Sesame seeds (optional, for garnish)

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Instructions

Preheat your oven to 400°F (200°C).
Line a sheet pan with parchment paper or lightly grease it with cooking spray.
In a small bowl, whisk together the olive oil, garlic powder, onion powder, paprika, salt, and pepper. Rub this mixture over the chicken breasts to coat them evenly.
Place the chicken breasts in the center of the sheet pan.
Surround the chicken with the sliced bell peppers, red onion, zucchini, and pineapple chunks.
In a separate bowl, mix the soy sauce, honey, rice vinegar, and brown sugar (if using) to make the sauce. Drizzle this sauce over the chicken and vegetables.
Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
Remove from the oven and garnish with chopped green onions and sesame seeds if desired.

Serve the chicken and vegetables immediately, and enjoy!

Notes

You can swap the chicken breasts for thighs if you prefer darker meat.
For extra sweetness, feel free to add more honey or brown sugar to the sauce.

If you don’t have a sheet pan, this recipe can also be made in a large baking dish.