Hawaiian Chicken Sheet Pan Dinner
This Hawaiian Chicken Sheet Pan Dinner is sweet, savory, and perfect for meal prep. Juicy chicken, roasted veggies, and caramelized pineapple.
Servings 4
Ingredients
- 8 oz can pineapple chunks reserve juice for marinade, pineapple patted dry
- ¼ cup pineapple juice reserved from can
- ¼ cup low sodium soy sauce
- ¼ cup brown sugar
- 1 tablespoon Dijon mustard
- 1½ lbs boneless skinless chicken thighs diced
- 1 red onion sliced
- 2 bell peppers orange, green, sliced
- ½ teaspoon coarse salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- Fresh cilantro for garnish (optional)
- Sesame seeds for garnish (optional)
Instructions
- Make the marinade. In a bowl, whisk together reserved pineapple juice, soy sauce, brown sugar, and Dijon mustard.
- Save half of the marinade in a jar in the refrigerator for serving later. Add diced chicken to the bowl with the other half of the marinade and allow to sit for at least 30 minutes.
- Preheat oven to 400°F and line a sheet pan with parchment paper.
- Spread marinated chicken on the sheet pan.
- Add sliced onion, bell peppers, and pineapple around the chicken.
- Sprinkle with salt, pepper, and garlic powder. Spray with cooking oil.
- Bake 20–25 minutes or until chicken reaches 165°F.
- Serve with remaining sauce.
- Garnish with cilantro and sesame seeds before serving.