How do you make Disgustingly Easy Hawaiian Chicken Sheet Pan in 30 Minutes?

Disgustingly Easy Hawaiian Chicken Sheet Pan in 30 Minutes is made by following the step-by-step instructions on this page. Each step is numbered and tested multiple times in a home kitchen for reliable results.

How do you store leftover Disgustingly Easy Hawaiian Chicken Sheet Pan in 30 Minutes?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, most components can be frozen for up to 3 months. Reheat gently to maintain the best texture and flavor.

What substitutions can I make for Disgustingly Easy Hawaiian Chicken Sheet Pan in 30 Minutes?

Common substitutions are listed in the recipe notes section. You can adapt most ingredients based on dietary preferences or what you have available. The tested variations section on this page covers the most popular swaps.

Disgustingly Easy Hawaiian Chicken Sheet Pan in 30 Minutes

Name: Disgustingly Easy Hawaiian Chicken Sheet Pan in 30 Minutes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Hawaiian
Ingredients: 1.5 lbs chicken breast (cut into bite-sized pieces); 1 can (20 oz) pineapple chunks (drained, reserve juice); 1 red bell pepper (diced); 1 yellow bell pepper (diced); 1 medium red onion (cut into wedges); 3 cloves garlic (minced); 1/4 cup soy sauce; 2 tablespoons olive oil; 2 tablespoons honey (or brown sugar); 1 teaspoon ground ginger; 1 teaspoon paprika; Salt and pepper (to taste); Fresh cilantro (for garnish)

Description

Make a delicious and easy Hawaiian Chicken Sheet Pan dinner. It is packed with flavor and simple to prepare.

Ingredients

Scale

1.5 lbs chicken breast (cut into bite-sized pieces)
1 can (20 oz) pineapple chunks (drained, reserve juice)
1 red bell pepper (diced)
1 yellow bell pepper (diced)
1 medium red onion (cut into wedges)
3 cloves garlic (minced)
1/4 cup soy sauce
2 tablespoons olive oil
2 tablespoons honey (or brown sugar)
1 teaspoon ground ginger
1 teaspoon paprika
Salt and pepper (to taste)
Fresh cilantro (for garnish)

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Instructions

Preheat your oven to 400°F (200°C).
In a large bowl, combine the chicken breast pieces with soy sauce, olive oil, honey, minced garlic, ground ginger, paprika, salt, and pepper. Mix well to coat everything evenly, then set aside to marinate for 10-15 minutes.
While the chicken marinates, prepare the vegetables by spreading the diced red and yellow bell peppers, onion wedges, and drained pineapple chunks on a large sheet pan.
After marinating, add the chicken pieces to the sheet pan over the vegetables and pineapple. Pour any remaining marinade over the top.
Place the sheet pan in the preheated oven and bake for 25-30 minutes, stirring halfway through for even cooking.
Check doneness using a meat thermometer; it should read 165°F (74°C). If not done, return to the oven for an additional 5-10 minutes.
Once cooked, remove the pan from the oven and let it sit for a few minutes. Garnish with fresh cilantro before serving.
Serve warm, ideally over steamed rice or quinoa to soak up that flavorful sauce. Enjoy!

Notes

Serve over rice or quinoa.
Adjust seasonings to suit your taste.
Ensure chicken is cooked through.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Hawaiian

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 15g
Sodium: 500mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 30g
Cholesterol: 100mg