Hawaiian Chicken Pan (Print-Friendly Version)
Tender chicken, pineapple, and colorful bell peppers roasted together for a healthy, vibrant sheet pan meal.
# Ingredients You'll Need:
→ Main Ingredients
01 -
320 grams pineapple chunks
02 -
900 grams chicken breast, cut into bite-sized pieces
03 -
1 bell pepper, sliced
04 -
1 red onion, sliced
→ Sauce and Seasonings
05 -
2 tablespoons soy sauce
06 -
1 teaspoon minced garlic
07 -
Salt, to taste
08 -
Black pepper, to taste
09 -
2 tablespoons olive oil
→ To Serve and Garnish
10 -
Chopped green onions, for garnish
11 -
Cooked rice, for serving
12 -
Sesame seeds, for garnish
# How to Make It:
01 -
Heat the oven to 200°C. Either grease a baking sheet or line it with parchment paper.
02 -
Mix together the chicken pieces, sliced bell pepper, sliced red onion, and pineapple chunks in a big bowl.
03 -
In another bowl, mix soy sauce, olive oil, minced garlic, salt, and black pepper until it's all blended well.
04 -
Pour the sauce over the chicken and veggies. Give it a good toss to coat everything nicely.
05 -
Lay the mixture out in a single even layer on the prepared baking sheet for roasting.
06 -
Roast for 20 to 25 minutes in the preheated oven until the chicken’s done and the veggies are soft.
07 -
Take it out of the oven and top with chopped green onions and sesame seeds. Serve warm on cooked rice.
# Extra Information:
01 -
Letting the chicken soak in the sauce for half an hour before cooking boosts flavor and juiciness.
02 -
Making sure all ingredients are cut to the same size helps them cook evenly.
03 -
Don't overcrowd the baking sheet if you want that nice roasted texture instead of steaming.
04 -
Using fresh pineapple gives the best sweetness and texture.