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The Boat Shed Kitchen

Hawaiian Chicken Sheet Pan

Tender diced chicken, pineapple, and peppers roast together with soy, garlic, and paprika in one sheet pan for an easy, tropical-inspired dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 lbs chicken breast diced
  • 1 bell pepper chopped
  • 1 red onion chopped
  • 2 cups pineapple chunks
  • 2 tbsp soy sauce
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp paprika
  • Salt & pepper to taste

Method
 

  1. Preheat oven to 400°F.
  2. Dice chicken and vegetables.
  3. Combine all ingredients in a bowl and toss to coat.
  4. Spread on a sheet pan in an even layer.
  5. Bake for 25–30 minutes, stirring halfway through.
  6. Check chicken is cooked through.
  7. Serve hot with rice or salad.
  8. See full steps with tips & photos → https://theboatshedcafe.com/hawaiian-chicken-sheet-pan/

Notes

  • You can use boneless chicken thighs for extra juiciness.
  • Fresh pineapple gives the best flavor, but canned works too—just drain it well.
  • Add a drizzle of teriyaki or sriracha if you want a saucy finish.