Hawaiian Chicken Sheet Pan Meal
A quick and satisfying one-pan meal featuring juicy chicken, sweet pineapple, and colorful veggies, perfect for busy weeknights.
Ingredients
For the Marinade
- 2 tablespoons coconut aminos Can substitute with low-sodium soy sauce if not following Whole30 or Paleo.
- 2 tablespoons pineapple juice Use juice from the canned pineapple or fresh.
- 1 tablespoon rice vinegar or apple cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon smoked paprika
- 1/2 teaspoon sea salt Plus more to taste.
- 1/4 teaspoon black pepper
- 1 pinch red pepper flakes Optional for heat.
- 2 tablespoons avocado oil
For the Chicken and Vegetables
- 1.5 to 2 pounds boneless skinless chicken thighs or breasts, cut into chunks Thighs are moister while breasts are leaner.
- 2 cups pineapple chunks, fresh or canned in juice only
- 1 red bell pepper, sliced
- 1 yellow or orange bell pepper, sliced
- 1 small red onion, cut into wedges
For Garnish
- Fresh cilantro or green onion For garnish.
Instructions
Preparation
- Whisk together coconut aminos, pineapple juice, vinegar, garlic, ginger, smoked paprika, salt, pepper, and avocado oil to make the marinade.
- Add chicken to a bowl or bag and pour in half the marinade. Reserve the remainder for later. Marinate in the fridge for at least 20 minutes, up to 4 hours.
- Preheat the oven to 425°F. Line a large sheet pan with parchment paper.
Cooking
- Spread the marinated chicken on the pan with the bell peppers, red onion, and pineapple chunks, ensuring not to overcrowd.
- Roast for 15 minutes. Toss with reserved marinade and roast another 10 to 12 minutes, until chicken is cooked through.
- For extra color, broil for 1 to 3 minutes, watching closely.
Serving
- Garnish with chopped cilantro or green onion before serving.
Notes
Line the sheet pan with parchment for easy clean-up. Add veggies earlier for softer texture or later for crunch. Great for meal prep and reheats well.