Hawaiian Chicken Sheet Pan

🍍 Mediterranean Hawaiian Chicken Sheet Pan

🛒 Ingredients

• 1½ lb (700 g) chicken thighs or breasts, cut into chunks

• 2 cups fresh pineapple chunks

• 1 red bell pepper, chopped

• 1 green bell pepper, chopped

• 1 red onion, cut into wedges

• 2 tbsp olive oil

Marinade / Sauce

• ¼ cup pineapple juice

• 2 tbsp soy sauce or tamari

• 1 tbsp honey (or maple syrup)

• 2 cloves garlic, minced

• 1 tsp paprika

• ½ tsp ground ginger

• ½ tsp black pepper

• Optional: chili flakes for heat

Garnish (optional)

• Fresh parsley or cilantro

• Sesame seeds

• Lime wedges

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👩‍🍳 Instructions

1. Preheat oven
   Heat oven to 200°C / 400°F.
   Line a large sheet pan with parchment paper.

2. Make the marinade
   In a bowl, whisk pineapple juice, soy sauce, honey, garlic, olive oil, paprika, ginger, and pepper.

3. Marinate chicken
   Toss chicken pieces in the sauce. Let sit 10–15 minutes (longer if you have time).

4. Assemble the pan
   Spread chicken on the sheet pan.
   Add pineapple, bell peppers, and onion around the chicken.
   Drizzle remaining marinade over everything.

5. Bake
   Roast for 25–30 minutes, stirring once halfway, until chicken is cooked and lightly caramelized.

6. Finish
   Optional: Broil for 2–3 minutes for extra color.
   Garnish with herbs, sesame seeds, and lime juice.

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🌿 Mediterranean Serving Ideas

• Serve over brown rice, quinoa, or cauliflower rice

• Pair with a cucumber–tomato salad

• Add a dollop of Greek yogurt with lime zest on the side

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🔄 Variations

• Keto / low-carb: Skip honey, reduce pineapple, add zucchini

• Extra protein: Add chickpeas (non-keto)

• Spicy island: Add sriracha or jalapeño

• Vegetarian: Swap chicken for halloumi or tofu

Sweet pineapple, savory chicken, and roasted veggies—all in one pan and zero stress 😍