Description
Hawaiian Chicken Sheet Pan is the ultimate weeknight meal, marrying tender chicken with vibrant vegetables and sweet pineapple, all coated in a savory sauce. This simple one-pan dish not only delivers a burst of tropical flavors but also makes cleanup a breeze, allowing you to enjoy more quality time with family and friends. In just 15 minutes of prep, this delightful recipe transforms into a colorful feast that’s perfect for busy evenings or casual gatherings. Serve it over rice, in tacos, or over a fresh salad for an easy yet satisfying dinner that everyone will love.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 large red bell pepper
- 1 large yellow or orange bell pepper
- 1 red onion
- 1 (20 oz) can pineapple chunks
- 1/4 cup soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons pineapple juice
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine chicken cubes, bell peppers, onion wedges, and pineapple chunks.
- In a separate bowl, whisk together soy sauce, brown sugar, pineapple juice, cornstarch, garlic powder, ginger, and optional red pepper flakes.
- Pour the sauce over the chicken and vegetable mixture and toss until evenly coated.
- Spread the mixture on a large rimmed baking sheet in a single layer.
- Roast in the preheated oven for about 30-35 minutes until the chicken is cooked through and vegetables are tender.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 cup (about 250g)
- Calories: 330
- Sugar: 12g
- Sodium: 720mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg