Description
Hawaiian Chicken Sheet Pan is a vibrant and satisfying dish that brings the flavors of the tropics to your dinner table. This one-pan meal features succulent chicken, colorful bell peppers, red onion, and sweet pineapple, all roasted together to create a deliciously balanced flavor profile. Perfect for busy weeknights or when you want to impress guests, this recipe is both simple and versatile. Enjoy it over rice or quinoa, or savor it on its own for a wholesome low-carb option. With easy preparation and minimal cleanup, this Hawaiian Chicken Sheet Pan will quickly become a go-to favorite in your kitchen.
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 can (20 oz) pineapple chunks
- 1/4 cup soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons pineapple juice
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, combine chicken, bell peppers, onion, and pineapple chunks.
- In a small bowl, whisk together soy sauce, brown sugar, pineapple juice, cornstarch, garlic powder, ginger, and red pepper flakes.
- Pour the sauce over the chicken and vegetable mixture; toss until well-coated.
- Spread the mixture evenly on a rimmed baking sheet.
- Bake for 30-35 minutes or 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: 1/4 of recipe (approximately 250g)
- Calories: 350
- Sugar: 12g
- Sodium: 700mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 90mg