Description
Hawaiian Chicken Sheet Pan is a vibrant, flavor-packed dish that brings the tropical essence of Hawaii right to your dinner table. Tender chicken breasts marinated in a tangy pineapple-soy sauce are roasted alongside juicy pineapple chunks, colorful bell peppers, and sweet red onions. This one-pan meal is not only easy to prepare but also perfect for busy weeknights or festive gatherings. With its irresistible aroma and eye-catching presentation, this dish will transport you to a sunny paradise with every bite.
Ingredients
Scale
- 3–4 boneless skinless chicken breasts (about 1.5 lbs)
- 1 cup pineapple chunks (fresh or canned)
- 1 cup mixed bell peppers (red and green), sliced
- 1 medium red onion, cut into wedges
- 4 garlic cloves, minced
- ¼ cup low-sodium soy sauce
- 2 tbsp light brown sugar
- 2 tbsp olive oil
- 2 tbsp freshly squeezed lime juice
Instructions
- Preheat your oven to 400°F (200°C) and prepare a large sheet pan with nonstick spray.
- In a bowl, whisk together soy sauce, brown sugar, minced garlic, and lime juice.
- Place chicken breasts on the sheet pan and surround them with pineapple, bell peppers, and onion.
- Drizzle olive oil over everything and pour the marinade evenly across the chicken and veggies.
- Bake for 25-30 minutes or until chicken reaches an internal temperature of 165°F (75°C) and is golden brown.
- Let rest for a few minutes before serving hot over rice or quinoa.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 chicken breast with veggies (approximately 200g)
- Calories: 280
- Sugar: 10g
- Sodium: 770mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg