Description
Hawaiian Chicken Sheet Pan is a delightful one-pan meal that brings tropical flavors to your table. This easy recipe combines tender chicken breasts with vibrant bell peppers, sweet pineapple, and a tangy sauce that will have everyone asking for seconds. Perfect for busy weeknights or gatherings, this dish requires minimal cleanup while delivering maximum taste. Serve it hot over rice or quinoa for a complete meal that’s sure to impress.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (1.5 lbs)
- 1 cup mixed bell peppers (red, yellow, green), chopped
- 1 medium red onion, sliced
- 1 cup pineapple chunks (fresh or canned)
- 3 cloves fresh garlic, minced
- 2 tbsp extra virgin olive oil
- 1/4 cup low-sodium soy sauce
- 2 tbsp honey
- 2 tbsp fresh lime juice
- 1 tsp ginger powder
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together soy sauce, honey, lime juice, minced garlic, and ginger powder to create the marinade.
- Chop bell peppers and red onion into bite-sized pieces.
- Place chicken in a large bowl and pour half of the marinade over it; let marinate for at least 30 minutes.
- Arrange marinated chicken on the baking sheet with vegetables and pineapple; drizzle remaining marinade on top.
- Bake for 25-30 minutes until chicken is golden brown and cooked through. Let rest before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1/4 of the dish (approximately 7 oz)
- Calories: 330
- Sugar: 10g
- Sodium: 540mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 90mg