Description
Hawaiian Chicken Sheet Pan is a tropical delight that brings together juicy chicken, sweet pineapple, and colorful bell peppers in a single pan. This quick and easy recipe is perfect for busy weeknights or casual gatherings, delivering vibrant flavors that will please the whole family. With minimal cleanup and maximum taste, it’s an ideal addition to your dinner rotation!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups fresh pineapple chunks
- 1 cup bell peppers (mixed red and yellow), sliced
- 1 medium red onion, cut into wedges
- 3 cloves garlic, minced
- ¼ cup low-sodium soy sauce
- 2 tbsp honey
- 2 tbsp freshly squeezed lime juice
Instructions
- Preheat your oven to 400°F (200°C).
- Chop the chicken and vegetables into uniform pieces.
- In a bowl, whisk together soy sauce, honey, and lime juice until combined.
- Arrange chicken on one side of a large sheet pan and pile pineapple and veggies on the other side.
- Drizzle half of the sauce over everything and toss gently to coat.
- Bake for 25-30 minutes until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender-crisp.
- Drizzle remaining sauce over before serving hot with rice or quinoa.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 plate (approx. 400g)
- Calories: 380
- Sugar: 12g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 95mg
Keywords: - Customize vegetables based on your preferences or what you have on hand. - Adding red pepper flakes can give this dish an extra kick! - Store leftovers in an airtight container for up to three days; reheat at 350°F until warmed through.