Description
Experience a tropical escape with Sheet Pan Hawaiian Chicken with Pineapple and Peppers. This vibrant dish combines succulent chicken, sweet pineapple, and colorful bell peppers, creating an unforgettable flavor fiesta. Perfect for busy weeknights or special gatherings, this one-pan wonder makes cooking and cleanup a breeze while filling your home with delightful aromas.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup fresh pineapple, diced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium red onion, sliced
- 3 garlic cloves, minced
- 1/4 cup low-sodium soy sauce
- 2 tbsp brown sugar
- 1/2 cup pineapple juice
- 1/4 tsp cayenne pepper (adjust to taste)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, whisk together soy sauce, pineapple juice, brown sugar, minced garlic, cayenne pepper, salt, and pepper.
- Cut chicken breasts into bite-sized pieces and add them to the marinade. Let marinate for at least 30 minutes.
- On a sheet pan, combine marinated chicken with diced pineapple, sliced bell peppers, and onions. Drizzle with olive oil and toss well.
- Spread the mixture evenly on the sheet pan and bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 350
- Sugar: 10g
- Sodium: 640mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
Keywords: For added spice, consider incorporating jalapeños or swapping pineapple for mango. Feel free to add other vegetables like zucchini or broccoli to customize the dish.