Description
Experience a tropical getaway with this Sheet Pan Hawaiian Chicken with Pineapple and Peppers. Juicy chicken, sweet pineapple, and colorful bell peppers come together in a delightful glaze that’s both tangy and sweet. Perfect for busy weeknights, this dish transforms dinner into a vibrant celebration of flavors that your family will love!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup fresh pineapple, diced
- 2 bell peppers (red and yellow), sliced
- 4 garlic cloves, minced
- 1/4 cup low-sodium soy sauce
- 2 tbsp honey
- 1 tbsp cornstarch
- 1 tbsp sesame oil
- 2 green onions, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Season chicken breasts with salt and pepper; drizzle with sesame oil.
- In a bowl, whisk together soy sauce, honey, minced garlic, and cornstarch until smooth.
- Toss chicken with diced pineapple and sliced bell peppers in the bowl to coat.
- Line a baking sheet with parchment paper; arrange chicken and veggies in a single layer.
- Bake for 25-30 minutes until chicken is cooked through (internal temperature of 165°F) and veggies are tender.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 plate (approx. 250g)
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: For added flavor, marinate the chicken for a few hours or overnight. Feel free to swap out bell peppers for your favorite vegetables like zucchini or broccoli. Serve over rice or quinoa for a complete meal.