Description
Hawaiian Chicken Sheet Pan is a quick, vibrant dish that brings the flavors of the tropics to your dinner table. Succulent chicken breasts are marinated in a sweet-savory sauce and roasted alongside colorful bell peppers, fresh pineapple, and aromatic garlic. This easy recipe is perfect for busy weeknights and transforms any meal into a festive occasion. With minimal prep and cleanup, it’s sure to become a family favorite!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 bell peppers (any color), sliced
- 1 cup fresh pineapple chunks
- 1 large red onion, cut into wedges
- 3 cloves garlic, minced
- ¼ cup low-sodium soy sauce
- 2 tbsp honey
- 2 tbsp rice vinegar
- ½ tsp ground ginger
- ½ cup pineapple juice
Instructions
- Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper.
- Chop bell peppers, pineapple, and onion; set aside.
- In a bowl, whisk together soy sauce, honey, rice vinegar, garlic, ginger, and pineapple juice.
- Place chicken in a mixing bowl with chopped vegetables; pour marinade over them and toss until well-coated.
- Spread chicken and veggies evenly on the prepared sheet pan.
- Bake for 25-30 minutes or until chicken reaches an internal temperature of 165°F (75°C) and veggies are tender.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
Keywords: Allow chicken to marinate for at least one hour for deeper flavor. Substitute vegetables based on availability; consider using mango for an added tropical twist.