Delightful Sheet Pan Hawaiian Chicken with Pineapple Recipe

The aroma of sweet pineapple mingling with savory chicken fills the air, transporting you to a tropical paradise with every bite of Sheet Pan Hawaiian Chicken with Pineapple and Peppers. This dish features juicy chicken breasts surrounded by vibrant bell peppers and succulent pineapple, creating a delightful explosion of flavors that will make your taste buds dance. For more inspiration, check out this lunch options recipe.

Picture this: a sunny afternoon, laughter echoing from the kitchen as family gathers around the table. This recipe holds a special place in my heart; it reminds me of summer barbecues and carefree evenings spent with loved ones. Perfect for any occasion, its colorful presentation and irresistible aroma promise an unforgettable dining experience.

I still remember the first time I made this dish; my family couldn’t stop raving about it. It quickly became a staple in our household!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: Use about 3-4 breasts for a satisfying meal, adjusting based on your crowd size.

• Pineapple Chunks: Fresh is best for maximum juiciness, but canned works if you’re short on time.

• Bell Peppers: Use red, yellow, or orange for sweetness; they add great color and crunch.

• Olive Oil: A drizzle brings everything together; use high-quality oil for better flavor.

• Garlic Cloves: Fresh garlic elevates the dish; use minced garlic for an aromatic touch.

• Honey or Brown Sugar: A touch of sweetness balances the savory elements beautifully.

• Soy Sauce: Low-sodium soy sauce helps control saltiness while adding umami depth.

• Lime Juice: Freshly squeezed adds zesty brightness that enhances all the flavors.

• Salt and Pepper: Essential seasonings; adjust according to taste preferences.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Sheet Pan Hawaiian Chicken with Pineapple and Peppers

Getting into the kitchen to prepare this dish is like stepping onto a culinary adventure. Here’s how to craft this delicious meal step-by-step.

Preheat Your Oven: Start by preheating your oven to 400°F (200°C). Line a sheet pan with parchment paper for easy cleanup later.

Prepare Your Chicken and Marinade: In a large bowl, combine olive oil, soy sauce, honey, minced garlic, lime juice, salt, and pepper. Whisk until smooth. Add chicken breasts and coat well—let them marinate while you prep veggies.

Add Your Veggies and Pineapple : Chop bell peppers into bite-sized pieces and mix them with pineapple chunks in another bowl. Drizzle with olive oil and season with salt and pepper; toss until well-coated.

Assemble on the Sheet Pan : Arrange marinated chicken breasts on one side of the sheet pan. Spread pineapple and peppers evenly around the chicken—make it colorful!

Bake Until Golden Brown : Slide your pan into the preheated oven for about 25-30 minutes or until chicken reaches an internal temperature of 165°F (75°C) and veggies are tender.

Garnish and Serve : Once done baking, let it rest briefly before serving. Garnish with fresh cilantro or green onions if desired—this adds freshness!

This vibrant dish not only tantalizes taste buds but also brightens up any dinner table! Enjoy every bite of your culinary creation! For more inspiration, check out this more dinner recipes recipe.

Perfecting the Cooking Process

Start by marinating the chicken, then roast it with the pineapple and peppers for a juicy finish.

Add Your Touch

Feel free to swap out chicken for shrimp or add extra veggies like broccoli or snap peas.

Storing & Reheating

Store leftovers in an airtight container and reheat in the oven for best texture.

Cooking this dish reminds me of that time my cousin tried to impress everyone with his cooking skills but ended up setting off the smoke alarm! We laughed so hard, and now we always cook together—especially when it involves this delightful recipe.

FAQ

Can I use frozen chicken for this recipe?

Yes, but make sure to thaw it completely before marinating.

What can I serve with sheet pan Hawaiian chicken?

Serve it with rice or quinoa to soak up the delicious juices.

How long does leftovers last in the fridge?

Leftovers can be stored in the fridge for up to three days.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Sheet Pan Hawaiian Chicken with Pineapple and Peppers

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• Author: Jennifer
• Total Time: 45 minutes
• Yield: Serves 4

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Description

Sheet Pan Hawaiian Chicken with Pineapple and Peppers is a delicious, one-pan meal that brings the flavors of the tropics to your dinner table. Juicy chicken breasts are marinated in a savory-sweet blend and roasted alongside vibrant bell peppers and fresh pineapple for an explosion of flavor. Perfect for busy weeknights or festive gatherings, this dish promises minimal cleanup and maximum enjoyment.

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Ingredients

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• 4 boneless, skinless chicken breasts
• 1 cup pineapple chunks (fresh or canned)
• 2 bell peppers (red, yellow, or orange), chopped
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 2 tbsp honey or brown sugar
• 3 tbsp low-sodium soy sauce
• Juice of 1 lime
• Salt and pepper to taste

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Instructions

1. Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.
2. In a large bowl, whisk together olive oil, soy sauce, honey, minced garlic, lime juice, salt, and pepper. Add chicken breasts and coat well; marinate while prepping veggies.
3. In another bowl, mix chopped bell peppers with pineapple chunks. Drizzle with olive oil and season with salt and pepper; toss to coat.
4. Arrange marinated chicken on one side of the sheet pan and spread the vegetable mixture around it.
5. Bake for 25-30 minutes until chicken reaches an internal temperature of 165°F (75°C) and vegetables are tender.
6. Let rest before serving; garnish with fresh cilantro or green onions if desired.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Baking
• Cuisine: Hawaiian

Nutrition

• Serving Size: 1 chicken breast with vegetables (300g)
• Calories: 350
• Sugar: 10g
• Sodium: 480mg
• Fat: 13g
• Saturated Fat: 2g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 85mg