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.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.
- 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.
- In another bowl, mix chopped bell peppers with pineapple chunks. Drizzle with olive oil and season with salt and pepper; toss to coat.
- Arrange marinated chicken on one side of the sheet pan and spread the vegetable mixture around it.
- Bake for 25-30 minutes until chicken reaches an internal temperature of 165°F (75°C) and vegetables are tender.
- 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