Description
Bring the taste of the tropics to your table with this Hawaiian Chicken Sheet Pan recipe. Juicy chicken breasts marinated in a sweet blend of pineapple and soy sauce are perfectly roasted alongside colorful bell peppers and red onions. This one-pan wonder not only makes for an impressive presentation but also promises minimal cleanup, making it ideal for busy weeknights or festive gatherings with friends. Enjoy a vibrant dish that bursts with flavor in every bite!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (1.5 lbs)
- 1 cup pineapple chunks (fresh or canned)
- 2 bell peppers (red and yellow), chopped
- 1 medium red onion, chopped
- 4 garlic cloves, minced
- ¼ cup low-sodium soy sauce
- 2 tbsp honey
- 2 tbsp olive oil
- ¼ cup pineapple juice (from canned pineapple or fresh)
- Optional: 1 tbsp sesame seeds
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, whisk together soy sauce, honey, minced garlic, and pineapple juice. Add chicken breasts and marinate for at least 15 minutes.
- Chop bell peppers and onion into bite-sized pieces.
- Arrange marinated chicken in the center of a large baking sheet; surround with veggies and pineapple chunks.
- Drizzle olive oil over everything; season with salt and pepper to taste. Toss gently to coat.
- Bake for 25-30 minutes until chicken reaches an internal temperature of 165°F (75°C) and is golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 310
- Sugar: 10g
- Sodium: 550mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg