Hawaiian Chicken Sheet Pan Recipe
Enjoy a delightful Hawaiian Chicken Sheet Pan Recipe bursting with sweet pineapple and savory chicken, all cooked in one simple pan for easy cleanup. Perfect for a quick weeknight dinner, this flavorful dish will transport your taste buds straight to the tropics.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Skillet
- Cuisine: Asian-inspired
- Diet: Gluten Free
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 red onion, sliced
- 1 ½ cups pineapple chunks (fresh or canned)
- 2 tablespoons olive oil
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon minced garlic
- 1 teaspoon ground ginger
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Arrange the chicken breasts on the baking sheet. Scatter the diced bell peppers, sliced onion, and pineapple chunks evenly around the chicken.
- In a small bowl, whisk together olive oil, soy sauce, honey, minced garlic, and ground ginger.
- Drizzle the sauce over the chicken and vegetables, making sure everything is well coated. Season with salt and pepper.
- Bake for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- Remove from the oven and garnish with fresh cilantro before serving. Enjoy!
Notes
- Use fresh pineapple for a more vibrant and juicy flavor.
- Substitute chicken thighs if you prefer darker meat.
- Serve over rice or cauliflower rice for a complete meal.
Nutrition
- Serving Size: 1 chicken breast with veggies
- Calories: 320
- Sugar: 14g
- Sodium: 580mg