Description
Experience the vibrant flavors of the Hawaiian Chicken Sheet Pan Dinner, a delightful one-pan meal perfect for busy weeknights or family gatherings. This dish features tender chicken breast marinated in a savory-sweet sauce, accompanied by juicy pineapple and colorful bell peppers. Roasted to perfection, each bite bursts with tropical goodness, making it a favorite among both kids and adults. Not only is this recipe quick and easy to prepare, but the minimal cleanup makes it even more appealing. Serve it over fluffy rice or nutty quinoa for a balanced meal that’s as wholesome as it is delicious.
Ingredients
Scale
- 1.5 lbs chicken breast, cut into bite-sized pieces
- 1 can (20 oz) pineapple chunks, drained (reserve juice)
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 medium red onion, cut into wedges
- 3 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons olive oil
- 2 tablespoons honey (or brown sugar)
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- Salt and pepper, to taste
- Fresh cilantro for garnish
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, combine chicken with soy sauce, olive oil, honey, garlic, ginger, paprika, salt, and pepper; mix well and marinate for 10–15 minutes.
- Spread bell peppers, onion wedges, and drained pineapple on a sheet pan.
- Place marinated chicken on top and pour any leftover marinade over everything.
- Bake for 25–30 minutes until chicken reaches an internal temperature of 165°F (74°C), stirring halfway through.
- Let rest before serving; garnish with fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 12g
- Sodium: 680mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg