Hawaiian Chicken Sheet Pan Dinner
Bring the vibrant flavors of the tropics to your dinner table with this Hawaiian Chicken Sheet Pan Dinner. This delightful one-pan meal combines tender chicken, juicy pineapple, and colorful bell peppers, making it a feast for both the eyes and taste buds. Perfect for busy weeknights or family gatherings, this dish is not only easy to prepare but also a breeze to clean up. With its sweet and savory notes, it’s sure to become a favorite in your home.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Baking
- Cuisine: Tropical
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 your oven to 400°F (200°C). In a bowl, mix chicken with soy sauce, olive oil, honey, garlic, ginger, paprika, salt, and pepper. Let marinate for 10–15 minutes.
- Spread the bell peppers, onion wedges, and pineapple on a large sheet pan.
- Add marinated chicken on top of the veggies and pour any remaining marinade over everything.
- Bake for 25–30 minutes, stirring halfway through until chicken reaches an internal temperature of 165°F (74°C).
- Garnish with fresh cilantro before serving warm over steamed rice or quinoa.
Nutrition
- Serving Size: 1/4 of recipe (approximately 230g)
- Calories: 330
- Sugar: 15g
- Sodium: 540mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg