Description
Indulge in tropical flavors with this quick and easy Hawaiian Chicken Sheet Pan recipe. Featuring tender chicken breasts, colorful bell peppers, and sweet pineapple, this dish is topped with a delightful soy glaze that will impress your family and friends. Perfect for busy weeknights or casual gatherings, it requires minimal cleanup and offers a nutritious meal ready in under an hour.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup pineapple chunks (fresh or canned)
- 1 medium red onion, sliced
- 1/4 cup low-sodium soy sauce
- 2 tbsp brown sugar
- 2 garlic cloves, minced
Instructions
- Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper.
- Season the chicken breasts with salt and pepper; arrange on one side of the sheet pan.
- On the other side, add sliced bell peppers, red onion, and pineapple chunks in an even layer.
- In a bowl, whisk together soy sauce, brown sugar, and minced garlic; pour over chicken and vegetables.
- Roast for 25-30 minutes until chicken reaches an internal temperature of 165°F (75°C) and vegetables are tender.
- Serve with any remaining sauce drizzled over the top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg