Description
Delight in the tropical flavors of this Hawaiian Chicken Sheet Pan recipe. Juicy boneless chicken breasts are paired with fresh pineapple, vibrant bell peppers, and aromatic garlic, all drizzled with a savory-sweet glaze. This easy one-pan meal is perfect for busy weeknights or casual gatherings, making dinner a breeze while transporting your taste buds to a sunny Hawaiian beach.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup fresh pineapple chunks
- 1 cup mixed bell peppers (red and yellow)
- 1 medium red onion, sliced
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 3 tbsp low-sodium soy sauce
- 2 tbsp brown sugar
- 1/4 cup pineapple juice
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, toss pineapple, bell peppers, and onion with olive oil, salt, and pepper.
- Pat chicken dry; season both sides with salt and pepper.
- Whisk soy sauce, brown sugar, garlic, and pineapple juice in a small bowl.
- Arrange seasoned chicken on one side of the baking sheet; scatter veggies on the other side.
- Drizzle everything with the sauce and bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F (75°C).
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 piece (230g)
- Calories: 320
- Sugar: 10g
- Sodium: 690mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 80mg