Description
Hawaiian Chicken Sheet Pan is a vibrant and flavorful dish that brings the tropical essence of Hawaii straight to your dinner table. Juicy chicken, marinated in a sweet teriyaki sauce, pairs perfectly with colorful bell peppers, succulent pineapple chunks, and aromatic garlic. This one-pan meal is not only easy to prepare but also delivers a delightful taste sensation that will have everyone coming back for more. Perfect for busy weeknights or festive gatherings, this recipe promises a quick cleanup and a culinary escape into paradise.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 bell peppers (one red, one yellow), sliced
- 1 cup fresh pineapple chunks
- 1 medium red onion, sliced
- 4 cloves fresh garlic, minced
- 1/2 cup low-sodium teriyaki sauce
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
- In a bowl, combine teriyaki sauce, minced garlic, salt, and pepper. Add chicken breasts and coat thoroughly; let marinate while prepping vegetables.
- Slice bell peppers and red onion into thick strips. Toss with pineapple chunks.
- On the prepared sheet pan, place marinated chicken on one side and pile the veggies and pineapple on the other.
- Bake for 25-30 minutes or until chicken reaches an internal temperature of 165°F (74°C). Remove from oven and let rest before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1/4 of the recipe (approximately 250g)
- Calories: 355
- Sugar: 10g
- Sodium: 670mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 43g
- Cholesterol: 100mg
Keywords: For extra crunch, consider adding snap peas or carrots. Swap pineapple for mango for a different tropical twist.