Description
Escape to a tropical paradise with this vibrant Hawaiian Chicken Sheet Pan dish! Juicy chicken breasts, sweet pineapple, and colorful bell peppers come together in a tangy soy glaze that’s perfect for busy weeknights or festive gatherings. With minimal prep and cleanup, this recipe promises to be a family favorite, delivering delicious island flavors in every bite.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 cup pineapple chunks (fresh or canned)
- 1 cup bell peppers (any color), chopped
- 1 medium red onion, sliced
- 3 cloves garlic, minced
- ¼ cup low-sodium soy sauce
- 2 tbsp brown sugar
- 2 tbsp olive oil (plus extra for drizzling)
- 1 tbsp sesame seeds (for garnish)
Instructions
- Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
- In a bowl, mix chicken with minced garlic, soy sauce, brown sugar, and olive oil until well coated. Allow to marinate briefly.
- Arrange the bell peppers, red onion, and pineapple on the sheet pan. Drizzle lightly with olive oil and season with salt and pepper.
- Place the marinated chicken in the center of the pan and scatter vegetables around it.
- Bake for 25-30 minutes or until chicken reaches an internal temperature of 165°F (74°C).
- Remove from oven and sprinkle sesame seeds on top before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
Keywords: - For added flavor, marinate the chicken overnight. - You can substitute chicken with tofu or shrimp for variation. - Feel free to add more veggies like zucchini or snap peas for crunch.