Description
Hawaiian Chicken Sheet Pan is a vibrant and flavorful dish that brings the tropics to your table. Juicy chicken, sweet pineapple, and colorful vegetables come together under a delightful glaze, creating a meal that’s both visually appealing and delicious. Perfect for busy weeknights or a relaxing weekend feast, this recipe is easy to customize with whatever veggies you have on hand, making it a family favorite!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup pineapple chunks (fresh or canned)
- 2 bell peppers (any color), sliced
- 1 medium red onion, thinly sliced
- 1/4 cup low-sodium soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
Instructions
- 1. Preheat your oven to 400°F (200°C).
- 2. In a large bowl, combine chicken breasts, bell peppers, red onion, and pineapple chunks.
- 3. In another bowl, whisk together soy sauce, brown sugar, garlic powder, and ginger.
- 4. Pour the sauce over the chicken and veggies; toss to coat evenly.
- 5. Spread the mixture on a parchment-lined sheet pan.
- 6. Bake for 25-30 minutes until 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 serving
- Calories: 370
- Sugar: 10g
- Sodium: 540mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg
Keywords: Marinate chicken for at least 30 minutes for enhanced flavor. Feel free to swap vegetables based on seasonality or personal preference. Store leftovers in an airtight container for up to three days.