Description
Experience the vibrant flavors of a Hawaiian Chicken Sheet Pan Dinner, an effortless yet impressive meal that brings the taste of the tropics to your table. This delightful dish features tender chicken breast paired with sweet pineapple and colorful bell peppers, all marinated in a savory-sweet sauce and roasted to perfection. Perfect for busy weeknights or casual gatherings, this one-pan recipe not only minimizes cleanup but also delivers a nutritious option packed with lean protein and fresh vegetables. Serve it over fluffy rice or quinoa, and enjoy a wholesome dinner that will please family and friends alike.
Ingredients
- 1.5 lbs chicken breast, cut into bite-sized pieces
- 1/4 cup soy sauce
- 2 tablespoons olive oil
- 2 tablespoons honey
- 3 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 can (20 oz) pineapple chunks, drained
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 medium red onion, cut into wedges
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine chicken pieces, soy sauce, olive oil, honey, minced garlic, ground ginger, salt, and pepper. Mix well and let marinate for 10–15 minutes.
- Spread diced bell peppers, onion wedges, and drained pineapple on a baking sheet.
- Place marinated chicken over the vegetables and pour any remaining marinade on top.
- Bake for 25–30 minutes until chicken is cooked through (internal temperature should reach 165°F).
- Let rest for a few minutes before serving warm over rice or quinoa.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 12g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 80mg
Keywords: For added flavor, marinate the chicken for up to 30 minutes. Customize with your favorite vegetables like zucchini or snap peas. Garnish with fresh cilantro or green onions before serving.