Sheet Pan Hawaiian Chicken with Pineapple and Peppers
A tropical-inspired sheet pan meal featuring tender chicken, juicy pineapple, and vibrant peppers that’s perfect for any night of the week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
- Diet: Gluten-Free
Ingredients
Scale
- 4 boneless skinless chicken breasts (about 1.5 lbs)
- 1 cup pineapple chunks (fresh or canned)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- ½ red onion, cut into wedges
- 3 cloves garlic, minced
- 2 tbsp olive oil
- ¼ cup low-sodium soy sauce
- 1 tbsp brown sugar
- Salt and black pepper to taste
- Juice of 1 lime
Instructions
- Preheat the oven to 400°F (200°C).
- In a mixing bowl, whisk together olive oil, soy sauce, brown sugar, garlic, and lime juice to create your marinade.
- Add the chicken breasts to the bowl, coating them well. Allow the chicken to marinate for at least 30 minutes.
- While the chicken marinates, chop the bell peppers and onion into bite-sized pieces.
- Line a baking sheet with parchment paper.
- Place the marinated chicken in the center of the baking sheet and arrange the pineapple chunks and chopped vegetables around it.
- Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
Notes
For extra flavor, consider adding spices like ginger or red pepper flakes to the marinade. Enjoy with rice or a crisp green salad.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg