Description
Indulge in the tropical flavors of Sheet Pan Hawaiian Chicken with Pineapple and Peppers. This vibrant, one-pan dish features juicy chicken breasts marinated in a savory-sweet blend, complemented by colorful bell peppers, sweet pineapple chunks, and aromatic garlic. Perfect for busy weeknights or casual gatherings, this recipe brings a taste of paradise to your table with minimal effort.
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 your oven to 400°F (200°C).
- In a bowl, whisk together olive oil, soy sauce, brown sugar, garlic, and lime juice.
- Marinate chicken breasts in the mixture for at least 30 minutes.
- Chop bell peppers and onion while chicken marinates.
- Line a baking sheet with parchment paper. Arrange marinated chicken in the center and surround it with pineapple chunks and chopped vegetables.
- Bake for 25-30 minutes or until chicken reaches an internal temperature of 165°F (75°C) and vegetables are tender.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 chicken breast with veggies (approximately 300g)
- Calories: 350
- Sugar: 8g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: For added crunch, include other vegetables like broccoli or snap peas. Substitute chicken with shrimp or tofu for a different protein option. Broil for a few minutes at the end for a crispy finish.