Description
Hawaiian Chicken Sheet Pan is your go-to dish for a tropical escape right from your kitchen. This easy-to-make recipe features tender chicken paired with colorful bell peppers and juicy pineapple, all roasted together to create a vibrant and flavorful meal that the whole family will love. Perfect for busy weeknights or gatherings, this one-pan wonder takes just 15 minutes of prep time, allowing you to enjoy delicious sweet-savory flavors with minimal cleanup. Whether served over rice or in lettuce wraps, each bite is a taste of paradise.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts (cut into 1-inch cubes)
- 1 large red bell pepper (cut into 1-inch pieces)
- 1 large yellow or orange bell pepper (cut into 1-inch pieces)
- 1 red onion (cut into wedges)
- 1 (20 oz) can pineapple chunks (drained)
- 1/4 cup soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons pineapple juice
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- 1/2 teaspoon ginger
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon olive oil
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, combine chicken, bell peppers, onion, and pineapple.
- In a separate bowl, whisk together soy sauce, brown sugar, pineapple juice, cornstarch, garlic powder, ginger, and olive oil.
- Pour sauce over the chicken and veggies; toss to coat evenly.
- Spread mixture on a baking sheet in a single layer.
- Bake for 30-35 minutes until chicken reaches an internal temperature of 165°F.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 10g
- Sodium: 590mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg