Description
Hawaiian Chicken Sheet Pan is a vibrant and flavorful dish that transports you to the tropics with every bite. This one-pan meal features juicy chicken, colorful bell peppers, sweet pineapple, and a delicious soy sauce glaze that ties everything together. Perfect for busy weeknights or casual get-togethers, this easy recipe offers a delightful combination of flavors with minimal cleanup.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 large red bell pepper
- 1 large yellow or orange bell pepper
- 1 red onion
- 1 (20 oz) can pineapple chunks
- 1/4 cup soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons pineapple juice (from the can)
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- 1/2 teaspoon ginger
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine cubed chicken, chopped bell peppers, onion wedges, and drained pineapple.
- In another bowl, whisk together soy sauce, brown sugar, pineapple juice, cornstarch, garlic powder, ginger, and red pepper flakes until smooth.
- Pour the sauce over the chicken and veggies; toss to coat evenly.
- Spread the mixture on a rimmed baking sheet in a single layer.
- Roast for 30-35 minutes until chicken is cooked through (165°F internal temperature) and vegetables are tender.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 330
- Sugar: 18g
- Sodium: 650mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 85mg