Description
Savor the mouthwatering Hawaiian Chicken Sheet Pan featuring juicy chicken, vibrant peppers, and sweet pineapple. Ideal for a quick dinner that’s packed with flavor!
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 green bell pepper cut into 1-inch pieces
- 1 large red onion cut into 1-inch wedges
- 20 oz canned pineapple chunks in juice drained
- 1/4 cup soy sauce or tamari for gluten-free
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 1/2 tsp red pepper flakes optional, for heat
- 2 green onions sliced, for garnish
- sesame seeds for garnish
- cooked rice or quinoa for serving
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
- Whisk together the sauce ingredients: soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes in a small bowl.
- On the prepared baking sheet, combine chicken, bell peppers, red onion, and drained pineapple chunks. Pour the sauce over and toss to coat evenly.
- Spread all ingredients in a single layer on the baking sheet to prevent steaming. Use two pans if necessary.
- Bake for 20-25 minutes until chicken is cooked through and vegetables are tender and caramelized.
- Let it rest briefly before garnishing with green onions and sesame seeds, then serve warm over rice or quinoa.
Notes
For a bit of heat, include the red pepper flakes; adjust based on taste preferences.
Make ahead by marinating the chicken and vegetables prior to baking for extra flavor.
Using fresh pineapple can enhance the sweetness and add a juicy texture.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 14g
- Sodium: 850mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg