Sheet Pan Hawaiian Chicken with Pineapple and Peppers
Indulge in the vibrant and tropical flavors of this Sheet Pan Hawaiian Chicken with Pineapple and Peppers. Perfect for busy weeknights, this easy one-pan meal combines juicy marinated chicken breasts with sweet pineapple chunks and colorful bell peppers, creating a delightful harmony of savory and sweet. With minimal cleanup required, you can enjoy more time with family and friends while savoring a dish that brings the taste of paradise to your dinner table. This recipe not only satisfies your taste buds but also offers a healthy option packed with protein and fresh veggies.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Hawaiian
Ingredients
Scale
- 4 boneless skinless chicken breasts
- ¼ cup low-sodium soy sauce
- 2 tbsp olive oil
- 1 tbsp brown sugar
- 3 cloves garlic, minced
- Juice of 1 lime
- 1 cup pineapple chunks
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- ½ red onion, cut into wedges
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, whisk together olive oil, soy sauce, brown sugar, minced garlic, and lime juice.
- Marinate the chicken breasts in the mixture for at least 30 minutes.
- Chop the bell peppers and red onion while the chicken marinates.
- Line a baking sheet with parchment paper; place marinated chicken in the center and surround it with pineapple chunks and chopped vegetables.
- Bake for 25–30 minutes until chicken reaches an internal temperature of 165°F (75°C) and vegetables are tender.
Nutrition
- Serving Size: 1 chicken breast with vegetables (about 300g)
- Calories: 360
- Sugar: 10g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 100mg