Description
Transport your taste buds to a tropical paradise with this Sheet Pan Hawaiian Chicken! Juicy chicken, sweet pineapple, and colorful bell peppers come together in a sticky glaze that’s perfect for busy weeknights. This one-pan dish is not only quick to prepare but also a visual feast that will impress your family or guests. Enjoy the vibrant flavors and easy cleanup while savoring every bite of this delightful meal!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup fresh pineapple chunks
- 1 cup diced bell peppers (red, yellow, green mixed)
- 3 cloves garlic, minced
- ¼ cup low-sodium soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 2 tbsp freshly squeezed lime juice
- 2 green onions, sliced for garnish
Instructions
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, and lime juice.
- Place diced bell peppers and pineapple on the baking sheet; drizzle half of the marinade over them and mix well.
- Arrange chicken breasts on top of the veggies; pour the remaining marinade over everything.
- Bake for 25-30 minutes until chicken reaches an internal temperature of 165°F (74°C) and is golden brown.
- Garnish with sliced green onions before serving hot over rice or enjoy as is.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 plate (approx. 6 oz)
- Calories: 290
- Sugar: 10g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg