Description
Hawaiian Chicken Sheet Pan is a delightful fusion of tropical flavors that brings the essence of the islands to your dinner table. This one-pan meal features tender chicken, vibrant bell peppers, and sweet pineapple chunks coated in a savory sauce, making it perfect for busy weeknights or entertaining guests. With just 15 minutes of prep time and minimal cleanup, this dish is not only delicious but also practical for any home cook. Serve it over rice or quinoa to create a complete, satisfying meal that both kids and adults will love. Experience the taste of paradise with every bite!
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 your oven to 400°F (200°C).
- In a large bowl, combine chicken cubes, bell peppers, onion wedges, and pineapple chunks. Toss gently.
- In a small bowl, whisk together soy sauce, brown sugar, pineapple juice, cornstarch, garlic powder, ginger, and optional red pepper flakes.
- Pour the sauce over the chicken mixture and toss until well coated.
- Spread everything evenly on a rimmed baking sheet in a single layer.
- Bake for 30-35 minutes or until the chicken is cooked through and vegetables are tender.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 335
- Sugar: 12g
- Sodium: 660mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg