Description
Hawaiian Chicken Sheet Pan is a vibrant and flavorful dish that transports you straight to the tropics with every bite. This one-pan recipe combines tender chicken, sweet pineapple, and colorful vegetables for a delightful meal that’s perfect for busy weeknights or family gatherings. With just 15 minutes of prep and minimal cleanup, you’ll enjoy a delicious blend of sweet and savory flavors in no time. Not only is it easy to make, but it’s also packed with nutritious ingredients, making it a satisfying choice for everyone at the table. Elevate your dining experience with this tropical delight!
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 drained pineapple chunks.
- In a small bowl, whisk together soy sauce, brown sugar, pineapple juice, cornstarch, garlic powder, and ginger.
- Pour the sauce over the chicken and vegetables; toss until evenly coated.
- Spread the mixture on a rimmed baking sheet in a single layer.
- Bake for 30-35 minutes 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 plate (300g)
- Calories: 350
- Sugar: 11g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 80mg