Description
Bring the taste of a tropical paradise to your dinner table with this Hawaiian Chicken Sheet Pan Dinner! This vibrant one-pan meal features tender chicken breast, sweet pineapple, and colorful bell peppers, all roasted together for maximum flavor with minimal cleanup. Perfect for busy weeknights or family gatherings, this dish is both healthy and satisfying, making it a go-to recipe in any household. Marinate the chicken ahead of time for an even more tantalizing experience, and enjoy serving it over fluffy rice or quinoa to soak up the delicious sauce.
Ingredients
Scale
- 1.5 lbs chicken breast, cut into bite-sized pieces
- 1 can (20 oz) pineapple chunks, drained (reserve juice)
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 medium red onion, cut into wedges
- 3 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- Salt and pepper, to taste
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, marinate chicken pieces with soy sauce, olive oil, honey, minced garlic, ground ginger, paprika, salt, and pepper for 10-15 minutes.
- Spread diced bell peppers, onion wedges, and drained pineapple on a sheet pan.
- Place marinated chicken over the vegetables and pour any remaining marinade on top.
- Bake for 25–30 minutes until the chicken reaches an internal temperature of 165°F (74°C), stirring halfway through.
- Let rest for a few minutes before serving garnished with fresh cilantro over rice or quinoa.
Nutrition
- Serving Size: 1/4 of the dish (approximately 250g)
- Calories: 320
- Sugar: 12g
- Sodium: 740mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 75mg