Description
This Hawaiian Chicken Sheet Pan is a colorful and flavorful one-pan meal featuring juicy chicken, sweet pineapple, and vibrant vegetables in a tangy, tropical-inspired sauce. Perfect for an easy and healthy weeknight dinner.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 red onion, chopped
- 1.5 cups fresh pineapple chunks
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a small bowl, whisk together soy sauce, honey, olive oil, minced garlic, ground ginger, salt, and pepper.
- Place the chicken pieces, bell peppers, and red onion on the prepared baking sheet.
- Pour the sauce over the chicken and vegetables, tossing to coat evenly.
- Bake for 20 minutes, then add the pineapple chunks to the sheet pan.
- Return to the oven and bake for an additional 10-15 minutes, or until the chicken is cooked through and the vegetables are tender.
- Remove from the oven and let it rest for a few minutes before serving.
Notes
- Use canned pineapple if fresh is not available, but drain it well.
- Adjust spice with red pepper flakes for a kick.
- Great for meal prep and reheats well.
- Can substitute chicken with shrimp or tofu.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 18g
- Sodium: 720mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 75mg
