Sheet Pan Hawaiian Chicken with Pineapple and Peppers
Indulge in the vibrant flavors of Sheet Pan Hawaiian Chicken with Pineapple and Peppers, a delightful one-pan meal that captures the essence of tropical paradise. This recipe is perfect for busy weeknights or casual family gatherings, featuring juicy chicken breasts marinated in a savory-sweet sauce and paired with colorful bell peppers, sweet pineapple chunks, and aromatic garlic. With minimal preparation and cleanup required, you can enjoy an effortless yet flavorful dish that pleases everyone at the table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Baking
- Cuisine: Hawaiian
Ingredients
Scale
- 4 boneless skinless chicken breasts (about 1.5 lbs)
- ¼ cup low-sodium soy sauce
- 2 tbsp olive oil
- 1 tbsp brown sugar
- Juice of 1 lime
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- ½ red onion, cut into wedges
- 1 cup pineapple chunks (fresh or canned)
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, whisk together olive oil, soy sauce, brown sugar, minced garlic, and lime juice to create the marinade.
- Marinate the chicken breasts for at least 30 minutes.
- While marinating, slice the bell peppers and onion.
- Line a baking sheet with parchment paper and arrange marinated chicken in the center; add vegetables and pineapple around it.
- Bake for 25–30 minutes until chicken reaches an internal temperature of 165°F (75°C) and vegetables are tender.
Nutrition
- Serving Size: 1 chicken breast with vegetables (about 235g)
- Calories: 282
- Sugar: 8g
- Sodium: 554mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 77mg