Description
Experience a taste of the tropics with this Hawaiian Chicken Sheet Pan Meal, where succulent chicken breasts meet sweet grilled pineapple and vibrant vegetables. Perfect for busy weeknights or gatherings, this one-pan dish offers a delightful blend of flavors that will impress family and friends alike. Easy to prepare and clean up, it’s a recipe you’ll want to add to your regular rotation!
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup pineapple chunks (fresh or canned)
- 1 cup bell peppers, sliced (mixed colors)
- 1 medium red onion, cut into wedges
- ¼ cup low-sodium soy sauce
- 2 tbsp brown sugar
- 1 tsp garlic powder
- ½ tsp ginger powder
Instructions
- Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper.
- In a bowl, whisk together soy sauce, brown sugar, garlic powder, and ginger powder until smooth.
- Add chicken breasts, pineapple chunks, bell peppers, and onion wedges to the bowl; toss to coat evenly in the marinade.
- Spread the marinated ingredients on the prepared sheet pan without crowding.
- Bake for 25-30 minutes or until chicken reaches an internal temperature of 165°F (75°C).
- Allow to rest for a few minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 350
- Sugar: 9g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 37g
- Cholesterol: 90mg
Keywords: - For added flavor, marinate the chicken for at least 30 minutes or overnight if time allows. - Feel free to swap out vegetables based on availability; zucchini or broccoli also work well. - Leftovers can be stored in an airtight container in the fridge for up to three days.