Hawaiian Chicken Sheet Pan
Bring the vibrant flavors of Hawaii to your dinner table with this easy Hawaiian Chicken Sheet Pan recipe. Featuring succulent chicken breasts marinated in a sweet and tangy sauce, paired with colorful vegetables and juicy pineapple, this one-pan meal is perfect for busy weeknights or gatherings. Enjoy hassle-free cooking and cleanup while savoring the delightful taste of the islands.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Hawaiian
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup pineapple chunks (fresh or canned in juice)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium red onion, cut into wedges
- 1/4 cup low-sodium soy sauce
- 1/4 cup brown sugar (light or dark)
- 1 tsp garlic powder
Instructions
- Preheat your oven to 400°F (200°C) and prepare a baking sheet with nonstick spray or parchment paper.
- In a bowl, whisk together soy sauce, brown sugar, and garlic powder until combined.
- Place chicken breasts on the baking sheet and brush half the marinade over them.
- Surround chicken with pineapple, bell peppers, and onion; drizzle remaining marinade on top.
- Bake for 25-30 minutes until chicken reaches an internal temperature of 165°F (75°C) and vegetables are tender.
- Serve hot, drizzling any leftover sauce from the baking sheet over everything.
Nutrition
- Serving Size: 1/4 of recipe (approximately 250g)
- Calories: 320
- Sugar: 14g
- Sodium: 570mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg