Sheet Pan Hawaiian Chicken with Pineapple and Peppers
Indulge in the vibrant flavors of Sheet Pan Hawaiian Chicken with Pineapple and Peppers, a delightful dish that brings a taste of the tropics right to your kitchen. This easy one-pan recipe combines juicy marinated chicken breasts with colorful bell peppers and sweet pineapple chunks, creating a savory-sweet medley perfect for busy weeknights or casual gatherings. With minimal prep time and cleanup, this meal is not only convenient but also packed with nutrients, making it an ideal choice for a wholesome family dinner. Enjoy this tropical culinary experience that is sure to leave everyone craving more!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves approximately four people 1x
- Category: Main
- 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 cup pineapple chunks (fresh or canned)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- ½ red onion, cut into wedges
- 3 cloves garlic, minced
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.
- Marinate the chicken in the mixture for at least 30 minutes.
- While marinating, chop the bell peppers and onion.
- Line a baking sheet with parchment paper and arrange the marinated chicken in the center. Surround it with pineapple chunks, bell peppers, and onion.
- Bake for 25–30 minutes until the chicken reaches an internal temperature of 165°F (75°C) and vegetables are tender.
Nutrition
- Serving Size: Approximately 4 oz chicken with vegetables
- Calories: 330
- Sugar: 8g
- Sodium: 700mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg