Description
Hawaiian Chicken Sheet Pan is a vibrant, easy-to-make dish that captures the flavors of the tropics right in your kitchen. Perfect for busy weeknights or festive gatherings, this one-pan meal combines tender chicken, colorful bell peppers, and sweet pineapple, all glazed in a delightful sauce. With minimal cleanup required, you can savor every moment spent with family and friends while enjoying a delicious dinner. This recipe not only bursts with flavor but also provides a nutritious balance of lean protein and veggies, making it an ideal choice for meal prep or a satisfying weeknight dinner.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 large red bell pepper, cut into 1-inch pieces
- 1 large yellow bell pepper, cut into 1-inch pieces
- 1 red onion, cut into wedges
- 1 (20 oz) can pineapple chunks, drained
- 1/4 cup soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons pineapple juice
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- 1/2 teaspoon ginger
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix chicken cubes with red and yellow bell peppers, red onion wedges, and pineapple chunks.
- In a separate bowl, whisk together soy sauce, brown sugar, pineapple juice, cornstarch, garlic powder, ginger, and optional red pepper flakes.
- Pour the sauce over the chicken and vegetable mixture; toss gently to coat evenly.
- Spread everything in a single layer on a large rimmed baking sheet.
- Bake for 30-35 minutes until the chicken is cooked through and veggies are tender.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: About 1 cup
- Calories: 350
- Sugar: 17g
- Sodium: 720mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg