Description
Indulge in the vibrant flavors of Sheet Pan Hawaiian Chicken with Pineapple and Peppers, a delightful one-pan meal that combines juicy chicken breasts marinated in a savory-sweet blend with colorful bell peppers and sweet pineapple. Perfect for busy weeknights or casual gatherings, this dish brings a taste of the tropics to your dinner table with minimal effort. With quick preparation and easy cleanup, you can savor the deliciousness without sacrificing time or flavor.
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, garlic, and lime juice.
- Marinate chicken breasts in the mixture for at least 30 minutes for maximum flavor.
- While marinating, slice the bell peppers and cut the onion into wedges.
- Line a baking sheet with parchment paper and arrange the marinated chicken in the center, surrounding it with pineapple chunks and vegetables.
- Bake for 25-30 minutes or until chicken reaches an internal temperature of 165°F (75°C) and vegetables are tender.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 piece of chicken with vegetables (approx. 250g)
- Calories: 320
- Sugar: 7g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 90mg