Description
Experience a tropical flavor explosion with this Hawaiian Chicken Sheet Pan dinner. Juicy chicken breasts are glazed with a sweet and savory sauce, complemented by fresh pineapple and colorful bell peppers. This dish is perfect for busy weeknights or casual gatherings, offering easy preparation and minimal cleanup while delivering vibrant flavors that will leave everyone asking for seconds.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 ripe fresh pineapple, cut into chunks
- 2 red bell peppers, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, thinly sliced
- 2 tsp garlic powder
- 1/4 cup low-sodium soy sauce (or coconut aminos)
- 2 tbsp brown sugar
- 1/4 cup pineapple juice (100% juice)
- 2 tbsp olive oil
- Pineapple chunks (for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place chicken on the sheet pan and drizzle with olive oil. Season with garlic powder, salt, and pepper.
- Arrange the bell peppers, onion slices, and pineapple chunks around the chicken.
- In a bowl, whisk together soy sauce, brown sugar, and pineapple juice. Pour over the chicken and vegetables.
- Toss everything gently to coat in the sauce.
- Bake for 25-30 minutes until chicken reaches an internal temperature of 165°F (75°C). Serve hot!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 350
- Sugar: 15g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg