Sheet Pan Hawaiian Chicken with Pineapple and Peppers
Indulge in the vibrant flavors of Sheet Pan Hawaiian Chicken with Pineapple and Peppers, a delightful tropical dish perfect for any occasion. This one-pan meal features succulent chicken breasts marinated in a savory-sweet sauce, accompanied by colorful bell peppers and juicy pineapple chunks. The combination of fresh garlic and zesty lime elevates the taste, making it an ideal choice for busy weeknights or casual gatherings. With minimal prep and easy cleanup, you can bring a taste of paradise to your dinner table effortlessly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Dinner
- 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
- Salt and black pepper to taste
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 the chicken breasts in this 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 with pineapple chunks and chopped vegetables.
- Bake for about 25–30 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the veggies are tender.
Nutrition
- Serving Size: 1/4 of recipe (approximately 250g)
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg