Description
Experience deliciousness with Hawaiian Chicken Sheet Pan. This easy recipe combines tender chicken, colorful veggies, and sweet pineapple for a quick and satisfying meal.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts cut into 1-inch cubes
- 1 large red bell pepper cut into 1-inch pieces
- 1 large green bell pepper cut into 1-inch pieces
- 1 large red onion cut into 1-inch wedges
- 20 oz canned pineapple chunks in juice drained
- 1/4 cup soy sauce or tamari for gluten-free
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 1/2 tsp red pepper flakes optional, for heat
- 2 green onions sliced, for garnish
- sesame seeds for garnish
- cooked rice or quinoa for serving
Instructions
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes.
- On the prepared baking sheet, combine chicken, bell peppers, red onion, and drained pineapple chunks. Pour the sauce over and toss to coat.
- Arrange the mixture in a single layer on the baking sheet, avoiding overcrowding. Use two pans if needed.
- Bake for 20-25 minutes, until the chicken is cooked and the veggies are tender and caramelized.
- Let it rest for a few minutes before garnishing with green onions and sesame seeds. Serve warm over rice or quinoa.
Notes
Ensure the chicken is coated well with the sauce for maximum flavor.
Feel free to adjust the amount of red pepper flakes based on your heat preference.
This dish can be easily doubled for larger gatherings.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12g
- Sodium: 550mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg