Description
This Hawaiian Chicken Sheet Pan recipe brings tropical flavors to your table with tender chicken, sweet pineapple, bell peppers, and a savory glaze. Perfect for busy nights, it's easy to prepare and packed with vibrant, delicious flavors that everyone will love.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup fresh pineapple chunks
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 3 tbsp olive oil
- 3 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp apple cider vinegar
- 1 tsp garlic powder
- 1 tsp ground ginger
- Salt and pepper to taste
- Fresh cilantro (optional, for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, whisk together olive oil, soy sauce, honey, apple cider vinegar, garlic powder, ground ginger, salt, and pepper.
- Place chicken breasts on a sheet pan. Drizzle half of the marinade over the chicken, and toss the pineapple, bell peppers, and onion with the remaining marinade.
- Arrange the veggies and pineapple around the chicken on the sheet pan.
- Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the veggies are tender.
- Garnish with fresh cilantro (optional) and serve!
Notes
- You can use chicken thighs instead of breasts for a juicier result.
- For extra flavor, add a dash of red pepper flakes to the marinade for a mild kick.
- If you prefer crispy chicken skin, broil for the last 3-4 minutes of cooking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 320
- Sugar: 16g
- Fat: 12g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 35g