Description
Experience the irresistible balance of sweet and savory with our sheet pan Hawaiian chicken, perfect for easy weeknight dinners.
Ingredients
Scale
- 4 boneless skinless chicken breasts (about 1.5 lbs)
- 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 of garlic, minced
- 2 tablespoons olive oil
- ¼ cup low-sodium soy sauce
- 1 tablespoon brown sugar
- Salt and black pepper to taste
- Juice of 1 lime
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, whisk together olive oil, soy sauce, brown sugar, garlic, and lime juice. Marinate the chicken breasts in the mixture for at least 30 minutes.
- While the chicken marinates, chop the bell peppers and onion.
- Line a baking sheet with parchment paper. Arrange the marinated chicken in the center and surround it with pineapple chunks and chopped vegetables.
- Bake for 25–30 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
- Let the sheet pan Hawaiian chicken rest for a few minutes before serving. Consider garnishing with fresh lime wedges or a sprinkle of chopped cilantro.
Notes
- Always ensure your chicken is evenly marinated for maximum flavor penetration.
- Use fresh pineapple for a more pronounced tang and a less sugary taste.
- If you prefer a spicier version, try adding a pinch of red pepper flakes to the marinade.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 14 g
- Sodium: 620 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 29 g
- Cholesterol: 75 mg
Keywords: sheet pan Hawaiian chicken with pineapple, easy weeknight chicken dinners, sweet and savory chicken