Hawaiian Chicken Sheet Pan
Hawaiian Chicken Sheet Pan is a vibrant, easy-to-make dish that combines juicy marinated chicken, sweet pineapple, and colorful vegetables, all roasted to perfection.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Hawaiian
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup fresh pineapple chunks
- 1 cup bell peppers (any color), sliced
- 1 medium red onion, cut into wedges
- 1/4 cup low-sodium soy sauce
- 2 tbsp honey
- 2 cloves garlic, minced
Instructions
- Preheat the oven to 400°F (200°C) and prepare a large sheet pan with nonstick spray or parchment paper.
- Cut chicken into bite-sized pieces. Chop pineapple, slice bell peppers, and wedge the red onion.
- In a bowl, whisk together soy sauce, honey, and minced garlic. Pour over chicken.
- Spread chicken on one side of the sheet pan; toss veggies on the other side. Drizzle remaining marinade over everything.
- Roast for 25-30 minutes until cooked through and caramelized.
- Serve warm directly from the pan or transfer to plates.
Nutrition
- Serving Size: 1 plate (350g)
- Calories: 320
- Sugar: 12g
- Sodium: 560mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
Keywords: Customize your veggies based on seasonal availability—zucchini or broccoli work well! For added flavor, let the chicken marinate for up to an hour before cooking. This dish pairs wonderfully with rice or quinoa to soak up the delicious juices.