Hawaiian Chicken Sheet Pan
Hawaiian Chicken Sheet Pan is a delightful one-pan meal that combines sweet and savory flavors for an unforgettable dining experience. With succulent chicken breasts roasted alongside vibrant bell peppers, snap peas, and juicy pineapple, this dish captures the essence of Hawaiian cuisine. Perfect for busy weeknights or festive gatherings, it not only satisfies your hunger but also makes cleanup a breeze. Enjoy the tropical aroma wafting through your kitchen as you savor each delicious bite!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Hawaiian
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup pineapple chunks (fresh or canned in juice)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup snap peas
- 4 cloves fresh garlic, minced
- ¼ cup low-sodium soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Season chicken breasts with salt and pepper to taste.
- In a bowl, whisk together soy sauce, brown sugar, minced garlic, and sesame oil until smooth.
- Arrange seasoned chicken on one side of the baking sheet; scatter pineapple chunks, bell peppers, and snap peas around the chicken.
- Drizzle half of the sauce over the chicken and vegetables.
- Bake for 25-30 minutes or until chicken reaches an internal temperature of 165°F (74°C). Optionally broil for a few minutes to caramelize.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 9g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg