Description
Experience a tropical delight with this vibrant Hawaiian Chicken Sheet Pan dish, featuring juicy chicken and colorful roasted vegetables, all in one simple recipe.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 cloves fresh garlic, minced
- 1 cup pineapple chunks (fresh or canned)
- 2 bell peppers (any color), chopped
- 1 red onion, sliced into wedges
- 1/4 cup low-sodium soy sauce
- 2 tbsp brown sugar
- 1 tsp ginger paste
Instructions
- Preheat your oven to 400°F (200°C). Lightly spray a large sheet pan with nonstick cooking spray.
- Season the boneless skinless chicken breasts with salt and pepper on both sides, then place them in the center of the prepared sheet pan.
- Chop the bell peppers into bite-sized pieces and slice the red onion into wedges. Arrange them around the chicken on the sheet pan along with the pineapple chunks.
- In a medium bowl, mix together the soy sauce, brown sugar, minced garlic, and ginger paste until well combined.
- Pour the sauce evenly over the chicken and veggies. Place the sheet pan in the preheated oven and bake for about 25-30 minutes or until chicken is cooked through and vegetables are tender.
- Once done, remove from the oven and serve immediately, drizzling any remaining sauce over each portion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 chicken breast with vegetables (approximately 300g)
- Calories: 280
- Sugar: 10g
- Sodium: 620mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 85mg