Description
This Hawaiian Chicken Sheet Pan brings irresistible flavors and easy preparation together. Enjoy tender chicken, sweet pineapple, and vibrant veggies in one dish, perfect for a quick dinner option!
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts cut into 1-inch cubes
- 1 large red bell pepper cut into 1-inch pieces
- 1 large green bell pepper cut into 1-inch pieces
- 1 large red onion cut into 1-inch wedges
- 20 oz canned pineapple chunks in juice drained
- 1/4 cup soy sauce or tamari for gluten-free
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 1/2 tsp red pepper flakes optional, for heat
- 2 green onions sliced, for garnish
- sesame seeds for garnish
- cooked rice or quinoa for serving
Instructions
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a small bowl, whisk the sauce ingredients: soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes (if using).
- Add chicken, bell peppers, red onion, and drained pineapple to the baking sheet. Pour sauce over and toss to coat thoroughly.
- Spread the chicken and veggies in a single layer, avoiding overcrowding. Use two pans if needed.
- Bake for 20-25 minutes until chicken is cooked through and veggies are tender and slightly caramelized.
- Remove from the oven, let rest, and garnish with green onions and sesame seeds. Serve warm over rice or quinoa.
Notes
Ensure the chicken is cut evenly for uniform cooking.
Feel free to add other vegetables like zucchini or carrots for variation.
This dish can be made ahead of time and reheated for a quick meal.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 12g
- Sodium: 770mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg