Description
This flavorful Hawaiian Chicken Sheet Pan recipe combines tender, juicy chicken breasts with fresh pineapple chunks and vibrant bell peppers, all coated in a savory-sweet marinade. Easy to prepare and packed with tropical flavors, this one-pan meal is perfect for a healthy and delicious dinner experience.
Ingredients
Scale
Chicken and Marinade
- 4 pieces boneless, skinless chicken breasts (About 1.5 lbs.)
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon olive oil
- 2 cloves garlic (Minced)
- 1 teaspoon ground ginger
- Salt to taste
- Pepper to taste
Vegetables and Fruit
- 1 cup fresh pineapple chunks
- 1 piece red bell pepper (Sliced)
- 1 piece green bell pepper (Sliced)
- 1 medium red onion (Cut into wedges)
Optional Garnish
- Fresh cilantro or green onions (For garnish)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot and ready for baking the chicken and vegetables.
- Prepare Marinade: In a mixing bowl, whisk together the soy sauce, honey, olive oil, minced garlic, ground ginger, salt, and pepper until fully combined and smooth.
- Marinate Chicken: Place the chicken breasts in the marinade bowl and coat them thoroughly. Allow them to marinate for about 10 minutes to absorb the flavors.
- Prepare Vegetables: While the chicken marinates, slice the red and green bell peppers and cut the red onion into wedges. Arrange these vegetables evenly on a sheet pan.
- Assemble on Sheet Pan: Add the marinated chicken breasts on the sheet pan among the prepared vegetables for even cooking.
- Add Pineapple: Scatter the fresh pineapple chunks evenly over the chicken and vegetables to infuse sweetness during baking.
- Pour Remaining Marinade: Drizzle any leftover marinade from the bowl over the chicken and veggies to maximize flavor.
- Bake: Place the sheet pan in the preheated oven and bake for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- Rest the Chicken: Remove the sheet pan from the oven and let the chicken rest for a few minutes before serving. This helps retain juices.
- Garnish and Serve: Optionally, garnish with fresh cilantro or chopped green onions to add freshness and color before serving.
Notes
- Marinate chicken for at least 10 minutes; for more flavor, marinate up to 2 hours in the refrigerator.
- Use fresh pineapple chunks for best taste, but canned chunks can be substituted if needed.
- You can substitute chicken thighs if preferred, adjusting baking time accordingly.
- Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- For a gluten-free option, use gluten-free soy sauce or tamari.
- Add a pinch of crushed red pepper flakes to the marinade if you prefer a spicy kick.
- Serve with steamed rice or quinoa for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 chicken breast with vegetables and pineapple
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 750 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 85 mg
Keywords: Hawaiian chicken, sheet pan dinner, pineapple chicken, healthy chicken recipe, easy chicken dinner
