Description
This Hawaiian Chicken Sheet Pan features tender chicken, vibrant veggies, and sweet pineapple, all drizzled with a savory sauce. It’s a quick, flavorful meal that the whole family will love!
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 your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a small bowl, whisk together all the sauce ingredients: soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes (if using).
- Place the chicken, bell peppers, red onion, and drained pineapple chunks on the prepared baking sheet. Pour the sauce over the top and toss everything together until evenly coated.
- Spread the chicken and vegetables in a single layer on the baking sheet, ensuring not to overcrowd to prevent steaming. Use two pans if necessary.
- Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
- Remove from the oven and let it rest for a few minutes. Garnish with sliced green onions and sesame seeds. Serve warm over rice or quinoa.
Notes
For a spicier kick, add more red pepper flakes to taste.
Ensure chicken pieces are similar in size for even cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 14g
- Sodium: 850mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 75mg