Description
Hawaiian Chicken Sheet Pan is a vibrant and mouthwatering dish that transports you to the tropics with every bite. This one-pan meal features succulent chicken combined with colorful bell peppers, red onion, and sweet pineapple, all infused with a delightful sauce of soy and brown sugar. Perfect for busy weeknights or family gatherings, this recipe promises easy preparation and minimal cleanup while delivering an explosion of flavors that everyone will love. Whether served over rice or wrapped in tortillas, it’s sure to become a go-to favorite!
Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts, cubed
- 1 large red bell pepper, chopped
- 1 large yellow or orange bell pepper, chopped
- 1 red onion, cut into wedges
- 20 oz can pineapple chunks, drained (juice reserved)
- 1/4 cup soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons pineapple juice (from the can)
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- 1/2 teaspoon ginger
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine chicken cubes, bell peppers, onion wedges, and pineapple chunks.
- In a small bowl, whisk together soy sauce, brown sugar, reserved pineapple juice, cornstarch, garlic powder, and ginger.
- Pour the sauce over the chicken mixture and toss until evenly coated.
- Spread the mixture in a single layer on a rimmed baking sheet.
- Roast for 30-35 minutes until the chicken is cooked through and vegetables are tender.
Nutrition
- Serving Size: 1/4 of the pan (about 300g)
- Calories: 350
- Sugar: 15g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg