Description
Sheet Pan Hawaiian Chicken with Pineapple and Peppers is a vibrant dish that brings the tropics to your table. This quick and easy recipe features tender chicken, juicy pineapple, and colorful bell peppers, all roasted together for a flavorful meal that’s perfect for busy weeknights or summer gatherings. With minimal cleanup and maximum flavor, it’s an effortless way to impress your family and friends.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup fresh pineapple chunks (or canned, drained)
- 2 cups mixed bell peppers (red, yellow, green), chopped
- 2 tbsp extra virgin olive oil
- 3 tbsp low-sodium soy sauce
- 3 garlic cloves, minced
- 2 tbsp honey
- Fresh cilantro (optional)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together olive oil, soy sauce, honey, and minced garlic. Add chicken breasts and coat well.
- Stir in pineapple chunks and bell peppers until evenly mixed.
- Spread mixture on the prepared baking sheet in a single layer.
- Bake for 25-30 minutes until chicken reaches an internal temperature of 165°F (75°C) and is golden brown.
- Let rest before garnishing with cilantro if desired. Serve hot over rice or as is.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 368
- Sugar: 12g
- Sodium: 696mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 90mg