Hawaiian Chicken Sheet Pan
Transport yourself to a tropical paradise with this easy Hawaiian Chicken Sheet Pan recipe! This one-pan meal combines tender chicken, sweet pineapple, and vibrant vegetables for a flavorful, nutritious, and quick dinner perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian, Tropical-inspired
- Diet: Gluten Free
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup pineapple chunks
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 red onion, sliced
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C).
- Prepare the Marinade: In a bowl, whisk olive oil, soy sauce, honey, garlic powder, salt, and pepper.
- Marinate the Chicken: Pour half the marinade over the chicken in a resealable bag or dish. Marinate for at least 15 minutes.
- Prepare the Sheet Pan: Spread pineapple chunks, bell peppers, and red onion on a baking sheet. Drizzle with the remaining marinade and toss to coat.
- Add Chicken: Remove chicken from the marinade and place it on the sheet pan with the vegetables.
- Bake: Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- Serve: Garnish with cilantro or parsley if desired. Serve warm.
Notes
- Use tamari or coconut aminos for a gluten-free version.
- Add a pinch of red pepper flakes for extra heat.
- Swap vegetables like zucchini or carrots for variety.
Find it online: https://avarecipe.com/hawaiian-chicken-sheet-pan/
