Description
This Hawaiian Chicken Sheet Pan is a delightful combination of juicy chicken, sweet pineapple, and vibrant bell peppers. Perfect for a quick dinner, this dish is easy to prepare and full of flavor, making it an ideal choice for a healthy family meal.
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) and line a large baking sheet with parchment paper.
- In a small bowl, combine soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes to make the sauce.
- On the prepared baking sheet, place the chicken, bell peppers, red onion, and drained pineapple chunks. Drizzle the sauce over and toss until everything is coated.
- Spread the mixture in a single layer on the sheet, avoiding overcrowding for best roasting results.
- Bake for 20-25 minutes, until the chicken is cooked through and vegetables are caramelized.
- Let it rest for a few minutes, then garnish with green onions and sesame seeds before serving over rice or quinoa.
Notes
For a gluten-free version, use tamari instead of soy sauce.
Feel free to add other vegetables like zucchini or broccoli.
Adjust the amount of red pepper flakes based on your heat preference.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg