Description
This Hawaiian Chicken Sheet Pan dinner is a quick and flavorful meal with tender chicken, vibrant vegetables, and sweet pineapple, all baked together with a savory honey-soy sauce. It’s an easy, one-pan meal that’s perfect for busy nights!
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup pineapple chunks
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 red onion, diced
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- Salt and pepper to taste
- Cooked rice, for serving
Instructions
- Preheat your oven to 400°F (200°C) and grease a large baking sheet.
- In a small bowl, whisk together the soy sauce, honey, olive oil, minced garlic, ground ginger, salt, and pepper.
- Place the chicken breasts in the center of the prepared baking sheet, and arrange the pineapple chunks, diced bell peppers, and diced red onion around the chicken.
- Pour the soy sauce mixture over the chicken and vegetables, making sure everything is evenly coated.
- Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender, flipping the chicken halfway through cooking.
- Remove from the oven and let it rest for a few minutes before serving.
- Serve the Hawaiian chicken and vegetables over cooked rice.
- Enjoy your delicious Hawaiian chicken sheet pan dinner!
Notes
- You can customize the vegetables based on your preferences or what you have on hand.
- For a spicier twist, add a pinch of red pepper flakes to the soy sauce mixture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 chicken breast with vegetables and rice
- Calories: 380
- Sugar: 19g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg