Description
This easy-to-make Tropical Hawaiian Chicken on a Sheet Pan combines juicy chicken breasts with sweet pineapple, roasted veggies, and a flavorful marinade for a tropical twist! A perfect one-pan meal that’s both vibrant and delicious.
Ingredients
Scale
- 2 chicken breasts, boneless and skinless
- 1 cup pineapple chunks (fresh or canned)
- 1 red bell pepper, sliced
- 1/2 red onion, sliced
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tsp garlic powder
- 1/2 tsp ground ginger
- 1/4 tsp chili flakes (optional)
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C).
- In a small bowl, whisk together olive oil, soy sauce, honey, garlic powder, ground ginger, chili flakes, salt, and pepper.
- Place the chicken breasts on a sheet pan. Drizzle the marinade over the chicken and turn to coat evenly.
- Add the pineapple chunks, red bell pepper, and onion slices to the pan around the chicken.
- Roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
- Garnish with fresh cilantro before serving for an extra burst of flavor.
- Serve the tropical Hawaiian chicken with the roasted vegetables for a complete, easy meal.
Notes
- Adjust chili flakes based on your spice preference.
- Use fresh pineapple for a more vibrant tropical flavor.
- You can substitute the chicken breasts with chicken thighs for a juicier option.
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 320
- Sugar: 13g
- Sodium: 470mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg