Sheet Pan Hawaiian Chicken with Pineapple and Peppers
Experience a tropical escape with this Sheet Pan Hawaiian Chicken with Pineapple and Peppers. This vibrant dish combines succulent chicken breasts marinated in a sweet and savory blend, paired with colorful bell peppers and juicy pineapple chunks. Perfect for busy weeknights or festive gatherings, it brings summer flavors to your table in one easy-to-make sheet pan recipe that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Hawaiian
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup pineapple chunks (fresh or canned)
- 2 bell peppers (mixed colors), sliced
- 1 tbsp fresh ginger, grated
- 1/4 cup low-sodium soy sauce
- 2 tbsp honey
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 2 green onions, sliced (for garnish)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together soy sauce, honey, garlic, ginger, and olive oil.
- Place chicken on the baking sheet and surround it with pineapple and bell peppers.
- Drizzle half of the marinade over the ingredients and toss to coat evenly.
- Bake for 25–30 minutes until the chicken reaches an internal temperature of 165°F (75°C) and vegetables are tender.
- Garnish with sliced green onions before serving.
Nutrition
- Serving Size: 1 chicken breast with vegetables (200g)
- Calories: 320
- Sugar: 9g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: For added flavor, marinate the chicken overnight. Swap chicken for tofu or shrimp for a different protein option. Add jalapeños for a spicy kick or sprinkle sesame seeds before serving.