Description
Hawaiian Chicken Sheet Pan Meal is a delightful culinary escape that brings the taste of the islands to your dinner table. Succulent chicken marinated in a sweet and tangy sauce is paired with colorful veggies, all roasted to perfection on a single sheet pan. This dish not only saves time on cooking and cleanup but also makes for an impressive presentation at any gathering. Perfect for weeknight dinners or special occasions, this recipe will become a family favorite that transports you to sun-soaked beaches with every bite.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups assorted bell peppers, chopped
- 1 cup pineapple chunks (fresh or canned)
- 1 medium red onion, chopped
- 1/4 cup low-sodium soy sauce
- 1/4 cup honey
- 3 cloves garlic, minced
- 1 tsp grated ginger
- 2 tsp sesame oil
- 2 green onions, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
- In a bowl, mix soy sauce, honey, garlic, ginger, and sesame oil. Add chicken and marinate for at least 20 minutes.
- Chop bell peppers and red onion into bite-sized pieces. Place them and pineapple chunks on the prepared sheet pan.
- Place marinated chicken on top of the veggies and pour remaining marinade over everything.
- Roast in the oven for about 25-30 minutes until chicken reaches an internal temperature of 165°F (75°C) and veggies are tender.
- Let rest for five minutes before garnishing with chopped green onions and serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 plate (about 300g)
- Calories: 380
- Sugar: 24g
- Sodium: 550mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg