Sheet Pan Hawaiian Chicken with Pineapple and Peppers Recipe

Introduction

This Sheet Pan Hawaiian Chicken with Pineapple and Peppers is a vibrant and flavorful dish that combines tender chicken breasts with sweet pineapple and colorful bell peppers. It’s simple to prepare and perfect for a quick weeknight dinner with a tropical twist.

Ingredients

• 4 boneless skinless chicken breasts (about 1.5 lbs)
• 1 cup pineapple chunks (fresh or canned)
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• ½ red onion, cut into wedges
• 3 cloves garlic, minced
• 2 tbsp olive oil
• ¼ cup low-sodium soy sauce
• 1 tbsp brown sugar
• Salt and black pepper to taste
• Juice of 1 lime

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: In a bowl, whisk together olive oil, soy sauce, brown sugar, garlic, and lime juice.
3. Step 3: Marinate chicken breasts in the mixture for at least 30 minutes.
4. Step 4: While the chicken marinates, chop the bell peppers and red onion.
5. Step 5: Line a baking sheet with parchment paper. Arrange the marinated chicken in the center and surround it with pineapple chunks and the chopped vegetables.
6. Step 6: Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.

Tips & Variations

• For extra flavor, let the chicken marinate for up to 2 hours if time allows.
• Swap bell peppers for zucchini or snap peas for a different vegetable mix.
• Add a pinch of crushed red pepper flakes to the marinade for a hint of heat.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

It’s best to use thawed chicken breasts for even cooking. If using frozen, thaw completely before marinating and cooking.

Can I make this recipe gluten-free?

Yes, use tamari or a gluten-free soy sauce alternative to keep the dish gluten-free without compromising flavor.

Sheet Pan Hawaiian Chicken with Pineapple and Peppers Recipe

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★★★★★

4.9 from 131 reviews

This Sheet Pan Hawaiian Chicken with Pineapple and Peppers is a vibrant and flavorful meal perfect for a quick weeknight dinner. Tender chicken breasts are marinated in a zesty mix of soy sauce, lime, brown sugar, and garlic, then baked alongside sweet pineapple chunks and colorful bell peppers for a perfect balance of savory and sweet.

• Author: Logan
• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Hawaiian
• Diet: Low Fat

Ingredients

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Chicken and Marinade

• 4 boneless skinless chicken breasts (about 1.5 lbs)
• 3 cloves garlic, minced
• 2 tbsp olive oil
• ¼ cup low-sodium soy sauce
• 1 tbsp brown sugar
• Juice of 1 lime
• Salt and black pepper to taste

Vegetables and Fruit

• 1 cup pineapple chunks (fresh or canned)
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• ½ red onion, cut into wedges

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the ideal cooking temperature.
2. Prepare Marinade: In a bowl, whisk together the olive oil, low-sodium soy sauce, brown sugar, minced garlic, and lime juice until well combined.
3. Marinate Chicken: Place the chicken breasts in the marinade, coating them thoroughly. Let them marinate for at least 30 minutes to absorb the flavors.
4. Prepare Vegetables: While the chicken marinates, slice the red and yellow bell peppers and cut the red onion into wedges.
5. Arrange on Baking Sheet: Line a baking sheet with parchment paper. Arrange the marinated chicken breasts in the center, and surround them evenly with pineapple chunks, bell peppers, and red onion wedges.
6. Bake: Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.

Notes

• Use fresh pineapple for the best flavor, but canned pineapple chunks work well in a pinch.
• For extra heat, consider adding a pinch of red pepper flakes to the marinade.
• Make sure to not overcook the chicken to keep it juicy and tender.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Serve with steamed rice or a light salad for a complete meal.

Keywords: Hawaiian chicken, sheet pan dinner, pineapple chicken, baked chicken breasts, easy chicken recipe