Sheet Pan Hawaiian Chicken with Pineapple and Peppers Recipe
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.
- 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
Scale
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
- Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the ideal cooking temperature.
- Prepare Marinade: In a bowl, whisk together the olive oil, low-sodium soy sauce, brown sugar, minced garlic, and lime juice until well combined.
- Marinate Chicken: Place the chicken breasts in the marinade, coating them thoroughly. Let them marinate for at least 30 minutes to absorb the flavors.
- Prepare Vegetables: While the chicken marinates, slice the red and yellow bell peppers and cut the red onion into wedges.
- 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.
- 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
