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Hawaiian Chicken Sheet Pan: Sweet, Savory, and Simple

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  • Author: Lily Carter
  • Prep Time: 10 mins
  • Cook Time: 25-30 mins
  • Total Time: 35-40 mins
  • Yield: 4 servings 1x
  • Category: Main-course
  • Method: Baking
  • Cuisine: Hawaiian
  • Diet: Gluten Free

Description

This Hawaiian Chicken Sheet Pan recipe combines the sweet and savory flavors of pineapple, bell pepper, and red onion with tender diced chicken, all seasoned with a delicious blend of soy sauce, garlic powder, and paprika. It’s a simple yet flavorful dish that’s perfect for a quick and easy weeknight meal.


Ingredients

Units Scale

Main Ingredients:

    • 2 lbs chicken breast, diced
    • 1 large bell pepper, chopped
    • 1 medium red onion, chopped
    • 2 cups pineapple chunks, drained

Seasoning:

  • 2 tbsp soy sauce
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp paprika
  • Salt and pepper, to taste

Instructions

  1. Preheat Oven: Preheat the oven to 400°F (200°C).
  2. Prepare Ingredients: In a large bowl, combine diced chicken, bell pepper, red onion, and pineapple chunks.
  3. Season: Drizzle with soy sauce and olive oil, then sprinkle with garlic powder, paprika, salt, and pepper. Toss to coat evenly.
  4. Arrange on Sheet Pan: Spread the chicken and vegetable mixture on a sheet pan in a single layer.
  5. Bake: Bake in the preheated oven for about 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
  6. Serve: Remove from the oven and serve hot. Enjoy your Hawaiian Chicken Sheet Pan!

Notes

  • You can customize this recipe by adding other vegetables like zucchini, cherry tomatoes, or broccoli.
  • For a spicier kick, add some red pepper flakes or a drizzle of sriracha sauce before baking.

Nutrition

  • Serving Size: 1 plate
  • Calories: 300 kcal
  • Sugar: 10 g
  • Sodium: 600 mg
  • Fat: 10 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 4 g
  • Protein: 25 g
  • Cholesterol: 70 mg