Description
Hawaiian Chicken Sheet Pan is a simple, flavorful, and vibrant dish that brings together juicy chicken, sweet pineapple, and colorful veggies all roasted to perfection. This one-pan meal is not only easy to make but also full of tropical flavors, making it a perfect dinner for busy nights or when you’re craving something fresh and delicious.
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- Salt and black pepper to taste
- 1 cup fresh pineapple, diced (or 1 can, drained)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium red onion, sliced
- 1 zucchini, sliced
- 1 tablespoon soy sauce (or coconut aminos for a gluten-free option)
- 2 tablespoons honey
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
- Lime wedges for serving
Instructions
- Prepare the oven and sheet pan: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease with olive oil.
- Season the chicken: Rub the chicken breasts with olive oil and season with garlic powder, onion powder, ground ginger, paprika, salt, and black pepper.
- Prepare the vegetables and pineapple: On the same sheet pan, arrange the sliced red and yellow bell peppers, red onion, and zucchini around the chicken. Add the diced pineapple on top of the chicken.
- Make the glaze: In a small bowl, whisk together the soy sauce and honey. Drizzle this mixture evenly over the chicken and vegetables.
- Roast the chicken: Place the sheet pan in the oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
- Garnish and serve: Once cooked, remove from the oven and let the chicken rest for a few minutes. Garnish with chopped cilantro and serve with lime wedges on the side.
Notes
- For extra flavor, marinate the chicken in the soy sauce and honey glaze for 30 minutes to an hour before cooking.
- Feel free to swap in other veggies like asparagus or carrots depending on what you have on hand.
- This dish pairs beautifully with steamed rice or quinoa for a more filling meal.
- You can use frozen pineapple chunks if fresh pineapple is unavailable.
Nutrition
- Serving Size: 1 serving (1 chicken breast with vegetables and pineapple)
- Calories: ~350 kcal
- Sugar: 17g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 80mg