Description
Sheet Pan Hawaiian Chicken is a vibrant and flavorful dish that combines tender, juicy chicken breasts with a colorful medley of bell peppers, red onion, and sweet pineapple chunks. Baked together on a single sheet pan with a savory-sweet sauce made from soy sauce, brown sugar, honey, and lime juice, this recipe is a quick and easy way to enjoy a tropical-inspired meal perfect for weeknight dinners.
Ingredients
Scale
Protein
- 4 boneless, skinless chicken breasts
Vegetables & Fruit
- 1 cup fresh pineapple chunks
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, sliced
Seasonings & Sauce
- 3 cloves garlic, minced
- 2 tbsp olive oil
- ¼ cup low-sodium soy sauce
- 2 tbsp brown sugar
- 2 tbsp honey
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Preheat Oven and Prepare Sheet Pan: Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper to prevent sticking and make cleanup easier.
- Season Chicken: Season the chicken breasts evenly with salt and pepper, then place them on one side of the prepared sheet pan, ensuring they are spaced out for even cooking.
- Prepare Vegetables: In a bowl, toss the chopped red and yellow bell peppers, sliced red onion, and minced garlic with olive oil. Season with salt and pepper to taste. Spread the veggies on the other side of the sheet pan alongside the chicken.
- Make the Sauce: In a separate bowl, whisk together the low-sodium soy sauce, brown sugar, honey, and freshly squeezed lime juice until the sugar dissolves and the mixture is well combined. Add the fresh pineapple chunks to the sauce and toss to coat thoroughly.
- Combine and Bake: Pour the pineapple sauce evenly over the chicken and vegetables on the sheet pan, making sure everything is well coated. Place the sheet pan in the oven.
- Bake to Perfection: Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender. The chicken should be juicy and infused with the tropical flavors of the sauce. Serve hot and enjoy.
Notes
- Use fresh pineapple chunks for the best flavor, but canned pineapple (drained) can be a substitute in a pinch.
- Adjust the amount of honey or brown sugar if you prefer a sweeter or less sweet glaze.
- For added heat, add a pinch of red pepper flakes to the sauce mixture.
- Make sure not to overcrowd the sheet pan to allow the chicken and vegetables to cook evenly.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
