Name: Hawaiian Chicken Sheet Pan
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Hawaiian
Ingredients: 1.5 lbs boneless, skinless chicken breasts cut into 1-inch cubes; 1 large red bell pepper cut into 1-inch pieces; 1 large green bell pepper cut into 1-inch pieces; 1 large red onion cut into 1-inch wedges; 20 oz canned pineapple chunks in juice drained; 1/4 cup soy sauce or tamari for gluten-free; 2 tbsp honey; 1 tbsp rice vinegar; 1 tbsp sesame oil; 2 cloves garlic minced; 1 tsp fresh ginger grated; 1/2 tsp red pepper flakes optional, for heat; 2 green onions sliced, for garnish; sesame seeds for garnish; cooked rice or quinoa for serving

Description

Savor the bold flavors of Hawaiian Chicken Sheet Pan, a delightful mix of chicken, pineapple, and colorful veggies. This recipe is straightforward, perfect for a quick dinner or a healthy meal that brings sunshine to your table!

Ingredients

Scale

1.5 lbs boneless, skinless chicken breasts cut into 1-inch cubes
1 large red bell pepper cut into 1-inch pieces
1 large green bell pepper cut into 1-inch pieces
1 large red onion cut into 1-inch wedges
20 oz canned pineapple chunks in juice drained
1/4 cup soy sauce or tamari for gluten-free
2 tbsp honey
1 tbsp rice vinegar
1 tbsp sesame oil
2 cloves garlic minced
1 tsp fresh ginger grated
1/2 tsp red pepper flakes optional, for heat
2 green onions sliced, for garnish
sesame seeds for garnish
cooked rice or quinoa for serving

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Instructions

Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes if desired.
On the prepared baking sheet, combine chicken, bell peppers, red onion, and drained pineapple chunks. Pour the sauce over the mixture and toss to coat well.
Arrange the chicken and veggies in a single layer on the baking sheet to avoid steaming. Use two pans if needed.
Bake for 20-25 minutes or until the chicken is fully cooked and the vegetables are tender and caramelized.
Remove from the oven, let it rest briefly, and then garnish with sliced green onions and sesame seeds. Serve over rice or quinoa.

Notes

For added flavor, let the chicken marinate in the sauce for 30 minutes before baking.
Feel free to substitute with your favorite vegetables or add more spice to suit your taste.
This dish is excellent for meal prep and can be stored in the fridge for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 10g
Sodium: 800mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 30g
Cholesterol: 90mg