Hawaiian Chicken Sheet Pan – A colorful, tangy-sweet meal all baked on one pan! Juicy chicken with pineapple, bell peppers, and red onion makes this a tropical weeknight hit.
About Time
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4
Ingredients
- 1 lb boneless, skinless chicken breast or thighs, cubed
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, sliced
- 1 1/2 cups pineapple chunks (fresh or canned, drained)
- 2 tbsp olive oil
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tsp garlic powder
- 1/2 tsp ginger powder (or 1 tsp fresh grated ginger)
- Salt and pepper to taste
- Optional: chopped cilantro for garnish
Instructions
Step 1: Prep the Marinade
- Preheat oven to 400°F (200°C).
- In a large bowl, whisk together olive oil, soy sauce, honey, garlic powder, ginger, salt, and pepper.
- Add chicken and toss to coat. Let marinate for 10 minutes (optional).
Step 2: Bake Everything
- Spread chicken, bell peppers, onion, and pineapple on a sheet pan in a single layer.
- Roast for 25 minutes, stirring halfway, until chicken is cooked through and vegetables are tender.
Amount Per Serving (Approx.)
- Calories: ~320
- Protein: 28g
- Carbs: 18g
- Fat: 14g
- WW Points: 6 points
Notes
- Serve with: Brown rice, quinoa, or cauliflower rice.
- Extra sauce: Double the marinade and drizzle extra before serving.
- Storage: Keeps well in fridge for 4 days. Reheat in oven or microwave.
