Hawaiian Chicken Sheet Pan
A tropical-flavored sheet pan meal that combines chicken, sweet pineapple, and colorful vegetables for an easy and delicious dinner.
Ingredients
Main Ingredients
- 2 pounds chicken breast, cut into 1-inch cubes
- 1 large bell pepper, sliced
- 1 large red onion, sliced
- 1 cup pineapple chunks (fresh or canned)
Marinade Ingredients
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ginger, grated
- Salt and pepper to taste
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a large bowl, whisk together the soy sauce, honey, olive oil, garlic powder, ginger, salt, and pepper.
- Add the chicken, bell pepper, onion, and pineapple to the marinade and toss to coat.
- Spread the mixture evenly on a sheet pan.
Cooking
- Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Serve warm and enjoy your tropical meal!
Notes
Make sure to cut the chicken and veggies into even pieces so they cook at the same rate. For extra flavor, marinate the chicken for 30 minutes to an hour before cooking. You can add more veggies like zucchini or broccoli for added nutrition. Leftovers can be stored in an airtight container in the refrigerator for up to three days or frozen after cooling completely.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 35gFat: 10gSaturated Fat: 2gSodium: 700mgFiber: 3gSugar: 10g
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