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

Experience the delightful taste of Hawaiian Chicken Sheet Pan, featuring tender chicken, sweet pineapple, and colorful veggies. This recipe is not only easy to prepare but also packed with flavor, making it an ideal choice for a quick weeknight dinner that everyone will love!

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

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes (if using).
Place the chicken, bell peppers, red onion, and drained pineapple chunks on the prepared baking sheet. Pour the sauce over the top and toss everything together until evenly coated.
Spread the chicken and vegetables in a single layer on the baking sheet, ensuring not to overcrowd the pan. Use two pans if necessary.
Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
Remove from the oven and let it rest for a few minutes. Garnish with sliced green onions and sesame seeds. Serve warm over rice or quinoa.

Notes

For a spicier kick, add more red pepper flakes to the sauce.
Feel free to substitute chicken with tofu or another protein for a vegetarian option.
Use fresh pineapple for a sweeter flavor, if preferred.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 13g
Sodium: 800mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 28g
Cholesterol: 70mg