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

This Hawaiian Chicken Sheet Pan features tender chicken, vibrant peppers, and sweet pineapple, making it a delightful choice for a quick and tasty dinner. The simple prep and mouthwatering flavor will please both family and friends.

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 your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
In a small bowl, whisk together all the sauce ingredients: 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. Make sure not to overcrowd the pan to avoid steaming.
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

Feel free to adjust the vegetables based on your preference or what you have on hand.
For added heat, include more red pepper flakes or fresh chili peppers.

Nutrition

Serving Size: 1 serving
Calories: 430
Sugar: 12g
Sodium: 600mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 3g
Protein: 35g
Cholesterol: 70mg