Sheet Pan Hawaiian Chicken With Pineapple And Peppers

“This Sheet Pan Hawaiian Chicken with Pineapple and Peppers is a quick and flavorful one-pan dinner with juicy chicken, sweet pineapple, and colorful veggies roasted to perfection in a tangy soy-lime marinade.”

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Course: Dinner, Main Dish

Cuisine: Hawaiian-inspired

Keyword: Sheet Pan Hawaiian Chicken With Pineapple And Peppers

Prep Time: 15

Cook Time: 25

Resting Time:: 5

Total Time: 45

Servings: Servings

Calories: 320kcal

Equipment

Large sheet pan (lined with foil or parchment)
Mixing bowls
Whisk
Cutting board and knife
Tongs or spatula

Ingredients

For the Chicken Marinade:

4 boneless skinless chicken breasts (about 1.5 lbs)
3 cloves garlic minced
2 tbsp olive oil
¼ cup low-sodium soy sauce
1 tbsp brown sugar
Salt and black pepper to taste
Juice of 1 lime

For the Vegetables:

1 cup pineapple chunks fresh or canned, drained
1 red bell pepper sliced
1 yellow bell pepper sliced
½ red onion cut into wedges

Instructions

Preheat the oven:

Set to 400°F (200°C). Line a sheet pan with foil or parchment.

Make the marinade:

In a bowl, whisk olive oil, soy sauce, lime juice, garlic, brown sugar, salt, and black pepper.

Marinate the chicken:

Place chicken breasts in the bowl and coat well. Let it sit for 10–15 minutes while you prep the veggies.
Tip: If you have more time, marinate for 1–2 hours in the fridge for deeper flavor.

Prep the sheet pan:

Arrange marinated chicken in the center of the sheet pan. Scatter pineapple, red bell pepper, yellow bell pepper, and red onion around the chicken.

Roast:

Bake for 20–25 minutes, flipping chicken halfway, until it reaches 165°F internal temperature.

Broil (optional):

For golden caramelized edges, broil for the last 2–3 minutes.

Rest and serve:

Let the chicken rest for 5 minutes before slicing.

Notes

If using canned pineapple, drain it well, or the extra liquid will prevent caramelization on the sheet pan.

Nutrition