Description
Enjoy tropical flavors with this easy sheet pan chicken dish, featuring juicy chicken, caramelized pineapple, and roasted bell peppers.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 medium red onion, sliced
- 1/4 cup low-sodium soy sauce
- 2 tbsp brown sugar (or honey/maple syrup)
- 2 garlic cloves, minced
- Salt and freshly ground black pepper to taste
- 1–2 tbsp neutral oil (like canola or avocado)
Instructions
- Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper or foil.
- Pat the chicken dry and season with salt and pepper. Arrange on one half of the sheet pan.
- Spread the sliced red and green peppers, red onion, and pineapple on the other half of the pan.
- Whisk together the soy sauce, brown sugar, and minced garlic in a medium bowl.
- Pour the sauce over the chicken and vegetables, ensuring some sauce is underneath the chicken.
- Roast in the oven for 25–30 minutes until the chicken reaches 165°F (75°C) and vegetables are tender.
- Let the chicken rest for 5 minutes before slicing and serving with pan juices.
Notes
Serves well over steamed rice or cauliflower rice. Garnish with cilantro and lime for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken, sheet pan, Hawaiian, easy dinner, one-pan meal