Description
A simple and flavorful Hawaiian chicken sheet pan dinner made with juicy chicken, sweet pineapple, and roasted vegetables, all baked together in a savory garlic soy sauce.
Ingredients
- 2 lbs chicken breast, cut into bite-sized pieces
- 1 bell pepper, sliced
- 1 red onion, sliced
- 2 cups pineapple chunks
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- Salt and pepper to taste
- Cooked rice, for serving
- Chopped green onions, for garnish
- Sesame seeds, for garnish
Instructions
1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
2. In a large bowl combine the chicken pieces, sliced bell pepper, sliced red onion, and pineapple chunks.
3. In a small bowl whisk together soy sauce, olive oil, minced garlic, salt, and pepper.
4. Pour the sauce over the chicken mixture and toss until everything is evenly coated.
5. Spread the mixture in a single layer on the prepared baking sheet.
6. Bake for 20–25 minutes or until the chicken is fully cooked and the vegetables are tender.
7. Remove from the oven and garnish with chopped green onions and sesame seeds.
8. Serve warm over cooked rice.
Notes
Make sure the chicken pieces are evenly sized so they cook at the same rate.
You can substitute chicken thighs for extra flavor and juiciness.
For a sweeter flavor, add a tablespoon of pineapple juice to the sauce.
This recipe works well for meal prep and can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 9 g
- Sodium: 520 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 95 mg