Description

This Sheet Pan Hawaiian Chicken with Pineapple and Peppers is a vibrant, easy-to-make meal perfect for busy weeknights. Tender chicken breasts are marinated in a flavorful blend of soy sauce, garlic, lime, and brown sugar, then baked alongside sweet pineapple chunks and colorful bell peppers for a balanced, tropical-inspired dish bursting with flavor.

Ingredients

Scale

Chicken and 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

Vegetables and Fruit

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

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it’s at the right temperature for baking the chicken and vegetables evenly.
Prepare the Marinade: In a medium bowl, whisk together the olive oil, low-sodium soy sauce, brown sugar, minced garlic, and fresh lime juice until the sugar is dissolved and the mixture is well combined.
Marinate the Chicken: Place the chicken breasts in the marinade, making sure they are fully coated. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse into the meat.
Prep the Vegetables: While the chicken marinates, slice the red and yellow bell peppers and cut the red onion into wedges, preparing them for roasting.
Assemble the Sheet Pan: Line a baking sheet with parchment paper for easy cleanup. Arrange the marinated chicken breasts in the center of the pan and surround them with pineapple chunks and the sliced vegetables, spreading everything out evenly.
Bake: Place the sheet pan in the oven and bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and slightly caramelized.
Serve: Remove from the oven and let rest for a few minutes before serving. Optionally, garnish with fresh herbs or additional lime wedges for a zesty finish.

Notes

For best results, marinate the chicken for at least 30 minutes, but you can marinate up to 4 hours for deeper flavor.
Use fresh pineapple if possible for a juicier, sweeter taste, but canned pineapple chunks work well too.
You can substitute chicken thighs for a juicier option; adjust baking time accordingly.
Feel free to add other vegetables like zucchini or snap peas to customize the dish.
Serve with steamed rice or quinoa to make it a complete meal.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Hawaiian-inspired

Nutrition

Serving Size: 1 chicken breast with vegetables (approx. 350g)
Calories: 350 kcal
Sugar: 10 g
Sodium: 550 mg
Fat: 9 g
Saturated Fat: 1.5 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 3 g
Protein: 40 g
Cholesterol: 85 mg

Keywords: sheet pan chicken, Hawaiian chicken, pineapple chicken recipe, easy chicken dinner, baked chicken with vegetables, one-pan meal