Sheet Pan Hawaiian Chicken with Pineapple and Peppers
A vibrant one-pan dinner featuring juicy chicken breasts marinated in savory-sweet soy-lime glaze, complemented by colorful bell peppers and caramelized pineapple chunks.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 75 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Bake
- Cuisine: Hawaiian-Inspired
Ingredients
Scale
- 4 boneless skinless chicken breasts (about 1.5 lbs)
- 1 cup pineapple chunks, cut into 1-inch pieces (fresh or canned, drained)
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1/2 red onion, cut into wedges
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 cup low-sodium soy sauce
- 1 tablespoon brown sugar
- Salt and black pepper to taste
- Juice of 1 lime (about 2 tablespoons)
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, whisk together olive oil, soy sauce, brown sugar, minced garlic, and lime juice until sugar dissolves.
- Place chicken breasts in a zip-top bag or bowl. Pour marinade over chicken and let marinate for at least 30 minutes at room temperature, or up to 4 hours refrigerated.
- While chicken marinates, slice bell peppers into 1-inch strips, cut red onion into thick wedges, and cut pineapple into 1-inch chunks if using fresh.
- Line a large baking sheet with parchment paper.
- Place marinated chicken in center of pan. Arrange pineapple chunks, bell peppers, and onion wedges around chicken without overcrowding.
- Bake for 25-30 minutes until chicken reaches internal temperature of 165°F in thickest part and vegetables are tender with charred edges.
- For crispy finish, broil for 2-3 minutes, watching carefully to prevent burning.
- Let chicken rest for 5 minutes before serving to allow juices to redistribute.
Notes
- Use low-sodium soy sauce to control saltiness. Regular soy sauce can make the dish too salty.
- Fresh pineapple caramelizes beautifully, but canned works well when drained thoroughly.
- Chicken thighs can substitute for breasts. Add 5 minutes to cooking time and check for 165°F internal temperature.
- Leftovers store well for 3 days and make excellent meal prep bowls over rice.
- Standard half-sheet baking pan (18×13 inches) works perfectly for this recipe.
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 350 kcal
- Sugar: 14 g
- Sodium: 520 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 95 mg